Breakfast smoothie: spinach, peach, banana, strawberries, Vega natural optimizer.
Lunch on the run (steamed kale and radish/cucumber/arame salad from WF bar) because I had to pick up some groceries, including these MONSTERS from the farmers' market!
G and I made a salad for dinner when we got home but I figured I might put the beet greens to work (which I've never done before!) since we had so many and I didn't want them to go bad.
Pan-cooked beet greens with shallot, garlic, olive oil, and salt, uncooked tofu with sriracha, red pepper, carrot pate. The greens were awesome! They tasted pretty much like spinach - maybe a little more bitter, but they held up better when cooking. Do you usually use the tops of your vegetables? Or do you not even have the choice? Here's an interesting article from the NY Times a few days ago about using up food scraps that often go to waste. It's something I tell the food pantry clients about, and something everyone should do!