Totally Cheesy

Hey guys! How has your day been?

Mine has been super productive, which is always good!

After breakfast:

  • 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
  • cucumber
  • 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 Cheese steak’ 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 Cheese steak’ sandwiches!