13 9 / 2013

SUSTENANCE. with sriracha in it. of course.

SUSTENANCE. with sriracha in it. of course.

10 7 / 2013

mmmm lunch today - chicken breast sandwich on flatout bread w/ avocado, tomatoes, lettuce, and mustard. BOMB

mmmm lunch today - chicken breast sandwich on flatout bread w/ avocado, tomatoes, lettuce, and mustard. BOMB

07 6 / 2013

homemade “burrito bowl”, like Chipotle but BETTER!

(Source: fitfoodbliss.blogspot.com)

11 4 / 2013

You want this. #sandwich #holeinthewall #food (at Hole In The Wall)

You want this. #sandwich #holeinthewall #food (at Hole In The Wall)

24 3 / 2013

Gardening with my mom today to chase away the blues.
Sorry I haven’t posted much in the last week. My grandmother has been very ill, and I have been up in Oregon visiting with her. She passed away this last Friday. I’m very sad but also rejoicing because she isn’t in pain anymore.
I should be back to my food blogging self this week :)

Gardening with my mom today to chase away the blues.

Sorry I haven’t posted much in the last week. My grandmother has been very ill, and I have been up in Oregon visiting with her. She passed away this last Friday. I’m very sad but also rejoicing because she isn’t in pain anymore.

I should be back to my food blogging self this week :)

18 2 / 2013

Homemade Chinese Chicken Salad - CLEAN STYLE!Used shirataki noodles instead of regular ones, and added some toasted crumbled seaweed on top for the crunch that the wontons would usually provide.Success all the way around! YUM!
Ingredients:bok choy, choppedromaine lettuce, choppedcabbage, chopped (this was not in mine because I didn’t have any…)shredded baked chickenshirataki noodlessesame-rice vinegar dressing (seasoned rice vinegar, sesame seed oil, olive oil, honey, organic soy sauce, ground pepper, salt)

Homemade Chinese Chicken Salad - CLEAN STYLE!
Used shirataki noodles instead of regular ones, and added some toasted crumbled seaweed on top for the crunch that the wontons would usually provide.
Success all the way around!
 YUM!

Ingredients:
bok choy, chopped
romaine lettuce, chopped
cabbage, chopped (this was not in mine because I didn’t have any…)
shredded baked chicken
shirataki noodles
sesame-rice vinegar dressing (seasoned rice vinegar, sesame seed oil, olive oil, honey, organic soy sauce, ground pepper, salt)

08 1 / 2013

#tacos #taconight #food

#tacos #taconight #food

13 7 / 2012

jenxya:

Southwestern Tofu Wrap - approx. 173 for the two (aka eat something with it!)
This was my lunch today! I had some tofu I needed to use up and I’ve been craving some kind of mexican dish, so this is what I came up with! If I had it, I would have added corn and black beans. Also, I don’t like bell peppers, but I can imagine they would be good in here as well!
Ingredients:1 serving tofu, pressed1 thin slice onion, chopped1 mushroom, chopped2 tablespoons fresh salsa (here)1 tablespoon fresh chives, choppedCumin, garlic salt, cayenne pepper, basil, and oregano to taste1/4 cup Mozzarella cheese (I do recommend Daiya non-dairy version…)2 large leafs of romaine lettuce
Directions:1. Press tofu for about a half our at least. when finished, chop into bite size pieces.2. In skillet, combine all ingredients except the cheese and lettuce. Cook until everything is soft and has a golden color.3. Remove skillet from heat and mix in the cheese. 4. Divide evenly into the two leaves, wrap and enjoy!
Hope you like it - I sure did!I also ate a nectarine afterwards, which was AMAZING. mmmm :)

aweeee one of my earlier recipes…this was SO TASTY!also, i like being able to reblog my own stuff!

jenxya:

Southwestern Tofu Wrap - approx. 173 for the two (aka eat something with it!)

This was my lunch today! I had some tofu I needed to use up and I’ve been craving some kind of mexican dish, so this is what I came up with! If I had it, I would have added corn and black beans. Also, I don’t like bell peppers, but I can imagine they would be good in here as well!

Ingredients:
1 serving tofu, pressed
1 thin slice onion, chopped
1 mushroom, chopped
2 tablespoons fresh salsa (here)
1 tablespoon fresh chives, chopped
Cumin, garlic salt, cayenne pepper, basil, and oregano to taste
1/4 cup Mozzarella cheese (I do recommend Daiya non-dairy version…)
2 large leafs of romaine lettuce

Directions:
1. Press tofu for about a half our at least. when finished, chop into bite size pieces.
2. In skillet, combine all ingredients except the cheese and lettuce. Cook until everything is soft and has a golden color.
3. Remove skillet from heat and mix in the cheese.
4. Divide evenly into the two leaves, wrap and enjoy!

Hope you like it - I sure did!
I also ate a nectarine afterwards, which was AMAZING. mmmm :)

aweeee one of my earlier recipes…this was SO TASTY!
also, i like being able to reblog my own stuff!