It’s my last day in New York City and thank goodness because I’m exhausted. The last 3 weeks have been powerful, physically explorative, and immensely educational at Stråla’s 300 hour Advanced Leadership Training. Doing the same grind every day has made it seem like the weeks simply melted together. I’m ready to leave the intense pulse of the city for clean air and time surrounded by nature, too.
Simplifying my cooking to deal with the demanding hours of training meant meal prep. In other words, lots of roasted vegetables to make meals of. As the week ended the breakfast pickings included roasted carrots, roasted sweet potato, and a fresh apricot. The color coordination was unintentional, I swear. Saved the green scheme for packing lunch. Continue reading “Seared Apricot, Carrot, and Sweet Potato Breakfast Plate”