Following a very naughty girls lunch yesterday with Anne and Booth at Bouchon in Beverly Hills—that started with Krug and ended with crème caramel and all manner of butter-drenched goodness in between—I’m mending my ways with a pious lunch today. At the beginning of each week I make a big bowl of red quinoa to keep in the fridge so that I can scoop out half a cup for lunch and add whatever leftovers are in the fridge. Quinoa is one of those super foods—a complete protein, so it’s almost like having a big red, juicy steak but without the fat or guilt. For this version, I chopped up pea tendrils, green onions, a leftover grilled chicken breast, sprinkled some crumbled feta and tossed with half a cup of quinoa and a tablespoon of Bragg’s Ginger Sesame Salad Dressing (recommended by nutritionist Ashley Koff).
It’s a virtuous lunch, which leaves room in life and your waistline for Vouvray-drenched moments like these:
Thank you, Anne, for sharing these photos and being so fabulous that they sent out FOUR desserts. We love you!