Another Monday, another week of social distancing. How is everyone doing? I hope everyone is still doing well, staying healthy and social distancing. If staying indoors is starting to get to you, well, I have a recipe for a giant chocolate chip cookie pie with your name on it below.

Overall, my eating schedule is continuing to be a little wonky. All my meals keep getting a little later. Last night I had dinner around 8 pm. When I was commuting to work, I was practically in bed by 8 pm! I’m sure we are all adjusting, though.

For meals this week, I made:

• 

Homemade Cinnamon Cranberry Granola – This granola is a little lighter than the chocolate granola I made a few weeks ago. I mixed in about 1/3 cup of pecans and 1/4 cup of dried blueberries, in addition to the craisins. I’m still putting this on smoothie bowls. This week, I made sure to prep smoothie packets again. Even though I’m working from home, having all the ingredients frozen produces a thicker smoothie and makes everything a little quicker in the morning. My smoothie packets have 1 banana, 1/2 cup of blueberries, a few chunks of pineapple and a handful of spinach. When I’m making the smoothies, I blend in 1 scoop of protein powder and 1 cup of non-dairy milk. Currently, I’m using Tone It Up’s vanilla + greens protein, which is vegan and gluten-free but not sustainable. I’m still on the hunt for that. As always, please leave recommendations if you know a good vegan protein powder that is more responsibly packaged.

• 

I top my smoothie bowls with the granola, hemp seeds and homemade almond butter.

The reusable bags pictured above are Stasher snack bags and Grove Collaborative Sandwich bags. I like both bags but for smoothies, I would recommend a clear, sandwich size bag. You can see what you prepped for your smoothie (particularly helpful if you prep different smoothly flavors) and the size is more accommodating.

• 

Butternut Squash “Cheez” Sauce – I’ve made this cheese sauce a few times now and really like it. I have used it with pasta, made quesadillas with it or, this week, I’ll make tacos. I also cooked up black beans and oven-roasted some peppers, onions and mushrooms with fajita seasoning. I kept all the ingredients separate to give me more flexibility throughout the week.

Miso Tofu Bowls- The recipe for the marinade can be found here. I pan fried the tofu. To make the bowls, I added barley (it was the only grain I had available besides quinoa. You can use whatever grain you have), tuscan kale, carrots and roasted edamame. For the dressing, I will use the leftover miso marinade and top it with avocado when I serve it. I haven’t been able to find the edamame zero-waste, only frozen, so please let me know if you find it served another way.

Deep Dish Chocolate Chip Cookie Pie – This is one of my favorite vegan desserts. I usually have all the ingredients on hand and it’s so easy to make. You dump all the ingredients, except the chocolate chips, into a food processor and blend until smooth. Stir in the chocolate chips and then bake. I mean, you can’t get any easier than that! I would highly recommend eating this warmed up.

What are you eating this week? Any inspiration for next week is welcome!