Spring break has been great so far, even though I really haven’t done much. But that’s what makes a good break!
I’m starting to sleep in later, which is good for spring break but not good for next week! I woke up at 8:30 and was hungry for breakfast!
And for protein, toast with some Whole Foods 365 crunchy peanut butter.
After breakfast, I had a leisurely morning before heading to get a haircut at 11. I made it home in time for my favorite talk show, The Chew! It’s on at noon and I rarely get to watch it except on breaks.
Lunch was another recipe I really wanted to try: curry egg salad!
I enjoyed my delicious lunch and my favorite talk show and then headed to Bread Co to meet up with my friend Cassie. I had some tea and good conversation to round out my afternoon before headed back home.
Allen and I watched Jeopardy and then took another trip to the Apple store because Allen’s new phone was acting up. Another new iPhone later and we were back at home and I was fixing up dinner.
I really wasn’t sure what to do with it, but I knew that it mimicked the texture of meat, so I decided at the last minute that barbecue would be the best choice. I marinated it in some lemon and lime juice, soy sauce and sesame oil, but I didn’t let it sit very long so I’m not sure if it affected the flavor.
I cooked it in olive oil until it was browned and then tossed it in a doctored barbecue sauce with store-bought sweet sauce, apple cider vinegar and sriracha.
To pair with my tempeh, I cooked some millet in my rice cooker and seasoned it with salt, parmesan cheese and dried rosemary.
I also had some of my leftover sweet taters because they are so good.