A Katie Original Recipe

Whew. You would think with a day off I’d be relaxing by the pool.  Negative.

Between doing errands, cleaning up the apartment, and taking the dog out (yes, this was a time consuming activity) I’ve been rather busy all day.  But alas, when I am busiest, I am also the most creative in the kitchen.

Hayley, I stole this from you. Love it. Thanks 🙂

Anyway, here’s the skinny on the dog monster:  Finn got back from vacay and has been wimpering and crying about his little paw. Even though we know he is usually just a big baby, we took him to the vet (twice).  First antibiotics to get rid of any infection in his poor little paw, now low dose steroids and antihistamines to get rid of said paw irritation.  Now I have a puppy on steroids.  Great.

Anyway, the vet said to expect increase in appetite and thirst.  This dog has not only wolfed down any food that is put in front of him (which is actually unusual for him) but he has also drank about 6 gallons of water today.  Which means he subsequently has to pee out that water.  Which means I have been seeing this adorable fuzzy face crying by the door about 3 times an hour today.

Good thing we finally got that potty training thing down.

SO…In between all this, I have concocted a fabulous dinner for hubs and myself.

I’m going to call it: SPINACH ARTICHOKE AVOCADO TOFU WRAP

Here’s what you need to know.  It looks like this going into Adam’s lunchbox tomorrow (which also means it’s a keeper recipe):

sorry for the bad cell phone picture lighting

And here’s what it includes (from bottom of wrap to top, layered):

  • Whole Grain Tortilla (warmed)
  • 1 Tbsp. Goat Cheese spread across tortilla
  • 2 slices Honey Lime Tofu (recipe below)
  • 3 Slices of Avocado
  • 1 Tbsp. homemade Spinach Artichoke cold dip (recipe below)
  • 1 slice tomato
Can you tell I’m not a food blogger? 🙂 Wrap it up and enjoy!

Honey Lime Tofu

Even Adam is a fan of this tofu and requested me to make more.  So don’t be afraid of the ‘fu!

Ingredients:
1 Package sprouted Extra Firm Tofu (sliced into slabs, drained and pressed)
2 Tbsp. Tamari or Soy Sauce
1 Tbsp. Honey (I used TJs raw honey)
2 Tbsp. Lime juice
Whisk together tamary, honey, and lime juice in a shallow dish.  Put tofu slabs in marinade and let soak for about 30 mins. in the fridge, flipping over once if needed.  Broil tofu for about 6-7 minutes each side.

Homemade Spinach Artichoke Cold Dip

This was made as a simple and quick version of Spinach and Artichoke dip.  I love Spin dip but I am way too impatient to make the hot version, plus it’s not that good for you.  Here’s the lazy girl’s version that is much healthier.

Ingredients:
5-6 canned artichoke hearts, drained (I used Trader Joe’s brand)
1 small container (5 oz) Earthbound Farm Organic Baby Spinach
1 Tbsp. Veganaise (or light mayo if you prefer)
1 heaping Tbsp. Goat Cheese
2-3 Cloves of garlic, pressed through a garlic press
Sprinkle of grated parmesan cheese (optional)
Throw all ingredients except for spinach into the food processor and pulse for a few seconds.  Then, add in the raw spinach handful by handful and pulse again a few times so that it mixes in without making a paste out of the entire thing.  (Technical process, I know.)  You can heat it in the microwave with some cheese on top if you’re feeling fancy, or you can just spoon directly into your mouth.  Your choice 🙂
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