Breakfast this morning was a simple green monster of pak choi and an apple that had been sitting on the counter for a couple weeks because I thought it was my roomie’s, but he assured me that I had bought it. I think he just didn’t want to bother cutting off the bruises himeself :).
For lunch I spent some time with the mandoline and topped a bed of shredded cabbage and spring mix with dulse, Live rosemary onion crackers, green onion, and beet and lime.
Later in the afternoon I had a delightful glass of banana soft serve topped with crunchy walnuts.
The for dinner I wanted somthing bready and breakfasty, so I mixed up a mini batch of Blueberry Carob pancakes from Eat, Drink and Be Vegan, using cocoa powder instead of carob, blueberries inside, and black raspberries and maple syrup on the outside. I figured some veggies would be good, so I paired it with some cucumber and carrot, Marianne-style. The maple syrup was creeping over to the cucumber, and I discovered it makes rather nice dipping sauce.