Afternoon Snack

I had my very first vegan cupcake yesterday, and it came from Sugar Mama's Bakeshop in Austin. The only cupcake shop in Austin as far as I'm concerned.

I was a little skeptical. I usually like my cupcakes with full-blown eggs, butter, fat, calories and guilt. Would it be sweet? What would it feel like in my mouth? Would the icing even compare to the *real* thing?

Yes, it was sweet, actually a little sweeter than I was prepared for. The texture was no different at all, if anything, just a bit denser. And I could definitely eat this icing with a spoon and be just as happy as I would be eating her vanilla buttercream straight from the bowl. (Which if yet to get the chance to do.)

My conclusion: I'm ready to try her other vegan flavors (I thought this one was lemon-strawberry, but her menu says lemon-raspberry). Who wants to meet me there?

Inspired

So, last week we saw Food Inc. the day after receiving our first Food-to-Work basket of local fruits and veggies. And today, Cole and I signed up to start volunteering at the Capital Area Food Bank. I think I feel a shift happening.

No doubt, I won't be perfect, but my plan is to simply try to eat better and more locally. Too bad I can't grow chocolate chip cookies in the backyard.

Breakfast:
Small sugar-free vanilla latte
Low-fat yogurt
Two hard-boiled eggs
(organic, brown, cage-free)

Lunch:
Leftover brisket from Saturday
Leftover mustard-roasted potatoes
(made from locally grown potatoes and yellow onions)
Baked zucchini slices
(locally grown)

Dinner:
Goat cheese and asparagus pasta (photo above, recipe)
(Texas goat cheese)
Fresh watermelon and cantaloupe
(both grown locally)
100-calorie snack cakes