Lemon + Tofu

Good evening! Hope you’re all having a great day 🙂


This morning after quiet time with Aubrey, I made a small breakfast before the Gym

  • Plain Greek Yogurt
  • Honey
  • Hemp Seeds
  • 1 tbsp. G-Free Granola
  • A few berries

When I got to the gym, I got a text asking if I could babysit ASAP. So, that being said, I left the gym and ran home to make something more substantial before I babysat- about 2 hours after yogurt. Called to duty!


I made an egg sandwich with two eggs, 1 piece of havarti cheese, and 2 pieces of ezekiel toast. Simple and delicious!


When I picked up Harper, we went to Jamba Juice


We split a Fruit N’ Veggies Smoothie that was all fruit & red veggie juice. Super good!


After that, we went to the park & played. I told her if she was really good we could go see Noah before we went home.



She was really good! So, we did! She took this picture of him 🙂


After I was done babysitting, at about 3:00, I came home and made the best lunch!


I had a salad and potatoes. My salad had tofu, arugula, lemon, olive oil, s & p, and sunflower seeds.


To cook the tofu, I heated a pan with olive oil & garlic over medium heat. I cooked the tofu in chunks until they were golden brown. When they were done, I put them aside to cool in a bowl, and added sliced red potato to the pan + a little bit more olive oil. I let those cook (covered) over medium heat until they browned as well. I recycled my olive oil & garlic from the tofu to make potatoes. Smooth move! 😉


A short while after, I cleaned and cut celery that I had made today, and I had a couple stalks with peanut butter & sunflower butter. One with PB and one with SB. Super yummy!

I’m worried! My computer is so full that I actually had to delete things from it just to upload my photos! Ah! What do I do?

Now I am off to Michaels with Aubs. Maybe find some new things for the house 🙂

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