Breakfast: soft boiled eggs (I am so challenged with boiled eggs – each brand cooks in a different time, I was shooting for medium), microgreens, avocado, chickpeas with muhummara leftover sauce
Dinner: broiled miso/soy/ginger salmon, rice, steamed broccoli, avocado
Lunch: tuna poke, a cabbage slaw, tahini/miso/soy somen noodles, cucumber, avocado
Dinner: leftover baharat chicken, saffron bukgur, microgreens, chickpeas with roasted zucchini and carrots topped with muhummara.
And I found this pyramid shaped sugarcone cabbage – it has a milder taste and softer texture than green cabbage
by PlantedinCA
Dining and Cooking