Happy almost Friday! I’m ready for some downtime this weekend after our whirlwind trip. I still feel like I’m catching up on sleep, laundry, etc. from it and have not had much recipe experimenting time. But I did try this treat I scored at Grocery Outlet – Parsnip Chipotle Lime Cilantro Snip Chips.
Crunchy with a hearty texture of dried parsnips, coconut, pumpkin seeds, and other goodies. Kind of a chunkier, healthier, and kickier version of veggie crackers and tasty by themselves.
Eats have been really simple this week – like this chickpea sweet potato saute with veggies, spicy curry paste, and plain almond milk.
It was creamy, kicky, and satisfying.
There was also miso soup with Explore Asian’s Soybean Spaghetti and jalapenos.
And a very simple tofu oil-free stir fry with yellow zucchini and purple cabbage seasoned with tamari.
Heh, another oil free tofu stir fry with simple Lawry’s Seasoned Salt and what ever else I felt like sprinkling into the wok.
Finally a huge salad with sriracha hummus dressing and chopped veggie burgers that Miko was very determined to share with me.
He is obsessed with snacking on raw cabbage lately!
And I am fried after a busy week at work, a lot of on call work activity, worrying about family, and keeping up with my training schedule! Until the weekend!