This past weekend was the last for LuLu's at Puck Food Hall. Puck is officially closed, and LuLu's is looking for a new space. In the meantime, they'll be at the Cooper-Young Farmers Market every Saturday! But I will miss my Friday morning tradition of stopping in for a brekky sandwich or a bagel. They'll have all kinds of breads and treats at the market, but they won't have a griddle to make the brekky sandwiches. Last Friday, I stopped in for my last to-go Brekky Sandwich. And I dare say, it was the best one ever. Something about the cashew cheese. It was extra garlicky this time! YUM.
I also picked up some Cranberry Almond Biscotti from LuLu's, which I enjoyed on Saturday after my 10-mile run. These crunchy cookie slabs were so amazing dipped in my coffee (with Silk peppermint mocha almond creamer).
For dinner on Friday night (and lunch on Saturday), I had the Fully Loaded Sweet Potato from the Hooked on Plants e-book. This baked sweet tater is topped with black beans, brown rice, guacamole, homemade salsa, and cashew cheese. Enjoyed with a side salad (made with local lettuce and tomato from my CSA).
On Saturday night, I had a Tofu TLT on pita bread. This has bacony tofu (marinated in liquid smoke, maple, and soy sauce) with local lettuce and tomato, and I used hummus in place of mayo.
On Sunday night, I made the Throat Chakra Soup from Eat Feel Fresh. I've been working on balancing my chakras all year, and as I work on each one, I make the corresponding chakra soup from this cookbook. This one has cauliflower, onion, garlic, blended cashews, and veggie broth, and it gets its blue color from butterfly pea flower powder. The recipe called for blue spirulina, but it was expensive on Amazon! The pea powder was much cheaper, and I'd been wanting to get some for moon milk anyway!