To say that this week has been a whirlwind would be an understatement! Alchemy Juice Bar + Cafe opens this Sunday and I couldn’t be more excited/nervous/anxious/thrilled. It’s an interesting combination of emotions to say the least. This restaurant business is no joke!
I was feeling something salty for breakfast so I went for a chickpea flour breakfast pizza and switched it up by adding some hemp pesto (a recipe for Alchemy—try it on our hummus and hemp pesto sandwich!). I also added some nutritional yeast to the batter for extra B vitamins, protein, and cheesy flavah flave.
Around lunchtime, we noshed on some acai bowls and chocolate avocado pudding with alllll the superfood toppings, both soon-to-be Alchemy menu items!
I got hungry again around 3pm so I whipped out some mushroom bean soup from my handy dandy thermos.
Then I dove into a quinoa and kale salad with almonds, peppers, golden raisins, green onions and lemon dressing.
For dinner I mixed together tuna, local sauerkraut from The Market Italian Village, chopped apples, a little dijon, and red wine vinegar. Obviously I ate it with roasted broccoli and hot sauce plus baked sweet potatoes with ketchup and mustard. Always.
About a minute after I finished dinner, the boyf and I went ham on Darista Dip’s local beet hummus and shagbark tortilla chips. This hummus is INCREDIBLE. You can’t go wrong when the first ingredient is beets, ya know? We ate the whole container in five minutes flat.
Before bed, I snacked on some Endangered Species dark chocolate with cacao nibs—my fave. Have a lovely Wednesday!