What's so great about this restaurant is that it offers steamed brown rice--and just the right portion, too!
Then, last weekend, we eagerly returned to Sanaa’s 8th St. Gourmet , our absolute favorite /Mediterranean restaurant (and one of our favorite restaurants of all time, too!), for their Saturday lunch buffet—amazing food, 80% of which is vegan-friendly!
Clockwise from left: tossed greens salad with a dob of hummus, muhammara, and green olive tapenade on top; bulghur pilaf; a roasted mushroom & potato dish; eggplant moussaka. Of course, I went back for seconds of the moussaka! Everything was delicious, though, and I just love how balanced all the macronutrients are, too--protein, whole grains, healthy fats, and beaucoup veggies!
That same evening, we were invited out to dinner by some dear family friends. We went to Minervas , whose menu is very heavy on the meat. In fact, the menu has no vegetarian (let alone vegan) entrées. Fortunately, these friends’ daughter and son-in-law are vegetarian and vegan, respectively, so they were very much aware of our plant-based needs and also of a couple strategies for ordering. In the end, I successfully raided the salad bar and concocted a complete and satisfying (both physically and emotionally) meal—proof that vegans can find suitable options even in some of the most unlikely places!
A concoction of so many different things, really . . . greens; black olives; banana peppers; black bean-corn salsa; marinated veggie medley; pickled beets (YAY!); the most amazing balsamic-marinated baby onions; all topped with sunflower seeds. The bread basket also happily contained a whole wheat alternative to its white counterpart, and it was very tasty! Reminded me of the to-die-for whole wheat baguettes I devoured in France.
Finally, just last night, my usual group convened for our February feast. Here are the delicious dishes we shared:
Gypsy soup, containing a variety of veggies, chickpeas & green peas, sweet potato, and spices. So yummy and perfect for yesterday's chilly, rainy weather.
Whole grain pasta salad with zucchini, white beans, slivered almonds, and a tasty spice blend.
Pumpkin-almond butter "crumble" bars
Banana bread with vegan chocolate chips
Fresh fruit platter--I adore grapefruit!
On a totally unrelated note, guess who’s going to talk to Jillian Michaels this afternoon? This girl! Yes, I emailed some questions to her podcast crew, and I received an email back asking if I’d be available to call in. Oh. My. Lordy. Lou. I’m going to be chatting one-on-one with one of my fitness gurus! If you’re interested you’ll be able to find the podcast here in the near future. I highly recommend subscribing, too: they’re fascinating talks!