Breakfast smoothie before.
Breakfast smoothie after.
Perty color. This one was very good. This made enough to fill 2 1/2 cups. I drank one and froze the rest.
Lunch: Leftover Carrot Orange Salad. Salad of romaine and spring greens with some more Carrot Orange Salad dumped on top, and this miso ginger dressing from the Moosewood book I've been using a lot lately. Leftover vegetable-tofu stir-fry stuff.
Salad.
Dinner: Some raw baby carrots. Tofu and Vegetables with Lower-Fat Thai Peanut Sauce, slightly modified.
Traffic and the trains and buses are all crazy tonight because the roads aren't all cleared of the storm, so Levi's commute was delayed and we had a late dinner. So the kids and I ate baby carrots while we waited for Daddy to come home. The vegetable dish was supposed to be steamed, but I don't have a steamer big enough, so I put some water in the bottom of our wok and put a lid over it and steamed them that way. It seemed to work fine. And then, because the Eat-to-Live six-week plan says you aren't supposed to have very many nuts (or nut butters) and this sauce had peanut butter, I cut the amount down to two tablespoons and cheated by using arrowroot to thicken the sauce. The baked tofu tasted SOOO good. I could easily have just eaten all the tofu myself for dinner. I cooked some whole wheat spaghetti and brown rice, so Levi and the kids would have a choice of starches as a bed for their veggies and tofu.
Here's the yummy stuff.
Levi and I used to rate new recipes on a scale of 1 to 5, with 5 being super yummy and 1 being yucky. We gave this recipe a 4, although it might have gotten a 5 if we'd been able to include all the chili sauce (we leave spicy stuff out frequently for the kids' sake) and peanut butter.
No comments:
Post a Comment