Breakfast: Salmon Egg Scramble, Lentils, Local Mushrooms
I finally got more than 6 hours of sleep last night and I woke up extra hungry as a result. So I put together this heavy, hearty bowl.
I got my hands on some locally grown shiitake mushrooms from a small market that opened recently near my house, Littleton Meats. Theyβd been sitting in my refrigerator for a couple of days so decided to cook them this morning.
My bowl consists of, by layer: lentils, tofu, broccoli, and mushrooms, with a salmon, egg, and avocado scramble on top. I finished the dish with chopped raw garlic, olive oil, red wine vinegar, and fig balsamic vinegar.
Iβll probably be full until dinner.