When little things become amazing things.
I jokingly told Neal that he should make me breakfast on Saturday.
He not only made me breakfast, but he made it a nice spread with a tropical twist because he knew I had tropic lust. (tropic lust: noun, the desire for all things tropical when you see people’s tropical vacay pics on instagram).
French toast (recipe here) with coconut shavings and maple syrup.
A virgin pina colada with coconut water, fresh pineapple, coconut cream, almond milk and ice.
A friend texts suggesting we all eat and hang out at their pool.
We not only hang out and have good times, but it spontaneously turns into an amazing shared vegan meal!
It was a “build a plate/bowl” smorgasbord.
Left side below: watermelon, basil, strawberry and tomato skewers with a sweet balsamic dressing; Udon noodles with bamboo shoots, baby corn, and tofu with a soy and sesame dressing; and nachos with black beans, scrambled tofu, fresh corn, mushrooms, tomatoes, and green onions covered with a salsa and melted Daiya mix.
Right side above: Jasmine rice topped with bbq soy bits, slaw, green onions and ranch (this was what we brought and it was our nod to Native Bowl’s Mississippi bowl).
I had seconds of everything!
And for dessert we had open-faced s’mores and a lovely blueberry cobbler made with organic blueberries and oats.
My only regret is that I could not make more room in my stomach because I wanted to keep having magical tastes in my mouth.