So I did, in fact, sleep through yoga. I suck. I have two weeks until school and then I’ve got class at 8 am five days a week so I need to seriously work on my getting out of bed skills!
Breakfast was a big pink smoothie.
Into the blender went 1.5 cups Silk Unsweetened Vanilla Almond Milk, a heaping 1/2 cup frozen strawberries, a heaping Tbsp pb, and 2 scoops of Tera’s Whey Organic Bourbon Vanilla Whey Protein Powder.
My smoothie tasted like a vanilla pb & j!
I also had 2 oz of the wasabi snack mix my parents brought.
I spent what was left of my late morning cooking dinner. This quart of heirloom tomatoes played a big role.
I also finally used this Kelapo Coconut Oil sample that I got last summer at HLS.
And tri-color quinoa from last summer’s trip to Trader Joes.
The dog is afraid of the oven and this meal kept the oven and stove-top on for a solid hour and scared him deep into the back of the closet.
What a scaredy
The end result was worth it.
Here are the general specs if you want to recreate it, for 4 servings –
- 1 cup quinoa, cooked according to package instructions
- 1 quart tomatoes, roasted
- 2 large zucchini, sliced and roasted
- 2 pints sliced mushrooms, sautéed in 2 Tbsp butter
- 14 oz extra-firm tofu, drained and pressed and sautéed in 1 Tbsp coconut oil with seasoning of choice
- sauce of choice (I topped my bowl with 2 Tbsp pesto)
The photos are actually of Adam’s bowl since my dinner looked like this –
I ate to-go because the husband picked me up from work and we walked straight to Shakespeare in Delaware Park.
We only caught half of “A Midsummer Night’s Dream” (I got out of work late and Adam has a strict bedtime) but we enjoyed what we saw.
We shared these cola gummis for dessert while we watched.
Buffalonians, have you seen any Shakespeare in the park this summer?