Spinach, kale, egg

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 🙂

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One thought on “Spinach, kale, egg

  1. Pingback: friday night sushi rolling « The Grateful Apron

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