We’re still getting back to normal here after our trip to Florida and playing a bit of catch up. Sweet Miko has been a super lap buddy ready for cuddles or enjoying the spring weather.
Sunday I headed to my sister’s house for a little family gathering where her cat wanted all the attention and we had a simple taco bar with black beans for the vegan protein option.
If there’s a box in the house, that cat has claimed it! It was nice spending time with family where I got into a healthy debate on the use of olive oil with my dad, basically he’s pro using it in everything because it’s “healthy” and me, well, not so much. And I am loving how much easier our stove is to clean since we don’t cook with oil now. This simple veggie tofu stir fry came out great without it.
And I just loved the crispy texture these chopped potatoes got in our Scanpan wok without oil or a sticky mess to clean up after.
I just added a little veggie broth for moisture and no salt seasoning with nutritional yeast and it was deliciously filling.
And there was this huge kale and sprouts salad I added chickpeas to and dressed with a simple avocado ginger dressing.
Which is the extent of my exciting eats since getting back into town with lots of leftovers for simple lunches. Yeah still getting back to normal here and looking forward to more creative time in the kitchen.