FoodFash

Adventure Begins in the Kitchen

Working Dinner, In Pictures

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Breakfast: PB&J on Sprouted Wheat Toast & Watermelon

Lunch: Amy’s Lentil Vegetable Soup with Leftover Tofu & Veggies

Snack: Remnants of Brownie Batter

Dinner: Pizza Fusion and a Stack of Papers

Tonight was not only my first official Junior League of Tampa Cookbook Steering Committee meeting, but my first official meeting as an active Leaguer.  And prior to an email that our co-chair sent out, I was dreading it.  In my experience, the food at league meetings tends to be boat loads of delicious dairy filled goodies.  But our co-chairs, aware that Lynn (woohoo I’m not the only weird one!) and I are both non-dairy, ordered dinner that accommodated our entire group.  Gold stars for our co-chairs!

Lap Wrap, In Pictures

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Breakfast: Fried Egg & Sourdough Rounds with Sriracha Tofutti

Lunch: Fried Tofu with Spicy Kale and a Hard Boiled Egg

Dinner: A Bigger Hummus Wrap for the Road

I’m attending a conference tomorrow in Orlando, so one of my best friends, Jimmy, suggested I come hang out with them for the night.  I’m verrryyyy excited because this will be the first time I’ve seen them since their wedding and I can’t wait to hear about their honeymooning in Italy!  I packed a gynorm wrap for the drive (I still have loads of veggies leftover from last night).

So on a scale of one to ten, ten being a ton…   How much of this wrap do you think will end up on my lap by the time I arrive in Orlando?

Nerdalicious, In Pictures

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Breakfast: Whole Wheat Bagel Thin & Fried Egg

Lunch: Tofu Pizza & Watermelon


Snack: Broiled Tofu with Liquid Aminos/Vinegar Sauce

Dinner: Leftover Chili (the last of it!)

I am admittedly addicted to my tofu press.  It’s magic.  It’s even more magic when you use the right type of tofu.  I’ve always used extra firm, but I learned tonight that all extra firm tofu brands are not created equal.  I typically buy Mori-Nu because it’s cheaper and has a longer shelf life (I’m notorious for letting perishables go to waste – eek!).  And although I still plan on keeping a few boxes of Mori-Nu in my pantry for emergencies, Nasoya Extra Firm is where it’s at!  The Nasoya tofu has a texture more comparable to that of the restaurant tofu.  And when pressed, I think the marinating possibilities will be endless.  This excites me, I’m a nerd.

Check back tomorrow for the tofu pizza recipe!

Lens Learning, In Pictures

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Breakfast: Raspberry Soy Yogurt with Ground Flax and Rocky Road Coma

Lunch: Pizza Do-Over with Daiya

Dinner: Quinoa with Artichokes, Olives, Spinach & Pumpkin Seeds

I am… Wondering how long it’s going to take me to get used to Mr. Macro.  Sun kissed nature is much more photogenic than fluorescent lit food.  The second I step indoors I have to resist the urge to slap on my stock lens.

Patience Kristin, patience!