A Whole Lotta Falafel: Day 3


  • Kristen Klempert

Honestly, this morning we woke up and thought, "Damn, falafel again?" Feeling slightly uninspired, breakfast was a repeat of Greek yogurt, fruit, nuts, and falafel, but this time around the taste and texture of the yogurt was almost welcoming and really hit the spot.

For lunch, we stuffed a pita pocket with lettuce, tomatoes, cucumbers, onions, artichoke hearts and falafel. It had crisp freshness not often found in a sandwich and the portability of the pita pocket made us realize this was something we could eat all the time.

  • Kristen Klempert

For dinner, we had a Mediterranean-inspired salad with red peppers, artichokes, feta cheese and mushrooms. It was good, but honestly, these same ingredients and their expected uses are getting old already. Tomorrow, it's time to get creative.

Previous installments: Day 1 Day 2

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