This morning I slept in for once and by slept in I mean I got up at 8:30 which is late for me. The weather was gloomy but hubby and I got ourselves dressed and outside to do a little run/walk before we headed up to the winter market to pick up a few things. We weren’t too hungry when we got up so we split a Crunchy Peanut Butter Cliff Bar before our work out.
After our workout we stopped back home and picked up our reusable bags and our empty kombucha jar so that we could return it and get ourselves a new jar. There is a lady at the market who makes a number of different flavors of kombucha and we have taken to them. This week we picked up the memory tonic which I’m excited to try.
Disclaimer: N’Take provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
Aren’t these the cutest reusable bags? N’Take sent me some of their reusable bags to try and I have been loving them! I love to have reusable bags with me and take these ones everywhere. My favorite is the insulated bag because well the design is just too cute one side says Stays Warm and the other says Stays Cold. I also just was checking out their website again and noticed they actually make the Sobey’s Compliments bags in Canada which I have tons of from when we used to live there and frequent Sobey’s often.
After our workout and market rendezvous I came home and made some brunch for us. I purchased a big block of tofu last sunday that I’ve slowly been using this week so what better way to use it up then make some yummy tofu scramble and serve it with Red Hen Multi Grain Rolls.
Ingredients:
- 8oz extra firm tofu, drained
- 1/2T oil
- 1/2 medium onion, minced
- 1/4 red pepper, minced,
- 10 baby bella mushrooms, sliced
- 1/2 large tomato diced
- 1 T salsa
- 2 handfuls of baby spinach
- 1/2t each of onion powder, garlic powder, italian seasoning, chili powder, paprika and 2T nutritional yeast mixed together with 1T water to form a paste
- 1T soy sauce
- salt and pepper to taste
Directions:
Heat the oil in a medium sauce pan over medium high heat. Saute the onion, mushrooms and peppers until soft then add the tofu and spice paste and mix to coat. Add in the soy sauce, salsa and tomatoes and mix together, saute for 3 minutes. Stir in the spinach.
I topped ours with a tomato and served it with rolls and lots of hot sauce.
After our breakfast we tried to get down to business with cleaning, organizing and packing up our house. We aren’t moving for another 2 months but we have about a million things going on in the next few months and our daily commute to work makes it more difficult to maintain our apartment. We basically are packing up anything we won’t need to use in the next few months so that when we do move we have less work to do all at once. This also gives us the chance to actually go through all of our things and weed out what we’ve been moving from apartment to apartment and don’t need or use. We are planning a big yard sale in June with hopes of getting rid of as much as we can and whatever we don’t is going to Goodwill.
Q: How/Do you keep your home organized and clean? What tips can you give others?
Gah! That tofu scramble looks amazing!
Those bags are sooo cute!