Hey guys! How has your day been?
Mine has been super productive, which is always good!
After breakfast, I:
- scrubbed down my bathroom and bedroom
- vacuumed and mopped
- ran 4 miles on the treadmill
- wrote drafts for 2 of my 3 papers
AND ate a healthy lunch to boot! Wam bam thank you ma’am.
Lunch wasn’t anything you haven’t seen before, but it was delicious nonetheless!
Chopped veggie bowl:
- cherry tomatoes
- baby carrots
- steamed broccoli
- black bean veggie burger
Topped with hummus and nutritional yeast! Plus, some multigrain tortilla chips for carbs and crunch.
Once Adam got home from school, we made a trip to the grocery store for Sam’s dinner fixings! I made him ‘Philly Cheesesteak’ sandwiches!
He is obsessed with these and I don’t make them often, so what better day than our anniversary? More on those later.
For Adam, I threw together a pasta with homemade sauce.
Totally Tasty Tofu Cheese Sauce
Pretty cheesy name, huh? Pun fully intended.
What you’ll need:
- 1/2 block extra firm tofu
- 1 C. steamed broccoli
- nutritional yeast
- 1/4 C. earth balance
- 2 T. cream cheese
- another cheese of choice (I used American + parmesan because it was all I had on hand.)
Blend tofu, broccoli, nutritional yeast, and earth balance until you have a creamy light green sauce. (note: add a splash of milk to get it moving)
Transfer to a pot and add your cheeses. Cook over low heat until cheese is melted and sauce is warm!
Meanwhile, cook your pasta. I used whole wheat shells and I added 1 C. of frozen peas for some extra nutrients!
Mix your sauce and pasta.
I also added about 1/2 C. of cooked kidney beans to the finished product.
I was a bit nervous to serve this to Adam because of the light green sauce color, but he loved it!
Stay tuned for the ‘Philly Cheesesteak’ sandwiches!
Is it ironic that I talk about cheesesteak sandwiches and tofu in the same post?
Right now, homework is calling my name!
Have a great night!