san francisco ballet | salt & pepper

I woke up to a late start today, and didn’t have time to make my regular morning smoothie before heading off to Bar Method… growl.

And, instead of meeting D at the Ferry B for lunch where we normally hit up Taylor’s (I refuse to call it Gott’s) or grab sandis from Acme Bread, we instead had to hit up the salad bar at Bristol Farms… double growl. Bristol Farms is located in the food court area of the Bloomies shopping center – just seconds away from Out the Door and chicken buns. Talk about torture. But my salad ended up being very tasty – spinach, romaine, red onion, brocolli, strawberries (the best part), olives, edamame, tomatoes, chickpeas, & cucumber tossed in a white balsamic vinaigrette. I was very pleasantly surprised.

Followed by a handful of sneaky cheating cashews… yum.

I know this has nothing to do with detox, but I just love the window displays near Union Square that support San Francisco Ballet – I’m co-chairing ENCORE!’s Opening Night Gala so it’s near and dear to my heart! Here is the window at Williams Sonoma – how incredible is this tutu?

So, D had the idea to make stuffed peppers – genius! Totally okay for detox! I took the leftover quinoa from the last two nights (which was cooked w/ onion and garlic) and mixed in chopped spinach, mint, cherry tomatoes, peppers, and light mozzarella. Then I took the tops off the peppers, cleaned out the insides by removing the seeds & ribs, and stuffed with the quinoa mixture.

I then popped them in the oven, baked at 350 degrees for thirty minutes, topped with some more cheese (not low-fat, cheating… but it wasn’t much, I promise), baked for 5 minutes longer and then broiled until they started bubbling on top. I’ll definitely be making this one again… they came out smelling so good!