Well, well, well, look what the cat plant dragged in! I planned on coming over here one of these Monday’s like “Eh, wassup?! Ya’all got an extra seat at the #vegan table for me?” Then my favorite plant eating, marathon running, niece spoiling, physical training, fruitcake fruit-pickin’ chef threw down with us again on Friday giving her two appearances to my none—I better get on it daw’gonit.

So, it’s Monday and, here I am, thanks for having me ya buncha gorillas! First things first: stop by this page and check out the rules—got dang! That’s a lot of rules you guys! _{5 foot} Nine to be exact, almost double digits. I better address those things first—I don’t want to disqualify myself before I click the post button.

Three photos, plant based, #original-content, Resteem and Upvote this post—check, check, check, check and check! Mention @plantstoplanks (again?!) and @lenasveganliving—check and check! Post a minimum of 100 words (only 100?!) before Tuesday morning and use the #FAVM tag—check, check and check! All I have to do now is remember to link this article in the comment section of the welcome post and, three paragraphs later, I’m ready to share a pair of vegan menu items with you—first up:

Blueberry Smoothie Bowl

• Two frozen bananas.
• 3 cups frozen blueberries.
• 1 cup frozen pineapple.
• Two ice cubes of frozen coconut milk.
• Splash of fresh pineapple juice.

Blend frozen ingredients in the food processor until your consistency resembles soft serve ice cream. Pour your creation into your serving bowls and place bowls in the freezer for about an hour. Remove and add your favorite toppings: this time we went with crushed local macadamia nuts, chopped dark chocolate and pineapple—bon apetit!

Greek Honey-Almond Cookie

• 3 cups of almonds.
• 1/2 cup agave.
• 1 tsp vanilla extract.
• 1/2 tsp almond extract.
• 1 tsp baking soda.
• 1 tbsp sunflower oil.
• Pinch of salt.

Blend your almonds in the food processor until they look like bird seed—eh! :time out: @puravidaville said “it doesn’t look like bird seed, you should erase that, it’s just almond meal.” :time in: In a separate bowl; mix your agave, vanilla and almond extract, baking soda and salt. Add your mixture to your blended almonds and scoop out spoon-sized chunks of dessert, place them on a cookie sheet, and bake them for 10 minutes at 350 F. Remove, allow time to cool and enjoy!

Like the title says: A Puradays Melody which means Pura Vida did all of the technical stuff and all I had to do was write about it—have you ever witnessed such dynamic teamwork?!

😉 Thanks a lot for having us, #fruitsandveggiesmonday crew, you’re the best! Have a great week everybody.