Tuesday, October 26, 2010
This is about as healthy, tasty and simple as you can get for a mid week lunch. Usually during lunch there is no less running around than any other time of the day with the kids. We get home from preschool, they run and play around while I fix their lunch, feed them while I clean up and get them ready for nap. The usual right? But I don't like to miss out on a tasty lunch, so I try to prepare something quick that I can eat while they are napping.
For this I will cook up some whole wheat pasta or use up some left over from the previous night's dinner. Sautee a portobello cap, toss with pasta, some olive oil, salt, pepper and chopped parsley and basil. Done! Side salad of baby spinach with heirloon tomato and dress that with simple, light dressing of your choice. Not much better than that to make me feel I didn't ruin my morning workout!
Sunday, October 24, 2010
1 carrot. diced
4 tablespoons olive oil
1 block of soy mozzarella style cheese
1 water packed, extra-firm tofu block
1 package lasagna noodles, (no boiling required type, like Barilla)
1 package of soy crumbles, like Morningstar or Lightlife
OR 1 package of Italian sausage crumbles, like Match
Bake for about 35 minutes, until you can see all cheese has melted and sauce is bubbly.