Friday, June 30, 2017

June eats

kale & quinoa salad with avocado, cabbage, blueberries and tomatoes

After eating quinoa for 3 days in a row, I remembered how great it tasted. I went to the store and bought some red quinoa and made this salad. I topped it with the last of my blueberries. I used to eat blueberries, strawberries and blackberries with red quinoa and balsamic vinaigrette and it was SO good. 10/10 recommend!

roasted brussel sprout spaghetti with a lemon garlic sauce
Last week, Jon and I made some version of The Kitchn's Lemony Brussels Sprouts & Breadcrumbs Spaghetti. I substituted the whine wine with vegetable broth and opted out of the breadcrumbs and Parmesan cheese. We decided next time we will do twice as much garlic and lemon juice because it was a little bland. It's not every day you hear that brussel sprouts were the best part of the meal! 

strawberry and banana smoothie bowl, plus chocolate granola, oats, and slice almonds
My favorite breakfast is served in a bowl with a spoon. Oh wait, that's like every breakfast. 

leftover bowl (zucchini, red cabbage, sauteed sweet potatoes, and collards)
Actively trying to avoid food waste!

chef creation at work (spinach salad with mango slices and a mango lime dressing, topped with roasted cauliflower and pickled onions)
tempeh sandwich from Mellow Mushroom
kale salad with tomato, red cabbage, tempeh, and cucumber
another salad, romaine base, add brocoli
southwest salad (romaine, black beans, corn, tomatoes,cabbage, peas, onions, mushrooms, and cucumber)
veggie hummus bagel with avocado and bean sprouts
What are you eating this summer?