Yesterday, the cafe at Crosstown Arts was serving a Grilled Tofu Wrap with pickled okra, lettuce, tomato, and mayo. Any time they do grilled tofu, I’m all in!! Not sure what they do to it, but it’s always amazing. Plus, pickled okra is MY FAVE.

Two years after the release of The No Meat Athlete Cookbook, it’s still my very fave! I’ve made so many things from it that I’ve decided to set a goal to cook the whole book! I went through and checked off what I’ve made so far, and I’m about halfway there. This week, I’ve been enjoying the Slow Cooker Coconut Matcha Brown Rice for breakfast. 
Grilled Tofu Wrap! Brown Rice Pudding! And More!
This rice pudding is so simple! Just coconut milk, brown rice, and matcha tea powder cooked in the slow cooker overnight. Topped with coconut, cardamom, blueberries, maple, and pistachios.
I made another NMA Cookbook recipe last night for dinner. The Basic Dal is, well, basic. But sometimes that’s what you need. This hearty bowl of yellow split peas and brown basmati rice was perfect after yoga. Topped with cilantro and lime juice.
Grilled Tofu Wrap! Brown Rice Pudding! And More!
I’m finally done with my July 4th leftovers! Earlier this week, I had the last Field Roast Burger with Daiya American Cheese on a Lulu’s Baked bun with a side of Grilled Corn and Cucumber Salad. 
Grilled Tofu Wrap! Brown Rice Pudding! And More!
And another night, I had the last of the Veggie & Tofu Skewers (dumped into a pile on my plate) with Quinoa and Grilled Corn. 
Grilled Tofu Wrap! Brown Rice Pudding! And More!

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