Thank you Circus.
This is real. It’s an icecream truck. From the past. In the present… On our street regularly playing a song as happy, creepy, old & struggling as it looks.
False advertising. #CRACKER
You can swap out the arugula for kale, or the rice bread for polenta, or the tapenade for vegan pesto. You can replace the bruschetta with a metal door, and the bread with the base of a jet plane, and the arugula with airplane wings and fly away! If you want to go flying, go flying!
Ingredients: Trader Joe’s Bruschetta, Trader Joe’s Olive Tapenade, half an organic avocado, rice bread, organic arugula, organic olive oil
A way to make it: I heated about a tablespoon of olive oil in a pan, then cooked one side of the rice bread in it until it was browned. Then I buttered that side with avocado slices, covered it in tapenade, topped that with bruschetta and put on as much arugula as would fit.
I was craving Little Caesar’s pizza so I tried to put as much fat and tasty things on here as I could, but only fat and tasty things that I’m not allergic to. It actually satiated the craving! That’s a rare occurence.
Rice bread can be spongey and dry & crumbly at the same time so toasting it in oil usually makes it not those things and just delicious instead.
If you don’t have a Trader Joe’s nearby, turn this meal into an airplane first so you can go get the exact brand of ingredients. Or just use any brand.
Green Cinnamon Ginger Surprise. Surprised me bc I’m not sure what it tasted like, other than YUMMY. One and a half big bananas, maybe 16 blueberries, handful of kale, two dumpings of cinnamon, half a small avocado, three slices of ginger with the peel on, blended. #mmm
Lemon Ginger Cucumber Water tastes like springtime! Organic sliced ginger root, cucumber, & lemon… gives water a chance to dress up 🙂
This tastiness comes with vitamin C, immune strengthening, increased nutrient absorption, anti-inflammatory-ness, vitamin B1, vitamin B5, vitamin B7, and antioxidants.
Tweaked Mediterranean Quinoa Salad: Quinoa (1 cup), red pepper (1), Persian cucumbers (2), olive oil (3 tbsp), juice of a lemon, fresh parsley (two handfuls), dried oregano, cumin, freshly ground coriander & black pepper, sea salt, and tons of paprika thanks to Alyson Roux who showed me too much is just enough. Thank you, Alyson, for the original recipe! My tweaks to it were:
Instead of arugula- baby kale (6 handfuls) , instead of scallions- purple onion (1/2 cup), instead of kalamata olives- tapenade (1/2 cup). And I added fresh garlic cloves (2), raw sauerkraut juice (1/2 cup), & two slices of chopped rice bread that I didn’t want to waste. I didn’t have flax oil, but I added chia seeds (2 tbsp) & chopped walnuts (1/4 cup) for omega-3 fatty acids. Yay! #yum
Also, all of these measurements are guesstimates. Go crazy! You can’t get it wrong. If you make it, I’d love to hear how you tweak it!
It’s organic, all beef, grass-fed, kosher hotdogs chopped and sautéed with a bunch of onion, topping a salad with sauerkraut, mustard, red & green peppers, tomatoes, apple cider vinegar & olive oil, basil, fresh ground pepper, dried parsley and if I had dill, I would have dumped dill all over it. So it’s a hot hotdog on a fresh salad. To me, it’s similar to a Chicago-style hotdog without the bun, and about the same size too.