Roasted Tomato and Garlic Soup
Hands down my favorite thing to do with my armloads of summer tomatoes.
We’ve been doing this whole “bread at home” self-challenge for four whole days so far, and you know what the biggest impact has been (thus far, anyway)? The fact that it’s not available as a convenience food.
That sad, dense wheat bread from this weekend is fine for sopping up liquid like a sauce or a runny egg, and it will probably make decent toast, but it won’t make great sandwich bread, which means that we are SOL when it comes to our favorite “oh-hey-we-have-no-leftovers” lunch (and actually, plenty of times, intentional lunch, since it’s so darn good), the PBJ.
Lunches must be planned the night before (we don’t buy lunch very often) instead of put together that morning. So basically my plan is to make twice as much dinner.
Geez, already I’ve found something we take for granted… I wonder what the rest of the month will bring.
It might be that my contemplating my missing PBJ that inspired this smoothie. Minus the bread, it combines a lot of the flavors of a lunchbox lunch. It was a tasty pre-spin breakfast this weekend – it didn’t weigh me down but it did provide plenty of energy for a very tough class.
Here’s what you need for two 16-oz servings or one big one:
For an easy blending process, I recommend adding the ingredients in the following order: blueberries, peanut butter, bananas, yogurt, milk, and then lime juice (eventually, the hardest things to blend will be at the top, which is not actually that hard in this case). Pulse a few times or turn the blender onto medium for about 30 seconds, until the mixture is smooth.