Day Four


Almost there little lambs! Since today was my vegetarian day, I decided to enjoy two items I cut out of my diet for most of the week which was dun, dun, duuuuun…bread and cheese.

First, for my morning smoothie. I blended sliced mango, half an avocado, light coconut milk, a little bit of spinach and some honey with ice. Trust me, sounds gross, tasted good. For lunch I had Pan-Crisped Tofu with Greens and Peanut Dressing from Cooking Light. I have to say for a tofu dish this was pretty good, although I’m not sure I would revisit this one again. To clarify, up until this week I have never cooked with tofu at home so I’m still exploring what it has to offer and as I’ve come to learn, is a lot.

You can probably also imagine my shock when the recipe’s instructions ask you to slice the firm tofu and then wrap it in paper towels and more paper towels and then placed under a heavy skillet. Ummm whosimicalzit? Needless to say, I’m glad I wrapped the tofu well because yes, as you guessed it, a lot of moisture came out. I couldn’t find soybean paste so I threw a teaspoon of red chili paste in for good measure which gave this a nice spicy zing. I would love to hear from a true tofu expert their thoughts on this dish, please leave a comment if you have.

On to dinner with the these Sugar Pumpkin, Feta and Cilantro Quesadillas from Bon Appetit. Yay cheese! Yay tortillas! The recipe calls for a sugar pumpkin or a butternut squash which as you guessed I had to use a butternut squash since I couldn’t find sugar pumpkins. This was super duper simple to assemble and I served with a side of black beans. My only critique was that I thought this could use some sort of spice maybe cumin or cinnamon or something along those lines to give it a little more pizazz.


I’m menu planning now and we’ll see what comes up for the next three days and next, I’m doing a week of recipes from my favorite food blogs out there. Can’t wait!

Photos from cookinglight.com and bonappetit.com

2 thoughts on “Day Four”

  1. I bookmarked those quesadillas the other day and now I can't wait to make them. We usually modify our recipes when we make them, so based on your advice, we'll add something for spice. I think I'm going to wait to make them though because we planted sugar pumpkins in our little garden and it would be fun to eat it with one of those.

    I've never cooked anything with tofu either, but I do like it. Gourmet has a "Panfried Tofu with Romano Bean and Herb Salad" that I wanted to try a while back. Maybe I'll try it soon!

  2. Hey Nicole, can't wait to see your rendition of the quesadillas. Also, hope your gentle sugar pumpkins turn out OK, if you have any extra throw some my way. Well not literally.:)

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