So basically today was the same as yesterday. Same mixed feelings regarding working on the weekend. Same Bruno’s coffee to get me moving at the crack of dawn. Same-ish sandwich at lunch (since the A street bread was finished I used some of K’s regular whole wheat). 
I had the Berries GoMega odwalla bar around 11, along with several glasses of apple juice…and got around to my lunch break a few hours later. Since it was snowing outside, I wrapped myself from head to toe with layer upon layer and sprinted to Bruno’s. 
Of course once in Bruno’s, I had to get a small soup to enjoy with my sandwich (the combo of the cold weather outside and the aroma of the hot steamy soups inside made it irresistible).
Non-photographed lunch addition: Bruno’s carrot ginger vegan soup and a warm french bread roll.
I was kinda full as I headed back to work, oops! Still grabbed a coffee for the second half of the shift, though.
If you think this dinner salad looks familiar, you’re right…last night’s dinner from whole foods was SO good, I went back again today and made the SAME salad. Once in a rut…
The only (tiny) change I made was adding in more plain baked tofu. Otherwise, the ingreds are the same as yesterday: baby spinach, BBQ tofu (about 3 cups full!!), dried cranberries. peas, and carrots (zoomed in pic below).
Drumroll for dessert…vegan chocolate pudding. Thick as frosting, and sinfully delish!
This stuff is so good, it’s worth it’s own trip to whole foods (and subsequent 45 minute wait in the check out line)! I couldn’t even finish it, it was SO decadent. Ingreds: silken tofu, chocolate, sucanat, soymilk, and vanilla extract. For the record, that’s Kyle’s hand in the left photo.
I have a feeling this might become a favorite!
Laura, the shout out is coming, stay tuned!
