Hello, friends!

Happy beginning of the week! I wish I could say Happy Friday, but we still have a few more days to go before that phrase can be used!

This weekend, I was craving one thing: chips and guacamole. Although I definitely fulfilled that craving on Friday night, I left wanting more. So, instead of wandering through the aisles of the store and trying to figure out which chips were “healthiest,” I decided to make my own!

Remember this?

 Well, I finally figured out a way to use up the rest of the packet!

 These. are. crack. Just warning you.

Especially when dipped into this:

You must must must try this hummus. The best layer is definitely at the bottom!

Homemade Lavash Chips

• 2 whole wheat lavash wraps
• 1/2 packet chili seasoning (or spices of choice!)
• Cooking spray

Preheat oven to 350F. Line a cookie sheet with tin foil and spray with cooking spray. Cut lavash wraps into small squares and lay out in an even layer on sheet. Spray another coat of spray onto chips and sprinkle with chili seasoning. Coat chips evenly. Bake for 15 minutes, or until crisp.

These two things go together like peas and carrots. Pb and J. Hummus and chips!

So, are you wondering how this whole not eating cheese thing is going?

Better than I thought!

The first day was rough, then it got a little worse. But it’s sorta like the 3 day hump. Do I still want cheese like crazy? Yup. But, I don’t miss it as much now.

I realized I rely on cheese for a large source of protein in my diet. So what’s a girl to do when meat just isn’t appealing every day in a lunch time salad?

Dress up some tofu!

 Ain’t they cute?

I had half a package of leftover tofu to use up, and I knew I wanted to bake it. After rummaging around in my pantry, a light bulb went off.

Chili mix + cooking spray + tofu = possible win?

Definite win!

These little nuggets came out crispy, zesty and spicy. Perfect for topping a big ol’ salad with!

Now my mind is racing for the other tofu/spice combos I can come up with!

Chili Baked Tofu

• 1/2 package extra firm cubed tofu
• 1/2 packet chili mix powder
• Cooking spray

Preheat oven to 375F and line a baking sheet with foil. Spray baking sheet with cooking spray and lay out tofu on baking sheet. Sprinkle chili mix over tofu, spritz with cooking spray again and mix until tofu is evenly coated. Bake for 20-30 minutes, or until tofu has reached desired firmness.

Now what am I supposed to do with the rest of this chili packet?

I’m a woman of many talents…

I’ve always been a good eater.

 And a good drinker…

 Yep.

One thing I’ve always been really good at? Twirling noodles. My momma taught me well. You twirl on the spoon first, then you twirl in the plate once you get good at it.

Then I went to Italy and they don’t do that there. Fail.

 So now, I slurp when need be. And my friends, these noodles I made are meant for slurping. The more I say the word “slurp,” the weirder I feel about it.

The other day, I was craving a big bowl of noodles infused with Asian flavors. Soy, garlic, chili, you know the drill. Add a swirl of peanut butter to that and you’ve got yourself one delicious sauce!

 I’ve made a similar dish, but these are on par with noodles I get at a local Thai restaurant.

Slurpy Noodles  (serves 4)

• 6 oz. whole wheat fettucini noodles
• 1/2 c. broccoli slaw
• 1/2 c. frozen peas
• 1/2 package extra firm tofu, cubed
• 1 T and 2 T toasted sesame oil, separated

For the sauce:

• 3 T honey
• 2 T natural, chunky peanut butter
• 1/4 c. brown rice vinegar
• 1/4 c. tamari or soy sauce
• 2 T water
• 1 T chili garlic paste

Heat 2 T sesame oil in a pan and add tofu. Cook until slightly browned and transfer to pan. Add remaining 1 T oil to pan and add slaw and peas. Cook on low for about 5 minutes, or until veggies are softened. Bring a large pot of salted water to a boil and add pasta. Cook until al dente and strain. For the sauce, combine all ingredients in a microwave-safe bowl and heat for 1 minute. Whisk to combine. When noodles are cooked and strained, add to pan of veggies. Pour sauce and add tofu to pan and toss to combine. Serve!

Happy slurping!

Happy Valentine’s Day!

Hope you all are having a great day whatever you’re doing. Sitting on the couch eating a box of chocolates? Out to dinner with a friend/boyfriend/girlfriend/family?

This is how I spent my night:

 That would be double chocolate almond butter! Oh yes, I did.

Lately, I’ve become obsessed with these:

 So, I turned them into a nutty, chocolate-y spread.

 Consider yourselves warned. You may want to eat a zillion spoonfuls of this stuff. I mean, you could spread it on a cracker or cookie, but who where’s the fun in that?

Double Chocolate Almond Butter

• 1 container Emerald Cocoa Roast Almonds
• 1/2 T vanilla
• 1 T dark chocolate cocoa powder

Pour all ingredients into a food processor. Blend together until a “butter” forms. This may take awhile, depending on your processor. (It took mine about 10 minutes).

 What’s your favorite type of nut butter?