Happy What I Ate Wednesday, dear friends!
I’m starting off with a smoothie unlike any I’ve ever made before…not for the faint of heart with a giant handful of pea sprouts from the farmers’ market (see all my green smoothie recipes):
Speaking of smoothies, will you indulge me while I share pictures of my adorable 2-year old niece? My sister got my old Vitamix after I got a Blendtec, and these are photos she took of the little sprout helping with the smoothie-making process:
Get it all in there, girl!
OMG, cuteness overload!!!
Anyway, my smoothie was served with a mug of organic Chocolate Cinnamon Pu-erh tea (unpictured).
Lunch on this day was a bowl of leftovers before Alan and I had to drive south (clockwise from upper left: roasted butternut squash, steamed broccoli florets, sauerkraut, tahini sauce, chopped onions, baked wild-caught salmon):
We stopped for dinner at my all-time favorite plant-based eatery, Real Foods Daily:
These are the Mexico City tempeh tacos with Spanish rice, jicama slaw, and a side of sauerkraut:
A slice of dairy-free Peanut Butter Cream Pie for Pi Day:
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