Wednesday, May 31, 2017

The Slide Downhill

The week has been pleasant, and I'm slowly decompressing from the stress of the school year. The realization that summer break is nearly here is starting to sink in! A few images from the last few days:
 Red and white quinoa, spinach, garbanzo beans, peas, spinach - tossed in a little olive oil and lemon.

The rest of the can of garbanzo beans was turned into "Mock Tuna" (not really - I don't have any kelp powder), and became part of sandwich bento box.
 I've been enjoying Blueberry Wheat Bites with almond milk:
 But I recently opened this, it is amazing:
 Yet another salad topped with a Boca Chik'n Burger. This time it was with Sweet Onion dressing.
See you this weekend!

Sunday, May 28, 2017

Just One

It's here!!!! The last week of the school year. This week should be a breeze, so I plan to post on Wednesday as well. Last week could have been titled: Salads & Carbs or I'm So Tired.
Teryikai Baked Tofu, spinach, cabbage mix, carrots, green onions, mandarin oranges, asian dressing.

Romaine, mushrooms, carrots, cucumbers from the salad bar and then added a Boca Chik'n Burger and Just Ranch.

Fire on the Mountain Spicy Peanut Seitan Salad

Bonus: Haircut Remy with a little pink tongue poking out.
 Happy Memorial Day Weekend, everyone! See you soon!

Sunday, May 21, 2017

Two to Go

I'm so happy to be on the other side of last week! My sleep is improving, and after only two workouts last week, I'm back to four on the calendar this week.

First, I mentioned to Sarah that I am loving my planner and order stickers about once a month (or every other) from Etsy - here is my most recent purchase:
 With strawberries in season, I had an idea:

 Friday night I was back at Whole Foods for dinner:
 And dessert:
 Saturday was graduation, so I celebrated (read: I needed to go to the grocery store, and it was pancakes or oat bran...) for breakfast:
Bonus photo: my parents have a robin nesting in their wreath on the front door. Remy can't read signs.
 See you on Wednesday!

Wednesday, May 17, 2017

Trying to Last

The week is kicking my butt, and I am trying super hard to take care of myself. The biggest issue is that I can't turn off my brain when I sleep, but I'm constantly praying that tonight is "the night" for me to fully rest. My colleagues have been very gracious at work, thanking me for my extra effort this week - even bringing me flowers:

This morning, I ate some pb and banana toast and enjoyed a caramel almond milk creamer coffee.

 Broccoli Quinoa Casserole and asparagus for lunch:
I really wasn't feeling my spin class, but trudged through it anyway.  I definitely couldn't be bothered to cook dinner, so I picked up Tofu Avocado Salad Rolls with peanut sauce for dinner. 
 See you on Sunday when we are on the other side of graduation and with only two weeks of work left!

Sunday, May 14, 2017

Four to Three

I'm including two photos from last week, as I felt like I didn't have anything new to show you on Wednesday. Here are the tacos I ate almost every night last week:
 Soy crumbles with taco seasoning, Tofutti sour cream, salsa, guac, and lettuce. So delicious.  After the three lunch days of kale salad with miso dressing, cashews, and tofu - I went back to a stir fry.
 Still loving the smoothies from the Nutribullet.
 Yesterday, I met a friend at Platform T...
For an iced tea: 
 Did a little meal prep for this week's lunches (and also ate a serving for dinner!) of broccoli quinoa bake.

 Seeing as we hit 85 degrees yesterday, and are about to be in the middle of May, it was time to hang the lights in the backyard:
It's here: the biggest week of the year.  Senior Awards Banquet (hosted and emceed by yours truly), Senior Checkout, and Graduation on Saturday. I'm going to try to come up for air on Wednesday, so if I can manage it - I will post! Otherwise, I'll be back on Sunday, when I will be blissfully elated - as it's all downhill after this week!

Sunday, May 7, 2017

Final Four

Four school weeks left until summer! Hooray! I started the weekend with my tax return gift:
 My five year old Ninja is still whirling away, but it is cumbersome - especially for quick smoothies.  I have been lusting over this for several months, and finally treated myself to it.

Super quick and easy to clean! This is Amazing Greens, half of a frozen banana, frozen pineapple, and water.
 Inspired by Sarah, I picked up these:
 I also had to pick up these, as they don't happen very often:

 To round out the Mexican fare, I have planned for the week ahead Mexican taco salad and soft tacos.  I'll be sure to snap photos for Wednesday's post! 

Lunch prep looks much more like my usual fare: Cashew Kale Salad with Tofu with Sesame Miso Dressing.
 It was so hot this weekend, I am now in full Senioritis mode. So. ready. for summer. *deepbreath*

See you soon!

Wednesday, May 3, 2017

Mexican Food Inspiration

Thinking about the stir-fries mentioned by you, my friends, and the onslaught of Mexican food on sale this week - I bring you the following:
 Tofurkey Chik'n Strips, onion, bell pepper fajitas (the Mexican stir-fry!) with Tofutti Better Than Sour Cream on corn tortillas.

More corn tortillas in the Roasted Vegetable Enchiladas. I based it on this recipe, subbing Daiya, and it is fantastic. I've had some everyday!
 And since I don't have time for a Mexican tofu scramble, I'm back on the avocado toast with TJ's Everything Bagel seasoning. Caramel creamer coffee.
 I have a few more meals up my sleeve, in thanks to your suggestions, so stay tuned this weekend to see the results!