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
- 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 🙂