30 October 2013

Our Life in the Funnies ● by Jess

October is a pretty important month in the Young family. Five years ago this month, Jon and I met for the first time. Three years ago this month, we went on our first date. All around, October has a lot to celebrate for us, so I thought I'd show you what the last five years of our life would look like if it were shown via the newspaper funnies section.

Jon and I first met in 2008 at BYU at a pancake party. Needless to say, it was not a resounding success for either of us.
Two years later, we found each other again and we went on our first date. Jon took me to the symphony, where one of our favorite composers (Mahler) was being performed. 
Still, we started dating, and although we cared a lot for one another, the next year a half was a whole lot of this: 
By some glorious miracle though, we both figured it out. At the time, Jon was living in Harlem and I was in Boston, but we still got engaged!!
After we got married, I joined Jon in NYC. We got to enjoy all the pleasures of newlywed life. 
Now, in our second year of marriage, we live in London. Sometimes we have different ideas about life and politics.
Yet through it all, these last five years have been amazingly marvelous. Hopefully, we can look forward to a little of this in our future: 
Happy Five Years! I hope the next five are just as exciting, crazy and quirky :)

28 October 2013

30 Days of Vegan: Week Four (Failure) ● by Jess

This past week was the final stretch of vegan month and... Jon and I fell off the wagon. The culprit? Haagen Daz. Sad thing is we never quite made it back on, which is not exactly shocking if you've met seen how fast we can down two pints of ice cream. It's been a really busy last week so I suppose it just sort of got away from us. Here's what we've been up to in the mean time....

Last weekend, I had a really amazing bridal session at St Dunstan in the East church. It is a cathedral that was bombed out during the blitz in WWII and has become overgrown and is unbelievably beautiful. The lovely Rachel Williamson put the whole thing together in less than 24 hours. I was very impressed, to say the least. This was one of those shoots where I just kept dancing around with happiness because everything was going so beautifully.

I always love it when Jon comes along to assist with me. He always sees things that I miss (little details like whether hands are in pockets or something is in the background). He often has the most creative ideas that make the shoots even better. He came up with the idea for the falling leaves and I *LOVED* it.


Jon also came along with me on an engagement-style shoot (which was AMAZING considering how crummy the weeks have been previously regarding these types of sessions) I did on Portabello Road and St. Pancras/Kings Cross Station. Amanda and Ben are two amazingly beautiful people, it was lovely to get to know them better.


I also managed to snag an invitation to the very exclusive b party, hosted by b.loved weddings. I think I just barely squeaked in on the invitation list because they featured my work on their site not too long ago, but however it happened, I sure felt lucky to be among the chosen!

The party was at Canary Wharf and was filled with all the sparkle and shine a wedding vendor could ask for (my phone photos really don't do it justice). My friend Liz (an event planner) and I were the only rebels brave enough to destroy the perfectly manicured dessert table by enjoying the goodies... but when cake pops call, you answer.


On Saturday, I also shot a fashion show at the Crowne Plaza Hotel in Kensington. I'll be honest here and say this was the worst event I've ever shot in my life. Keeping in mind that I was offering my services free of charge (in efforts to make a meaningful connection with the event planner), it is almost unreal how it all played out. From going five hours over our prearranged time, to the surreal lack of professionalism (the planner actually yelled at me mid-show, on the runway-- for reasons neither myself, not the audience members, are be sure of ). I now vow will never shoot another event like that again. Never.

That being said, the designer, the models, and all the other lovely vendors there were great. The show was about embracing diversity in the wedding industry, which I love. The little ones especially were fabulous, and I wanted to take each one of them home!


Anyway, if anyone is interested in the recipes I WOULD HAVE used had I actually completely the 30 day vegan challenge, feel free to shoot me a message. I'll be happy to send them your way :)




22 October 2013

30 Days of Vegan: Weeks Two and Three ● by Jess

Ok, so this is going to be a massive post. Last week was a wee bit crazy, so I'm doing two weeks in one.... Enjoy! For space reasons, most of the recipes are liked in below the images (any text in blue).

Day Eight

Image via Healthful Pursuit

Breakfast: Mint Chocolate Smoothie
Mint Chocolate Chip Smoothie Recipe - hemp hearts + 1/2 scoop Vega powder

Lunch: Leftover Falafel Sandwiches


Dinner: Roasted Carrots, Bok Choy + Mashed Potatoes and Gravy

Peel carrots, toss in olive oil, salt, and garlic. Roast in oven at 200C until soft. 
This was my first time cooking Bok Choy!
Mashed Potatos with vegetable gravy (I use olive oil, not margarine and no nutritional yeast). 

Day Nine

Image via Healthful Pursuit
Breakfast:  Green Energy Smoothie
Green Energy Smoothie - Green Tea + 1/2 Scoop Vega

Image via Kwestia Smaku
Lunch: Kiwi Pear Green Salad
Kiwi Pear Green Salad

1 Pear Sliced
1 kiwi sliced
1/2 head butter lettuce
1 green onion, chopped

Toss ingredients together with dressing of choice.


Dinner: Roasted Potatoes, Sautéed Peppers and Onions over Polenta and Broth

1 lb Baby Potatos
1 sweet bell pepper
1 onion
2 Cups Polenta

Broth
Vegetable boullion
Olive Oil
Flour
1/4 cup tomato sauce
1 Tbs Balsamic vinegar
Basil, Cilantro

Roast Baby Potatos in oven after tossing in Olive oil and salt. Roast at 200C for about 35 minutes. 

Sautee sliced bell peppers and onions in Olive oil. Prepare Polenta to directions (use soy milk to make it a bit creamier). 

For Broth, create a rue with 3 Tbs Olive oil and 2 Tbs flour. Slowly add water and return to heat to thicken. Add 1 cube vegetable boullion, tomato sauce, balsamic vinegar. Add agave or ketchup to sweeten (to taste). Add additional herbs to taste.


Day Ten
Breakfast: Banana Quinoa Breakfast Bowl

Image via Kwestia Smaku
Lunch: Fig Pomegranate Green Salad (minus mozarella)
2 figs 
1 package of lettuce

Cranberry Dressing: 

2 tablespoons cranberry jelly 
1 tablespoon agave 
2 teaspoons lemon juice 
freshly ground black pepper 
1 teaspoon olive oil extra virgin

Mix dressing ingredients in a bowl. Arrange lettuce on a plate, place figs on lettuce. Pour pomegranate dressing over salad. 


Dinner: Vegan Shepherds Pie (Mousaka)
1 zucchini
1 tablespoon tomato paste
1 cup tomato sauce
1 tablespoon all-purpose flour
3 pounds russet potatoes, peeled, and cut into large dice
3 tablespoons Olive oil
Salt and freshly ground black pepper
1 medium yellow onion, finely chopped
3 medium garlic cloves, finely chopped
2 sweet bell peppers
1 can black beans
2 cubes vegetable boullion
1 tablespoon finely chopped basil
1 tablespoon finely chopped cilantro
2/3 cup soy milk


Sautee garlic, bell peppers, zucchini, onion in olive oil. Add tomato paste, sauce, bouillon  and beans. Allow to cook down to a dark red/purple. Add seasoning. 

Meanwhile, boil potatoes until soft enough to mash. Drain and mash adding milk and green onions. 

Spoon vegetable bean mixture in glass dish. Distribute evenly. Next, spoon mashed potatoes over mixture until bean mixture is completely covered. Place in oven and cook at 150C for about 20 minutes. 

Day Eleven

Image via Healthful Pursuit

Breakfast: Blushing Apple Smoothie + 1/2 scoop Vega Protein
Lunch: Black Bean Avocado Lettuce Wrap


Dinner: Carrot Butternut Squash Ginger Soup + Crusty Bread 


2tbsp olive oil
2 onions, peeled and finely chopped
2in piece root ginger, peeled and chopped
2 garlic cloves, chopped
2tsp ground cumin
4 medium carrots, peeled and chopped
1 medium butternut squash, peeled, deseeded and roasted
1.5 litres vegetable stock
1 bunch coriander, roughly chopped

Heat the oil in a large saucepan, add the onions, ginger and garlic and sweat for 5 minutes, until soft but not coloured.

Add the ground cumin and cook for a minute, then add the carrots and vegetable stock. Bring to a boil, reduce to a simmer and cook for 20 to 25 minutes until the vegetables are soft.


Spoon butternut squash from the skin and place, with carrot mixture, into a blender. Purée the soup in until smooth, stir in the coriander. Serve hot! :)

Day Twelve 

Image via Healthful Pursuit

Breakfast: Red Rooster Smoothie
1 cup water
6 strawberries, frozen
2 slices of raw red beet, chopped (approx. 2 tablespoons)
15 green grapes
½ cucumber, skin removed
½ orange, skin removed
2 large handfuls of spinach, frozen

Blend!

Image via Rikki Snyder
Lunch: Cucumber Melon Salad

2 Tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon agave
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon poppyseed
1 medium honeydew melon, seeded and balled (about 5 cups)
1 cucumber unpeeled and thinly sliced or peeled into ribbons (about 2 cups)
1/3 cup very finely chopped red onion
3 Tablespoons chopped fresh dill
Arugula, desired amount


Pour lemon juice into a large bowl and whisk in olive oil in a slow, steady stream until completely incorporated. Whisk in agave, salt and pepper. Add melon, cucumber, onion, dill and arugula. Toss to combine. Just before serving sprinkle with poppy seed. 


Dinner: Zucchini Pasta with Veggy Marinana
Zucchini, julienned 
1/2 box of pasta
1 jar marinara
1 sweet bell pepper, chopped
1/2 head of broccoli, chopped
1/2 can of olives

Cook pasta to directions. When it is about halfway cooked, add julienned zucchini. 

Sautee chopped broccoli and bell peppers in Olive oil. When soft, add marinara sauce and halfed olives. 

Pour sauce over pasta and serve.

Day Thirteen

Image via Healthful Pursuit
Breakfast: Key Lime Pie Smoothie

Juice from 4 limes
1 tsp key lime zest (about 2 limes)
1 cup unsweetened soy milk
1 ripe frozen banana
¼ tsp vanilla
1 Tbs agave 
2 cups organic baby spinach

Blend! Top with non-dairy whipped cream and graham crackers, if desired.

Lunch: Leftover Pasta

Image via Food Network

Day Fourteen

Breakfast: Muffins + Half Grapefruit

Lunch: Leftover Soup


Dinner: Wild Mushroom and Spinach Rice, Broccoli, Plums

Day Fifteen

Breakfast: oops, I skipped it! ;)

Image via Karmatarian

Day Sixteen

Breakfast: Granola with soymilk
Image via Edible Perspective


Dinner: Falafel Pizza
Prepare Falafel Balls

Bake pizza flatbread crust for 5 minutes, remove and spread tomato sauce. Chop up falafel balls and cover the pizza with them. Return pizza to oven for about 12 minutes. Remove from oven and allow to cool. Add arugula that has been tossed with olive oil, lemon juice and salt. 

Day Seventeen

Image via Babble
Image via Vegan Spoonful
Lunch: Hummus Wrap


Dinner: Crepes Stuffed with a Potatoes, Spinach and Bell Pepper hash

Prepare Crepes ahead of time
Boil 3 cups baby potatoes. Sautee bell peppers, spinach and potatoes together. Make vegetable gravy (see recipe above) and pour over vegetables. Wrap in warmed crepe. Enjoy!


Day Eighteen 

Breakfast:  Orange juice + Banana

Lunch: Veggy Subway Sandwich

Dinner: Caramelized Onions, Carrots, Beets on a bed of Moroccan Couscous + Fresh Figs

Day Nineteen 
Image via Healthful Pursuit

Lunch: Leftover Couscous
Image via CitronLimette
Dinner: Stuffed Quinoa Peppers + Bread with Oil and Vinegar 

Day Twenty

Breakfast: Vegan pastry from nearby shop

Image via Make and Takes
Lunch: Grilled Peach Salad (minus Feta Cheese)


Dinner: Balti (English-Indian curry) with Potatoes and Carrots over Coconut Rice

This curry is actually a British curry, which is surprising. It was invented by Pakistani immigrants who settled here and developed it after arriving. I cheated a bit and used the store bought sauce. Super yummy!

1/2 lb baby potatoes

2 carrots, chopped into chunks

Toss in olive oil and roast in oven at 200C.

Cook basmati rice to instructions put replace half the water with coconut milk. 

Remove potatoes and carrots from oven and place in saucepan. Cover with Balti curry and add remaining coconut milk from can. Let cook for at least 15 minutes. 

Pour curry over rice and enjoy.


Day Twenty-one

Breakfast: Grapefruit with sugar

Lunch: Leftover Stuffed Peppers

Dinner: Corn and Cauliflower Chowder + Coconut biscuits

1 head cauliflower, broken into florets
1 Tablespoon Coconut Oil
1 onion, chopped
1 cup potato or one small potato, chopped in large chunks
4 carrots, cut in thin discs
3 ears corn on the cob, cut from the cob
2 cloves garlic, chopped
4 cups (32 oz.) vegetable broth
1 teaspoon salt
1/4 teaspoon pepper

Put the vegetable broth into a large saucepan. Add the potato and cauliflower and cook 15 to 20 minutes. They will both be done when you can pierce them with a fork. Meanwhile, put the oil in a large skillet and heat to medium low.

Add the onions and saute 10 minutes. Add the garlic and saute 5 more minutes. Do not brown to keep the soup very white.

While these are cooking, add the carrot to a small saucepan and cover with water. Bring to a boil and simmer for 10 minutes.

Add the corn and cook on low 5 more minutes.When the cauliflower and potato pieces are done take the pot off the heat and let set in the liquid to cool a while. We are using the liquid so do not drain.

Blend for a minute or so. 

Return all of the blended soup back to the large pot. Heat through and taste to make sure the salt and pepper seasoning is how you like it.

---

WHEW! There it is! Just one week left :)



11 October 2013

How to Fail at Being a Wedding Photographer ● by Jess

*sigh* It's been a hard week....

Before I came to London, I had this brilliant, fool-proof business plan to get here and hit the ground running. Within a month, I was certain I'd own this place (at least wedding photography wise).

Now I just feel like I landed head-first with a mouth full of dirt. It has all sort of hilariously climaxed into this one painful week, where everything has just fallen apart. The crowning jewel was being tongue-lashed by model, who simultaneously referred to herself as a prop.

The rabbit hole to this dark place started earlier in the week, when I decided to take the Pollyanna highroad and use this time to niche my portfolio. It seemed like the perfect opportunity to beef up my engagement portfolio (and *bonus* help out a few aspiring models), so I posted castings on three modeling/classified sites.

After a week of silence, I finally received a single email from an interested model. I explained the premise of the shoot, but after five email exchanges, she still seemed incredibly confused.

The misunderstanding began when I asked her to think of an activity to do while we did the shoot (ie horseback riding, biking, picnic, street fair, etc). I even sent her five shoots from other photographers who have done similar sessions to make sure the approach was clear.

Eventually, she called, and somewhat hysterically told me she couldn't do any of the activities I had recommended, exclaiming that she was nothing more than a prop and, as such, shouldn't be required to come up with any ideas. That it was my job. 

Naturally, this left me baffled. Even if the industry perpetuates this idea, I had never actually heard a model refer to herself as being "nothing more than a prop." But I could tell she was flustered, so I explained that this was a different kind of shoot. Because these sessions are more about her and her sweetheart's relationship (and not just about a pretty face) it is important that we show chemistry, which is achieved through interaction. 

She bubbled into a strain of petulant whining, telling me that she didn't even like those kinds of shoots. She just wanted pretty pictures with her husband, and was that really too much to ask?

At this point, I basically lost all patience. "Well," I said, irritated (but composed!), "it sounds to me like we are looking for very different things in shoot, so perhaps we aren't a good match for this project after all." 

She replied with a "uh...Yeah, ok." 

Then there was this long pause, so I said, "ok, well... best of luck to you. Bye." And as I removed the phone from my ear and began pushing the button, I heard "No, wait Jess--" 

So, I hung up on her, although I didn't really mean to. Did I feel bad about it? No, not really, but as this is my business I felt I should make sure she knew there was no ill will. I wrote her a followup email that thanked her for calling and said I was sorry we wouldn't be working together. 

I was greeted later that evening with a scathing response, in which she accused me of "obviously [being] very new to this, since you don't know how it works." She chided me saying "I thought you said you were a professional photographer" and "I'm sure you'll find hundreds of 'rich' couples with all the props and backgrounds your looking for. I guess that's all that really matters." She even finished off the message by saying "You really need wishes" instead of 'Best wishes' (which is how I ended my email). 

Though funny, it was also incredibly insulting. I was left utterly confused by the whole experience. It was literally as though she had no concept of what an engagement session actually is. 

I related the incident to an Australian wedding planner I've been working with. She looked at me and said, "Well you know why, don't you?" um.... no. 

"People here don't really do engagement sessions."

....WHAT??!

She continued, "Yes, I mean they do exist, but it's definitely not a required thing. Engaged couples don't usually send photos out with their announcements and its often seen as sort of an unnecessary expense."

I'll be dashed. 

Living in London sometimes feels like an alternate universe. Everyone understands what you are saying, and everything is clean and familiar, but then cultural differences like this come along and smack you right in the face. It's a humbling realization to know that something so simple and critical to how I run my business now has significantly less cultural value. 

So right now its London-1, Jess-0, but dangit, it makes me more determined than ever to succeed. Very soon I'll have this blasted, amazing, confusing town figured out, and when I do, it will be a glorious day.

.

08 October 2013

30 Days of Vegan: Week One ● by Jess

So, being vegan is hard. Actually, let me rephrase that. Being vegan easy, documenting every darn thing you eat is a nightmare. I've done my best on this one guys, but you definitely tell my photography gets shoddy by the end of the week. We'll have to see if I can keep it up for the next.... three... weeks :(

Regardless, its been a fun experience and I definitely feel great! It has certainly made me look at food in a whole new way. :)

Day One



Breakfast: Raspberry Sunrise Protein Smoothie + Oat Barley Porridge with Brown Sugar

Raspberry Sunrise Protein Smoothie
1/2 cup Soy milk
1/4 cup almonds
1 1/2 cups orange juice (I use the reduced sugar kind)
1/2 medium banana
1/2 raspberries
1/2 cup Vega protein powder

I usually blend the almonds and juice together first and then add the remaining ingredients.

Oat and Barley Porridge

I use a store bought blend of jumbo porridge oats, cut porridge oats, and barley flakes (1/2 cup dry) and prepare as per instructions. This seems like a lovely alternative if you can't buy it already mixed together.





Lunch: Tangerine Avocado Salad with Dressing

Tangerine Avocado Salad
1 Tangerine
1/2 Avocado
1 cup butter lettuce
1 cup pea shoots

Toss together. Drizzle balsamic vinaigrette, olive oil, and a pinch of salt.


Snack: Pumpkin Seeds + Veggy Sticks with Hummus

*Important Fact* Pumpkin Seeds are packed with protein!!


Dinner and Dessert: Hot Pot Style Asian Soup + Vegan Chocolate Mousse

Hot Pot Asian Style Soup

This is a very simple and quick recipe. I take:
1 carton Vegetable Broth
1-2 tsp grated ginger
1/4 cup soy sauce
2 Tbs Olive Oil

Cook all together then, just a few minutes before serving, add in a cup of rice noodles. I then set out a variety of ingredients for everyone to add in. Here we had sweet bell peppers, carrots, snap peas and green onions. You put the vegetables in the bowl then spoon the broth and noodles over the top.

Vegan Chocolate Mousse

1 package Silken tofu - there isn't a lot of variety of tofu here, so I couldn't specify "firm silken," which is ideal
1 vegan chocolate bar (I just use really dark chocolate, which is vegan), melted in double boiler
1 tsp pure vanilla extract
1/2 cup soy or almond milk
1/4-1/2 cup agave or other sweetener


I melted the chocolate, then stuck it in the blender with everything else. It wasn't mixing together the way I wanted, so I put all the ingredients back in the double boiler until it was all smooth and delicious. 

Place in the fridge for at least an hour to set up. I would recommend cutting down the about of milk, as ours was  runnier then I would have liked (perhaps just 2 Tbs would do the trick)

Day Two

Breakfast: Blueberry Kale Smoothie + Pecan Granola with Soy Milk

Blueberry Kale Smoothie + 1/2 scoop Vega


I used this recipe though added more blueberries and substituted low sugar orange juice instead of dates.


Lunch: Tomato Pumpkin Seed Green Salad with Dressing

Just a basic green salad with cherry tomatoes, toasted pumpkin seeds and a dressing of Extra Virgin Olive Oil, Balsamic vinegar and salt


Dinner: Vegan Sushi Roalls

I have to say, I am really proud of how these came out. They are so darn pretty! AH! And to be honest, once you dunk them in soy sauce, I couldn't tell the difference between them and a California roll. You get that briney flavor from the nori, a crunch from the cucumber and bell pepper, a smooth, creamy finish with the sushi rice and avocado. YUM!

Vegan Sushi


*Note* Don't try to skimp on the sushi rice. Get the real stuff, it will be at the supermarket, I promise. I've tried before with different long grain rices and it was a miserable failure.


Day Three


Breakfast: Banana Coconut Smoothie + Pecan Granola with Soymilk

*Important Fact* Pumpkin Seeds are packed with protein!!

Banana Coconut Smoothie


1 1/2 frozen Bananas

1 cup coconut water
1/2 scoop vega
1/2 cup low sugar orange juice

Blend!



Lunch: Pumpkin "Muffins" with Chocolate Chips

Aside from the fact that these are actually kind of bordering on dessert, I ate one...er, four... four lunch. I realized after mixing the batter together that I actually don't own a muffin tin (its still back in NYC in storage), so I made due with the embarrassing number of ramekins I now own (procured after I realized our grocery store sells the most incredible creme brulee on the planet). It worked out pretty well!

Vegan Pumpkin Muffins



Dinner: Vegetable Stir-fry over Wild Grain Rice

Pretty easy dinner on this one... Sauteed broccoli, carrots, bell peppers and almonds together with a stir fry sauce (most kind you buy at the store is vegan). Served it over a blend of wild and basmati rice.


Day Four


Breakfast: Banana Nut Oatmeal

Cook oatmeal to package (rolled oats) directions then topped off with sliced banana, chopped almonds and brown sugar.


Lunch: Apple Kale Smoothie + Spelt and Peanut Butter

I used this recipe, minus celery (the idea of liquified celery makes me want to gag). I used more Kale than it asked for. I was surprised by how incredible it tasted, although it was one of those smoothies you kind of have the "chew," which I wasn't expecting. 

Now to spelt... there is a very serious lack of good crackers around here. I thought spelt would be a fantastic, healthy alternative. WRONG! Its like chewing on petrified cardboard. Suffered through it, but won't be doing it again.



Dinner and Dessert: Thai Coconut Red Lentil Soup + Soy Ice cream with Blueberries

Thai Coconut Red Lentil Soup 
Used this recipe, substituting butter for olive oil. 

This was my first time with soy ice cream. It was surprisingly rich and creamy, which is very much unlike regular British ice cream (which is not unlike frozen Cool-whip). It tasted exactly like cake batter ice cream, which is admittedly not my favorite. Jon was happy to finish it off :)



Day Five


Brunch: Beans on Toast with a Balsamic Reduction Sauce

I've been wanting to do an update on this British classic for awhile now. When you go to the market there is literally a whole wall of baked beans because it is such a common breakfast food for Brits. 

I just cooked up a can of cannelli beans with chopped up cherry tomatoes, olive oil, balsamic vinegar, garlic and a tbs of brown sugar in a sauce pan. I cut up some bread and toasted it in the oven with a bit of oil then served the beans on top. 


Over the whole dish I drizzled a Balsamic reduction, which added an extra sweet, tangy kick. 



Dinner: Dopiaza Indian Curry over Rice + Corn on the Cob

I'm afraid I cheated a bit on this one, using a store bought curry (Dopiaza). I roast off baby yellow potatoes and chopped up carrots in the oven with oil and garlic and add them to the sauce. I have found this is great way to not miss the meat in these dishes. It has the right texture and substance to hit the spot. 

Served over a basmatic and wild rice blend. We had corn on the cob as well, as per Jon's request. 



Day Six


Breakfast: Apple Cinnamon Porridge

An admittedly terrible photo, but still tasty. Prepared porridge to instructions then added shopped apples and sprinkled with cinnamon. 


Snack: Popcorn Muddy Buddies

The perfect Conference snack! Muddy Buddy Popcorn.


Snack: Sweet Pepper and Corn Risotto with Green Beans

Had we been following my little vegan-map-around-the-world, we would have had a Russian mushroom barley soup. However, Jon and I both were not feeling much in a soupy kind of mood, so instead I made a sweet pepper and corn risotto with green beans.  


Day Seven

Very busy day! Didn't get a chance to record breakfast (cereal and soymilk) or lunch (a basic fruit salad). Both were tasty, but not terribly exciting :)


Snack: Falafel Sandwiches on Flatbread

For dinner I made Spinach Falafel balls which I served over tomatoes, coriander, onions, and lettuce all rolled up into a tasty flatbread. I was going to have an avocado cucumber sauce over the top, but when I pulled out the avocado, it had gone bad. So I just tossed the tomatoes and onions in some olive oil and balsamic vinegar. Would have been taster with a creamy sauce, but it was still lovely. 

Well, there you go! That was week one! We're feeling great, although I don't know that there will be as many photos next week. Excited for the next few weeks :)