Wed Feb 21
Today included both a run and a trip to the climbing gym, so I was HUNGRY. Here’s what we made:
Breakfast: Egg and Tortilla is a go too. I’ve started cooking them together by starting my egg as if it was going to be an omelette, then putting the tortilla down on the raw side before flipping so they’re stuck together.
Lunch:
Quunoa, chopped bell peppers, chopped cucumbers, arugula, and lemon/garlic/ olive oil/salt/ pepper dressing
Cafe con Leche, obviamente.
Pre-Climb snack:
Very simple very easy quesadilla
Dinner:
Cheesy White Bean Soup! This was way better than it looks, but I’ve been eating the leftovers for the past three days so these were the last dregs tonight.
Recipe:
Start by chopping a leek and several cloves of garlic into small pieces. Add to pot on medium heat and cook in olive oil until leeks are soft.
Add cherry tomatoes chopped in half, and a can/jar of white beans or butter beans, rinsed
Season generously with salt and pepper
Cover with vegetable stock so that water is 2-3 inches above contents of pot
Add juice of at least one lemon, add spice if you want
Chop heaping handful of spinach and shred some cheddar cheese
Add to pot together several minutes before you’re ready to eat, after simmering for 5-10 minutes
Let spinach welt down and cheese melt
Add more salt/heat/lemon to taste and enjoy!
This soup got the Ava seal of approval, and was still good in the fridge three days later.
