Let’s start with dessert(s). I had three times the bowl you see below. Heavy on the candied ginger.
In case you were wondering, the Whole Foods on the westside have finally restocked their candied ginger supply, so this is their brand (as opposed to the Trader Joe’s kind that I’ve been hoarding for the past few months). Whole Foods’ ginger is crystallized, so there is more sugar, but it’s also spicier. I prefer the spicy kind.
Check it. A mitten shaped piece!
After I had sated my sweet tooth, I made food for the next work day…
Starting with oats, obviously. I realize this combo is getting old, so I won’t bother with the details. It had pumpkin, raisins, and chia seeds.
For lunch I had leftovers.
Quinoa, brown rice, spinach, baked tofu, and soy glazed carrots.
Consider this post an IOU for the carrot recipe, ok? As for the tofu…
I never posted the dinner that included these baked sweet potatoes and tofu because it was boring.
What can I say, I like clean flavors, and that’s that. The tofu were pressed, coated in minimal EVOO and salt, and baked at 400 for 40 minutes (20 on each side). The sweet potatoes were pre-cooked in the microwave for 2 minutes, then sliced in wedges, sprinkled in salt, and baked the same as the tofu.
So back to lunch.
The rest of the lunch posse was standard hippie fare.
Snacks included an Iced Gingerbread Clif bar, banana, dried fruit & nut mix, candied ginger and dark chocolate.
I got home and threw together a salad with everything I could get my hands on. Literally.
There’s a kitchen sink in there somewhere, too, I’m sure.
When it comes to editing salad ingredients, I’ll be the first to admit it – I subscribe to the “never leave a man behind” philosophy.
If it’s within my reach, it ends up in the bowl. 😉
*As an FYI, I have finally completed updating my recipe tab so now it should be much easier to navigate. It was exhausting so I hope you guys like it! Check it out here.
im a supporter of the kitchen sink salads. the more veggies the better.
I agree with Sarah, that’s definitely what I’m planning to eat tonight!
I LOVE candied ginger!!!!
For the past month I’ve been trying to get my hands on candied ginger from kroger, but they are never stocked! I finally bit the bullet and paid $9 for Australian Candied Ginger at whole foods (only 0.7 oz) and then I went back when I ran out and paid the same price, but thankfully they had their bulk bin filled with candied ginger so it was only $9 per pound.
I love the spiciness of the ginger with dark chocolate. I even made my own dark chocolate covered ginger like trader joes has. So delicious!
I’ve never had candied ginger but really want to try it!
A Michigan shaped piece of ginger! 🙂
I live in Lansing, MI, so when I read mitten I immediately thought of Michigan.
Looks great!
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Do your oats thicken up by the time you eat them? They look so watery!
I need to try this candied ginger. Looks good.
Also, what do you normally use to dress your salad? (I saw a few recipes under your the recipes tab, but what do you normally use on your lunch salads and whatnot.)
I’m craving candied ginger now, yum!
That’s my theory when it comes to salad- The more, the merrier!
Candied ginger used to be one of my favorite indulgences but I tend to stop buying it during the summer months. Now that Thanksgiving and Christmas are quickly approaching, I need to restock. My ginger cravings are ridiculous!
yup. i take the pics at night, so the chia seeds havent totally gelled nor have they soaked for long. they get thick by the next morning.
bragg’s liquid aminos is usually all i use. unless i specify another dressing, assume thats what i have on it (or else i use nothing at all). i may sound lame, but i like plain salads.
I totally prefer the ginger from WF too. The texture is AWESOME. You get this nice crunch…man.