After committing to a light morning, my coworker went ahead and brought in some lemon poppyseed muffins. Given that this is the second batch of these she has made this week, and I skipped out on the first ones, I decided that it would be worth my while to have at least one.

Let me tell you a little about Beth’s baking. She’s my vegan baker friend who is consistently bringing in tantalizing treats. Her mocha chip muffins are on my top favorite muffins ever eaten list.

So even when I plan out my day, and have committed myself to healthy eating, sometimes she comes in with warm muffins, and I just can’t turn her down.

After consuming this muffin, I do believe I was on a three hour sugar high, literally buzzing throughout the place. They were outrageously lemony and delicious. Really, I think this has been the week for lemons.

I was satiated until about 3:30 pm when I decided to finally crack into my lunch – an apple from my farm box, and some leftover rice and black-eyed pea curry. There wasn’t as much food in the container as I had remembered, so I was actually happy that I had eaten the muffin earlier.

When I got home from work, I decided that enough was enough, I was going to get in my greenery that I had been missing. I went the slightly drastic route, and chopped up all my swiss chard from the farm box.

And then I stuck it in the blender.

With some lemon juice and red pepper flakes.

I topped it all with a few cups of boiling water and chicken stock.

WHIRRRRRRRRed it up.

AND…..

BIO-SLUDGE!!!!!

I have to admit that I was slightly alarmed at the color and that I hadn’t mixed it to quite the consistency that I would have liked. I think it needed a little bit more pureeing. (What it really needed was a Vitamix.)

But it did the trick! And it was pretty tasty. The lemon and red pepper gave it just the right kick.

I also ransacked my freezer, and took out a little ziplock bag full of unlabeled soup that I had put aside at some point. I usually freeze portions of soup and label them – an easy way to have single meals ready on the nights you absolutely don’t want to cook, or are too busy. I wasn’t quite sure what it was, but I decided to heat it up anyway – nothing like a liquid-y dinner to get in the nutrients.

I *believe* it ended up being potato-leek soup with some kielbasa. It might have also had some white beans? I must admit that it was slightly entertaining to not quite know what I was eating! Whatever it was, it was good!

Night everyone!

Technorati Tags: Vegan, vegetables