Rockin’ Smoothies and Stirfry

I pulled out some frozen zucchini and squash from the freezer for lunch. (Thank goodness we filled the freezer last summer from the garden!) Tossed those in the frying pan with some onions and olive oil and sautéed them. A little sea salt and some fresh ground pepper set it off. Kim made it home with tofu just as I was wrapping things up. Tossed that in the pan, seared it then served my veggie wonder on top of a helping of wheat spaghetti noodles and hey, not too bad! Never been a huge fan of tofu, but I think I’ll be able to make this work! Did you know it comes in three different consistencies? Harris Teeter caries it in 1 lb packages for about $2.00. Really took the place of chicken in my dish with the consistency of thick cheese. Even Reggie liked it!

I came home from school this afternoon and we were both jonesing for something tasty. I was dreaming of fried pork chops and gravy on top of some buttery mashed potatoes, Kim – a HUGE coffee Unfortunately, the mashed potatoes are the only part of that dish I could ‘legally’ make happen and Kim sure couldn’t have the coffee. So I whipped out the old smoothie machine to make some fruit smoothies. Turns out Kim doesn’t like my flavor of choice, so we made two batches. Dare you to try one – a basic blender will work just fine.

Mine – a cup of water, 1/4 cup of soy milk, 4 frozen strawberries, 1 banana, a frozen peach and a spoon full of organic peanut butter. WOW! Totally digging that thing right now!

Kim’s – 1/2 cup of water, 1/4 cup of soy milk, 5 frozen strawberries, 5 frozen cherries and a spoon full of natural honey. Quite the happy little girl.

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