My parents were here last weekend, so we ate quite a few meals out. Even though we ate out, we did a really good job with healthy eating. The four of us had dinner Saturday night at The Granary, one of my favorite places here in San Antonio. Everything I ate would have probably been Whole30 compliant except the coffee-soaked crunchy quinoa, which was divine.
Since we were eating out, I don’t really have much from Saturday through Monday, but I will start with Tuesday and throw in a recipe, too.
- leftovers for lunch
- roasted vegetables and marinated baked tempeh (I shared the recipe yesterday)
- smoked salmon with salad and fermented sauerkraut
- dinner was a coconut basil stir fry made with frozen vegetables
- I was really hungry this day so I remember having guacamole and celery for a snack
- This was our anniversary so we decided to actually go out for lunch rather than dinner. We chose to go to NAO, which is the restaurant from the Culinary Institute of America here. It was an excellent meal!
- Dinner for Dominik was quinoa tabbouli and avocado cucumber gazpacho. Dinner for me was the gazpacho, a salad, my leftover steak from lunch, and a bit of fermented sauerkraut. The gazpacho was excellent, so I’ve included the recipe below. Since it has been in the 80s here, we certainly didn’t mind having something appropriate for warmer weather.
Avocado Cucumber Gazpacho
- 1 ripe avocado
- 2 medium (or one very large) seedless/English cucumbers. If you can’t find these you could probably just buy an extra cucumber and seed all of them.
- 1 yellow pepper
- a few dashes of cayenne pepper
- 2 chopped spring onions
- 1/4 cup fresh basil
- 1 lime, juiced
- 1/4 cup water
- 2 teaspoons apple cider vinegar
- (later) 3-4 Tablespoons olive oil
Place all ingredients (except olive oil) in a blender and blend until smooth. Slowly pour in the olive oil through the hole in the blender lid (I just dumped it in and blended with the lid closed). Add a bit of salt to taste. Serve cold. I garnished ours with some leftover parsley from Dominik’s quinoa tabbouleh.