Breakfast: 1/2 cup plain Oikos with 1/2 cup TJ's pumpkin spice granola and one sliced banana.
Morning Snack: Breakfast didn't stick with me 'till lunch time, so I dug a chocolate chip Clif ZBar out of my drawer at the office and ate 1/2.
Lunch: Whole wheat pita stuffed with TJ's edamame hummus, cucumber, yellow bell pepper, alfalfa sprouts and broccoli slaw, along with a cup of TJ's Veggie Lentil soup.
Afternoon Snack: The other 1/2 of my ZBar and a Minneola Tangelo...yummy. :)
Dinner: Veggies and tofu simmered in TJ's Korma Sauce on top of jasmine rice with a side of steamed broccoli.
This sauce was really good. The hubb and I love Indian cuisine so I was excited to find this sauce at Trader Joe's last week...
We pan-fried the tofu similarly to this method, but cut into smaller pieces and without the glaze at the end. Once the tofu is brown on both sides, we added chopped onion and carrot and let it all saute together for 5-7 minutes.
When the onion and carrots were soft, we added a can of drained chickpeas and the jar of Korma sauce.
On top of jasmine rice it was sooooooo tasty. :)
Dessert: One beautiful peanut butter filled date.
And I worked on some Christmas gifts!!! I finally made the Cranberry Ketchup that Erin has been raving about...she sent me the recipe a few weeks ago and tonight I finally had a chance to make it up! Let me tell you all....It. Is. Awesome. I plan to eat it on everything for the next few weeks. I was planning to actually can the ketchup to preserve it for months, but started reading up on canning and became worried that I might give my loved ones botulism by incorrectly preserving their Christmas gift. So, instead, the ketchup will be given to a select few of our Charlottesville friends with a friendly tag reminding them to keep it refrigerated and use it within 3 weeks... :)
Are any of you making Christmas gifts this year?