This past weekend was awesome. Brian and I spent our entire Friday evening rocking out to Bruce Springsteen at Wrigley Field at a mutually decided, best concert of our lives.
Saturday morning I woke up very stuffy, so I treated myself to my favorite sinus clearer: wasabi peas.
The rest of the morning was full of errands and Saturday afternoon was full of disappointing football. I made some standard ground beef tacos for us for lunch. At the past minute, I decided to throw in a can of black beans. What a great idea. It almost doubled the recipe(yay for lots of left overs) and made them healthier while adding great flavor.
Sunday morning I made us twist on huevos rancheros for breakfast using some of the left over taco meat with beans. The only bad part of the breakfast was it used the last of the really good farmer’s market salsa. Guess I’ll have to get more.
Most of Sunday was spent in the kitchen making some of my favorite recipes and feeling the love for fall. I made a big batch of Spinach tortellini en brodo. Such an easy and filling soup.
For lunch, I made us tofu teriyaki wraps. I would have served it over rice, but I had to improvise when the stir fry was done and I had forgotten to make the rice! I did bust out my very fancy tofu press that drains right into the sink, though.
A big crock pot of buffalo chicken made our house smell delicious and I enjoyed a buffalo chicken salad for dinner.
And it’s not a fall afternoon without making a loaf of pumpkin bread. I couldn’t resist topping it with a little coconut butter.
Mmmm… fall. Next up…chili? Pumpkin smoothies? Stew?