As a newly-emancipated graduate, I had time to make myself the following for dinner last night:
Browned Tofu in Buttery Wine Sauce with Feta-Sesame Asparagus (adapted from Cooking Light's Fresh Food Fast cook book, a grad gift from Mom).
Which turned into today's lunch:
Wine Sauce Tofu sandwich on a toasted artisan michette roll with melted white cheddar, tomatoes, spinach, and cilantro-lemon chutney; a banana on the side.
Breakfast was:
-2 cups Nature's Path Organic Flax Plus Multibran with 1 cup skim milk
-2 cups fresh strawberries
Dinner plans tonight:
-Peach-Glazed Tofu in Raspberry Sauce with Balsamic Grilled Peaches
I'll start taking pictures of what I'm eating as of tomorrow; just got batteries for the camera. What's on the menu tomorrow?
SUNDAY PREVIEW:
Breakfast---
2 cups Nature's Path Organic Flax Plus Multibran with 1 cup skim milk
2 cups fresh honeydew melon
Lunch---
Grilled Vegetable and Feta Sandwich with Apple Waldorf salad
Dinner---
Vegetarian Cobb Sandwich with balsamic strawberries and greens
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