In exactly one week from today, I will be on a plane flying to Cancun with Jonny and 15 of my closest family members. I CAN’T WAIT! For now though, let’s talk food courtesy of Jenn at Peas and Crayons for this lovely WIAW.
I was just about done with my almond butter, so naturally I had to make oats in a jar. What is oats in a jar? Well, you see here… you make your oats, then put them in a jar of almost-used nut butter! (Shocker, I know!)
Seriously though, itz the best way to use every last morsel of nut butter, and itz even better when you add strawberries to the mix. So tasty!
I’m going to apologize for the next picture. It could quite possibly be the ugliest picture I have ever put on Itz Linz. I’m apologizing in advance…
Told ya so! It looks absolutely nasty, but it didn’t taste that way at all. I chopped up one zucchini, cut the corn off a cob, sliced a red pepper, pulled apart some deli turkey, added sunflower seeds, and used creamy avocado yogurt dip as the dressing. I knew it would be thick, so I tried to thin it out a little with apple cider vinegar, but it obviously didn’t work. Nevertheless, lunch was still tasty despite itz looks!
Monday, Tuesday, Wednesday this week I’ve been in workshops for school. Obviously, I packed snacks since I wouldn’t be able to eat as freely as I’ve grown accustomed to this summer. After lunch, I’d been getting a little sweet tooth, so I found it to be the perfect time to whip out a Chocolate Chip Brownie Larabar.
The Larabar is from last month’s foodie penpal. Chocolate chip brownie is not my favorite Larabar flavor, but it’s definitely not bad. (I don’t think any Larabar is bad!)
Dinner was quite a gem last night. Meg recently posted a recipe for Sesame Crusted Tofu and I just so happen to have a block of tofu and sesame seeds just waiting to be used. I used only white sesame seeds (no black), and I didn’t toast them, and I pan seared the tofu in sesame oil because I found it in my pantry. I have no idea where the sesame oil came from, or why I would have bought it, but it seemed appropriate to use when making Sesame Crusted Tofu.
I chopped up a few different varieties of squash and one onion, and seasoned it with a dash of sea salt, pepper, and red pepper flakes. I cooked the veggies in an aluminum tray on the grill and they accompanied the tofu quite nicely. Jonny said the tofu was the best tofu he has ever tasted (and that says a lot coming from that carnivore!).
Are you a tofu eater? What’s the best tofu you’ve ever eaten or made? Leave recipes or links in the comment section – I love new ideas!
~A few days left to enter the giveaway…~