This has been a busy week already and it’s only Tuesday. I haven’t been motivated to get creative in the kitchen yet this week with so much and sticking to keeping things simple and healthy. Like this tofu and cabbage saute with onions and broccoli, seasoned with tamari sauce, fresh grated ginger, and minced garlic.
Miko was ready to share and pouted when I told him no because of the garlic. But saved a few chunks of raw broccoli for him, one of his favorite treats.
After a hot day yesterday, I just wanted a cool salad for dinner and threw together this spinach monster with pinto beans, black olives, and sprouts. For the dressing I tossed a chopped carrot into the Vitamix with ginger, spoonful of tahini, miso paste, and a clove of raw garlic.
The black olives worked great with the dressing for a tangy flare.
And I did share dessert with Miko this time, his other favorite treat.
Tonight was an interesting and tasty creation after the gym – chopped tempeh, cabbage, carrots, and spinach sauteed with a simple blender sauce of a carrot, spoonful of peanut butter, garlic, ginger, and red pepper flakes.
Kicky, tasty, and filling. And leaves enough time for a Netflix show or two before bed.