This morning for breakfast I had a lovely bowl of Hewitt’s skim milk natural yogurt topped with blueberries, chia seeds, and dried cranberries. I grew up about 10 minutes from Hewitt’s dairy and I like that the yogurt is local, so I picked it up when I saw it at a health food store a while ago. Unfortunately, it’s really watery and a bit more tart than I would like. I might strain the rest to make greek-ish yogurt, but I think I’ll switch back to the Liberte stuff I usually buy for eating plain.
To take to work I packed up some very juicy fruit, cantaloupe, blackberries, and an almost too ripe banana. I had the banana and berries for a morning snack and the melon just before coming home.
For lunch I brought a giant salad made of red leaf lettuce, cucumber, grape tomatoes, and red, yellow, and orange bell peppers. I shook up the veggies with some lemon juice and a finely chopped sun-dried tomato that was packed in olive oil.
That huge salad was paired with some hearty homemade whole wheat bread and a couple of hard boiled eggs.
For supper I quickly tossed some frozen asparagus spears with honey mustard and threw them in the oven along with some extra firm tofu slices topped with teriyaki sauce. The microwave was treated to some Europe’s Best Romanesco Concerto frozen vegetable mix which included yellow and orange carrots, green beans, and broccoli romanesco. These veggies also got some teriyaki sauce before ending up on my plate.
And finally for dessert, a handful of roasted, salted cashews found their way in a glass, and under a grater.
Why under a grater? To catch a sprinkling of tasty freshly grated nutmeg of course!
And now I should head back to the kitchen to clean up and get some lunch ready to take to work tomorrow. Good night!