I didn’t eat lunch today until about 3:30, which is NOT normal. I usually stare at the clock until 11:30am, when I feel it’s socially acceptable to start noshing on everything in sight. I scarfed down deeelish leftovers before picking up the kiddies from camp. Leftover hoisin ginger tofu (courtesy of Mama Pea) with brown rice, chick peas, steamed broccoli, and mmmm sauce. AMAZING. The good thing about cooking for one is that there are leftover for almost a week.
Broccoli is loaded with folic acid, vitamin C, and potassium. Score!
And hey, when I get sick of them, there’s always Nikki.
When it came to the kiddies, LiaBanana and Saun-Baun wanted hummus after camp. Sabra roasted red pepper hummus. YUMMUS.
The acorns don’t fall far from the nanny-tree.
It was hard to pick a recipe for dinner, but I wanted something easy, so I flipped through the new cookbook. Of course Whole Foods was out of whole-wheat hamburger buns, TJ’s was too far away, and although I love Target dearly, they don’t really believe in selling packaged food with less than a hundred ingredients. I settled on one without HFCS and with only a couple things I couldn’t pronounce. Beggars can’t be choosers. Sigh.
I made the “better than ever black bean burgers” with some roasted brussel sprouts and carrot fries. If you want the recipe, buy the book!! Bestieroomie, bestieroomie’s friend and I ate until we could eat NO more …except for chocolate-chip zucchini muffins we inhaled for dessert. Who would have though you could get so full on veggies? Fabulous.
Back up. The three of us finished off a whole pound of carrots, a feat we could not have accomplished had they not been roasted into the disguise of carrot fries. The kiddies love these, too. They are a great way to squeeze in Vitamin A, shine-ifying your skin, bones, hair and eyes. Double score.
-serves three, with the risk of turning orange
- 1 lb. of organic carrots
- Canola Oil Spray
- 1 tsp cinnamon
- 1 tsp sea salt
These measurements are estimates because I eyeball the spices, so go crazy! Preheat oven to 400 degrees. Wash carrots. Using a sharp knife, carefully cut carrots into “fry” spears and spread onto a cookie sheet sprayed liberally with cooking spray or canola oil. Sprinkle with desired seasoning and then spray the fries once more. Toss to coat. If you’re feeling sassy, try coconut oil. Roast for 20-25 minutes, turning if neccesary, until fries look crispy and spotted(or when it’s 9:00 and you told bestieroomie that dinner was at 8:00). EAT!
Organic Kosher Dill Pickle Spears were on sale at Whole Foods today. Home run.