Well happy to report that things are going better here on the homefront, throat is under control once again and I don’t feel like I want to curl up in bed… I’m thinking these are good things 😉
Andddddd I got the go ahead from my eye doc to wear my contacts again too whoop-eeeee! I haven’t been able to wear them in almost a month, which has been uber-weird for me considering I never wear my glasses. P.S. Don’t wear your contacts when you are sick, ever. Lesson learned!
Oh check out this fabulous-delicious-wanted-to-eat-100-tons-of-it snack I had this afternoon too… holy yum why didn’t I do this sooner?
Vanilla Chobani, sliced banana, shredded coconut & a drizzle of maple syrup!
So before I get into my dinner adventure with the much-beloved tofu, I have to tell you guys about a lil’ sumthin sumthin first – kapeesh?
A new blog has launched called Fruit Not Fat that I am very excited to be a part of! 😀
Fruit Not Fat encourages you to eat, live and feel healthier, happier and more confident. It’s not another diet, it’s a way of life.
The company has also sent me some granola which I can’t wait to give a try!
You know I’ll let you know how it goes once I give it a whirl 🙂
Alright, onto the dinner adventure!
I’m sure you friends know that you’ve never seen me eat/make/look at tofu haha. Well, look who just may have an open mind tonight 😛
I purchased some random tofu last weekend on a whim, not knowing what the heck I had gotten myself into I did a bit of “research” on what to do with the stuff.
From what I learned, this silken tofu is best utilized in cream sauces and desserts – something that doesn’t need to hold it’s shape (learn something new everyday?)
So I concocted up a recipe idea in my head using these guys… it’s time for a “cream” sauce ladies & gents!
- 1 small onion, chopped
- 1 small clove garlic, minced
- 1 small can mushrooms, drained
- handful spinach
- 1 tblsp (heaping) artichoke pesto
- 1 package Mori Nu silken tofu
- Parm cheese (unpic)
- S&P (unpic)
First things first, saute the onions in some EVOO over medium until translucent (add water if they start to stick, best trick evah). Then add the garlic for 1 minute then the mushrooms. Plus S&P (we’ve reunited!)
Then it was time to play with the blender 🙂
Add the tofu, spinach and artichoke pesto and blend up until creamy, I added 1/3 cup H2O to help things out. I gave it a taste and then did some baddddd… added the only Parm cheese we had in the house (cut me a break, The Man likes this stuff 😉 )
Oh and while I’m at it, this artichoke pesto is legit! Picked it up at ohhhhh World Market the other day LOL 😛
Oh yea, dump this bad boy into the pan with the veg and get ready to start seein’ green!!
I made some “lasagna rags” as a serving mechanism for this green sauce of lurve… simply whole wheat lasagna noodles broken up into rugged pieces & boiled. So fun! 🙂
Verdict? Heck yea! I really liked this ALOT. I think some “better quality” Parm cheese would make it even that much better too 😛
And btw, this whole batch of “cream sauce” had about 390 calories… and makes 3 servings. You do the math 😉 Oh yea, and a decent amount of protein I might add…!
So I have to say that tofu round #1 was a complete success, whoop whoop!
Alright, and I’m off. Major tv night for this housewives! See you tomorrow for some Friday Fun 🙂