Today and yesterday have been nearly perfect: Super healthy and productive.
After a surprisingly hardcore spin class, I snacked pretty consistently until about two o’clock when I made this mega-vitamin rich lunch:
Saute onion and garlic in olive oil and add chopped kale and spinach, cooking down with broth. Add feta and an egg. Cover until the egg fits your style.
I also made a curry marinade for some tofu that will end up in sushi rolls tomorrow night. From Veganomicon:
For 1 lb tofu
1/2 veggie broth
3 T rice vinegar
2 T olive oil
2 T soy sauce
1/4 curry powder
1 tsp cumin seeds
And because it’s intended for tofu, you can totally reuse the leftovers!
Stay tuned for pretty sushi pics tomorrow 🙂