working with what works
Sometimes it seems like I can become quite redundant with my grocery lists and usual eats. This is probably true with most but I am eager to become more inspired again. Last summer, when I became an official vegan for the first time, I was always interested in new recipes and ways of creating exciting meals each day. This is a staple salad for me: romaine or spinach, tomatoes, cucumber, carrots, avocado, and tempeh bacon with a simple balsamic vinaigrette or if I am truly lazy, I will use a Trader Joe’s or Amy’s tasty dressing (goddess or tuscan italian). Although more often than not, I will add some more exciting ingredients such as raw corn or jicama. Obviously I am a big fan of the crunch factor and the more flavors the better these days. I am also a very loyal beet and grated zucchini fan. Here is a simple salad that I ate for lunch today. I was itching for more groceries and ran over to Whole Foods with my younger sister, who is visiting, for some much anticipated ingredients for the week.