Tag Archives: gluten free


So, I’m sitting typing this post while wearing a pair of SIZE 6 shorts from Ann Taylor. One of the pairs of pants that I keep in the bathroom to depress/encourage myself. It’s been flippin’ fantastic to fit into these pants, people. I’m completely obnoxious about it – ask my husband! I absolutely came dancing down the stairs this morning, struck a pose and said: LOOK AT ME! And he was like, WOW A SIZE 4?

And then I killed him.

Anyway, it’s really awesome. Yay. 🙂

Last night, even though I made Hubs a dinner of pork tenderloin and spinach, I didn’t feel like cooking for myself. So I checked out Dominoes website and discovered that they now offer a gluten free crust. Hmm! So in the spirit of learning something new to share with you, I sacrificed and ordered myself a pizza.

It was actually delicious. The crust was crispy, thin, and had no soggy areas at all. The Dominoes guy actually called me to confirm my order was what I wanted though. “You want NO CHEESE, but also feta cheese on half?”


And it was so good. I think we may have to do that again sooner than later.

Today we have friends driving in from PA with their adorable little baby who is just about 3 months old. I’m obviously not going to post a picture of someone else’s baby on my blog, but this kid is TOO CUTE FOR SCHOOL. He reminds me of Eli when he was a little itzy. Now he’s big and heavy… and crazy.

Think I’ll keep him though 🙂

It’s funny because all of a sudden, he’s started to really stick with his napping routine during the day. I was never great at establishing a strict “order of business” with him, and instead focused on his cues. Eye rubbing, general crankiness, whining – all signs it’s time to hit the hay. Now he seems to want a nap between 9:30 – 10:30 in the morning and will sleep for anywhere from an hour to two hours. Then hopefully we can get him a second nape between 3pm, because he really needs it, but if we’re out and about, or he finds a shiny object, we can miss our window, and then it’s kind of hellish until bedtime. But it’s nice that we are settling into something of a routine that I can count on. So I can write blog posts, study for school, shower, and eat. In that order!

It’s a gorgeous day over here. I hope you all have wonderful and relaxing weekend plans!

Catcha later.


Here’s a quick recipe for you, great for using up leftover veggies you may have hanging around. I apologize in advance for the imprecise measurements. I’m very much a “go slow and taste often” type of kitchen creator. I suggest you do the same for this one 🙂

Kitchen Sink Stir-Fry

Serves 2-4, depending on appetite size

1 Package Extra firm tofu

2-3 cups chopped veggies of your choice

2 tablespoons coconut oil

For the Sauce:

1 rounded tablespoon white miso paste

Approx 1/4 cup hot water

Soy sauce, tamari, or nama shoyu to taste

Approx 1/4 cup tahini

Sriracha to taste

2 tablespoons apple cider or rice vinegar

1 tablespoon maple syrup

First, preheat your oven to 350 degrees. Grease a pan with some of the coconut oil, spread the veggies out evenly, top with a little S&P and pop ’em in the oven for about 25-30 minutes.

While that’s roasting away, drain your tofu and wrap it in a couple of paper towels. Then put something flat and moderately heavy on top of it. This will get rid of excess moisture and make it brown up nicely. Today I let it “sweat” for about 10 minutes. You can let it go for an hour or two if you wanted. I had no patience.

Next, cut your tofu into bite sizes and set aside.

For the sauce, start by adding the miso to the hot water and whisking it up so they are all nice and blended. Then add your tahini. It should make a sauce that is the consistency of a creamy salad dressing. Taste! Then add your soy sauce. Taste! Add your maple syrup and your vinegar. Taste! Add your sriracha, stir some more, and taste again. Add more of whatever you like. It’s your sauce. Set aside.

In a large skillet, put the rest of the coconut oil in on high heat. Drop in your tofu, let it brown up nicely on both sides. By this time your veggies should be ready. Carefully pour them into the skillet with the tofu, and drizzle the dressing on top, tossing to coat evening. Give a few swirls around the hot pan, and voila! You are done.

The coconut oil gives this dish a little “Thai” flavor. It is gluten free(assuming your soy sauce has no gluten!), vegan, and delicious.