I shouldda known better!!!!! I had no idea the sun was actually working today. I thought it was just a dress rehearsal.
Kelsey and I had a fabulous picnic + study session at Freedom Park.
I brought Tempeh + Pumpkin Butter Sandwiches on Great Harvest Raisin Bread
And Food Should Taste Good Potato + Chive. I braved the onion-y flavor of these and they were tolerable. The chips are that good!
Kelsey brought fruit (strawberries, plum, nectarine + blueberries) tossed in flax + honey and topped with greek yogurt
And sliced veggies (carrot + squash) in a homemade Parmesan Lemon Dip. You can find the recipe at Bites + Bowls: Zesty lil’ Dip. Kelsey really is a food genious!
With these glasses on, I was the only BUG around!
After lunch we went for about a 45 minute walk around the small
kale lake with our Foodservice notes in hand. (yes, I really wrote kale!) I think we made some great mid-term progress.
The timing between lunch and dinner couldn’t have been more perfect. I didn’t need a snack and built just the right appetite to fully enjoy this awesome homemade veggie burger served with ketchup and mustard on a Great Harvest Dakota Bun –
I just loooooove burgers!
Unfortunately this is also my next Mushroom Channel recipe so you’ll have to wait a bit for the recipe. But that’s a big hint – it’s got shrooms in it!
With the burgers we had BBQ Braised Cabbage. Basically just a whole lotta cabbage simmered in a whole lotta BBQ sauce. We used about 1/3 cup of Country Bob’s, 1 tbsp ketchup, few dashes Worcestershire, 1 tbsp cider vinegar + salt – all to taste. I ate about 75% of this bowl and couldn’t fit any more!
Complete with a POM spritzer
And a patio dining companion
Oh, and two pickles!
Guest Lunch Post: Leah
Leah of Simply Fabulous Now sent this bright lunch to contrast her dreary English weather –
I know you love eating your sandwiches open-faced and this is exactly what I love to do. I saw this on Caitlin’s blog the other day and knew it was a good way to use up some ingredients (mainly the cottage cheese) in my fridge. This sandwich had spinach leaves, tomato and cucumber – topped with cottage cheese (about 1.5 tbsp on each!) and some black pepper. On the side, I had about 3/4 cup soy yogurt mixed with ground flax and cinnamon. I topped this with cherries and a small portion of grape nuts for crunch! The cherries were originally frozen, so that’s why there is a bit of cherry "juice" at the side of the bowl! 🙂
Matt’s whole wheat pizza crust was spotted at Yoga Is Yummy!
We’re getting in bed early tonight b/c of daylight saving and an extra early gym trip tomorrow morning. Can’t believe the sun is just now setting!
Oh, and I almost forgot! Something sweet to end the day: