I truly need to improve portion control, because I am full as a tick. I had a vegan BLT at @freetownnwk on Tuesday which is dressed with fried green tomatoes, portobello mushrooms, greens, etc. I decided a huge salad with that combination might be wonderful. 1. I prepped slices of this beautiful heirloom tomato with coconut flour, egg, and a cornmeal/salt/pepper/paprika/cayenne pepper mix and fried golden. 2. I marinated portobello mushroom slices in liquid smoke, maple syrup, salt and pepper, which I later browned in coconut oil. 3. I whipped up salad dressing of Dijon mustard, balsamic vinegar, olive oil, honey, salt and pepper. I topped mixed greens with the fried green tomatoes and mushrooms as well as alfalfa sprouts, almonds, nutritional yeast and my dressing. The flavors combined for a sweet, tangy dish I ate like a hostage. I washed it down with my new fave #kombucha, #BuddhasBrew in pineapple flavor (vegan, fermented and with super greens (spirulina, chlorella, spinach and broccoli)). #nomnomnom #muvalionessinthekitchen #muvalionesscooks #howcountrygirlsgetdown #foodie