Things are starting to get a little crazy around here, with just a few days left in Florida. I am so looking forward to being home! It feels like we have been gone forever! I am not going to know what to do with myself in a fully stocked kitchen. I promise I will never again complain about my lack of counter space or my crummy knives (even though I really want some new ones, Santa? Are you listening? 🙂 ) I actually fell asleep last night running through all the things I can’t wait to make when I get back! We have been packing and cleaning for most of the day so far today, and I don’t see that pattern changing until we are on the road.
Yesterday I went to Publix (a local grocery store that I am going to miss dearly) to pick up snacky things for the trip. A huge package of okra caught my eye, and I had to have it.
Roasting vegetables is bar none, my favorite way to cook them. It really does not matter what you have on hand, bell peppers, squash, egg plant, onions, or okra they transform in the oven. High heat, a bit of salt and pepper and a splash of olive oil is all you need to be able to highlight the natural sweetness of most vegetables. Serve it over brown rice or quinoa, and you have a meal.
This is how things work in my house. At around 7:30, Liam wakes up. Mommy drinks her tea and screws around on the computer for 10 miniutes or so, while Liam watches Wonder Pets with a cup of milk and his blanket. When that is over, I go empty the dishwasher and start breakfast. Liam follows mommy and makes this face at me constantly while I am in the kitchen, breakfast, lunch, dinner, snacks… He is my little baby bird, following me around and peeping for crumbs of avocado or tomato.
Our lunch today was nothing spectacular, just another hummus pizza and a cold beet salad, but these peaches were extrodinary. I love love love fresh produce. The only thing that makes me sad, is I know they are about at the end of their season 😦 . We split this one, I wish I had bought more of them 😦
More than peanut butter, more than veggie dogs, more than sautéed mushrooms or avocados, Liam loves tofu. It is seriously the most perfect toddler food ever. Beyond easy to fix, good hot or cold, can be flavored or prepared a million different ways, all depending on the time and ingredients you have on hand, and it is not a messy food. One of the easiest and most common way for us to fix it is in a simple soup, with very little broth for him. When I am tired, or just don’t have much time for a five star lunch I just get a block of tofu, press it out a bit in some paper towel, cut it in to little cubes, put some soy sauce and vegetable stock in a sauce pan and let it all simmer a bit. Now, obviously this is not anything special, just a quick easy way to fix it that Liam loves. He will eat half of a block just like that. Throw in some steamed carrots, or beets, a couple pieces of fruit, and you have a great little meal. 🙂 Even omni mommys and daddys should look into the versatility of tofu, strictly as a good source of protein that you don’t have to worry about the little one choking on, not to mention a healthy finger food.
Dinner tonight is a once a week type meal. I generaly make this right before I go to the grocery store, just to get rid of the waning veggies in the fridge. The vegetables always change, and sometimes I use different juices. Lime, orange and pineapple juice are all fantastic in this recipe.
Quick and easy stir fry
1 block firm or extra firm tofu, pressed and cut into squares.
1 celery stalk sliced
1/2 medium onion sliced in to strips
1/2 red bell pepper diced
1/2 a pint of mushrooms sliced
1/4 cup frozen peas
1 or 2 carrots sliced
1 stalk broccoli
1/4 c soy sauce
1/4 c water*
1T corn starch
2 T agave
2 garlic cloves very finly minced or pressed
1 inch grated ginger
2 t lime juice
1t crushed red pepper flakes
*you can use less water and more juice if you use pineapple or orange juice.
Heat a wok to med high heat and add 2 T olive, or coconut oil. Add tofu and gently sauté until all sides are golden brown. While the tofu is cooking whisk together all ingredients for the sauce and set aside. When the tofu is done, remove from the pan and add veggies according to cook time (onions, carrots, celery…) and cook each a few minutes before adding the next. When the veg is almost done, add the tofu back into the pan and pour on the sauce. Allow to set a moment or two (cornstarch needs to come to a boil to properly thicken), and then carefully stir to coat. (Tofu can be a little fragile, and can go from blocks to scrambled very quickly)
That’s all for today! I hope you are all having a fantastic week so far, looking forward to seeing lots of you very soon!! ❤