Can I just say how much I loved hearing about your cooking memories from the last post??? They totally made me smile—each and every one. Thanks so much for sharing those wonderful memories with everyone! 😀
I’ve been on such a cold cereal kick lately!
- 1-1/2 c. Nature’s Path Blueberry Cinnamon
- 6-oz. plain yogurt with 2 T. crushed flax
- 1 banana, sliced
- scoop of Teddy peanut butter
This was so crunchy and fun to eat. 😀
I’m glad my breakfast was hearty and filling, because my expected 30 minute morning bike ride turned into a 1-1/2 hr. ride around town. 😉
Dad became my biking partner, and we both were quickly sucked in to the many yard sales going on around town. I have no idea how far we actually rode our bikes, but let’s just say that I saw more of my town then I’ve seen in a long time. 😉 When I came back, I was so thirsty and hungry, and quickly broke into the almonds and watermelon.
Lots and lots of watermelon. I’m pretty sure that I ate my weight in watermelon today. 😉 It’s such a great (tasty!) way to rehydrate in the summer!
By the time lunch rolled around, I only wanted a cold and crunchy salad full of fresh produce.
- mesculin greens
- black olives
- onions, chopped
- 1/4 avocado
- 1 mushroom
- 1/2 c. garbanzo beans
Salads are so satisfying in the summer. When the temperature rises above 80 degrees, they’re pretty much my one and only craving.
On the side, I had some kashis, a slice of reduced fat sargento swiss, and a few large green olives, sliced.
+ an iced coffee!
Nicole bought me this adorable reuseable iced coffee cup last week. I brewed up some starbucks beans, and once the coffee was chilled, I added in about 1/2 tsp sugar and 1/2 c. plain soymilk (which adds a bit of sweetness by itself even without any added sugar.)
Afternoon Snack: 6-oz. plain yogurt + 2 T. crushed flax + 2 T. Nature’s Path Pumpkin Flax Granola
Cold + Crunchy!
For dinner, Dad was once again put to work on the grill. He totally enjoys cooking on the family Weber. And my mom & I totally enjoy eating whatever he cooks up. It works.
Dad made himself and my mom a Rib Eye steak. Not being much of a steak fan, I decided to put the tofu block that was sitting in my freezer to good use (freezing tofu gives it a whole new, chewy texture which I love!)
I marinated 1/2 of the block of tofu in a peanut sauce. You’ll want to check the labels on store-bought peanut sauces, by the way, as many of them have MSG and other funky additives. Look for the ingredients that you can read. 😉
Tofu is surprisingly easy to cook on the grill. I sprayed a peice of foil with cooking spray and plopped the marinated tofu on there. Dad flipped it once the undersides were lightly crisp and browning, about 6 minutes into the cooking.
On the side, I had sauteed cabbage with mustard, a slice of whole wheat sourdough bread, some grilled peppers & onions and a grilled portobello mushroom smeared with deglazed balsamic vinegar and a bit of EVOO.
Best meal of the week. Hands down.
The tofu was so flavorful and so full of texture. I will be making this again soon. 😀 It would make an awesome wrap filling.
+ a small peice of a new dark chocolate find at whole foods (favorite dark chocolate yet…it’s full of tiny little crystals and snaps when you bite into it.)
My sister kidnapped me for the next hour or so, and I’m so glad she did. I always find myself laughing and smiling when we’re hanging out.
Off to wrap some Father’s Day gifts and relax for the rest of the night!
Question: What is your favorite food to cook (or eat) on the grill? Tofu is now up there on the list for me. But I also like chicken sausages, grilled peppers and grilled peaches with a bit of balsamic vinegar!