In the Kitchen
Hey everybody! I hope you had a great weekend. We had a very short but amazing weekend driving back to TN to hang out with family and go watch TN play. (Go Vols) It was very enjoyable and it was nice to do things a bit differently this time since we drove instead of flying.
Anyways, last week though was an insanely busy week. I had a project I was on at work and it was a very rewarding experience but it took a lot of heart, soul and time. Very glad I did it, but that’s why I was quite absent from social media. Sleep took precedence. I was very happy I did meal prepping though, because it make grab and go much easier!
First up for meal prep was these baked oatmeal bars. They’ve got extra protein in them and o my god were they tasty. Its got peanut butter, some chocolate chips, banana and some protein powder as well. I actually liked this one a bit more than last week’s pumpkin bars. The texture in these, in my opinion, is better.
For lunch I had shred some tofu to make these maple hoisin tofu wraps with dipping sauce. I don’t know why, but I’ve been on a tofu kick lately. Also of course I had some chili crisps thrown in. You make the seasoned shredded tofu, bake it and make a sriracha mayo to throw on it as well as some marinated red cabbage and carrots for some extra crunch! It was so good!
Lastly, is a favorite dish of ours. Its marry me butter beans or in my case great northern beans. I added some pasta noodles and a red pepper for some extra fiber. It was quite delicious and highly recommend. I did try subbing milk vs the cream this time for more protein. Its still good but its not the same. I recommend maybe doing half cream half milk if you go that route. It was still very good though.
Link to recipe
Welp, that was the cooking last week. Now to this week there shall be more baked goods and tasties. I look forward to it and thank you for your love and support!
