The Chef: Hilary and Valencia Whole Foods
The Menu: Generous helpings of three tasty vegan salads: Kale and tofu salad, white bean salad with celery, and pesto pasta salad (sort of) with sun-dried tomatoes.
The Dish: All's quiet on the Western front. With two of our comrades out of the office today (one for her birthday; feliz cumpleaños Anna!), my stomach rumbles were loud and mournful in the quaint editorial room. Not one, not two, but three delicious varieties of salad were needed to hit the spot. After yesterday's amazing Chocolate Peanut-Butter Bomb Cake extravaganza and the subsequent aftermath (overindulgence, tummy aches, and sugar highs/crashes), I decided to err on the nutritious side. Now I just need to yoga retreat in Mexico a la VegNews Vacations to balance my tendency towards decadence with a little bit of healthy exertion.
No comments:
Post a Comment