I couldn’t post until I completed a mandatory blog upgrade, but I apologize for disappearing without saying anything. I’ll fill you in on what you missed…
I went to my “final” orthodontist appointment only have a new top retainer (literally) shoved in my face. I’m in 24/7 retainer mode for the next three weeks and this new development led to a major period of wallowing.
That mindset had something to do with the insane amount of pizza we consumed over the last week.
Ice cream was also inhaled.
That picture is actually gelato. A new spot opened on Elmwood, Gelateria Luca is family run and serves homemade flavors.
I highly recommend checking it out.
I tried other good things too. A Bananas Foster Larabar Uber (bought with my own money, delicious).
A Heavenly Lemon Tulsi from Honest Tea (the last of my box of free samples, even more delicious).
The tea had a just perfect amount of sweet and sour.
I discovered a new favorite breakfast and ate it 3/5 days. Cinnamon Pecan Special K with Blue Diamond Unsweetened Breeze Almondmilk Coconutmilk Blend and chopped fruit (mostly dapple plucots with a few white nectarines thrown in for variety).
I see this combo staying a regular on my menu until plucots go out of season.
I completed my first week of working part-time while completing school work and my dietetic internship and decided that this semester might kill me. At least working at a toy store has some perks; I spent one gloriously de-stressing morning organizing the sand boxes.
Yes, I did turn the mermaid into a siren setting up the sailors for a crash into the rocks; it’s important the kids learn about Greek mythology.
Even though we mostly ate pizza, I did manage to rework a few of my recipes.
Asian Orange Tofu, serves 3
- 14 oz extra-firm tofu, drained
- 1 cup orange juice
- 2 Tbsp cornstarch
- 1 Tbsp tamari
- 2 Tbsp rice vinegar
- 2 Tbsp Sriacha
- 1 Tbsp maple syrup
- Slice tofu evenly into 9 pieces.
- Place remaining ingredients in a large, flat tupperware and stir to combine. Place the tofu slices in the marinade, making sure each piece is fully covered. Cover and let sit at least 2 hours (it’s fine to leave it overnight).
- Remove slices from marinade and place in a single layer on a foiled and sprayed baking sheet.
- Bake for 25 minutes in an oven preheated to 425 degrees Farenheit.
Stuffed Peppers, serves 4
- 1 cup cooked quinoa
- 1 cup roasted broccoli
- 1/2 Tbsp evoo
- 8 oz 94% lean ground turkey
- 1 Tbsp Worcestershire sauce
- 4 oz goat cheese
- 4 large bell peppers
- Preheat oven to 475 degrees Farenheit.
- Slice the tops off of the peppers. Scoop out the seeds, taking care not to break through the bottoms of the peppers. Pre-bake peppers for 5 minutes while you are preparing the filling.
- Heat evoo in a large pan over medium-high heat. Add ground turkey and Worcestershire sauce. Sautee until cooked through, stirring regularly and using the side of your spatula to break up the meat.
- Stir goat cheese into the turkey and continue to cook until melted. Remove pan from heat and stir in quinoa and broccoli.
- Scoop filling into pre-baked peppers. Return to oven for 15 additional minutes.
What was the best thing you did, saw, heard, and/or tasted last week?