Thanks go out to all my special ladies who have welcomed me to the blogging community, especially Bekah for her shout out. Let’s see if my first trackback works! So onward and upward for this Monday post!
Today started like all others, with a bowl of everythingtarian style oats and coffee.
It had snowed all night- everything was covered with a powdered-sugar-like dusting.
Warm oats and coffee on a cold Monday morning= a good start to the week.
Morning snack was a camera shy clementine and trail mix with:
- peanut butter chips
- sunflower seeds
- pumpkin seeds
Lunch was a kitchen sink salad with:
- shredded carrots
- red and yellow peppers
- pea pods
- alfalfa sprouts
- balsamic glaze.
Once the photo-taking fun was over, it was back to school for assembly, fruit snack, and PE. I tutored after school and then headed home to work on my new pride and joy- this blog!
First, I had to re-fuel. Homemade Greek yogurt with half a banana, chocolate amaranth granola, and almond butter, naturally.
Thanks to some very helpful bloggers, I’ve been directed to this website for blogging 101 and this website for advice on taking great food photos. I also updated my about me with some more information and photos explaining how I came to this point in my life. I must be the cold weather that puts me in a lovey-dovey mood as I get pretty romantically personal. All that mushy stuff is what makes me me, so I guess it’s best to tell.
Took a break from all the emotional memories to cook me up one delicious dinner (which will be making a re-appearance as tomorrow’s lunch too!)
Orange Ginger Tofu
I found this recipe about 6 months ago on sparkrecipes.com and have been eating it at least once a month since then. It is so darn simple and delicious!
I was earlier inspired by my students to play with my food tonight!
Chop up your veggies- I usually use whatever I’ve got in the fridge, today was:
- 1 small onion
- 2 smallish carrots
- 1 red pepper
- a handful of pea pods
- 1 stalk celery
- 1 block of tofu
Heat up a bit of olive oil in a wok then let the veggies cook. You don’t want mushy veggies so keep an eye on them.
Whisk up the sauce
- juice of 1 orange (or ¼ c. orange juice)
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. maple syrup
- 1 tsp. ground ginger
- 1 tsp. chili flakes (or less if you don’t like spicy food)
- 1 Tbsp. corn starch
Mix it all together and simmer for 3-5 minutes. Oh, and last minute I decided to toss in a few raw cashew nuts- a great addition! Steamy!
Serve on top of brown rice and enjoy!
As you can probably tell, I have a killer camera but can’t afford the flash. Bear with me and my yellow-toned dinner photos for a while!
Well that does it for another busy day! Thanks again to everyone who has visited me so far! Have a great night!