Sunday, March 17, 2013

Green Sunday Cooking

Sundays are the days when I usually make a bunch of food for the week. Today happened to be St. Patrick's Day, so the food I cooked revolved around green things and cabbage.

I woke up pretty hungry, so I decided to make a green smoothie!  I found avocado and bananas in the freezer, so I put them together with spinach, hemp milk and maple syrup.

This made about 3 servings, so I will have some in the morning as well.

Josh bought me a new teapot yesterday for the house, similar to the one I have at my office, so I had green tea all day!


It seemed like a good idea to bake some tofu today, and since I was keeping with the green theme, I pressed it and then marinated it in some organic green garlic dressing.  I added tamari, tumeric, cumin and salt and pepper.  I didn't add any oil, but once it was done baking it was pretty oily from the salad dressing.  I think I will just brush it on or use less in the future.  I let it marinate all day, then baked it at 375 degrees for about an hour.


So, not only is this a lot of food being made, but I spied some bananas that were starting to ripen.  Instead of freezing them, I thought banana bread would do the trick.  I have a girls' trip coming up that would be the perfect time to bring snacks.  So, I made a double batch and am saving one for Thursday.

I modified this recipe on Coffee and Quinoa.  I used vegetable oil instead of butter, I didn't have any cinnamon, I added a half teaspoon of vanilla extract, I added about 1/4 of a beer (per batch), and instead of walnuts and raisins I used blueberries and almond slivers.  It turned out AMAZING!  I topped the batch off with roasted sesame seeds.

The seeds didn't stick to the top as much as I wanted, but they were really good roasted.  We put some mango butter on it and had two slices each.  I didn't really eat another meal until dinner around 5.  I have been seeing roasted cabbage on pinterest, so I thought I would do a variation on it.  I cut up a red cabbage and carrots, then put over it balsamic, mustard, EVOO, grain mustard and pressed garlic.  I topped that with a few almond slivers.

We were getting really hungry, so I pulled these out before they were really crispy.  I think to be good, I should have let them cook for 40 minutes at 400 degrees instead of about 25.  They were good, but not great.  I had this with the tofu from earlier.


I also had a few beers and watched Josh play starcraft, but while all of this cooked through out the day, I got a lot of reading done.


I have a few days before my test, and I have a lot of food ready in the fridge for easy consumption.  Sundays are usually our hiking days, but it was cold and raining, so we just stayed inside.  We're planning on walking in the morning, and I have hot yoga tomorrow night.  All in all, it was a good weekend, and I got a lot of things done.  I only have two days of work before my test and girls' weekend.  I need to have some very productive few days.

Happy St. Patty's Day!



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