Lunch: A salad made of spring greens and romaine, grapes, apples, balsamic vinaigrette. Then I had some more grapes plain.
Dinner: Miso soup with baby bok choy, snow peas, tofu, green onion, and a small amount of leftover seitan that needed to get used up. Then for my serving of starch I had a cup of whole wheat thin spaghetti with this miso-tofu sauce that's one of our favorite foods (kids included). Tonight was my first time making miso soup. It was also my first time making dashi or using kombu. Before a few days ago I didn't even know what kombu looked like. It's cool stuff. This was fun. And the soup was husband-approved, and I thought very satisfying and nourishing. Oh, and I ate some apple slices while the soup was cooking.
Miso soup closeup.
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