Highlights from the past week include…
S’mores iced coffee! I blended coffee with ice, cold brew powder, chocolate milk, vanilla bean powder, and toasted marshmallows.
Yogurt bowl set up – vanilla skyr with Made Good chocolate granola and Jelly Berry grapes.
I quite liked these crispy onion chips from Trader Joe’s.
Toasted turkey and cheddar sandwich. On sprouted wheat sourdough with mayo and pickled jalapeños.
Mexican-ish vegetarian bowls. Brown rice, cauliflower rice roasted with green onion and poblano pepper, Trader Joe’s soyrizo, cojita cheese, and orange Soss.
Crab fried rice. Leftover brown rice stir-fried (with soy sauce, rice vinegar, and fish sauce) with blue crab, eggs, green onion, peas, and carrot.
Dinner inspired by a dish we loved recently at Llama Inn – sautéed bok choy with grapes, sunflower seeds, and black garlic vinaigrette. Plus tuna cakes made with soyrizo.