since we were out of town yesterday, i opted to make my life slightly easier by not beginning the vegan challenge until today. for lunches this week, i made a lovely salad of earthbound farm’s spring mix, with diced green and red bell peppers, chickpeas, and israeli couscous. the dressing is a simple oil and white balsamic vinegar mix.
i also had to ditch the daily yogurt for overnight oats from a cookbook that matt recently got for me.
i got some lovely organic asparagus from woodman’s yesterday and will probably roast that up with some garlic and toss it with oil and penne for dinner.