Cooking Spree

I know most people cook for the week on Sundays, but lately I’ve been cooking like crazy on Mondays. But, I’m getting a little ahead of myself.

I started the day off with a green smoothie – my favorite blend recently:

  • 2 cups almond milk
  • 2 cups spinach
  • 1 tablespoon ground flaxseeds
  • 1 tablespoon peanut butter
  • 1/2 tablespoon cocoa powder
  • 1/2 tablespoon agave nectar
  • 1/2 banana
  • 6-8 ice cubes

Green Smoothie

It always looks a little too healthy, but tastes wonderful!

Lunch was leftovers from this weekend. Tater Tot Casserole (Peas & Thank You) made with Sweet Potato Waffle Fries instead of Tater Tots. We had this for dinner on Friday, lunch on Sunday, and lunch today – I am a big fan of leftovers. :)

Let the Cooking Spree begin!

Tonight after work was where the crazy cooking began. Most of the dishes were Mexican, so Kirk made us homemade Margaritas to set the mood:

I had several dishes going at a time, but here’s what we ended up with:

  • Nacho Mmmm Sauce from Peas & Thank You
  • Creamy Basil Hummus from Daily Garnish
  • Freezer Burritos w/Black Beans, Pinto Beans, & Chickpeas from Shutterbean
  • Pressed & marinated tofu in preparation for Wednesday’s lunch (to make tomorrow)
The Mmmm Sauce & Hummus are for snack dipping – chopped peppers in individual containers ready to take to work:
Finally, it was time to finish dinner for tonight: Green and Red Lentil Enchiladas from (you guessed it) Peas & Thank You Cookbook – you’ll have to buy her book to make this yummy meal!
That just about wraps up my day – very food focused for sure!
Tomorrow will kick off early with a run, with the forecast showing the 60s, I’m excited!! I’m also determined to get back on my bike after work with a ride around Roswell.

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