What I Ate Wednesday.
breakfast: lemon water | two slices of ezekiel bread, one with two eggs, one with peanut butter | black coffee
lunch: veggie chef salad from tomato head with tahini dressing | romaine, red cabbage, black olives, baked tofu, shredded carrots, broccoli, tomato, cucumber, green bell pepper, onions, and sprouts
dinner: tofu, green bell pepper, onions, tomato with cumin and chili powder with greek yogurt, cholulua, and avocado on top
snacks: (not pictured): orange, apple, almonds
kung “pow” tofu - if you’re craving Chinese take out, try this instead!
green food coloring + black cinnamon syrup + sprinkles = halloween pancakes!
I just recently found out how cashews are grown and did a few Google image searches to see what other foods look like before they’re harvested. This was just something I’d never thought about before. It’s so amazing and interesting to see how certain things are grown.
There are some really good substitutions here and quite a few I’d never heard of. I’m always swapping out sour cream with Greek yogurt and using ground flax seed in place of eggs when I’m baking.
I’ve posted my top 10 pantry staples on the blog today. These are the ingredients I use every day when cooking and must have on hand at all times. I’ve included some of my favorite tried and true recipes along with each one!
I’m sharing one of my favorite lunch recipes over on the blog today: Tofu with Garlic Mirin Sauce