After making myself a mini latte – I toasted some millet-chia bread. I was so excited to see this bread at my local Whole Foods this weekend!
With cottage cheese and pumpkin butter – this will quickly become my new weekday breakfast!
After our class day at US Foods, where they did not provide one gluten free option other than KIND bars, I came home jonesing for some veggies!
I put together green chickpeas, carrots, onions, and raisins in a light coconut milk curry sauce and finito!
After a fantastic cardio workout- I came to make Dave a delicious dinner: turkey meatballs atop polenta stacks, and brussels with a hussle.
Both of us gobbled it right up!
I might have to forgo my normal tofu croutons and bring this for lunch tomorrow 
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