Breakfast:
Green Glamour Breakfast Smoothie (recipe)
Apricot Oatmeal (recipe)
Lunch:
Lentil Soup
Green Salad with Creamy Chipotle Dressing (recipe)
Dinner:
Fresh blueberries
As I'm posting this later in the day, I've actually completed today's menu plan already.
I ended up pressing the snooze button one time too many this morning and was in a bit of a rush to get to my 8 am class. The other day I found a coupon for Dole's new frozen smoothie cup (just take out of the freezer, add juice, shake, and go) and I picked on up at Krogers. I decided to take that with me this morning instead of making the odd kale smoothie on the menu, but I didn't realize when I got it that it had yogurt in it. I didn't have time for anything else and I knew I'd be hungry if I didn't take it, so I ended up drinking it anyways. We'll chalk that up to a little slip up that can be easily avoided next time. Besides, the smoothie was pretty nasty so I'd never want to get one again anyways.
I tried out Amy's brand canned soup for lunch, and it was pretty good. I didn't get to make the salad yesterday, so I tacked it onto today's menu. The can of chipotle peppers in adobo sauce smelled so wonderful that I got a dollop on my finger to taste--bad idea, it was insanely spicy! One of these chipotles went into the blender with some pepper, coriander seeds, Pace mild salsa, and vegan mayo. The dressing wasn't as hot as I was fearing it would be (I scraped out the seeds before I put the pepper in the blender), but the vegan mayo did give it a rather odd flavor. I can't really describe it. Once I got used to it, the dressing really didn't make a half bad salad.
Remember that fiasco with this pasta recipe last time? No way, no how was I making that again. Instead I decided it was time to pay Chipotle a visit.
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| Why yes, that IS guacamole. |
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