I know I have been pretty absent from my blog lately but I am working on getting back in the swing of things and the posts should start to flow again. Hubby and I spent the day trying to be productive and yet relaxing and fun as well. We started out with a trip to Plato’s Closet so that we could see how much dinero they would give us for our old clothes. We made out pretty well so we treated ourselves to a huge veggie sandwich at Martone’s that was filled with veggies, hummus and tabouli it was massive so we got one to share, I wish I had taken a photo of it. After a wonderful lunch we decided to go to a matinee and we saw Date Night which was absolutely hilarious!
After our relaxing lunch and movie it as time to get down to business and by business I mean shopping. Grocery shopping that is! We picked up some great finds at Costco (greens, broccoli, mushrooms and Organicville no sugar added BBQ sauce). Then we were off to pick up a few more veggies and such for lunches. We picked up this yummy treat to share, a little one serving container of Ciao Bella Sicilian Blood Orange Sorbeto:
For dinner I made a yummy dinner of baked BBQ tofu, roasted broccoli, green salad and garlic-saffron quinoa:
Baked BBQ Tofu
- 80z of pressed tofu cut into 4 thin slices
- 1/3 cup BBQ sauce of your choice (I used Organicville no sugar added)
- 1T soy sauce
- 3T water
- 1t sirracha
Preheat oven to 425F. Mix the BBQ sauce, soy sauce, water and sirracha together and pour into a small baking dish. Place the tofu in the sauce and flip over a few times to coat. Bake for 40 minutes, flipping half way.
- 4 cups of broccoli
- 1T olive oil
- salt and pepper
- Aluminum Foil
Preheat oven to 425F. Toss the broccoli with the olive oil, salt and pepper. Place the broccoli in aluminum foil and create a closed packet. Place in the oven and bake 15-20 minutes.
- 1 small onion, minced
- 2 cloves of garlic, minced
- 1/2T olive oil
- 10 strands of saffron
- 2 cups of water
- 1 vegan chik’n bouillon cube
- 1 cup quinoa
- salt and pepper
- 1/2T nutritional yeast
In a small pot heat the olive oil over medium heat and saute the onion and garlic for 3-5 minutes. Add the water, bouillon and saffron to the onion and garlic and bring to a boil. Stir in the quinoa and return to a boil. Cover and turn the heat down to medium, and cook 12-15 minutes until the water has been absorbed. Take off the heat and fluff with a fork. Add the nutritional yeast and salt and pepper to taste. Let sit covered for 15 minutes before serving.
For dessert we were cravings something sweet and banana like:
Chocolate Banana Soft Serve
- 2 frozen bananas broken into pieces
- 1 T nutbutter (today I used Sunbutter)
- 1/3-1/2 cup unsweetened chocolate almond milk
Place everything in a food processor (a blender really won’t work not even a Blendtec or Vita-Mix) and processes until fluffy smooth and softserve like.