So, sorry there was no update from yesterday. I was super busy getting ready for a dinner party with our neighbors and cooking. It was my first time cooking a completely vegan meal, and I will say, it was freaking AWESOME!!! I had such a fun time going around to the different stores buying the ingredients, and I found it therapeutic.

I am sure all of you were wondering, what was on the menu.

First, as a side we had guacamole, which I bought pre-made from Ever'man's, with corn tortilla chips. Yummm!

As the main dish we had Vegan Enchilada Casserole. It was AMAZEBALLS! If you are willing to try a vegan meal to see if it is something you can start mixing into your diet I would highly recommend starting off with this meal.

So the first thing that I did when I got home was I started making my home-made vegan caramel dip for my caramel coconut oil brownies. Below is a link to the recipe, and I would actually recommend making this a day or 2 before you make the brownies.

http://www.wellplated.com/vegan-caramel-sauce/

After the caramel was made and cooled so that it could thicken, I made my brownies. They were so good that between Jason and I, and our wonderful neighbors, Kate and Tommy, there was only 1/4 of cake pan left. The recipe for the vegan brownies is below. Even though the recipe doesn't call to oil the dish before adding the mixture I would recommend it!

http://www.veganfamilyrecipes.com/2015/02/vegan-caramel-brownies.html

Once the brownies were done I turned up the oven and I opened my packets of butternut squash, pre-cut so I didn't have to do it. I purchased 3 bags and put them in a large bowl, added olive oil, garlic salt, and dill, mixed them all up in the bowl and then laid them out on a cookie sheet and placed them in the oven to roast. Now, I could have eaten this all by itself, it was AMAZEBALLS!!! for the oven I turned it up to 375 and left the butternut squash in there for 30 minutes.

While the butternut squash was roasting I had Jason cut up my red pepper, green pepper, and onion for the enchilada casserole. The recipe for this PERFECT dish is below. I highly recommend it. Not only did I love it, but our vegan neighbors did as well, and it was such a hit with my husband that he said he would have no problem going vegan if we ate like that every night! Please try it and see just how easy it is to love something with all vegetables and no meat or cheese (this did have vegan cheese and sour cream in it though).

http://juliasalbum.com/2014/11/black-bean-and-butternut-squash-enchilada-casserole-recipe/

As for yesterday, what was I grateful for? I was grateful for having the ability to go out and run around town to purchase the items needed to make this wonderful meal! I was grateful for the opportunity to share a great and healthy meal with the most wonderful couple we have met out here in Pensacola (I am still trying to find a way to fit them in my pocket when we move). I was grateful for my Grandma Gray and my Mother, because they are the women who taught me how to cook, how to read a recipe, how to understand what flavors are good together, how to know when there is just the right amount of seasoning in something. They are the reason I know how to bake as well, and while I may not do it often, it is something that was instilled in me throughout my life, and that's why, even though I have never made a vegan meal it came out so good, because they raised me in a kitchen and for that I will be forever grateful! Also, I am thankful and grateful for my husband, who helped me pull off the amazing dinner we had. He continued to ask if I needed help through the process and when I came to the point of needing a rest he jumped right in and cut up the veggies for me while I rested. Stay tuned for another update later tonight on my reflections from today, and what has made me grateful and thankful today, and as always #ADVOCATEFORYOURHEALTH.