Lunch Time
This week I started back to work. The kids start back to school on Monday, but this past week was just for the teachers. My lunch times were a bit hectic because I was either working in my classroom during them, or I was out to eat with teachers. I did manage to get a couple of photos of what I ate.
Leftover Creamy Spinach Pasta (p. 161 in The McDougall Quick and Easy Cookbook), salad with balsamic, and 1/2 of my carrot cake cupcake from Spiral Diner.
Leftover bean falafel patties (recipe from New Leaf newsletter I’ve posted about) turned in to an open face sandwich with bread and lots of mustard. Big yummy salad with balsamic.
This is a side salad from Cafe Express . It came with mixed greens and tomatoes. Then I just loaded up things from their awesome side bar (chickpeas, pickle, sundried tomatoes, pickled carrots, and olives). I drizzled it with balsamic vinegar.
This is a grilled tofu sandwich I made on Saturday afternoon. I love tofu like this! I love tofu anyway really though.
Recovery Day
A late breakfast (sort of brunch) was leftovers from yesterday’s meet-up potluck: savory corn pancake with sauteed mushrooms on top, tofu scramble with tortilla strips, and a wee slice of chocolate chip banana cake. Enough to put a smile on anyone’s face! 
Around 5:00 or so, Eric and I were starving, so we needed a little fuel, but didn’t want to ruin dinner really. We were out and about so we swung by a place called Juice It Up. I got a non-dairy smoothie which had Lemon-Zinger tea, strawberries, and bananas. Next door was a Quiznos where we shared a regular sub just like the one I ordered on Friday. (Forgot to take a picture, again, so I’ve stuck the one from Friday…same thing.) I’m a slacker on the weekends it seems.
Dinner anoche was the spinach penne pasta from Cafe Express. Ordered with no bacon, no cheese, no croutons, and no dressing. I used my own balsamic vinegar at home on top. We’re in love with the condiments bar at Cafe Express. Tonight I had pickled carrots, chickpeas, pickle spears, garlic, and olives. Perfect Sunday night dinner. Oh and a super-charge me cookie for dessert.
