#whatiateyesterday 2/19/20

Hello beautiful people and welcome back to my space ? part of yesterday was spent eating all of the things my son refused to eat?it’s all good though! We had a break through yesterday!!! He ate 2 tofu burritos!!! As some of you may know, he’s a breathitarian so this is a big deal ? let’s get into it!


Breakfast:

Vanilla cherry smoothie

I found some chia seeds while cleaning my pantry so I added them to my smoothie yesterday! I forgot how much I love them!

Vanilla cherry smoothie

  • Frozen banana
  • Frozen cherries
  • Spinach
  • Orgain vanilla protein powder
  • Chia seeds

Put all ingredients into a blender with enough water to reach desired consistency and blend until smooth. Taste to adjust flavors! Enjoy ?


Lunch:

Tofu, cheese and arugula quesadilla

In a surprising turn of events, my son requested “what my sister is having,with tofu and no cheese” which would have been a quesadilla that would have fallen apart. So I added the tiniest bit of Parmela creamery shredded pepper jack cheese and tofu seasoned with cumin, chili powder, salt, onion powder, and garlic powder.when I give it to my son and he decided he didn’t want it I added some arugula and called it lunch! It was hella delicious!

Seasoned tofu quesadilla

To cook the tofu: I add a little bit of oil to a skillet, wait it’s heated up and add crumbled tofu. I then add all of the seasonings and cook until the tofu is firm.


Dinner:

Vegetable Soup and roasted Chinese cauliflower

As you can tell, I love using leftovers! The longer the soup has been in the fridge the better it tastes!

Vegetable Soup with black rice

For the roasted cauliflower: I cut up the cauliflower, seasoned it with salt, pepper and a little bit of avocado oil roasted in the oven at 400 degrees for 20 minutes.


Snacks:


Thanks for stopping by ? see you tomorrow!

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