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Rye bread, organic salted butter; medium brown local free-run eggs,
organic salted butter, sea salt, pepper; turkey bacon |
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Banana, frozen strawberries/wild blueberries, organic baby spinach,
4% plain unsweetened (Balkan) yogurt, organic skim milk, organic agave |
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| Veggie chips (they're mostly made of potato) |
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| Tuna (ate about half this tin) |
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| All Bran Cranberries & Clusters, organic skim milk |
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Shared Ethiopian dishes (mostly vegetarian), which included a lot of lentils/split peas,
some carrot, cabbage, beans, potato, collard greens, beef, lettuce, and tomato,
plus various spices/sauces |
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| Injera (usually made with teff flour and fermented into a type of sourdough) |
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| Popcorn (which was salted and I think had clarified butter on it) |
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| Freshly roasted coffee (with some sugar - had about 1/3 of this tiny cup) |
+the delicious Ethiopian feast was shared with two others (and we had a significant amount of food leftover)
+I ate about half the popcorn pictured
Mmm, that Ethiopian food looks so tasty! So many veggies and beans! Yum! =9
ReplyDeleteHappy eating & photographing, my dear!
xoxoxoxoxoxoxoxoxoxo
Thanks, Erin! The Ethiopian food is seriously amazing - we should go together next time you're visiting. Their vegetarian platter is completely delicious (and, I assume, quite healthy). Tons of fibre from the veggies and legumes, plus protein from the lentils/split peas, and the injera (if it's made with teff flour) adds a big boost of iron as well. What's not to love, eh? :D
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