I realized I was all about the soy yesterday…I’m aware of the many issues (both political and health-wise) regarding soy so I’m determined not to completely O.D. on it the rest of this week, especially since I’m slightly allergic to it (I was already getting a rash on my ankle last night).
I started off today with 45 minutes of Inhale yoga and a bowl of nonfat greek yogurt, agave, 1/2 a banana, and about 5 large organic strawberries:
With a handful of Zoe’s Granola:
Christy was setting up when I got there -
We did some cooking on the show, and made this Mediterranean Lentil Salad:
1 cup green lentils, cooked in 4 cups water with 2 bays leaves, 1/2 tsp. dried thyme, and 2 garlic cloves. Combine with 1/3 cup chopped sun-dried tomatoes that have been reconstituted in boiling water. Add 2 stalks of celery, 1/2 a cup of chopped red and yellow bell peppers, a handful of chopped fresh parsley, and 2 cloves fresh chopped garlic.
Mix together with 1/3 cup olive oil, 3 TB rice wine vinegar, 1 tsp. mustard, a pinch of salt, and a few grinds of black pepper.
Christy added some fresh fennel fronds too -
Served alongside quinoa and sauteed bok choy with white onions:
This was my “prop bowl.” We ended the show by gathering around the table and eating. I wasn’t hungry, so I only had a few bites.
This cat is the best director I’ve ever worked with.
Christy gave all her featured clients a gift – I got this great book of vegetarian soups. Does the girl know me or what?
I also scored a bunch of leftovers!
When I got home and felt some hunger brewing, I put some of the quinoa/lentil mixture over a bunch of organic mixed greens, with a few spritzes of Bragg Liquid Aminos. Woops. That was more soy. It’s hard to avoid!
The lentil salad is really, really delicious.
Two honey figs – for those of you who asked, it tastes a lot like a Black Mission fig – a little firmer, but that could be that they’re not as ripe. Very sweet.
And a calcium chew, tootsie pop, and fish oil supplement.
Tonight I’m starting a new acting class. It’s been a while, and I’m not the biggest fan of classes, but I feel like I need to be working the theatrical muscle a bit – especially since I haven’t been using it much in the past year; also nothing is going on right now and I’ve got the time.
I made myself a sandwich to bring tonight since the class takes place during the time I usually have dinner.
On Vogel’s Whole Grain bread: Turkey, organic tomatoes, Black Olive Tapenade, German Mustard, and a few fresh organic basil leaves.
We’ll see if I wind up scarfing it down in the car on the way to class, or during a late night break.