Wow, Wednesday already? Actually that’s okay because I’m over this week already. Things are really picking up at work after the holidays, lots of projects heading into the new year. And I’ve been spending a bit of time at a car dealership working out specifics to be a car beta tester of sorts. More details coming on that soon! But I feel like I’ve been in turbo mode the last few days, a lot like this little guy.
Who goes on a non-stop playing rampage when I get home.
My eats have not been too creative the last few days, another reason I’m looking forward to things settling down! Lots of pressure cooker bean stew leftovers, smoothies, and salads. Like this simple salad with sauteed tempeh topped with Trader Joe’s vegan mozzarella shreds.
Or another salad topped with mushroom dressing and nutritional yeast with a steamed piece of spaghetti squash.
And this monster lunch salad from Baagan topped with spicy sunflower seeds and vegan croutons.
Partially raw meals seem to be a theme for me lately in the chilly winter weather, it’s nice to have a raw salad or main dish with a cooked or steamed side dish, like squash, for something warm.
Tonight was all about simple and fast. Not feeling too creative, I threw together a tofu broccoli stir fry seasoned with tamari, ginger, and tahini.
Simple and filling.
Thankfully I think the madness will be settling down soon and I’ll have more time in the kitchen. But when things get crazy, I love having a big salad ready in the fridge to grab servings from for fast meals.