My least Coloradoan meal was breakfast: spinach, banana, strawberries, mango, 1:1 almond milk and water.
Late morning snack:
Last weekend, I picked up some fire roasted Hatch green chilies at the Farmer's Market. I finally got around to turning them into enchilada sauce. I used this recipe (made half) for the sauce, and followed the Kale and Potato Enchilada recipe from Veganomicon for the filling. All local ingredients from the Farmer's Market (minus the corn tortillas - they were store bought).
The whole operation from prep to table was two hours. Whew!
Rest day from working out (my body is thanking me), and after an appointment I supported the local economy:
Remy celebrated by running around the dog park and sniffing rears.
I promise he does have more than just bottom teeth.
Dinner: Colorado-based Qrunch Burger and farmer's market broccoli (sauce and seasonings from elsewhere).
I still have a lot of dishes leftover from making the enchiladas. Who wants to come over and wash them? ;)