And now that we have discussed what the Jaconi Bierys are eating for dinner this week (In theory. I have strayed so far from
my plan. Do you stick to it?), let's talk about lunch. I go through lunch kicks. Last month (and by that I do mean approximately thirty consecutive days), I ate a quinoa-lentil bowl with avocado and walnuts and a quick dressing of flax oil, lemon juice, soy sauce, and sriracha. And last week was hand-held salads: lettuce leaves, slivers of carrot (the crunch is key, though I imagine bell pepper or jicama would work as well), avocado (gotta have that creamy richness), and sticks of extra-firm tofu. Take a lettuce leaf, place the other stuff on top and roll up into a little burrito. Dip in sauce.
Basic Dipping Sauce
This is perfect for dipping vegetable dumplings from the freezer section at Trader Joe's or these hand-held mini salads. I don't generally measure, just throw in a little salty, a little sweet, a little tangy, a little spicy (if the boy's not looking), and a little sesame until it tastes good. But for you, I measure.
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon agave nectar
1/2 teaspoon toasted sesame oil
minced chili or hot sauce to taste
Stir to combine. Adjust to your taste. And dip.
Look! There's my kid eating salad. I love that. And there in the back is the present wrapped in blue tissue paper that I haven't sent to my new niece yet even though she was born over a month ago(!). Plus, one of my two raddest nephews turned eight three days ago and we haven't even told him how much we love him. I have to work on this being a better aunt thing. Thanks for letting me get that off my chest.
