Cheers to the New Year!
I’ve had a mild case of not-feeling-like-blogging syndrome. Sometimes it’s not having a recipe to blog about, sometimes it’s not having time, sometimes it’s having all the time in the world and zero words in my head to fill the pages.
I got to spend quality time with the people I love.
Aaaaaaand I got a tofu press.
So obviously it was a glorious year.
Thanks a bunch, Danny! Youda best.
I am so grateful to no longer have to kill 20 trees in the form of paper towels every time I make tofu. It is super easy to clean and drains the tofu in about 20 minutes. The less water, the more flavor–and we want flavor!
I celebrated my extra firm tofu by making Emily’s crispy blackened tofu and let me tell you, it was terrific. The crispy crust was out of this world and I savored every bite. I highly encourage you all to try it! I enjoyed her roasted cauliflower tahini salad on the side and it was the perfect complement. The toasty sunflower seeds and sweet red onion really popped.
Another delish recipe I’m loving is Mama Pea’s lemon lentil soup. The recipe is in her cookbook so I can’t link to it, but you could definitely find it on the internet if you tried (wink wink). I really loved the lightness that the lemon cashew cream brought to this soup. It’s packed with protein and fiber from all the veggies and lentils and perfect for chilly winter nights in our chilly winter apartment.
I whipped up all this food in style. Serious Hummusapien style.
My roommates got me the best present EVER. It was so incredibly thoughtful and I was truly touched. I can’t wait to prance around the kitchen in this adorableness.
I got Nikki a Yonanas, so we got right to it and made a tropical “soft serve” with bananas, mango and strawberry. You can basically do the same thing in a food processor, but it’s fun having a machine do it for you! After all the dark chocolate almond thins I’ve been eating, I’m sure we’ll be making lots and lots of frozen fruit fro-yo.
Trader Joe’s has done it again, darn it! These are so delicious so beware. They are most definitely addicting. What’s not to love about dark chocolate and roasted almonds? Heaven.
It’s back to the grind tomorrow with the first day of my long-term care rotation and class in the evening. I have to prep and pack breakfast, lunch and sometimes dinner on these days. Here’s tomorrow’s plan:
I wanted a quick breakfast that doesn’t need much prep for the first day, so I decided on this Mexican chocolate breakfast shake. It’s basically like a bowl of oatmeal in smoothie form. I already mixed together everything except the frozen banana in a tupperware and in the morning I’ll blend it all together. Perfection.
It’s all packed up and ready to go in my Trader Joe’s lunch box. Lemon lentil soup, a cranberry carrot bran muffin from the freezer and an apple.
Cocoa roasted almonds.
Wild salmon that I’m currently defrosting with roasted Brussels sprouts and spicy sweet tater fries.
Now I’m sipping on my newest obsession– sugar cookie sleigh ride tea (with handfuls and handfuls of blackberries.)
YUM and goodnight.