The Chocolate banana muffins from
ED&BV were pretty good. I made them because Athena needed a cupcake for school today but I didn't feel like making actual cupcakes. I had some frosting saved from the last time I made cupcakes so I frosted the muffin and called it a cupcake. I knew she'd only eat the top of anyway weather it be a muffin or a cupcake. She said she liked it and she ate 2 of them yesterday as muffins.
Tonights dinner was fantastic. I made sweet potato black bean kale enchiladas with homemade cashew sour cream and enchilada sauce. I also had some left over tofu ricotta so I threw that in as well. These are not hard to throw together, but taste like something special. I sauteed an onion first, then added the sweet potato and some water and covered it for 15 minutes or so. Then I added the kale and beans and covered it for 5 minutes more. To assemble the enchiladas I took whole wheat tortillas, spread a layer of cream, then the sweet potato mixture, and then the tofu. Rolled them up in a casserole pan, topped with sauce and diced green chiles and red onion. Mmm, mmm, mmm. This recipe was also based on one from my sister in law. Doesn't Kelli rock!? She always gives me great ideas for dinners.
We got Chris
this for his birthday. It is a 'trail a bike'. I didn't think it through very well so I ended up giving it to him today since I couldn't think of anywhere to hide it until next week. I was going to drop it off at a family member's house but I didn't have my cell phone with me and then I just go too lazy. I can't wait to see him ride off with Athena. She was so excited to shop for this since she loves riding bikes with her Dad.
The Chocolate banana muffins from ED&BV were pretty good. I made them because Athena needed a cupcake for school today but I didn't feel like making actual cupcakes. I had some frosting saved from the last time I made cupcakes so I frosted the muffin and called it a cupcake. I knew she'd only eat the top of anyway weather it be a muffin or a cupcake. She said she liked it and she ate 2 of them yesterday as muffins.
Tonights dinner was fantastic. I made sweet potato black bean kale enchiladas with homemade cashew sour cream and enchilada sauce. I also had some left over tofu ricotta so I threw that in as well. These are not hard to throw together, but taste like something special. I sauteed an onion first, then added the sweet potato and some water and covered it for 15 minutes or so. Then I added the kale and beans and covered it for 5 minutes more. To assemble the enchiladas I took whole wheat tortillas, spread a layer of cream, then the sweet potato mixture, and then the tofu. Rolled them up in a casserole pan, topped with sauce and diced green chiles and red onion. Mmm, mmm, mmm. This recipe was also based on one from my sister in law. Doesn't Kelli rock!? She always gives me great ideas for dinners.
1 comment:
Those muffins would kick a cupcake's butt any day! Great choice. =)
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