Laura cooks now - who knew?

Day 4 Food Journal
-oatmeal with granola, flax, cinnamon, dried blueberries; spinach, mushrooms, broccoli with organic ketchup
-wakame, roasted veggies, veggie sushi (**see detailed ingredients below - courtesy of Google)
-3 pumpkin raspberry muffincakes (yeah yeah, I know...but they were small!)
-pumpkin vegan chili***, orange

**Roasted Veggie Medley 
Parsnips, Carrots, Rutabaga, Golden Beets, Arbequina Olive Oil, Kosher Salt
**Roasted Mushroom Medley 
Crimini, Oyster, Button Mushrooms, Sherry Vinegar, Garlic, Tarragon, Olive Oil, Kosher Salt, Cracked Black Pepper
**Veggie Roll 
Cucumber, Organic Rice, Vinegar, Nori, wasabe
**Wakame Salad 
Dried Seaweed, Rice Vinegar, Sesame Oil, Sugar, Sea Salt, Chili Flakes, Sesame Seeds, Soy Sauce, Ginger   

***Recipe for pumpkin vegan chili

-garlic, red pepper, 2 jalapenos, onion, mushrooms, can of diced tomatoes, can of pumpkin, 1 cup water, can of rinsed kidney beans, Smart Ground, cumin, chili powder, cayenne - all to taste.

I also made a version of "Alicia's Magical Healing Soup" with water, daikon, carrots, red onion, celery, bok choy, leek, button mushrooms, trumpet mushrooms, broccoli, cubed tofu, and a splash of tamari. Simple and satisfying.  Even Angela liked it!  After making the chili and soup, I divided them into little Tupperware containers for freezing.