Brunch:Gary was up to making one of his hearty, manly brunches! He made a skillet dish with Tofu, Green Bell Peppers, Potatoes, Onions, Chick Peas and Tomatoes.
The hash was served with an usual Salsa made with fresh Avocado, Tomatoes and a little of the baked Acorn Squash we had leftover in the fridge— nothing goes to waste here at Responsible Eating And Living! It was a delightful combination adding a bit of sweetness and richness to the savory chickpea dish.
Daily Green Juice: I got to making my week of juices made with Kale, Collards, Carrots and California Lemons from cousin Nancy, (lots of lemon and the rind!)
We spent a few hours preparing food for a lunch we have planned for tomorrow with my parents to celebrate their 63rd anniversary. I put together a Lemon Meringue Pie, based on Zsu Dever’s Aquafaba cookbook and Gary made a batch Healthy World Burgers. We nibbled on a few samples along the way.
Here we are streaming in the sugar syrup into the Aquafaba Meringue
Next we pile it on the Lemon Custard. It was so much fun!
Dinner: After all the food prep (and nibbling) we had another light dinner. I loved when we did this a few nights ago: Corn Thins with Red Onion, Tomato and Avocado.