Festive meals for a summer get together or picnic: Pesto pasta salad with kalamata olives, fresh and sun dried tomatoes, spinach, and a bit of tofu for extra protein. Three bean salad with a honey and apple cider vinaigrette. Tofu frittata with cherry tomatoes, peas, and shiitake mushrooms. Cara Cara oranges for dessert.
Simple & nourishing lunches that can double as dinner (and make great leftovers): A bowl of curried lentil and sweet potato soup. A bowl of slow cooker split pea soup with a side of sweet potato fries. Lastly, a black eyed pea and dandelion green stew topped with spicy cilantro & walnut herb paste and drizzled with cool, creamy tahini.
Satisfying breakfasts: Scrambled eggs on crisp buttered toast and piled high with herbs (dill and oregano from the garden, leftover cilantro from the fridge) and a side of orange juice. Or, scrambled tofu with sauteed kale and mushrooms.
Best of all, though unfortunately not pictured (gobbled up too quickly) was a warm bowl of brown rice topped with creamy black beans and avocado, diced sweet onions, and fresh cilantro that Will had ready for me after I took an afternoon nap. It was a rainy day today and I had a horrible headache, cured with some sleep, snuggle time, and hot food made with love by my love 🙂