Hey everyone!

Hope you all had a relaxing Sunday.

This little nug couldn’t sleep AT ALL last night so I called work and came in at noon instead of 7am. 🙂 🙂 I am still rollin’ with holiday time I think.

It was sure nice all the girls at work, though! I haven’t seen them very much in the last month and a half 😉

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I woke up craving the same thing as yesterday. No big surprise. I hadn’t had a green monster in almost a month so I have a lot of time to make up for!!

-half a package of Jay Robb vanilla egg white protein

-big handful of spinach

-half a banana

-1 tbsp Justin’s maple almond butter

-5 ice cubes

-1 cup of almond milk

A piece of flax bread with homemade strawberry raspberry jam and pineapple chunks on the side.

***

Lunch was leftover tofu stirfry and an orange.

Tofu stirfry

-block of firm tofu

-mushrooms, quartered

-2 carrots, sliced

-2 zucchini, diced

-red and yellow peppers, sliced

-snap peas

-1/2 white onion, sliced

Marinade

-1/8 cup soy sauce (or Bragg’s)

-1/2 tbsp organic maple syrup

-1/4 veggie stock

-big chunk of fresh ginger, grated

-1 clove garlic, chopped

-pepper

Drain the package of tofu and pat dry with a towel. Cut in half lengthwise and then into small cubes. Mix all ingredients for the marinade together (adjust flavors to your liking) and pour over tofu. Marinate in a ziploc bag for as long as you can, at least an hour.

Saute veggies in a large pan over medium heat. Add tofu and marinade and continue cooking until veggies are tender crisp and tofu is heated all the way through.

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Andrew made enchilada’s for supper tonight!! 🙂 🙂 Suuch a good little wife lol

I had a side salad of romaine from my parent’s garden, tomatoes, pineapple chunks and raspberry vinaigrette.

And I even have the recipe for ya!! Sort of 😉


Veggie Bean Enchiladas

-zucchini

-onion

-garlic

-red pepper

-orange pepper

-kidney beans

-goat chedda

-4 Food for Life Ezekiel wraps (any kind will do)

Enchilada Sauce

-3 chipolte peppers in adobo sauce

-1 cup tomato sauce

-1 1/2 cups water

-1 1/2 tbsp cornstarch

-chili powder

-onion powder

-tobasco sauce

Preheat oven to 350F. Saute veggies and beans until soft. Put all ingredients for enchilada sauce in pan and cook over medium heat until it begins to bubble and thicken, about 10 ish minutes.

Pour sauce over bottom of pan to prevent sticking and then fill wraps with veggies and beans. Pour sauce over wraps until they are completely covered and top with goat chedda. Bake for about 45 minutes and devour.

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All this talk about food has me thinking about dessert!

Hahaha I swear the food box is never full!

Sleep tight monsters!!

Have a FANTASTIC Monday!!!

Paije xx

PS. My parent’s took SUCH good care of Beasley when we were gone. Just look at the pic they sent as proof!!

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