I passed the first test I’ve had in over a year! Not that I was expecting to fail or anything, it was for a safety training course, multiple choice, and not exactly designed to make you fail. But it’s fun to hear that I passed anyway, and to earn a new sticker for my hard hat. And to get a pretty cool tour around and subway yard, including checking out the bottom of a subway car.
Breakfast this morning started with RED monster. I blended up the stalks from my beet greens, a tomato, chia seeds, raspberries, grapes, and a Nutribiotic Mixed Berry Brown Rice Protein Powder packet. Besides, being a fun electric pink, it was pretty good…after I added a big spoonful of maple syrup. The beet green stalks were fine, but let’s just say I’m never adding a tomato again. Luckily, the extra sugar solved the acidic problem. I guess I still don’t like tomato juice after all these years.
For lunch I brought a bagel-wich filled with avocado, tofu marinated in liquid smoke, and citrusy bean dip. I was trying to go for a bacon type effect like actual smoked tofu (Pete’s really does taste like bacon), and while I didn’t really get it, the liquid smoke was still really good in the sandwich.
I also packed some red pepper strips and a Chocolate Chip Clif bar (which I shared with the cubicle-mate who was also doing the training session).
For dinner I fixed up two salads. One featured a new vegetable for me, broccoli sprouts.
I chopped up some romaine and carrots and topped them with the sprouts, and a big dollop of citrusy bean dip mixed with avocado. The sprouts were really good. They were a bit peppery, which went perfectly with the creamy dip. Toronto sprouts has some pretty cool mixes, and I get the impression they’re quite widely available in the GTA (I bought mine from Loblaws, but I see them in most of the smaller health food stores around too). Though, their own store has just closed because they’re moving to a bigger location.
The second salad was a fruity one. I chopped up honeydew, mango, (frozen) pineapple, banana, raspberries, and blueberries, then drizzled the bowl with a little agave syrup, simply delicious.