Breakfast: Key Lime Soy Yogurt, Ground Flax & Blackberries
Lunch: Spinach, Refried Bean & Nacho “Cheese” on Brown Rice Tortillas
Snackage: Homemade Coconut Oil Chocolate
Dinner Part I: Tofu Croutons
Dinner Part II: Mango, Mini (locally grown) Cukes, Pita & Homemade Hummus
I didn’t realize how many newly discovered favorite things I consumed today until uploading pictures, but here goes, starting with breakfast…
I thought the only place I could find Key Lime WholeSoy Yogurt was LA, but I found it at Rollin’ Oats over the weekend – total score!
I happened to read a Hungry Hungry Hippie post discussing Vegan Gourmet Nacho “Cheese” and was drawn to the familiar packaging at Whole Foods last night. I agree with the not great appearance and pretty good flavor, but I disagree on the meltability. Mine melted. She sliced, I finely shredded, that could be the difference. Either way, I love her blog and you should check it out!
TOFU CROUTONS!!! I modified the tofu crouton recipe from the Rollin’ Oats website for the lush dinner salad I planned on making tonight. But there was a big oops, a big one. They were so stinking good I ate all the croutons, so an entire package of tofu, before the lettuce even made it out of the fridge. See? Oops! I’ll post the modified crouton recipe tomorrow.
And then I scrambled together a few random snacks because, let’s face it, a block o’ tofu is not an acceptable dinner. The locally grown, mini cucumbers were even tastier than I had anticipated. I assumed correct that they’d be firm and lack seeds, but they had a slight sweetness to them that caught me by surprise.
What a day!
good to know! next time i will def shred! thanks 🙂
No, thank you! I would have NEVER deviated from Daiya if I hadn’t read your post….
So glad you liked the Tofu Croutons!