Time is Ticking

Luvy is hard at work with his PhD classes, and I’m hard at work stressing out for him!  :)

I’m good at stressing!!  I stress out if I have too much on my plate.  I don’t know how Luvy juggles all that he does!!  I am one of those people who has to do one thing at a time.  For example, I had Jason Aldean playing on my computer while I was working on this post, and it was stressing me out to have two things going at once.  I am a nervous ball of energy right now!

There just doesn’t seem to be enough hours in the day for him to get everything done.  He wakes up way early to study, goes to class, comes home and studies, eats, studies more, and then gets very little sleep.  He then repeats that same thing the next day!  That is his life for this week and next!

I think I’m in need of a relaxation day…. and maybe a massage….  :)

With things crazy and not “normal” in our house, I need quick meals that cause no fuss and take little time.  Plus, I have lots of fresh veggies from the garden!  My co-worker gave me 6 HUGE squash and zucchini to use up.  Plus, I am overloaded with kale!!  I need a Vita-mix for my birthday to make green smoothies.  (hint, hint)  I’m not going to hold my breath though… they are way pricey!

I knew that I didn’t want something too hot for dinner, and I wanted lots of fresh veggies.  Also, I knew I wanted a vehicle for Mama Pea’s Mmmm Sauce that I have been eyeing for a LONG time now.

Warm Summa Time Salad

• 2 carrots chopped (don’t bother peeling if organic)
• 1 zucchini, chopped
• 1 squash, chopped
• 7-8 mushroom, chopped in chunks
• 1 can chickpeas, rinsed and drained
• kale, loads of it!
• 2 cloves garlic, minced
• 1 tsp cumin
• salt and pepper

In a large skillet or wok, start by sauteing carrot in a little bit of water for about 5 minutes or so.  You just want it starting to soften.  Water should be gone at this point.

Add in garlic and a little oil.  I used about 2 tsp of sunflower seed oil.  Let cook about 1 minute.

Add in mushrooms, squash, and zucchini.  Cook about 3 minutes and add in chickpeas, cumin, and salt and pepper to taste.

Add in kale and stir until starting to wilt.  Adjust seasonings as needed.  You don’t need it too seasoned, because the Mmmm Sauce will rock your world!

I served mine over millet.  Quinoa, rice, or bulgar wheat would be great too!

Top with Mmmm Sauce and red pepper flakes if desired.  I also added a garden fresh tomato for good measure!

Try not to set the salad to the side and just lap up the Mmmm Sauce!

This took me a total of 30 minutes to make.  Not too shabby considering how nutrient dense this meal was!

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In other news, today is one of my best friend’s birthdays!!

Michele is like my sister.  In fact, we refer to each other as sis.

We have been through everything in life together.  Now that we are “big girls”, I love her even more!  I never get to see her, because she is married with a son.  Plus, she lives in Tennessee and I’m here in Kentucky.  It is heart warming to look back at all we have been through together.

We have grown up so much!  I love you with all my heart, Michele!  I can’t believe how fast time has flown by!

I wish I was there to celebrate with her.  Maybe I’ll make some cookies tomorrow night to celebrate!  :)  Or that cobbler from the 4th….  YUM!

Berry Heaven

I have more strawberries than I know what to do with!!

My friend Jenna and I went to Huber’s Farm to pick strawberries today.  I came home with 2 huge flats of beautiful and very tasty berries!  

Tomorrow, I’m going to Whole Foods to find some natural fruit pectin to make jam!  :)  Yummy!  That is if I don’t eat them all tonight. They almost melt in your mouth.

I completely forgot to take my camera with me to the farm, but we both worked our backs and tushes off trying to get the prettiest berries.

Today has been very productive here at our house.  Luvy worked all day and got some school work done.  I went to pick berries, got produce from Passifiume’s, cleaned the house (mopping and all!!), and Luvy and I grilled out.

Actually, Luvy is the master on the grill.  I just prepped the veggies, roasted the beets, and made cilantro- lime quinoa!

We have both decided that we like to eat tilapia at home better than out at a restaurant.  He had it on vacation at Roastfish and Cornbread, and I had it at Truffles.  Ours here is MUCH better than what either of us had out.

Today, I added in another “red” food on my LEAP diet.  I have always loved quinoa, because it is an extremely healthy grain that is packed full of protein.  So far, I feel okay.  I know I need to cut back on my soy intake.  Vacation didn’t allow for a rotation diet, so I have had wheat, soy, oats, and several other foods everyday for the past 2+ weeks.

I am feeling quite swollen and lethargic.  I know I have gained weight, which was much needed, but this seems to be water or something else.  I’m not feeling great, so after this weekend I’m going to clean up the diet a bit.  :)

I say after this weekend, because there are a few things that I need to eat up before I change anything drastically.  :)

Luvy and I have a leisurely Saturday morning planned.  Then, it’s back to the races!

I can’t wait for things to slow down so that I can get a little more relaxed.  I have a feeling that life is only going to get busier…  :/

Do you all tend to put too much on your plates??  I certainly do!

Delightful (Healthy) Lasagna

I’m so glad it is warming back up!  I got spoiled by the warm weather, and then it turned cold again.

When it turned back cold on Monday, I knew exactly what I wanted to make.  We had it again tonight as leftovers, and it is was so good that I decided to share it with you all!

I love tofu.  LOVE LOVE LOVE it.  However, I do not like to eat it out much, because it can be very spongy or not cooked through.  One time, I was served raw tofu!  Yuck.

Tofu can sometimes be scary to make at home, but this is a fool proof recipe to try at home.  Trust me, even meat eaters will love this, and they will never know it is tofu!  :)

I found this recipe a long time ago when I wanted to find a vegan way to eat lasagna.  I am badly lactose intolerant, so I avoid dairy at all costs.  Lasagna has always looked good to me, but I have never been able to eat it.  Plus, it isn’t the healthiest of choices.

I stumbled upon one of my absolute favorite blogs, Happy Herbivore, about a year ago and found an amazing lasagna recipe.  I adapted it just a bit to suit what I had in my kitchen and for our tastes.

Healthy Veggie Lasagna (based on Happy Herbivore’s Vegetable Lasagna)

• 6 whole wheat lasagna noodles (for gluten free: use rice noodles)
• 1 large zucchini sliced or 2 small
• 1 large yellow squash sliced or 2 small
• 1 eggplant sliced
• 10-12 mushrooms sliced
• 1 jar of pasta sauce
• couple handfuls of spinach
• 1 recipe of tofu ricotta
• 1/4 cup Daiya mozzarella cheese (or regular cheese)
• seasonings: parsley, oregano, salt, pepper, and red pepper flakes (opt)

First, open your tofu and wrap it in a few paper towels and press it under a cook book or heavy pan.  While it drains, start a pot of water to boil.

Chop your veggies while tofu drains.

When water comes to a boil, cook your noodles until al dente.  Next, make your tofu ricotta.

Spread some pasta sauce at the bottom of the pan.  Place 3 noodles side by side.

Spread 1/2 of tofu over noodles, and spread some pasta sauce over tofu.

Layer eggplant, squash, and zucchini.  Place the mushrooms over the veggies and then top with spinach.  It will seem high, but it will cook down.  Promise.

Spread more pasta sauce over spinach.  Now, spread the cheese over   Then, place the remaining 3 noodles over spinach.

Top with the rest of tofu and remaining pasta sauce.

Cover with foil and cook on 350° for 45min to 1 hour.

Let it sit for 15 minutes or so before cutting.

Serve up and enjoy!

Tofu Ricotta (based on Happy Herbivore’s Tofu Ricotta)

• 1 block of lite extra firm tofu
• 1/4 cup nutritional yeast
• 2 tsp basil
• 2 tsp parsley
• 2 tsp oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tsp pepper
• juice from 1/4 of a lemon (or about 1 tsp)

Take your drained block of tofu and crumble it with your fingers.

Dump remaining ingredients into tofu, and mix well with a fork.

It’s that easy!  Please let me know what you all think!

Plus, it makes for GREAT leftovers.  It’s a good thing we didn’t have to cook tonight, because we are running crazy.

Our schedule and to do list is so full that we don’t know if we are coming or going!!  Not sure when I’ll see you again.

Hopefully before my head explodes!!

Next week, I promise promise promise to update my recipe page!!