VEGGIE GALAXY!

Last night, I was a very lucky lady. After studying all day, I got to go meet my hubby at a local vegan joint called Veggie Galaxy. I was in the mood for breakfast for dinner...which is RARE for me. It might have had something to do with the fact that I ran 4 miles of sprint intervals that morning, followed by a lifting routine - I think my body was just craving salt from all the sweat I lost!

• My trainer has me doing Yasso 800s. You "sprint" .5 miles as fast as you can, then recover for .25 miles, followed by 1 minute of walking. Yesterday, I did a climb of 5 Yassos, with my recovery pace always being 6.0 (10:00 mile). The first .5 miles I did at 7.0, the second at 7.1, the third at 7.3, the fourth at 7.5, and the fifth at 7.6! This was a personal best for me, and I was super proud to run that last .5 miles at < 8:00 pace! The best part was that I recovered just fine, and by the end even felt like I could have pushed harder. There's always next time. 

I ordered a tofu omelette. They somehow pressed the tofu dry and made it into an omelette-like shell that had a bready texture - it was delicious! It was filled with seitan chorizo, vegan cheese (although they offer Daiya, they also make their own in-house vegan cheese - it was phenomenal), and caramelized onions. Throw in a side of homefries and some whole wheat toast, and you've got happy camper Annie.

It wouldn't be a proper breakfast without a pumpkin ale on the side...

My hubby ordered the vegan rueben, and while the sauerkraut was a bit much for me, he loved it.

My favorite part? The restaurant had homemade vegan cake batter ice cream as the special, so we took some to go :)

After a nice long walk home in the chilly outdoors, I decided to try Powercakes' Black Bean Fudge Powerbake to accompany our ice cream. With simple ingredients and no added sugar, I was sure this recipe would be a winning dessert with a scoop of that ice cream on top. I have to admit, we took it out of the oven after 40 minutes, scooped some into our bowls, and then put it back into the oven to finish baking.

Nothing but black beans, pumpkin, banana, and almond milk! Mixed with protein powder, cocoa, baking powder, vanilla, cinnamon, and instant coffee. NO FLOUR!

Makes 9 servings: 85 calories and 7 grams protein each!!

The soft cake went perfectly with the ice cream! It was just like warm chocolate melting cake.

My batter turned out a little drier than hers looked in the picture, so I added a little extra almond milk. With ice cream, the dessert was perfect, but on it's own, I thought it could have used a little something extra. I'm definitely planning to make this again, but I think I'll add a little extra coffee and some stevia to give it more sweetness.

Coming up this week: Chocolate Peanut Butter Oatmeal: 270 calories, 12 grams protein!


Cheers,
Avocado Athlete