Holy guacamole. We’ve got lots of yummy eats and even yummier style pics in this post! Let’s get at it.
I had a nutrition appointment mid morning with a client at Fox in the Snow where we shared a scrumptious sticky bun and coffee.
Lunch was a TRISM mish mash again. I haven’t been cooking lunch food because I’m spending so much time at the restaurants where there’s always plenty to eat. In this bowl was maple tamari tofu, black rice, sweet potatoes and carrots, chipotle sweet potato hummus, banana peppers, cornbread croutons, herbed tahini…AKA the Soul Bowl with my own twist! We’re currently reworking the menu so keep your eyes peeled for some exciting changes.
Snackage included the biggest, juiciest organic honey crisp apple while shopping at Trader Joe’s. I got some sunbutter to drizzle over top the next time I have one and I can’t freakin’ wait. Best combo!
Dinner was this Vegan Mexican Cheesy Tortilla Bake with a couple twists. I added a layer of sautéed onion, kale, and red pepper and then used 3/4 cup tofu + 1 tbsp apple cider vinegar in the sauce rather than the yogurt. Jeff and I loved this drizzled with TJ’s green dragon hot sauce!
I made a big salad on the side with greens, tomatoes, carrots, and cucumbers plus CHEVOO’s epic chili lime goat cheese, which was totally the star. For the dressing, I blended olive oil, red wine vinegar, dijon, oregano, maple syrup, salt, pepper, garlic, and a splash of water in the Nutribullet. The emulsification makes it amazingly creamy!
Dessert was a couple chocolate covered pumpkin oatmeal bites modified from this recipe. I’ll be posting the recipe soon!
Style inspo for the week:
LOVE YOU ALL DEARLY and hope you have a rad week!