Sunday, May 4, 2014

Menu May 3, 2014

I was up before the roosters to volunteer at Girls on the Run Charlotte's Spring 5k. I knew it would be a busy morning so I had a quick peach, strawberry and banana smoothie with almond milk and chia seeds on the drive there and tossed an apple, celery and some hummus in my bag. Ate those when I had a chance.

Another day, another taco salad. Mixed greens, refried pintos, sauteed peppers, onions, shrooms and yellow squash, avocado, pepitas, homemade salsa.

Photo from
Photo from

We had a gift card to California Pizza Kitchen. I've never been but in checking out the menu was surprised to see it's pretty vegan friendly. Now, I'm not generally a fan of chain restaurants. The food, at most, is normally uninspired, bland to accommodate a lot of different tastes and overpriced. BUT, I do like to support restaurants from local mom n pops to national chains that make life easy for a vegan.

I couldn't find the exact list of ingredients anywhere so I'm sure it doesn't strictly fit into the Eat to Live lifestyle but I figured I could make something work. I started with the asparagus and arugula salad, no cheese, and then the California Veggie pizza, no cheese, on whole wheat crust with spicy marinara. So many sun-dried tomatoes, they're so damn good. Had all the salad (kinda teeny) and about 3/4 of the pizza. We didn't love the food and agreed there are much better pizza options in our area but it would be a solid option for a no-brainer meal when traveling. Not pictured - tall boy Stella Artois.


  1. Thanks to your photos, today I made sure I purchased kale, sweet potatoes, cauliflower, and mixed greens/baby spinach. I *almost* bought pepitas, but I wasn't quite brave enough, I thought my inner pepita monster might take over. Maybe next time.

    1. I only keep raw nuts and seeds in the house. If they're roasted and salted... game over.

  2. Oh, and I also bought a red onion. You're such a good influence!