Top of the morning to ya, pals!
Life has been bizayyyyy. TRISM is opening in the next month or so, Alchemy is expanding (it’s hush hush for now but more details to come :), Jeff and I are trying to buy our first house, and everything is jut getting so real. I’m trying to embrace every change with excitement and not get too overwhelmed with the transitions!
Breakfast was eggs and toast, Hummusapien style. We always get a big carton of organic eggs at Costco along with our favorite bread, Angelic Bakehouse. I like a bunch of flavors and textures so one side is always sweet with almond butter, banana, cinnamon, cacao nibs, and date syrup and one is savory with avocado, sea salt, red pepper flake. Lately I’ve been adding everything bagel spice plus these peppers in oil and it’s unreal!
On the side I had decaf coffee (regular makes me have to run to the bathroom immediately) with almond milk and some chopped fruit.
Lunch was chickpea salad that I whipped up in the morning when I realized I didn’t have leftovers. I mixed together a can of mashed chickpeas with avocado, vegenaise, dijon, lemon, pickles, red onion, peppers, salt and pepper. So yummy! I used cucumbers for dipping. On the side were snap peas with hummus and a baked sweet potato with cinnamon and salt.
On my way to a meeting I snacked on a delish Raspberry Oatmeal Bar.
A mid day cold brew with a splash of soy was so needed!
Dinner was this amazing Tofu Fajita Kebabs with Cilantro Lime Quinoa recipe. I added zucchini and also nearly doubled the marinade for the veggies. I used a lot less lime than the recipe called for but other than that, this recipe is one of my go-to’s for spring and summer! I made a quick cashew cream with raw cashews, water, lime juice, cilantro, garlic, and salt for drizzling. So good!
I made this yummy Snap Pea Salad with Balsamic Vinaigrette to have on the side plus chopped cantaloupe and pineapple. Rest assured that I munched on half the bowl of salad before dinner. P.S. we got carrots in our Yellowbird CSA (Alchemy is a pick up spot!) and it blows my mind how much better fresh carrots taste than the grocery store kind.