I had a full weekend. It was full of ups, downs, a myriad of emotions which were laced with tears, and a downright laughable outburst. Ladies understand what time it is. Although I was quite miserable, I got through it like a trooper. I had plans to attend an event Saturday evening but
Guava Pearberry Smoothie & Tofu Scramble with sun-dried Tomatoes. Herbed Sweet Potato, and Kale & Peppers. Avocado, and Heirloom Tomato Salad on the side.
Restocking The Plant-Based Kitchen.
I wish I lived closer to a Whole Foods Market, and the train ride just isn’t worth the trip. However, I am thankful for the Trader Joe’s which is in walking distance from me. Really besides a market for organic berries, Target for spices and frozen berries, I usually frequent Trader Joe’s because it’s quality, organic, and vey affordable. Dishes To Make: Greens for breakfast bowls, smoothies, smoothie bowls, salads, soup, Quinoa salad, Tofu scrambles with sundried tomatoes, and peepers, Baked tofu, Sweet potato hash, herbed asparagus, Herbed sweet potato, edamame salad, Gluten-Free granola, Blood orange smoothie, chia pudding. When I shop I do keep the colors of foods in mind. I try to make sure i’m getting a little of all the colors in the spectrum. Restock are things I buy often, the splurges are things I buy which were not on my shopping list. Honestly it wasn’t until I got back home, that I grouped them into colors, it’s pretty cool if you think about it. Red, Oranges Restock: Red quinoa, heirloom tomatoes, tart cherries, eggplant, mini …