My latest lunch (and obsession) is this lovely little open-faced avocado sandwich…
It is simply toasted ancient grains bread topped with Farmhouse Dip, thinly sliced avocado, thinly sliced yellow onion, and sprinkled with capers. It’s so delicious…and incredibly satisfying. And avocado really isn’t that bad (as long as you don’t overdo it). It’s very good for you and an ounce is only 45 calories (there are two ounces in the picture above), so the entire lunch is well under 350 calories.
I’ve also been tinkering with a fruit salad dressing, and tried the following today. It was quite delicious, but a little grainy (texture-wise). I’m wondering if the graininess will dissipate if it sits in the fridge for a few hours.
Revised Fruit Salad Topping…
3.5 ounces tofu (I’d run out of soft, so I used firm)
6 TBS PB2
9 TBS almond milk
1/2 tsp. liquid stevia
1 TBS lemon juice.
Blend it all in the bullet until it achieves a texture like yoghurt or sour cream. It’s very good, and feels quite decadent, though it really isn’t.
However, this afternoon was beautiful, sunny, and a balmy 12 degrees. All the daffodils (my absolute favourite flower) were blossoming, and the crocuses were in full bloom as well. It was an absolutely glorious afternoon!
And poor James has had to listen to me sing”Jolene”all day long–and, for some bizarre reason, it’s not the sad/mellow Dolly Parton version or the rough Miley Cyrus version. It’s been the weird, desperate, tragic Jack White version. I do like that strange, strange man’s music….