There are so many things I should be doing right now that aren’t blogging. I’m sleep deprived and treading water in a major way, but in an effort to vent/decompress, I’m here, writing.
This lunch salad had two kinds of kale massaged (DOUSED) in TJs sesame dressing, plus leftover salmon, salty almonds, and cilantro.
I also had heaps of carrots on the side to round it out.
Moving on to dinner…
Someone at church has an orange tree because there were a ton up for grabs last weekend so I snagged them. We have mostly been using them for fresh juice or in smoothies lately (the kids are obsessed), but I decided to make a little Asian sauce with some last week.
This was such a random dinner I didn’t know if I was going to blog about it or not but here I am!
I was feeling like I wanted a stir fry, so I went through all the veggies we got from the CSA and chose the broccoli and bok choy and got to chopping.
Then I looked in the freezer for a protein of some kind. We had basically nothing, except in the deepest darkest corner were two vegan faux meat products that I’d forgotten about since 2010. Ok, not really, but they were definitely not bought recently. One was a gardein chick’n and the other was a quorn chick’n sooooo…winner winner fake chicken dinner!?
I cooked them both and mixed them together to serve with the orange sauce I had made earlier.
To make the sauce I blended a whole orange (not just in the juice) with sesame oil, tamari, miso paste, and maple syrup. Looks like I’m feeling the sesame flavors right now.
It was lovely and (the best part) helped with operation freezer clean out.
That Charles chocolate with sweet and salty hazelnuts is !!!! YES. They actually tasted like cashews so much that I did a double take at first, but they are indeed hazelnuts.
