Open Faced Sandwiches

Open faced sandwiches for breakfast, lunch, and dinner. Yep.

Breakfast.

Peanut butter and banana toast sprinkled with chia seeds.

And the usual coffee + almond milk. In case you’re wondering (or not, but I’ll tell ya anyway), I usually use Unsweetened Vanilla Almond Breeze. The K-Cups I’m using right now are Donut Shop and I just bought them cause I liked the name, but they are pretty good. Not that I would know. I’m certainly no coffee connoisseur.

For lunch yesterday, I threw together an easy vegan zucchini chickpea salad that is similar to the vegan tuna salad I’m constantly making. I mixed together these ingredients:

- 1 zucchini (shredded, with moisture blotted out)

- 1 can of chickpeas (crushed with a fork)

- 1/4 cup diced onion

- 1 tablespoon sweet pickle relish

- 1/2 tablespoon mustard

- salt & pepper, garlic powder, and chili powder.

It turned out pretty darn good, if I may say so myself. You could use whatever seasonings you prefer. I put chili powder in just about everything so I used that.

Served on toast with a handful of Trader Joe’s Chili Lime Cashews on the side.

I went to the gym after work and did a 15 minute ab class followed by a 45 minute cardio hip hop class. Neither was particularly challenging, but it felt great to get back to the gym after nearly a week off. So I didn’t workout in the typical fashion while in Florida, but I did do a ton of walking + swimming + sweating + running around with my nieces and nephew. I’ll count it.

After the gym I stopped at Whole Foods for some groceries, so dinner was a late one, as you can tell by the dark pictures. How the devil do I take good pictures in the dark?? This is something I’m going to have to learn.

I topped toasted whole wheat baguette slices with sautéed tomato and spinach and drizzled a balsamic reduction over top. Oh my goodness. That balsamic reduction was thick and sweet and syrupy. SO GOOD!