Well, school has started once again…Joy. Because of my surgery, I am going light on the classes this quarter, which translates to only having class 1-2 times a day Monday-Thursday!! I have NEVER been one of those lucky people who have no class on Fridays, I always seem to get suck with Friday afternoon labs, but times are a changing my friends! It’s a weird thing for me to only have 1 class a day because I am usually one of those people ALWAYS on the go, especially to the library. But I am accepting the change of pace mostly because it also allows me to spend extra time in the kitchen coming up with new creations rather than throwing a random assortment of leftovers in a tupperware and hoping for the best
Thanks to Jenn for hosting even though she hasn’t been feeling so hot. Get better friend!
Lunch was mainly leftovers from last night’s dinner. I heated up BBQ tofu, sweet potato, mushrooms, bell pepper, and spinach in a pan and ate it over a bed a lettuce along with a little extra BBQ sauce for good measure. I also spread some laughing cow cheese on a whole wheat tortilla and heated it up until the cheese got all warm and gooey.
sliced up honeycrisp apple + green tea + White Jacket Required
I got Jenna’s book for Christmas and seriously have not read a book so quickly in a LOOONG time. I’m really not one of those people who reads for fun, but oh my goodness if there are more books out there like this one, alert me! It was such a good read and even though intimidating topics like love, death, and life after college (EEEK) were covered, the book remained lighthearted and it always came back to the comfort of food. SO GOOD!
Remember when I said I have loads of free time right now? Yes, well this salad is a true testament to that fact. I actually THOUGHT about what I was going to eat for dinner BEFORE I walked into the kitchen. Crazy, right?
I sliced up ~10 large brussels and sautéed them in coconut oil before topping them with some homemade cranberry salad dressing, lemon garlic chicken, chopped granny smith apple, pistachios, and feta cheese. This salad was SO good, I might just have to dedicate another post to it because I’m SURE I will be making it again.
When you have extra free time, what kind of recipes do you come up with in the kitchen?