Breakfast- apple, pear
Yes, breakfast was the only meal that I succeeded in making use of anything on the list.
I started the morning off with an apple and agave for Rosh Hashanah. To a sweet and healthy new year.
Lunch was with family and friends at a Greek restaurant. We shared appetizers, and I had a falafel sandwich, although I probably would have been happy with just a big bowl of hummus and a spoon. (Right, Chels?)
Tonight's dinner was low key. My mom and dad hosted. As sous chef I prepared a pomegranate salad. I love pomegranate juice in smoothies, but I always avoided the oddly shaped pinkish purple fruit in the grocery store. I'd wonder: what would I do with that?
Well, now I know. And much to my surprise, it was quite simple.
And quite delicious in the salad, along with baby lettuces, red onion, mandarin oranges, and a raspberry-pomegranate vinaigrette.
I will make progress on this list tomorrow to kick off:
3 2 red bell peppers 6 3 radishes 1 head of broccoli 1 red onion 1 yellow onion 9 4 oz. mushrooms 1 head of kale 2 1 heads of romaine lettuce 1 lb. 8? oz. baby carrots 1 lb. green beans 1 lb. cherry tomatoes 4 pears
2 plums 1 grapefruit
10 7 apples
Note on the chocolate mint melties mentioned yesterday:
DELICIOUS. I'm not a big fan of mint in desserts, but I picked this recipe thinking that it would be an after-dinner cookie that others would enjoy. Well, others did enjoy them, but so did I. I enjoyed them yesterday after dinner, yesterday before bed, this afternoon, before dinner tonight, after dinner tonight... I didn't think Dreena Burton, author of Eat, Drink & Be Vegan, could beat her own chocolate chip cookies, but they have met their match.