Monday’s meals were all about recipe adaptations. Whether I adapt because of what I have on hand at the time or because I’m in the mood for a different flavor, I love swapping a few ingredients to change it up sometimes.
Breakfast
Zucchini Bread Protein TVP Oats
Zucchini bread protein TVP oats. Can’t stop! Won’t stop! This bowl is topped with Buffalo Dirt Coffee Chia Peanut Butter, Nut-Tricious Foods Pistachio Butter, Artisana Coconut Butter, and Michele’s Maple Blueberry granola. It’s all about the toppings!
Lunch
Tuna Bean Garlic Hummus Salad
I loved my chick pea tuna salad but wanted something a little different so this week I decided to swap the chick peas for kidney beans and the greek yogurt for garlic hummus. It’s been great on my salads this week! I’ve also been topping my salad with a sheet of roasted nori. Yum!
Dinner
Miso Tofu Pistachio Kale Stuffed Carnival Squash
At the farmers’ market on Sunday, I picked up a carnival squash that I had to try.. stuffed squash sounds like a good idea, right? I took Brittany’s Tofu Walnut Stuffing recipe, added some mushroom and kale, and swapped the walnuts for pistachios and the dressing for my new favorite miso tahini dressing and I had a winner winner tofu dinner! Plus leftovers 🙂
Dessert
Sliced fuji apple with chocolate banana peanut butter fudge dip
I almost always have an apple at night, sometimes plain and sometimes with a little dip on the side. I still have a couple pieces of chocolate banana peanut butter fudge in the freezer so I microwaved a piece with a little bit of almond milk and made the perfect dip!
Food for Thought
Do you often swap ingredients in recipes to create new flavors?
Barr & Table 