its definitely summer in Los Angeles.
Aaron and I dont have air conditioning… which isnt a problem for about 350 days a year… but those 15 or so days are brutal.
Today is one of those days. Its not unbearably hot, but its hot enough that we dont want to DO much. Poor Ziggy is sleeping on the bathroom floor because its the coolest spot in the house.
I wanted a snack and I was hot so I went into the kitchen to figure something out.
I didnt want to actually COOK anything because heating up the oven on a day like today would practically be a death sentence. I decided to throw a few fresh strawberries, fresh blueberries, one banana, and a few chunks of frozen mango into the blender with half of a tetra pack of Zico (my favorite brand, the only brand in my opinion) coconut water.
I really enjoyed it, and even Aaron like it (it made enough for both of us) and he is not normally a huge smoothie fan.
I highly recommend it if you are in the need of something refreshing AND filling on a hot day.
but, now lets talk real food.
I figured a good follow-up to my last post would be examples of some of our “typical” meals:
organic mixed greens
Smart Grounds (soy “ground beef”) seasoned with cumin and chili powder
sprinkle shredded sharp cheddar
dressed with a squeeze of lemon
Veggies and Lentils:
Roasted Asparagus seasoned with salt, pepper, lemon juice and olive oil
lentils with onions, celery and some spices
dollop of goat cheese
Veggies and Potatoes:
cheesey tomatoes (sliced tomato with lemon juice, salt, pepper and cheese; broiled until the cheese bubbles)
roasted red potatos (with olive oil, rosemary, salt, pepper)
roasted mushrooms (with balsamic, salt, pepper)
sauteed mustard greens (with garlic, salt, pepper, olive oil)
homemade whole grain pizza dough
grilled tomato “smeared” over the dough as the “sauce”
freshly picked basil from our basil plant
fresh, buffalo mozzarella
grilled asparagus (there was alot more, but I ate them prior to the photo!)
BBQ Tempeh and Brown Rice:
organic short grain, brown rice
roasted brussel sprouts (with olive oil, salt, pepper)
roasted asparagus (with olive oil, salt, pepper)
BBQ’d tempeh (tempeh steaks smothered in BBQ sauce)
Our 4th of July breakfast:
sliced, organic tomato
over-medium egg (pan fried with olive oil)
sprinkle of cheddar cheese
0% greek yogurt
fresh, organic blueberries
We made this yesterday as a side for the 4th of July BBQ that we attended at our friends house (they provided the delicious veggie kabobs!) and we also made a fresh caprese salad). It was delicious! We did not add carrot and we added a bit more lemon juice (because we love lemon juice!) so we used approximately 3 large lemons. Otherwise= great recipe!
this are all very common meals for us. We make most of these each week.
But, a lot of our meal planning depends on what produce is in season and what we can get that is local from Whole Foods or the Farmers Market.
Ill try and post more photos as I take them 🙂