a peek inside the fishbowl

I was looking over my food list for this past week. I feel like a bit of a failure in that I didn’t plan my meals very well and I hope to do a better job next week. Sunday was my weakest day. I didn’t eat any meat but snacked a lot. Sigh.

I did have a couple of great meals worth sharing. This simple salad reminded me of something important (other than the fact that buying six avocados means that there are a lot of avocados that need to be eaten):

It’s chickpea, black bean, avocado, feta cheese, cilantro, and lime juice with S&P and chilli flakes. Easy peasy.

It’s not exactly rocket science but when you put great ingredients together, you get something great. Salads don’t need to be covered in dressing to taste amazing. In fact, when you remove the dressings, the individual components that make up that salad really shine. This was also the case with yesterday’s lunch:

It’s this delicious recipe from Oh She Glows, which makes me even more determined to pick up my own copy. Here’s the Amazon link if you want to have a peek. I made it with gluten-free pasta and it turned out surprisingly well: creamy and flavourful. It’s a keeper!

Also on the horizon:

• soaking chickpeas instead of canned
• vegan “cheeze”
• #veg21 goes on a road trip
• better recipe planning (got a favourite? Please share!)