Woman in Real Life

The fam and I have enjoyed some nourishing and tasty meals this week. Nothing complicated - just good comfort food for dreary January. On Sunday, the husband's dinner-cooking day, he made burritos with refried beans, sautéed peppers and mushrooms, diced tomatoes and guacamole. He also made homemade French fries and this easy and satisfying Mexican rice recipe.

As you can see, I was so hungry I took a few bites of my burrito before I remembered to take a photo. It was pretty delicious.

I received a mouthwatering package of chocolate goodies from Enjoy Life this week. With Valentine's Day on the horizon, I went to work right away to create a tantalizing dessert using Enjoy Life's new 69% Cacao Dark Chocolate Morsels.

Nasoya sent me a couple of bottles of their vegan sandwich spreads recently. I tried the new NayoWhipped on my veggie burger and found it added a nice, tangy taste. Overall, though, we tend to use vegan mayonnaise more in the summer months, when I like to make potato salad for gatherings.

In the meantime, Nasoya pointed me to the recipes on their website for ideas as to how to use my new sandwich spreads. I am a big fan of muffins, so I was immediately drawn to the recipe for vegan banana muffins. I already have a favourite banana muffin recipe, but I thought perhaps I should be a bit adventurous and try another recipe.

I'm not sure what the weather's doing at the moment. One day warm sun, the next cold rain. That's September around here, I guess.

Anyway, for today's What I Ate Wednesday, I am looking back at a week of eating that included a lovely end-of-summer barbecue. Maybe we will get a few more barbecues in (with my husband wearing a coat out on the deck and me watching from inside).