More Stuff I Ate

Here are a few meals I've been enjoying over the past couple weeks. I've been doing a LOT of dining out, probably because I ate at home so often during all of January. One day, after a lunch time yoga class at the Church Health YMCA in Crosstown Concourse, I stopped at Juice Bar before walking back to my office. I got the Salad Rolls with Peanut Sauce and the Raw Pad Thai Noodles (my fave thing they serve). They're made with sweet potato noodles.

I also had to try Mama Gaia's new Vegetarian Meatball Pita one day for lunch. I'm sooooo lucky to work in a building filled with vegan-friendly restaurants! This has Mama Gaia's homemade veggie burger meatballs, marinara, and your choice of vegan or dairy mozz. Of course, I opted for the vegan cheese. Btw, this pic came from Mama Gaia! My pic was of a takeout pita that wasn't as pretty since it had been wrapped up.

Another fun meal out — Vegan Vegetable Pizza at Midtown Crossing (my fave neighborhood pizza joint). This had vegan cheese, mushrooms, bell pepper, black olives, and baby spinach.

Last Saturday, I picked up some Carrots in Blankets from Don at Lulu's Baked at the Cooper-Young Farmer's Market. He'd made a bunch to sell for SuperBowl weekend. The croissant is made with his homemade bread dough. Perfection! I dipped these in a homemade bee-free honee-mustard sauce.

Don also happens to make the world's best cookies, so I grabbed a couple of Chocolate Chip Cookies from him. I gave Paul one, and I had the other with a nice, cold glass of almond milk.

I had a bunch of Lacy's Slow Cooker Red Sauce leftover after Reclaim & Revolt, so I froze it in small portions. Had some one day last week over blanched zoodles with chickpeas and nooch. Sorry for the terrible pic, but it was dark outside, and I was too lazy to haul out my lightbox.

On the final day of R&R, Hannae shared a mocktail recipe that I just had to try! Finally made it a couple days ago and packed it in my lunch bag for a work day snack. This has fresh-juiced oranges, ginger, carrots, and lime, plus a splash of nettles infusion, a few drops of flower essence, and sparkling water. Felt very fancy!

And finally, here was my lunch today! I had some leftover Black Bean Layer Dip from The Simply Vegan Cookbook, which I made for SuperBowl Sunday. In the cookbook, Dustin recommends having leftovers as a burritos. And I'm always looking for an excuse to make a burrito. The dip has black beans, avocado, sour cream, salsa, and lettuce. I added some pickled jalapenos and black olives too.