I bet you thought I had fallen off the meal planning wagon, didn’t you?
The meals have been planned, but until a class was cancelled tonight, I didn’t have time to write the post. I can tell it’s going to be one of those weeks. You know, when the sun is starting to set and you realize that you haven’t taken the time to shower today…even though you ran in the morning.
And by the way, I work from home, so I am not exposing my smelly, head-banded self to the general public. That doesn’t make it a little better, right?
This week I am finishing revisions on the Homemade Snacks and Staples cookbook, re-testing some recipes, starting new (online) classes, finishing up work on some Lombardino’s recipes, and getting workouts in religiously. It’s just those showers that seem to be giving me the problems…
On top of that, the lovely nausea from first trimester has reared its ugly head. So, these are the intentions for the week, but should my stomach lead me elsewhere, to bland meals of toast and potato pancakes from the local deli, I can’t be blamed. Lucky, all the ingredients for the meals this week will stay good until next.
Horseradish and Mustard Shrimp with Cauliflower Rice: First night of the plan and already doing substitutions. My stomach could not stomach the idea of shrimp….or horseradish…or mustard. I am breaking my new year’s resolution of eating fish once a week, but I can live with that more than I could live with making shrimp tonight.
I was able to stick to the cauliflower rice and I am so glad I did. Oh. My. God. The recipe was from Sarah’s book. Essentially, you pulse a head of cauliflower in a food processor, saute it with coconut oil, add garlic and green onions, egg, and some seasonings. You get the ultimate comfort food. Fear not, there will be recipes. I want to make it once more as is, and then I am going to start doing my own variations.
Lettuce Wraps with Lemongrass Pork: This is a recipe we have made before from Jaden at Steamy Kitchen. Pork tenderloin marinated in a sweet, lemony sauce, then sliced thin and cooked fast at a high heat. We eat them wrapped in lettuce with a peanut dipping sauce and fresh basil. Yum!
BBQ Hot Wing Tofu Salad: This is a new recipe that we both fell in love with. I made it on Saturday for the Packers game. Imagine buffalo wild wings except they’re not greasy. Add some chopped celery, radishes, cucumbers, crumbled blue cheese, steamed broccoli, and a zesty dressing, and you have this salad.
So, if I just made this Saturday, why would we be making it again and why on earth am I not including the recipe?
We had a slight mishap while making the Buffalo Wild Wing Tofu on Saturday. I made the mistake of putting the oven on broil when I put in the tofu. 3 minutes later, our oven went into lock down and started the self-cleaning mode. Steam (or smoke?) started billowing out the top and Manatee had to pull the oven out from the wall and unplug it. We had to wait for the oven to cool down before he could turn it back down and we could open the door.
This is not the first time this has happened.
Whenever our oven gets too hot, it goes into lock down mode. Yet, I still forget and put it on broil too many times for me to count.
So, the tofu got a little crispy in a very short amount of time.
And I have no idea what the proper cooking times are and I really want to share this recipe with you. And I should probably mention that we loved it and can’t wait to have it again.
Bran Flakes: I have decided that my reward for getting my revisions done for the cookbook will be making bran flakes.
Yes, I realize that shows how weird I am.
What are you planning to cook this week?