No post last week because we were on vacation! Adam and I went to New Mexico (my first time there) – Santa Fe, Albuquerque, and a night in the desert in Taos. We had a wonderful time! It was beautiful, the food was outstanding, and we visited our final Meow Wolf.

Things from the week back in real life…

A sugar plum yogurt bowl! The plums were the leftover solids from a plum syrup I made (red and black plums simmered with sugar and water — ok in iced coffee, better in seltzer) plus plain skyr and granola.

Veggie snacks. Fun to try but not for me (the sweet potato was too chewy and the okra was too crunchy); I brought them to work and at least one person liked each thing.

The best vegan jerky.

Tofu veggie bowls. This was the best meal of the week. Hedgehog-cut baked super firm tofu and roasted brussels sprouts topped with chopped white mushrooms sauteed with evoo, butter, lemon juice, maple syrup, dark soy sauce, miso paste, Dijon, garlic, gochugaru, and sesame seeds.

Chickens salad. Shredded baked chicken, six-minute eggs, Wilde chicken chips, and sauteed hen of the woods mushrooms tossed with plain skyr, Duke’s mayo, pickle brine, chopped pickles, salt, Sichuan pepper, white pepper, smoked paprika, onion powder, and garlic powder. Plus succotash we did not suffer for – frozen mixed veggies (carrots, peas, corn, green beans, and baby lima beans) sauteed with butter and lemon.

Inspired by our chicken salad we also made a chickens migas! Eggs scrambled with shredded chicken, Wilde chicken chips, kettle chips, honey goat cheese, and sauteed tomato, poblano pepper, corn, and green onions. I topped my bowl with tons of Green Cholula (the sweet goat cheese was possibly not the best cheese for this dish!).