Inspired by sesame crusted tofu, this vitamin-rich recipe has all the goodness of that style, without the soy overload. A little bit of sweet, a little bit of spicy, and enough Vitamin A to last you two days! Best part is, there is no flour, no gluten, and no cholesterol, but there is 11g of protein per serving.
So what's been going on lately? In the typical spirit of Arizona, we've gone from a brief period of cooler jeans and a hoodie weather, immediately to jump-in-the-pool-it's-effing-hot-outside weather. Therefore, this weekend was an absolutely incredible bundle of country dancing, boating on the lake, hiking, bike riding, and doing absolutely nothing productive. It's hard to follow a weekend like that, so fortunately I can always fall back on great recipes like this for a pick-me-up!
Other weekly news includes tackling the dreaded task of registering for Fall classes. (That's right friends, medical leave is FINALLY over.) Not that it was necessarily enjoyable to see my health deteriorate two years ago and then have to take a break from college, but the thought of going back has not been exciting. The two years prior to the medical leave, the graphic design program was just a huge pile of misery, so that's the last taste I have in my mouth of ASU. But alas, it's done. I'm going back in August to 12 credits of classes. (Yeah, yeah, puny schedule, but it's a warm-up semester if you will.) Maintaining a positive attitude because if you're looking down in pessimism, that's exactly where you'll go.
And before we hop over to the kitchen, I leave you with this to meditate on for the week...
"Optimism is the faith that leads to achievement. Nothing can be done without hope and confidence."
Prep time: 15 minutes
Cook time: 35-40 minutes
Total time: 50 minutes
Amount Per Serving: about 3 rounds