Happy time change and mindful eating

And we have daffodils! A sure sign of spring, which joins the change of season gang in just a few short days. It also signifies the time change that most people like, but I do know other people prefer the other way around. 

I've also bought this season's tacky tablecloth. I love lemons for spring and summer. They're old-school. In the 70s, they were popular on wallpaper for kitchens and plastic tablecloth prints utilized in those small eat-in spaces that used to be a thing in houses and apartments. Those spaces were small cubbyholes with a window where people put their Formica table and plastic chairs and ate breakfast in the sunlight as it streamed through reflecting all the dust in the house (ha ha, I added that part of the scenario because it's eternally true throughout all generations - sunlight reflects dust).

First day of the time change, and how fast did that roll around?? Each year with the time change comes my conscious more-mindful eating. I think it's because my body knows that summer is coming, and that means a whole different kind of craving and palette. No worries, Peggy Ann Bakery and Sonic are still part of it, it's just that we add some of the fresher foods with it that my body craves this time of year.

This week, I've prepped organic blueberries (dirt cheap find at Earthfare this past week, merely a coincidence that we happened to pop in for a look around), baby carrots, fresh spinach, avocados, and super sweet cherry tomatoes. I have a giant bottle of Hidden Valley ranch dressing for much of it, but the spinach will get cooked in some vegan chicken broth, olive oil and butter and garlic and tossed with angel hair pasta topped with sliced cherry tomatoes and a couple of butterfly shrimp on the side. It will taste like heaven, summer days looming ahead. (I'm ignoring the fact that there is potential for stupid snow in the near future, I REFUSE to acknowledge it at this point.)

I put together some sweet potatoes, onions, and garlic tossed in olive oil and topped with a half-cup of vegan chicken broth for added flavor. Once those steam cook under a foil cover, I'll take that off and let the rest of the broth evaporate for a semi-baked effect. Those taste so good topped with sour cream and some grated, good, strong stinky cheddar. Pictured below, they aren't yet baked, of course. The rest of the pictures are there to remind next year what I did the previous year. I also tend to write this stuff down sometimes, but just in case . . . and pictures of veggies are so pretty!

Running off now to check on a friend and to see if any babies want to go out and play in the sunshine. I'm betting all the babies will take me up on the offer . . . . Love to you on this Sunday. I'm hoping to get a little additional rest in today, as this past week has been a doozy. But it ended so beautifully well, I couldn't be more grateful!