Power breakfast, days 336 to 341
Day 336, Tuesday, February 26: brown lentil salad on a bed of red leaf lettuce and chicory endive, topped with a handful of raw walnuts. You can tell by the lovely light coming in the dining room window that I slept in and missed early morning Spanish class today.
Day 337: dark and early again. Salad of red leaf lettuce, savoy cabbage, red peppers, green onions, slices of kohlrabi, miso-peanut dressing, and barbecue baked tofu.
Day 338: lentil salad again. On red leaf lettuce and chicory endive, topped with walnuts.
Day 339: I have decided to try something new and bake all of my tofu from now on, not so much to reduce the oil in my diet (although I do eat A LOT of fat) but because our best nonstick pan bit the dust and there’s no other pan to fry tofu in properly. So this is the first batch of baked “Grit-style” tofu, coated in soy sauce and nutritional yeast. Not half bad. On salad of red leaf lettuce, savoy cabbage, chicory endive, shredded Brussels sprouts, radishes, raw sunflower seeds, and miso-peanut dressing.
Day 340: baked nutritional yeast tofu again, with stir-fried red kale, savoy cabbage, kohlrabi, and green onions.
Day 341, Sunday March 3: red leaf lettuce, red kale, savoy cabbage, shredded Brussels sprouts, raw sunflower seeds, miso-peanut dressing, and nutritional yeast tofu.