Breakfast: Spinach & Broccoli Frittata with Sriracha
Lunch: Amy’s Three Bean & Pasta Soup
Dinner: Burned BBQ Tofu (Oops!)
Dessert: Almond Shortbread Cookies
What a long day! I got home from the airport around 1 AM last night and had trouble sleeping due to my week on the west coast. I knew this would happen, so I stocked my fridge with breakfast stuff, frozen veggies, and a frozen meal before taking off. Look at me, planning ahead! Only one problem… FoodFash mom got snacky while catsitting and chowed down what I had planned on eating for lunch, leaving me with emergency soup and tofu for non-breakfast meals. She even polished off my coconut milk ice cream, which led to the creation of almond shortbread cookies for dessert. Check back tomorrow for the recipe!