Easy Tofu and Vegetable Taco

This week is madness. All of the weeks are madness at the end of the semester. I am somewhere in between mental breakdown and denial about how much work I have to do. I think we all are.

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Life, especially in times of stress and madness, is all about the little victories. Like when Grey’s Anatomy comes on every Thursday. And when eating 2 tablespoons of yogurt doesn’t hurt my stomach.

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It’s also about listening to your needs. Like a pint of Ben & Jerry’s Half Baked while paper writing. No judgment, no shame, no regrets. Also not FODMAP-friendly, but hey. Neither is this much work to do or stress.

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Life is also all about delicious foods. And easy foods. And fuel to keep you going until midnight when you’re writing a major paper. I actually had this taco before I started the FODMAP-diet (and my current status is on and off because date night tomorrow is not going to entail worrying about FODMAP foods). This could easily be FODMAP-ized and is a “throw together” dinner that takes no brain power. Aka, my current mental status.

Easy Tofu and Vegetable Taco

1 tsp olive oil
1 tbsp lemon juice
1 whole wheat tortilla
1/4 package tofu, or about 1/3 c cubed
2 mini bell peppers, cubed
1/4 c diced red onions
1/3 c frozen edamame
Handful of spinach
Pinch of 8th World Wonder Spice
Pinch of ginger

1. Over medium heat, sauté tofu, bell peppers, and onion in olive oil in a sauté pan.
2. Add the lemon juice and spices, and continue to cook (and flip tofu) until the veggies are slightly softened and the tofu is slightly crispy on the outside.
3. When the vegetables are cooked to your liking, add in the spinach and edamame and cook until the spinach is slightly wilted.
4. Pour contents into a tortilla and nom.

Pizza Crescent Rolls

I’m not really sure how I found food inspiration before Pinterest.

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I guess that’s what cookbooks and magazines are for? Now don’t get me wrong – I love reading cookbooks. But only if they have pictures. It’s a requirement for me to even consider the cookbook.

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That’s what makes Pinterest so great. It’s all pictures. And I stumbled across these and stuck them on my Entertaining and Appetizers board. I am obsessed with crescent rolls, so it was a sure win.

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Now this is one of those recipe inspiration dishes. There are no exact measurements, just whatever you feel in your heart and stomach.

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Pizza Crescent Rolls
Inspired by Food is My Friend

Crescent rolls:
Can jumbo crescent rolls
Spinach
Bell peppers
Cheese
Black olives
Marinara sauce

Roll crescent rolls out onto a sprayed pan, then finely chop the ingredients to put inside. Spoon a little sauce onto the crescent roll at the wide end, and put a small amount of your ingredients on top of the sauce. Roll the crescent rolls and, if possible, tuck the side ends in.

Glaze:
Olive oil
Garlic pepper
Dried oregano
Dried basil

In a small bowl, combine the ingredients for the glaze. Using a pastry brush, brush the olive oil mixture onto the crescent rolls and bake 10-13 minutes at 375°F, or according to the directions on the package.

Veggie Nachos

It’s supposed to rain all week. And snow a little.

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I think March is mourning the end of our Spring Break. For real.

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We are going to pretend it’s NOT rainy and NOT cold and NOT gross and dreary and blegh outside. We are going to pretend it’s sunny and 75°F. Like that country song.

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For some reason, I have never made nachos. Until now. What is wrong with me? These are so delicious and super easy to make. Just lay down a bed of chips, toss whatever you want onto them, and then either microwave or broil for a bit. Winner.

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Veggie Nachos

Lime tortilla chips
Black beans
Avocado
Spinach
Black olives
Mexican cheese
Salsa
Sour cream or plain Greek yogurt

Lay down chips. Top with ingredients. Cook in microwave or broil just enough to melt the cheese. Top with salsa and sour cream or yogurt.

Greek Mac and Cheese

There are a lot of things that make me really happy.

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A fresh, clean bathroom counter before water marks get all over it.

A new ice cream carton that has melted slightly on the drive home from the grocery store.

Thunderstorms in the middle of the night.

Cats curled up on your lap.

Taking whip cream shots out of the container.

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The feeling right after a good workout.

Driving with the sunroof back for the first time in the spring.

Sleeping in on rainy mornings.

Mac and cheese of all types.

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Sometimes at work, I make lists of things I want to make. There are lots of different kinds of mac and cheese on there. I have also made lots of kinds of mac and cheese (ex: greek yogurtcapreseroasted vegetablepumpkinsingle ladymac and cheese for twospicy avocado, and mac and cheese cups). It’s probably my ultimate comfort food. Along with ice cream. And chocolate. And wine..

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Can I also just say that, looking through these old mac and cheese posts, my life was so much more interesting back then. I mean, my life now is just school + homework + study. Repeat. And Parenthood. Cheers to more exciting life moments and blog posts. And delicious dinners.

Greek Mac and Cheese

1 1/2 c pasta
1 1/2 tbsp butter
2/3 c milk
2 tbsp white whole wheat flour
1/2 c roughly chopped artichokes
1/3 c chopped kalamata olives
1 small tomato, chopped
Handful of spinach
1/2 c shredded mozzarella
1/2 c feta
Italian breadcrumbs
Parsley + feta to garnish

1. Cook pasta according to directions.
2. Melt butter over medium-low heat then add milk.
3. Take off heat and whisk in flour. Add in remaining ingredients.
4. Place back on heat, if necessary, to allow the cheese to melt. Add in the pasta and stir to combine all ingredients.
5. Bake on 400°F for about 7 minutes, or until cheese is melty and breadcrumbs are slightly toasted.

Cheesy Enchilada Pasta

This is a man meal. I made this a couple weeks ago and the boyfriend actually asked for it AGAIN. Like, less than a week later, “Hey, babe? We should make that pasta dish again.”

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This is a one-dish meal. I didn’t realize how amazing those are until now. I think I got a peek into my future as a mom when there are two children running around and I’ve worked all day and the last thing I want to do is clean a million pots and pans. Ain’t nobody got time for that.

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I added some arugula because 1) arugula has a massive amount of fabulous flavor and 2) the future-RD in me insists on having something green and some vegetables. Onions and black olives just weren’t cutting it. I also added corn. I was going to add black beans BUT I didn’t have time to soak the dry black beans and didn’t want to pay the extra $0.68 for a can since I already had dried once at the apartment. I know, I’m so cheap.

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This is delicious, though. And I am just brainstorming the million ways to change it. Add black beans. Add avocado on top when you serve it. Add sour cream on top. Add cilantro. YUM. I can’t decide if it’s more of a pasta or a soup.. because it gets pretty soupy. But that’s okay. Flavor doesn’t judge.

[Side note: after letting this refrigerate, it sops up for the extra liquid. Totally pasta, not soup!]

Cheesy Enchilada Pasta
Adapted from Number 2 Pencil

1 tbsp olive oil
2 garlic cloves, minced
1/2 red onion, diced
1/2 c frozen corn
2 c vegetable broth
1 19oz can mild enchilada sauce
1 packet taco seasoning
2 1/2 c whole wheat rotini pasta
1 1/2 c Mexican cheese + more for sprinkling
1/2 c chopped olives
1 c arugula-spinach mix

1. Saute garlic and onion in olive oil over medium-low heat in a large sauce pan.
2. After the onion and garlic is flavorful and slightly wilted, add in the broth, enchilada sauce, pasta, corn, and seasonings. Bring to a boil, then cover and simmer for 15 minutes.
3. After 15 minutes, take the lid off and simmer for an additional 5 minutes.
4. Add the cheese, olives, and greens. Stir to combine. Top with additional cheese.