It’s been A LONG TIME since I’ve lasted posted on my blog. Since I found out about my pregnancy back in November I haven’t had the stomach, taste buds, or the energy to cook, let alone post on my blog. My nausea has been the WORST! The smell of anything cooking in the kitchen, especially onions, garlic, and rice, intensified my nausea and migraines. GAG. I couldn’t handle it. I
But this week, I had some progress in the kitchen! YAY! I’m 16 weeks and 6 days into my pregnancy and my nausea has toned down a lot! WHOOHOO! I’ve been able to cook myself a grilled cheese sandwich! hehe. I don’t know if I can cook a full on meal yet, but this will do for now.
I added a little special something here- tofurkey and tomato slices. Time to finish up eating my late night craving : )
My husband and I celebrated our two year anniversary at the Wynn Hotel in Las Vegas. He was researching on hotels that catered to Vegans and found out that Wynn actually has Vegan dining options at all of their restaurants, including their buffet!!!
If you ever in Vegas, I suggest trying out the Terrace Point Cafe. I had their Vegan Egg Salad Sandwich with seasoned fries. It was DELICIOUS! I couldn’t even tell that it wasn’t egg! I definitely need to try making this one!
1/2 portobello mushroom, sliced
1/2 avocado, sliced
4 slices of red bell pepper
whole wheat bread
1) brush olive oil on mushroom and bell peppers.
2) on medium- low heat, cook the mushrooms and bell peppers in a pan. set vegetables aside.
3) brush olive oil on bread. toast bread in pan.
4) assemble sandwich by layer a slice of toast, avocado, spinach, peppers, mushroom and the other slice of toast.