Salad and Smoothie

8 Jan

Hey guys! How is your Tuesday? Mine is being spent in spreadsheet hell, but I wanted to break free long enough to share a little food love. Sorry for the brevity!

This week marks the return of the green smoothie into my life:

Smoothie

That’s Monday’s, which featured a combination of spinach, banana, mango, strawberry, and coconut milk. Today’s was spinach, banana, mango, almond milk, almonds, cinnamon, and ginger. I have them alongside a hot mug of green tea sweetened with some allergy-fighting local honey and an unpictured glass of water.

Last night, we enjoyed a delicious beet salad:

Salad

I chopped the three peeled beets, tossed with a little olive oil, and roasted it topped with salt and pepper. Meanwhile, I took a defrosted half block of tofu, sliced it into strips, and marinated it similarly to this tempeh. I baked it in a glass dish for about 10 minutes, and then I sauteed it in a little oil. When it was done, I removed the tofu and added chopped onion and minced garlic to the pan, followed by the cleaned beet greens. The tofu and the fully cooked beets then went into the pan, and I tossed everything together. Each salad got a topping of Dijon/vinegar and a few little cubes of Trader Joe’s Parmesan & Gouda cheese. The end result was delicious and surprisingly filling.

So that’s all I have for you today. I hope everyone else’s Tuesday is devoid of tiny Excel cells!

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