Despite all the reading I have for class, I felt like cooking when I got home tonight. It is my favorite procrastination tool, after all. My plans for a spice-rubbed tofu led to marinated (in leftover cucumber-yogurt dressing) baked tofu over another Greek-style salad. Sometimes having similar dinners two nights in a row is just how it goes when you’re busy. And besides, salad is so refreshing on a hot night!
Chris also decided to make some sunflower-seed butter. It came out really well, especially when you consider he’d never made nut butter before. Hahaha um…”nut butter” just sounds so awkward. I’m giggling like I’m twelve.
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