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:
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:
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
- Tofu( cumin+chilli powder+garlic powder+onion powder+salt).
- Parmela creamery shredded pepper jack cheese
- Arugula
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:
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:
- Almonds
- Nugo protein bar x2
- Peanuts
- Apple
Thanks for stopping by ? see you tomorrow!
