Happy Saturday! We are off to a wedding today in Baltimore and the weather is just perfect here in Washington – I hope it is as nice in Baltimore. Before we head out for the day, I wanted to stop by and tell you about dinner:
I had a total lime craving last night, so we made an adaptation of Coconut Lime Tofu from Vegan Yum Yum, and this delicious kale salad from Ricki’s blog that has a lime dressing, along with some quinoa and roasted green beans (we used this recipe). I promise to give you the recipe for the tofu this weekend but for now I wanted to share with you my travel eats. I know people are always curious how to deal with food intolerances while traveling. The bride at the wedding is lovely and we discussed how to adapt one of the entrees at the wedding reception to make it gluten-free and dairy-free,but since husband and I are going to be out and about all day in the suburbs, I am still packing a lunch and a snack:
I used the leftover tofu with a cup of quinoa and 2 cups of chopped bell peppers to make a huge salad – it’s plenty to feed me a couple of times today, and also my husband in case he would like any. I also added chopped scallions and jalapenos to give the salad a bit of a kick. And, for something sweet, I made my travel overnight oats, using half a banana, 1/3 cup of gluten-free oats, 3/4 cup unsweetened almond milk, 1/2 scoop of Sun Warrior powder, a tablespoon of raw cacao and a tablespoon of chia seeds. I am totally out of spinach and kale, otherwise I would have also made a green smoothie to go.
I hope everyone has a lovely Saturday.