Author: Lindsay Ingalls

After our busy morning of working out, market and cleaning we decided to spend a few hours down at the local coffee shop to get some work done.  My classes at IIN officially start May 3rd but there are a number of warm up/fundamentals classes. I decided to get a single soy latte to start.

As the afternoon went on we got hungry so hubby and I shared a bagel with hummus and tomato and a bowl of veggie chili.  The veggie chili was really hearty and filled with tons of veggies and beans.  It was filling and I spent another hour working on readings for IIN.

We returned home after a successful afternoon of school work and decided that it was time to spend 30 minutes doing a mega pick up around the house so that we could just sit and relax for the evening with a little future vacation research and catching up on Criminal Minds.  For dinner I decided to head the kitchen and see what came to me.  We had a number of vegetables that we had to use up so I created a few fun dishes.  We had roasted broccoli and mushrooms, sauteed cabbage and onions and a chickpea mash with a yummy Red Hen Rustic Roll.

The roasted broccoli and mushrooms were so easy and delicious to make! I think that this is going to be a new go to dish.

Ingredients:

• 4 cups of broccoli florets
• 1.5 cups of baby bella mushrooms, quartered
• 1T olive oil
• 1T soy sauce
• a sprinkle of black pepper
• 1T palm sugar (you can use regular sugar but cut back by half)

Directions:

Preheat oven to 425F.  Toss all of the ingredients together to coat.  Place in the oven and bake for 20-25 minutes until broccoli is soft and tips are slightly browned.

Now hubby and I are relaxing on the couch with a big mug of Art of Tea Earl Grey Creme and a couple of Lucy’s Sugar cookies.  Q: What are you up to this evening?

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.

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?