Workout - Kettle bell class.
Treadmill walk, 30 min. 1.72 miles, 2.0 incline
Kettle bell class kicked my butt. The pain level on Monday and Tuesday was ferocious. Simply walking was a struggle.
|Peanut Butter Smoothie|
Breakfast- Smoothie made with coconut milk, peanut butter, cocoa, dried apple, agave syrup and ice. The dried apples help to give it a creamier texture.
|Kidney beans and Vegetable Curry|
Lunch - Kidney beans with Curry Vegetables.
Our friends Brendan and Abby came over in the late afternoon. We started out with a appetizer and wine
Snack - Hummus, flatbread, cucumber, carrot, bell pepper and celery. This is the same hummus and flatbread that I made earlier in the week. We started out with a Chassagne-Montrachet.
|Asparagus tips waiting for the soup|
Dinner- Pan Roasted Asparagus Soup. This is one of the few dishes I have made more than once because I like to experiment with food. We had it at Salon several times. The asparagus is sauteed in Earth Balance till it softens. Then I add vegetable stock and simmer for an hour. I used an immersion blender to make it into a smooth soup. The tips were sauteed separately and added as garnish when serving.
I had smoked tofu and made everyone else roasted salmon. We had a nice buree blanc sauce made with parsley to accent the main course.
|Salmon and tofu seasoned with salt and pepper, ready for the oven|
A big pan pan of roasted yellow potatoes rounded out the meal. The potatoes were roasted on the stove top, then I switched to the oven while we were eating to soup.
|Roasted and ready for the sauce|
For dessert I sweetened some strawberries with sugar. I made a juice of some of the berries and mixed it with a nondairy frozen dessert topping. The some additional juice was squeezed over the dessert. We had a Meursault and Pommard during the meal.
|Smoked tofu with burre blanc and roasted potatoes|