Friday Follow Up
Ok, no shocker I'm sure, but it was Pizza Friday at our house. I got the dough started while we played pool. We enjoyed the pizza listening to music and just chatting. That's pretty much all we did for the evening. It was nice to just enjoy good conversation.
Full Steam Ahead
This morning was a bit rushed. I got up and did Step Blast and abs. Then it was full speed ahead. My sister won't have the kids tomorrow so we did the family Easter lunch today at her house (an hour away). We typically divvy up the cooking. I was tasked with dessert (which I was very remiss at making), veggie side, and my homemade French bread rolls. She was doing chicken and roasted potatoes with herbs.
For the green beans, I just sauteed them with yellow bell peppers, red onions, garlic, splash of white wine, salt/pepper, and slivered almonds. For dessert I just picked up an angel food cake and carton of strawberries. I made a Lemon Tofu Pudding to have with it as well. It was a total experiment mind you. For my protein, I brought a Quorn Naked Chik'n Patty and made a Creamy Lemon Caper Sauce (another experiment).
Lemon Tofu Pudding
1 1/2 packages extra firm silken tofu
juice and zest from 1 lemon
Stevia (to taste)
Vanilla (to taste)
Agave nectar (to taste and optional)
Blend all ingredients in blender until smooth then refrigerate.
This was a light, healthier alternative to whipped cream. I know that it won't please all taste buds, but I really enjoyed it. My step-mother and father even ate it with no complaints. Of course, it was on top of the angel food cake with strawberries.
Creamy Lemon Caper Sauce
1/2 package extra firm silken tofu
Capers (maybe 1 tbsp)
Splash of white wine
White pepper, thyme and rosemary to taste
Blend all ingredients in blender until smooth.
I used this sauce cold, but it would likely be better warm. I still have some left as I'm the only one who ate it. When I use it again, I will add more lemon juice and whole capers as well.
The kiddos of course had to hung eggs, and I required some family pictures. The first is my sister and me with our mom. The second is with our dad.
A Story About Strawberries
Now, I must tell you all about the strawberries I bought today. First off, I LOVE strawberries. While I took the easy road with dessert today, my family would never complain as it consisted of strawberries. I had bought a carton the other day at Whole Foods. They were just calling my name. I decided to save those for myself and bought another carton on the way to my sister's, along with the angel food cake. There is a Wal-Mart right by her house so we just made a quick stop.
Well, the strawberries on display were being called "Giant" Strawberries. Let me tell you, these suckers are HUGE. I was a bit worried that they may look great but taste bad. Oh, and they were only $1.50. Seriously too good to be true (and good). Um, YUM. We went back and bought 4 more containers on our way home to use for opening day of Daquiri (aka Fru) Season at the Iacobacci-Miller Abode (details will follow) and to freeze for protein shakes.
Just to show you the size of these suckers, this is a picture of the Giant Strawberry beside the regular strawberry I purchased at Whole Foods.
Now, a bit about Fru Season. Fru comes from fruity or fru-fru drinks. I love strawberry daiquiris and they, in my mind, mark the onset of summer. Ok, it's only spring, I know this. But it's warm weather, sunshine, and lazy days lounging in the pool. Sadly, daiquiris are sooo high in calories so I only indulge in them very sparingly. Well, we decided to try something new today to ring in Fru Season. We pureed some of the fresh giant strawberries with agave nectar and vanilla run rather than using the sugar-laden pre-made mixes. This was so much better than the mixes. Yes, I realize that it's still not exactly healthy, but it certainly is healthier.
Dinner tonight will likely be a grilled vegetable salad. I'll do a dinner follow-up post tomorrow with pictures. I hope everyone is having a great weekend!