Health Made Simple, Day 23

Here's a quick recap of what I ate on the whole foods, plant-based Health Made Simple yesterday! My mom was still in town (she spent two nights at my house to help me paint) that morning, and she's not into smoothies. So we had the same Steel Cut Oats bowl we had the day before with banana, maple, strawberry, blueberry, and coconut butter (no pic cause it looked the same as in yesterday's post).

Morning snack was Baby Carrots & Celery with Goddess Dressing (made from a recipe on the plan — tahini, scallions, garlic, and parsley).

My mom stayed at my house and did some final painting touch-ups on my hallway doors while I went back to work. And she had plans to head back to Arkansas around noon, but first she met me for lunch at Today & Always (the plant-based eatery at Crosstown Arts, where I work in communications). I ordered the Cauliflower Steak (served over mashed potatoes and steamed green beans, topped with chermoula).

I'm going off meal plan for occasional meals out (especially at Today & Always because the food is amazing and all very healthy!), but I'm trying to stay in some whole foods-based parameters when I do. I figure this veg-heavy meal would be totally Health Made Simple-approved! Sooo good! That chermoula — a spicy herby, garlic oil — really set this dish off.

After lunch, I showed my mom the Give a Damn! Music + Activism at Stax Records exhibition, which is currently on view in our West Gallery (through Dec. 2).

Afternoon snack was another fruit bowl (pineapple, blueberry, clementine). I used my dress as a tablecloth while working from a couch in the office.

And dinner was a super-fancy plate of a Dressed-Up Southwest Baked Potato! This had black beans, salsa, scallions, jalapeno, avocado, and cilantro. I added the rest of the leftover kale, mushroom, onion saute from our Sunday burritos. Mmm mmm.