I started my lunch with a mixed green salad, topped with diced cucumber, roasted red peppers and a homemade Italian-style dressing.
Followed by a large veggie omelet, filled with sauteed onions, green peppers, spinach and shredded raw goat cheddar. I made this omelet using my cast iron skillet, and I was so impressed that the eggs didn’t stick! Just goes to show, the more you use cast iron, the more non-stick it gets over time.
My mom is in town for a visit, so we did some late afternoon shopping and picked up some green juices from Pressed Juicery as a pre-dinner boost. We both ordered the Greens 3, which is a blend of kale, spinach, romaine, parsley, cucumber, celery, apple, lemon and ginger. My mom was a fan!
For dinner, I experimented with a new quinoa recipe. I tossed a big batch of cooked quinoa in a homemade Orange Basil dressing (I love adding fresh herbs to dressing!), and added freshly chopped red onion, bell peppers, cherry tomatoes and shredded carrots for a chilled salad. Everyone agreed that it was delicious, so I maybe posting the recipe in the near future.
For dessert, my mom and I shared a bit of leftover carrot cake from her recent birthday celebration. Carrot cake is probably my favorite type of cake on the planet, so it was definitely a special treat!