Good morning and happy Monday!
You’re never going to believe what happened this weekend…check it out:
Vegan Delish made Apple’s Top 15 Paid Food & Drink Apps on its 3rd day of release!!! I think it actually got even higher at one point, but this was the screenshot that was captured. For all of you who have purchased the app so far for either your iPhone or iPad, I want to send you my biggest thanks because this is all because of you (thank you!). If you haven’t downloaded it yet, please check it out. This is my pet project that’s been in the works for 7+ months and it will hopefully be the way that I will continue to keep my blog going ad-free. And, if you like the app, I hope you will consider writing a review of it on the App Store; that apparently makes a HUGE difference in encouraging more people to download it.
Even though the app is called Vegan Delish, I really hope that its success extends beyond those of us who are already veg-friendly. As someone who really loves to inspire others, my main goal with my blog and my app is to show how easy it is to make healthy, delicious, plant-based meals at home. One of the true tests of my app came with my sister who is not a vegan. She texted me this picture of my nephew drinking his first green smoothie:
How cool is that? I consider my work done now. 🙂
While my head was spinning with app stuff this weekend, I made time to make a really easy meal of steamed brussels sprouts served over lentils with a Balsamic Cream Sauce that was scrumptious.
I started with these ingredients for the meal portion:
Making the meal consisted of steaming the sprouts on the stovetop for 5 minutes, water-sauteeing the shallot, garlic and mushrooms in a skillet and cooking the lentils in a saucepan. The cream sauce tied all of the ingredients together; here’s that recipe:
Balsamic Cream Sauce
1/4 cup balsamic vinegar
3 Medjool dates, pitted
1 teaspoon liquid aminos or low-sodium tamari
1/4 cup walnuts
1/4 cup unsweetened non-dairy milk
Combine ingredients in a high-speed blender and process until smooth.
To serve the dish, I put the cooked lentils on the bottom of the bowl, added the steamed brussels sprouts and then put the sauteed mushroom/onion mixture on top:
Here’s my bowl with the cream sauce on top, plus some raw chopped onion for a extra pop of texture and flavor:
This was so good, not to mention easy-peasy to make. I ended up using the rest of the Balsamic Cream Sauce on top of a salad the next day for lunch; it helped make the raw broccoli go down easier, ha ha:
Today is the one month anniversary of my thyroid cancer surgery. Several of you have asked me how I am feeling and how I am adjusting to the thyroid replacement hormone and I am beyond pleased to tell you that I continue to feel great. My energy levels are equal to where they were before surgery and I haven’t had any negative symptoms so far. For now, it seems as if all of my concerns about the adjustment process have been laid to rest. I can’t tell you how grateful I am for that, yay!
To celebrate my continued good health and the release of my app,
I am doing a special giveaway this week for 10 free downloads (1 each for 10 winners) of Vegan Delish. To enter, just leave a separate comment on this post telling me you did any of these things (each one gets you a separate entry): Like Carrie on Vegan on Facebook here Like Vegan Delish on Facebook here Download the Vegan Delish app here (if you win a free download, you can always give it to a friend)
Everyone is eligible to enter, but you might want to note that the app is only available to the US and Canadian markets for now and is only available on Apple handheld devices. I’ll select the 10 winners at random on Saturday, November 17th.
[Editor’s note: this giveaway is now closed].
Good luck, thank you for all of your support and have yourself a fantastic Monday. I’ll see you back here on Wednesday with another new post.