The cool thing about summer vacation is I actually have time to cook hot food and actually eat it. I don’t want to brag, but it’s cool to eat off a plate every day instead of out of tupperwares. I’ll talk about how I decide what and how I eat later – right now let’s talk about how I nailed dinner tonight! Sidebar: I’m experimenting with writing this on my phone and auto fill tried turning “dinner ” into “someone.” Haha. I don’t go there on here!
For breakfast I purposely saved leftover veggies I threw on the grill, and put them on the stove with spinach. The summer squash and zucchini had been marinated in olive oil and white wine vinegar. I added egg whites and nonfat Trader Joe’s cheese. Only a little cheese though ! Not a lot! Ok, ok, I also grilled a shit ton of sweet potatoes yesterday, and put two in the scramble. I would say this lasted me four hours before I was starving again. That’s pretty good!
Now I almost skipped dinner for rice cakes and almond butter, but I’d been daydreaming about this recipe for two days now. Yesterday began to marinate tempeh with 7 apricots, olive oil, and balsamic. Tempeh needs a bit longer to marinate so I gave it a whole day . I added carrots, black beans, and topped it with scallions. I made quinoa and put my masterpiece on top of about a cup of it.
I should have warned you! I’m extremely mediocre at cooking and my recipes mostly consist of throwing combination of stuff on the grill or in a pan or two. Either way, these combinations were both good! When I look at recipes I mostly look at the ingredients and how they’ll work together when I mix em all up.