Hello, fine friends!
I'm still starry-eyed over my bachelorette party in Denver this weekend. My sister did such a stellar job planning a weekend for the books!
I have a Denver travel guide here, but we went to Root Down for brunch this time and it was incredible.
We hiked at Red Rocks, explored Rino and Lohi, and ate the best cookies and cream ice cream at Denver Central Market's High Point Creamery.
Ridiculously good food, gorgeous mountain views, super friendly people and an overall down to earth vibe...I'm just obsessed with this city!
Savory steel cut oatmeal, we meet again. This guy's topped with avocado, fried egg, sriracha, cilantro, salt and pepper.
I'm spending a lot more time operationally at our stores and that means "normal" lunch time is out the window.
I often don't have the luxury of eating lunch right when I'm hungry, and that's the beauty of eating intuitively. Life ain't always on time!
It's not supposed to be perfect, and I give myself grace when life is far from that.
I made a big batch of Curried Chickpea Salad at Alchemy so I scarfed down that plus a bowl of soup when I had a moment to hop off and sit.
When I got home, I went to town on some Triscuit thin crisp with hummus plus an unpictured plum from our CSA box.
While I worked a bit later, I snacked on my favorite chocolate chip cookies because I wanted something sweet. It had been too long since I'd made a batch.
Sweet cravings aren't just for after dinner. You're allowed to have a cookie at 4pm if you want a cookie at 4pm!
Taco night! I make taco "meat" using sautéed onions, peppers, zucchini, mushrooms, chickpeas, walnuts, tons of smoked paprika, chili powder, cumin, garlic, salt, pepper, and hot sauce all mashed up.
We layered them with guac, salsa, and lettuce. Salad with balsamic dressing plus tortilla chips for crunch on the side!
Justin's dark chocolate pb cup for dessert. Nothing like it.
Have a productive week, friends.