After dinner last night, I ventured out for another run and this one went much better than my last one.
The weather was absolutely perfect today, perfect enough to venture to Whole Foods for lunch and enjoy the out-door seating.
Eating outside is the only way to go at that location because the indoor seating area is always packed with playing kids and wifi leachers. Anyway, I tried the marinated tofu chunks in my salad this time and they were good, very firm and saturated with flavor. Something I must look into for occasionally serving tofu at home.
Before rushing out the door for work this morning, I remembered I had a pack of portabella mushrooms from Trader Joe’s in the fridge and slapped them into marinade for dinner tonight.
I used Braggs Liquid Aminos, balsamic vinegar, maple syrup and olive oil for a amazing dinner salad utilizing loot from our garden.
A giant yellow squash, a purple bell pepper, plum tomatoes, broccoli greens and purple kale.
For the dressing, I went guacamole by throwing cilantro, salt, lemon juice, avocado, cayenne pepper and water into the Vita-Mix and topped with Italian Nut Parm Topping. Yum, it did not disappoint!