Dinner was a last minute staple, we always keep items on hand for a go to dinner.  When we havent had time to plan we like to have a quick and easy meal that we always know we can make.  This dinner was put together from the following: frozen beef (we make a special trip to a butcher in La Jolla for local, free range, grass fed beef), organic marinara from TJ’s, spaghetti noodles that are made from jerusalem artichokes.  Brian whipped up the sauce and I was in charge of the salad.  I put a little bit of whatever we had on hand: organic lettuce mix from TJ’s, walnuts, feta cheese, grilled eggplant and zuchinni (frozen from TJ’s) and a homemade dressing of olive oil and balsamic vinegar. 

 

 

 

 

 

 

Finally I had a really bad sweet tooth so we made a shake, into our Blentec went: the last of the vanilla coconut milk ice cream, almond milk, coconut water ice cubes and pieces of a dark chocolate with hazelnut toffee bar.