January 16, 2010 by Sarah S.
Whew. I am wiped. I started my day with the requisite Green Goddess of Spirulina:
And then hit the gym and Whole Foods. My mother’s visit is back on, so that kind of threw me into overdrive, because I had a bunch of clean-y organize-y type projects half done all over the house that needed finishing. I went a little crizzy in Whole Foods and spent too much $$ but hopefully the moms will love all the good eats I’m preparing in honor of her! When I got home, I made up a quick batch of Scrambled Tofu with sauteed zucchini and a couple blue corn chips. Delish.
Doesn’t that look great? It really looks like scrambled eggs, and honestly, tasted a lot better! Anyway, so I cleaned and cleaned and cleaned, and even waded through my drawers, tossing this and that, storing, etc. How tedious. And I’m barely even finished. I haven’t even touched the spare bedroom (I won’t even take a picture for you, it’s just too BAD). The puppies are sufficiently bored of me and had to entertain themselves by finding new and interesting piles of junk to play in.
I took a break from cleaning and baked up a batch of delicious blueberry muffins from my brand spankin’ new cook book, eat, drink & be vegan by Dreena Burton. This is the first recipe I’ve tried from the book and if its any indication of what’s to come, call me ready! These muffins were fantabulous. Just the perfect amount of sweetness, and great muffin-y consistency.
I have to restrain myself from “testing” more of them, because they are supposed to be saving themselves for breakfast on Sunday morning — we shall see.
HTB is popping by tonight to say “hi don’t forget me” before he takes off on yet another bizzyness trip to San Francisco, so I’m cooking him up some chicken and kale greens. Only thing left to do is scrub the tub (it’s not really dirty but I’m having guests!) and vacuum. After that, I’m strongly considering a little nap. My lids are literally closing on me.
Happy Friday everyone!
Edit: So I tried out Angela’s Raw Chocolate Chip Cookie recipe tonight while I was waiting for HTB to get home, and… Wow. Sinfully good! I’m impressed with myself that I didn’t eat the whole darn batch!
I also whipped up a little dish for HTB that ended up being very tasty, so he said! So I’m putting the recipe here, because it’s incredibly easy.
2 Chicken Breasts
3/4 white onion, thinly sliced
3/4 cup diced green, red, or orange peppers (or a mix of all three! pretty.)
1 cup enchilada sauce + a little more if you like it saucy (I had some Old El Paso languishing in my cupboard, so that works fine. Trader Joe’s also makes a good one)
1 tsp Sesame Oil (or Olive, if you prefer)
Coat a large saucepan with non-stick spray and on medium-high heat, brown both sides of chicken breasts — about 4 minutes each side. Remove from pan and set aside.
Add sesame oil to pan, then onions. Cook until almost tender, then add peppers, sauteeing for an addition 3-4 minutes, until all veggies are nice and tender — onions should be a little brown.
Add about 1/4 of the enchilada sauce to coat veggies, then gentle place chicken breasts back in pan, nesting the veggies around them. Pour the rest of the enchilada sauce into the pan, mixing a little to even distribute. Turn heat to medium-low and simmer for about 10-15 minutes, until chicken is cooked all the way through.
Serve with a side of green veggies! So easy!
Ok, goodnight all.