This afternoon the answer was popcorn!
After I came home from an appt. I popped up a bag of Quinn Lemon + Sea Salt, which was sent to me to test out for my OpenSky shop. Although it’s currently sold out at the OpenSky price (bummer), it’s quite a box of popcorn – you really can’t get much more natural ingredients (also non-GMO and organic corn) and the lemon flavor is awesome. Pretty sure I’ve seen it at Whole Foods good.
I got so much accomplished today – my list has filled up as fast as I’ve knocked it out this week, but today I have almost caught up. Good because I have a lot of things to do outside of the house tomorrow (including meeting with the firemen to have our carseat installed safely!)
What’s in bowl #2?
Tofu Peanut Udon Noodles!
I bought these whole wheat udons at Whole Foods and the texture was just incredible. SO soft! Makes me never want to eat the typical chewy whole wheat pasta again.
We cooked the noodles along with some pan-seared Twin Oaks Tofu, sauteed garden squash and 2 handfuls of baby spinach. On the side, I made a peanut sauce with the following.
Simple Noodle Peanut Sauce
Yield 1 Cup of Sauce
- 1/3 cup plain peanut butter
- ~1/2 cup water
- 1.5 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 2 tsp crushed garlic
- 2 tsp cane sugar
- Pinch ginger
- Sprinkle red pepper flakes
Heat all together in a small stock pot over medium heat until well mixed and serve tossed over noodles.
To Meaghan and Laura – thanks for the postcard from Greece that Matt brought home from the bakery today!!
Evening ritual: Dinner, blog, Olympics, reading, sleep, toss and turn.