Breakfast: Another green pudding creation of 4 dried figs, 1 large frozen banana, 1 medium leaf each of purple and lacinato kale, a generous handful of spinach, 1 tbsp chia seeds, 1 avocado, 2 tbsp carob powder, and 1 cup Edensoy Extra soy milk, all topped with 1 cup brown rice puffs.
Breakfast Checklist: Protein—soy milk. Whole Grain—brown rice puffs. Fruit—banana, avocado, dried figs. Leafy Green—kale, spinach. “Power Food”—chia seeds.
Local Ingredients: Spinach from Snug Haven.
Morning Tea: Organic Kukicha Twig Tea from Eden Foods.
Lunch Box: A sampling from the Whole Foods olive bar including spicy marinated beets, crunchy gherkins (tiny French pickles), giant white beans marinated with roasted red peppers and Mediterranean herbs, succulent marinated artichoke hearts, and garlic-stuffed green olives over a bed of mixed baby kales (a new product from Earthbound Farm), alfalfa sprouts, and a “farmhouse mix” of sprouts (including radish sprouts, pea shoots, and buckwheat sprouts).
I can’t possibly fathom how my intense love affair with the Whole Foods olive bar has not previously manifested itself on my blog. Although, my frequent habit of gobbling up the entire container of marinated goodies immediately after my mother returns from the grocery store may help to explain the blog’s absence of my obsession. Luckily, I’ve recently begun to assert an ounce or two of will-power and restrain myself from instant consumption in order to assemble mouthwatering salad medleys augmented with olivey deliciousness for my lunch boxes.
Meal Checklist: Protein—giant white beans. Whole Grain—brown rice cake. Vegetables—alfalfa sprouts, farmhouse mix sprouts, beets, red peppers, artichokes, olives, garlic, gherkins. Leafy Green—baby kale.
Dinner: The last of my Moo Shu Veggies with Mung Bean Crepes, reheated in the oven for about 15 minutes at 200°F.
Meal Checklist: Protein—chickpeas, mung beans, tahini. Whole Grain—brown rice flour. Vegetables—fennel, carrots, onion, ginger. Leafy Greens—brussels sprouts.
Comment Provoking Questions: Have you familiarized yourself with your local Whole Foods olive bar? What is your favorite variety of olive?
Until next time, Ali.