twenty one & twenty twoooooooo!

oh my goodness - i can't believe it's the last week of the Adventure Cleanse Tune-Up! yay! i feel so awesome & it's been so much fun taking advantage of summer's produce to make some really fresh 'n tasty foodz! :) this last week is fly'n by!

my green drinks for days twenty one & twenty two: orange, green apple, swiss chard, carrot, cucumber. super yum! my smoothie has been the same: cucumber, raw almonds, almond milk, raw buckwheat, spinach, banana, hemp seed, and a touch of stevia! oh-so tasty!

sunday my friends andi & emily had the rock'n idea to take a road trip up to IKEA for a day of good times & soooo much fun! superdoublew00t! we had such an awesome time wandering around the store getting lost in all that IKEA is. we needed some lunch time yummies and i scored a small salad and some organic apple sauce. not too shabby & pretty darn tasty! the salad was just too cute! monday's lunch was a csa salad i brought to work with me, along with some tofu salad that i whipped up using the leftover tofu from friday. when lunch time rolled around i topped the csa salad with the 'fu - it was magically delicious! tee hee!
dinner on sunday was super easy as i was up for some relaxing after a day at IKEA. when i saw that Jes had made sweet potato falafel i knew we had to try it, too! this recipe was fantastically stellar - dan and i could not get enough of the little falafels! we added in a little red onion to kick it up a little as well! you guys fo 'sho need to make these little yummies - they're AMAZING!

dinner yesterday was the best! huge csa salads and Hannah's cold sesame noodles! her recipe was one we forgot about until i found it last weekend when organizing the ridiculous amount of recipes we've got around the house. for our veggies we used bell peppers, carrots, and broccoli in the soba noodle salad - such a tasty, tasty meal! mmmmmmmmmmmmmm! while i'm not much for the heat in the summer (i get so fussyfaced when i'm too warm!) - summer foodz are some of my absolute favorites! there's so much awesome to enjoy! yay!

csa: radishes, carrots, cucumbers, spring mix, tomatoes, swiss chard, broccoli
local: garlic

ACT days eighteen on through twenty!

so much fun and so much go'n on! i've got a few to sit down and catch up and since there's sooo much to catch up on i'll just post the yummiest highlights!

thursday i made this super delicious local herbed tofu salad. it was super easy and tasty, fo 'sho! i left the tofu raw and just mixed it up with some cucumber, tomato, red onion, cold-pressed olive oil, and sea salt 'n pepper. yum! leftover roasted broccoli and raw "parmesan" (equal parts nooch & raw walnuts pulsed up with sea salt and a tbsp of raw sunflower seeds in the food processor) was delicious as well. i think i could eat broccoli every day - it's one of my favorite veggies!

thursday evening my parents were in town and we took them out to dinner @ maldini's. i had the portobello salad and asked them to add on some sauteed asparagus (olive oil 'n garlic) and some artichoke hearts - it was one of the best salads! mmmmmmmmmmm!

friday dan and i headed out for a super fun day @ busch gardens with my company. my morning juice 'n smoothie were super tasty and i had a lara bar on the drive over (dan had a peanut butter clif bar - his fav!) - we split a naner, too. the park didn't offer much in the way of gluten-free nor vegan - but we found some salads and watermelon to hold us over for a bit - and dan had a tasty salty soft pretzel! we picked up some sushi on the way home and i totally forgot to take a picture (we were soooo hungry!) so we didn't get any sushi pictures to share. sadface.

saturday morning i was up early for csa & farmer's market fun times! so much veggie love - it was stellar! the loot: spring mix, romaine lettuce, eggplant, broccoli, garlic, green beans, cucumbers, cherry tomatoes, roma tomatoes, swiss chard, carrots and a fun melon! dan and i stopped by chipotle after working out together later in the afternoon and brought our yummies home with us. i tossed my beans, guac, salsa, peppers 'n onions on top of a gigantical plate of csa spring mix for one filling and rock'n meal! saturday evening we decided to be big 'ol bums, stay in, and watch a scary movie. for dinner we needed something that required many delicious veggies and because my parents had brought some produce with them that was nearing its end and we wanted to use them up before they went bad - we decided that pizzas were in order! topped with eggplant, sun-dried olives, cherry tomatoes, spinach, mushrooms, sun-dried tomatoes, and bell peppers - i had the most deeeeeeeeeeeeeeeelicious gluten-free crust, too! (using this recipe. i used almond milk, subbed agave for the sugar and the herbs: oregano, basil, and parsley! mmmmmmmm!) the crust was beyond tasty and was a snap to make! hellz yeah! (when i first started ACT i was a intimidated by the gluten-free aspect of the cleanse having not much experience with gluten-free yummies. it turns out i feel sooooo much better without gluten - and i must say that far it's been easy to make tasty gluten-free goodies to enjoy @ home. dining out can be a little tricky, but most servers are so nice and very willing to help me find and/or create something i can enjoy.) to be more ACT friendly i totally should have had a big 'ol salad for dinner with the pizza, but i just wasn't feeling it and said "not tonight"! :)

happy sunday fun times! w00t!

ACT: day seventeen - eggplant roll-ups! mmmmmm!

wahoooooo! day seventeen blew on by and it was filled with so much yumminess! yay! here are the ACT eatz...

morning juice: carrot-apple-orange-cucumber! so good! morning smoothie (the best ever!): 1 tbsp hemp seeds, 1 tbsp raw almond butter, 2 cups fresh spinach, ½ a naner, ½ a cucumber (unpeeled, but peel if it’s not organic) ½ a cup of unsweetened almond milk, 1 cup of water, ¼ cup raw, soaked, and rinsed (whew!) buckwheat groats, and 1 tsp agave nectar. soooo delicious! (word on the street is that peanut butter instead of almond butter would probably be pretty awesome as well, and you can always use more almond milk instead of just a ½ cup. w00t!)

wednesday’s lunch: another salad of deliciousness! sun-dried olives, raw pumpkin seedz, csa cucs ‘n tomatoes, a little red onion, and more of that scrumptious tahini dressing (1 tbsp tahini, juice from half a lemon or lime, a pinch of sea salt ‘n pepper, and water.)! mmmmmmmm! afternoon snack: more watermelon!

dinner was my favorite (well, the salad was the best, too!): eggplant roll-ups. we had a csa eggplant that wanted to be eaten in the tastiest of ways so we baked it up a bit, the rolled up some raw cashew cheeze, csa tomatoes, and fresh spinach inside of it – topping it all with raw pesto. the roll-ups were tasty-o, indeed! we had made the cashew cheeze & pesto the night before so while the eggplant was baking we chopped up the tomatoes and were good to go! eazy peazy dinner = the best! we gently sauteed some broccoli with a little garlic to enjoy with our roll-ups. alrighty, here’s what we did…

ingredients for eggplant roll-ups: (for a totally raw roll-up use raw zucchini!)
1 eggplant (ours was kinda medium-sized)
olive oil
2 medium tomatoes, slices thin - lengthwise
2 cups of fresh spinach
raw pesto (recipe below)
raw cashew cheeze (recipe below)
sea salt

ingredients for the pesto:
¼ cup raw walnuts, soaked & rinsed (we soaked ours while away at work for 8 hours)
a handful of fresh basil
1 small clove of garlic, crushed
¼ - ½ tsp sea salt (adjust to taste, fo ‘sho!)
¼ cup nutritional yeast
2 tbsp cold-pressed olive oil
2 tbsp water (more if you like a thinner consistency)

ingredients for the cashew cheeze:
⅓ cup raw cashews, soaked & rinsed (we soaked ours while away at work for 8 hours)
1 tsp yellow miso (unpasteurized if you’ve got it or use ½ tsp sea salt total instead)
½ tsp sea salt
1 small clove of garlic, crushed
juice from ½ a lemon
2 tbsp water
2 tbsp almond milk (hemp milk would rock, to)

what you’ll need:
- baking tray
- food processor/blender

what’cha gotta do for the pesto:
pulse walnuts, sea salt, & garlic together in your food processor until the walnuts are well ground. add in oil, nutritional yeast, & basil and give it a few whirls. add water & whiz about until you get the consistency you love the most (using less or more water – it’s all up to you)! enjoy!

what’cha gotta do for the cashew cheeze:
pulse cashews & garlic in the food processor until well ground. add in miso, lemon juice, sea salt, almond milk, and water. pulse until well blended and smooth (we stopped & scraped the sides of the food processor a few times, and you may want to add in more water for a creamier consistency). ta-da – you’re all done!

what’cha gotta do for the eggplant roll-ups:
slice eggplant lengthwise into several long 1/4 “ slices. place on a baking sheet/tray that’s been lightly greased with a little olive oil. sprinkle the eggplant slices with a few pinches of sea salt, turn ‘em over and sprinkle the other side with that salty goodness as well. mmmmmm, you know ya love it! ;) bake on 350 for 10 minutes on each side (or until they being to brown up a good bit) then remove from oven. here’s the super fun part: place a slice o’ eggplant awesomeness on your counter (or plate, cutting board, whatevs) and spread on a spoonful of cashew cheeze, top with tomato slices ‘n spinach and roll ‘em on up! repeat with the rest of the eggplant then spoon some pesto on top & gobble them all up! hoooooooray! these would be most tasty topped with a raw marinara, too!

csa: cucumber, carrots, lettuce, eggplant, tomatoes
local: garlic, blueberries
garden: basil

sixteen & cheezy sauce!

howdy, hi, and hello! ACT day sixteen flew on by and now we’re half way through the week! oh my gosh, that makes me so excitedfaced! yay!

tuesday started off with another swiss chard, carrot, apple, cucumber juice – only i juiced about a cup of watermelon for extra alkaline awesomeness! my smoothie was a repeat offender: cacao nibs, 1/2 a cucumber, 2 cups of spinach, ½ a small banana, a touch of stevia, ¼ cup raw buckwheat groats, and plain hemp milk. so tasty! i even had some leftover in the blender for any afternoon snack!

lunch was also more of the same (why change a good thing, right?): a big ‘ol salad with cabbage, pecans, raisins, pumpkin seeds, and carrots – topped with more sweet orange miso dressing. more watermelon goodness & yummy local blueberries for an afternoon snack!

dinner was most excellent – mac ‘n cheeze (made with brown rice pasta)! superw00t! this is one of dan’s favorite meals, and since he’s been so supportive with me ACT’n i thought his fav was in order! our cheeze sauce recipe is adapted from susan v.’s most gloriously good mac ‘n cheeze recipe! we enjoyed our mac ‘n cheeze with a side of sauteed bok choy (super spicy & with loads of garlic 'n chili flakes). i also had a big salad topped with tomatoes, cucs, sun-dried black olives, red onion, and tangy tahini dressing. delightful, fo ‘sho!

cheezy cheeze ingredients:
⅓ cup raw cashews, soaked & rinsed
¼ cup raw walnuts, soaked & rinsed
(we our nuts either overnight or while we’re @ work)
½ cup plain almond or hemp milk
¾ cup water
¼ cup nutritional yeast
2 tbsp cornstarch (you can also use chickpea or potato flour if you like)
1 tbsp lemon juice
½ tsp yellow miso (unpasteurized if you’ve got it!)
1 small clove of garlic, crushed
¼ tsp onion powder
¼ tsp dry mustard
¼ tsp paprika
¼ tsp black pepper
¼ tsp sea salt (optional)
1 tbsp tahini (raw if you’ve got it)
½ tsp liquid braggs (or wheat-free tamari)
just a pinch of turmeric if you want a nice cheezy color!

what you’ll need:
- blender
- small pot/sauce pan

what'cha gotta do:
place all the ingredients in the blender and puree for about a minute (or until smooooooth). empty the cheezy sauce into the small sauce pan and heat on medium heat stirring every minute or so. after about 3-4 minutes you want to start stirring it more frequently until it thickens. (sometimes if we’re in a rush we’ll heat it on medium-high and reduce the heat once it starts to bubble – stirring it frequently until it thickens). adjust seasonings to taste. once the cheezy sauce is nice & thick, remove from heat & pour over pasta of you choosing & enjoy!

csa: carrots, cucs, lettuce, tomatoes, swiss chard
local: garlic, blueberries
pantry: walnuts, cashews, nooch, miso, tahini

ACT day fifteen! sweet orange miso dressing!

i sure am glad monday’s over! it fo ‘sho got a little banoodles (banana pants + noodles) - work was crazy busy (didn’t get a chance to eat my lunch until almost 3!), i’m pet sitting (which adds up to about 2+ hours a day), and well – it was just monday! do you all feel like mondays tend to be a little more hectic? i must admit i did get a bit stressed out, but i made some time to relax (and dan was the sweetest with helping out!) and it ended up be’n an a-okay (and very productive) day.

monday morning started off with a green juice consisting of: ½ a csa zucchini, 2 small carrots, ½ a cucumber, a green apple, and swiss chard. my smoothie was the same as sunday’s: spinach, a banana, a small cucumber, raw buckwheat groats, plain hemp milk, almonds, cacao nibs, and a little stevia (when you’ve got a good thing going – why change it?!) i went ahead and made enough for 2 smoothies – one for breakie and one to enjoy after lunch. lunch was a scruuuuumptious salad! the dressing you see in that little container on the side is an orange-miso dressing (recipe below) – it’s my new favorite! i topped some csa spring mix with a little grated carrot, red cabbage, raw pumpkin seeds, a few raisins, and raw pecans. totally made it again for my lunch again today – it was that gloriously good!

big ‘ol salads were for dinner last night as well. we have so much delicious lettuce from the csa (it will be too warm for local lettuces soon, so we’re taking advantage of ‘em while we still can!) – hooray for summer salads! these where topped with some baked tempeh (marinated & also baked in homemade veggie broth, liquid braggs, crushed garlic cloves, black pepper, apple cider vinegar, and onion powder), avocado, csa tomatoes (they’re so delicious! even dan, who’s not the biggest tomato fan, adores these little guys!), red onion, and cucumber. for the dressing: a little freshly chopped parsley, olive oil, a little red onion, local garlic, sea salt, and balsamic vinegar! oh-so awesome! i believe dan said “that’s one damn fine salad we put together!” superw00t! snacks for monday were a handful of gluten-free pretzels and a cinnamon roll lara bar. it was such a nutso day i got a bit stressed and didn’t make the best snack (better options for me would have been some fresh veggies, fruit, and a small handful of nuts.) – but i’ve got a watermelon in the fridge & some blueberries so i’ll be having that today for snacks. mmmmmmmm, mmmmmmmmmmm! oh yeah, and the dressing recipe, as promised…. yay!

sweet orange-miso dressing

ingredients:
1 small seedless orange, peeled
½ tsp yellow miso (unpasteurized if you’ve got it!)
1 tsp brown rice vinegar
2 tbsp minced red onion
2 tsp raw agave nectar
¼ cup water

what you’ll need:
- food processor or blender

what’cha gotta do:
blend everything together! how easy is that?! adjust to taste, and enjoy! (makes about ¾ cup of dressing)

csa: zucchini, lettuce, cucumbers, tomatoes, carrots
local: garlic
pantry: pumpkin seeds, tempeh

day fourteen - half way there! (corn meal crusted tempeh, too! doublesuperw00t!)

i've made it half way through the Adventure Challenge Tune-Up and i'm feeling so awesome! day fourteen rocked - it started off tasty and ended in the most deliciously! now that i'm really getting in to the swing of things i need to focus on relaxing a bit, taking some time for myself, maybe some meditating, and more yoga! sounds so nice - i need to make a point to really get go'n on it all!

sunday morning started with green juice: green apple, 2 carrots, swiss chard and a cucumber. my morning smoothie was the absolute best yet: 1 tbsp cacao nibs, 2 cups spinach, 1/2 a small banana, 15 almonds, 1/2 cup plain hemp milk, 1/4 cup soaked & dried buckwheat groats, ice 'n water. soooooo super tasty! i made another one for my smoothie today, too! delish!

lunch was a huge salad made with some of our csa salad mix, raw pumpkin seeds, cherry tomatoes, cucumber, red onion and the most tasty olives (salt cured & sundried) i've had to date. i drizzled on some tangy tahini dressing (tahini + lemon juice + sea salt + pepper + cold pressed olive oil) to make it even more super tasty. mmmmmmmmmmmmmmmm!

dan spent the day in c'ville visiting his parents for father's day & i wanted to make a rock'n meal for him to come home to. we started off with big 'ol csa salads with cucumbers, red onion, avocado, cherry tomatoes, and spring mix. for the dressing i kept it simple (to let all those veggie shine on through!): balsamic + cold-pressed olive oil + sea salt + garlic + pepper. love it!

i wanted to take a spin on of our oven baked tofu using local tempeh and making it gluten free (and ACT friendly!). we had a side of csa green beans gently sauteed in cold-pressed olive oil and TONS of local garlic. oh my goodness, it was such a scrumptious sunday night meal! just awesome all around!



here's what we did for the tempeh....


ingredients:

dry mix of yumminess:
3/4 cup yellow cornmeal
1/2 cup teff flour
1/2 tsp paprika
1/4 tsp sea salt
1/2 tsp black pepper
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp poultry seasoning

marinade:
2 cups veggie broth
1/4 cup liquid braggs (or gluten-free tamari)
3 cloves of garlic, crushed
1/4 tsp sea salt

what you'll need:
- small bowl
- container large enough to marinate your tempehs in
- baking tray
- olive oil cooking spray (or just use a little olive oil)

what'cha gotta do:
cut the block of tempeh in half making (2) thinner blocks of tempeh, then cut tempeh into desired shapes (we love triangles the most. we end up with 24 pieces). steam tempeh for 10 minutes then combine ingredients for the marinade in a container that best fits yours tempeh pieces & add in the steamed tempeh. marinate for about 2 hours (you can totally marinate over night if you like, or while you're at work). we marinated our tempeh out on the counter, but the fridge is a-okay as well.

once the tempeh has soaked up the yumminess combine all the ingredients for the dry mix in a small bowl. take a piece of tempeh out of the marinade and drop it into the bowl & coat it in the dry mix (i used a spoon to move the mix about and coat up the tempeh). if you want to make it extra awesome re-dip the coated tempeh back in to the marinade then re-coat with the dry mix. yay! place the tempeh on the lightly sprayed baking sheet and repeat with the rest of the tempeh pieces. bake on 350 degrees (no need to preheat) for 20-25 minutes total, turning the tempeh pieces over after 10-15 minutes. enjoy with your favorite dipping sauce (organic ketchup also rocks!) or place on top of salads, in a wrap, smother in gravy, or gobble them up as they are!

csa: lettuce, cucumber, carrot, tomatoes, green beans
local: tempeh, garlic
pantry: cornmeal, teff flour

days twelve & thirteen! also - a few fun 'n delicious weekend eatz!

days twelve & thirteen of the Adventure Cleanse Tune-Up went so well! friday kicked off with a much tastier green juice than thursday's undrinkable one. a tasty combination of a carrot, 2 small cucumbers, swiss chard, and a green apple. mmmmmmmm! i switched up my smoothie a bit and made a rock'n local blueberry-strawberry-blackberry smoothie with 1/2 a small banana & some almonds. delicious!
friday's lunch was a tasty salad of romaine lettuce, raw pumpkin seeds, tomatoes, red onion, radishes, cucumbers, and a tangy tahini dressing (raw tahini + lemon juice 'n water + cold pressed olive oil + sea salt 'n pepper)! i had some more watermelon and blueberries for lunch as well! i cannot get enough watermelon! hooray!
that evening dan & i headed out to dinner with friends at an awesome italian place called Maldini's. i wasn't too worried about ACT'n 'cause Maldini's has the most glorious salads. i asked the waiter for artichokes & some sauteed escarole (sauteed in olive oil & loads of garlic) to be added on to the portobella salad - the results were absolutely yummers! dan had a rock'n pasta dish made with a gloriously good tomato-basil-garlic 'n olive oil sauce. oh-so divine! such a tasty meal to start the weekend, fo 'sho!

saturday morning i snuck off to the farmer's market again to pick up some csa awesomeness. before i headed out i fueled up with a green juice just like friday's, but with the addition of an orange we had that was getting a little sad look'n. it was such a delicious addition! csa booty: eggplant (sweet jeebus, yay!), green beans (w00t!), roma & cherry tomatoes (the best ever!), 4 heads of lettuce, spring mix, swiss chard, cucumbers, bok choy and carrots. i got these beauuuuutiful flowers as well! i love them the most! i whipped up a delicious smoothie of almonds, hemp seeds, 1/2 a banana, romaine lettuce, and cacao nibs on my way out the door to get my "hair done". after hair fun i got some gluten free flours @ elwood thompsons and made a salad for myself as well. i sat outside on their "patio" and people watched while i enjoyed my late lunch - so much fun! for dinner eatz dan & i decided on Cielito Lindo - a local texy-mexy place that's super scrumptious. we had veggie nachos (sans cheese 'n sour cream) that were made with pinto & black bean chili, guacamole - and i had a taco salad (sans the flour shell) with some bang'n black beans (they were buried under all the veggies) and dan enjoyed his "jardin de vegetales" (sauteed mushies, spinach, garlic, zucchini, squash, corn, onion, and peppers). hooray!

happy sunday fun times! yay!

csa: carrots, romaine, radishes, cucumber
local: blueberries, strawberries, blackberries
pantry: pumpkin seeds, tahini

friday & day eleven!

happyfridayface! yay! ooooh, we are so excitedfaced for the weekend! we hope you are, too!

day eleven and it started off being not so tasty. disappointedface. we have this asian greenz mix in the fridge from our csa and i thought “this will be delicious for juicing!” oh no – not so much. something in the mix was ridiculously bitter and crazy spicy – making the green juice burn my throat. isn’t that banoodles (banana pants + noodles!) i only managed to drink half before calling it quits. lesson learned: asian greenz in juice don’t make jessy happyfaced. it was a good thing my smoothie totally made up for it: avocado, sunflower sprouts, almonds, hemp seeds, coconut water, romaine, and some yacon. mmmmmmmm! much better than the bitter ‘n spicy green juice – making my thursday tasty again! w00t!

thursday’s lunch was pretty much the same as wednesday’s: the gloriously good cucumber + tomato + red onion + raw corn + olive oil combo! awesomesauce! i did switch it up with the smoothie and made one with dates, hemp seeds, blueberries, romaine lettuce, ½ a small banana, and some water. so good! took in some watermelon ‘n more blueberries for a mid-afternoon snack @ work, too. i can’t believe i’d never had watermelon until just a few weeks ago. growing up somehow i convinced myself i hated it without ever trying it. i can’t believe i missed out on 30 years of watermelon! ahahahaaaaaa!


dinner was so delicious last night! we had pasta on top of romaine salads! using the last of the white beans left over from sunday night we gently sauteed them in a little olive oil with some local garlic, cold-pressed olive oil, and crushed red pepper (we refer to this as “Cyn style” in our home because Cyn’s always sautéing her veggies in all that awesomeness!). cooked up a little ancient harvest quinoa gluten-free pasta (which we enjoyed almost as much as the brown rice pasta from last weekend. i think it's the texture of the brown rice pasta we love a little more.) and drizzled on a dressing which was simply basil from our garden, sea salt & pepper, and more olive oil. eazy peazy & damn tasty! w00t!

may your weekends be filled with everything you love the most – and be sure to give lots of hugs & smiles! :)

csa: romaine, cucumber
local:garlic, sunflower sprouts
pantry: white beans

ten! w00t!

howdy! just a quicky post on day 10! it was a busy day - and i'm glad it's almost friday!

yesterday's smoothies 'n green juice were pretty much the same as tuesday's.
i started my hump day off with another tasty green juice - switched it up just a tad and juiced some of my radish greens with a carrot, green apple, more squash innards (left over from monday's zoodles), watermelon, swiss chard, & sunflower sprouts! yum! i was worried the radish greens might overpower or something (never having tried them before), but this turned out to be one of my favorite juices! breakfast smooooothie: more cacao nibs, 1/2 an avocado, a bunch of romaine lettuce, chia seeds, soaked almonds, water, a handful of sunflower sprouts, and 1/2 a banana! so awesome!

i really enjoyed my lunch from tuesday so i made something similar, and added in an ear of corn (raw) that needed to be eaten up. oh my goodness - this was probably one of the tastiest salads i've ever had!!! totally making it again today! wheeeeeeeeeee! so "eazy peazy", and it really rocked my socks off! 1 tomato, 2 tbsp finely chopped red onion, 1 ear's worth of raw corn kernels, 1 small cucumber, a little cold-pressed olive oil (maybe 1 1/2 tsp) and some sea salt 'n pepper. WOW! it was scrumptrulescent, indeedy! i whipped up another "dessert" smoothie for after lunch again as well : almonds, hemp seeds, chia seeds, yacon, and 1/2 a banana. this was tasty - but i need to start incorporating more green goodnesses in 'em. i'll be sure to switch it up a bit today!

after work i headed downtown to help a friend with getting her house together, so i stopped by ellwood thompson's and grabbed a salad for dinner (and did some light grocery shopping as well. my favorite!).
they have a glorious salad bar & all of the dressings they offer are not only vegan, but they're gluten-free! squeeeeeeeeeee! my salad had local spring mix, some spinach, roasted red peppers, red cabbage, carrots, a few cherry tomatoes, a veggie dolma, a ton of cucumbers, a few chickpeas, a bunch of sprouted beans, and some pea shoots! topped it all off with a little tarragon-dijon dressing - oh yes, it was divine!

today's going to be another busy day, but i am ready to go, go, GO! i hope you all are having a wonderful week so far - it's almost friday, and i believe that calls for a superhappyface! ;)