I had an empty fridge last weekend so a trip to Tjs was on the top of my to-do list on Monday. I had the intention to pick up just few things to “survive” until Thursday (my mom arrives! :lol:) but I ended up with two full bags and a lot of new items
One bag of veggies: two bags of salad greens, apples, eggs, yellow and orange peppers (love these!), mushrooms, onions, cauliflower, pearl tomatoes, broccoli, endive, cucumber, green peas and shredded cabbage.
and these: many of these are new to me and I’m excited to try them
This would be perfect for salad
old favorite to make tortilla pizza
my all time fav
I want to cook Thai at home (too)
I love hearts of palm, they are so delicate
I haven’t had chicken for more than 6 months :shock:, surprisingly I want to have some now 😉
I couldn’t wait to try to test the sauce. Saute veggies and tofu with some canola oil for few minutes
and this sauce
1/4 cup per serving according to the label
cooked some millet
I love the color of this meal
it was SOOOOOO TASTY!!! The sauce is exactly what I was looking for. It tastes gingery, coconut and a little spicy, very thai 😉 I might add more red peppers next time because I want it to be really spicy!
I had four slices of this bread and 2 frozen bananas in the freezer for a while. For some reason I haven’t craved bread for breakfast the last two weeks. So I throw them together for a easy banana bread pudding.
Easy Banana Bread Pudding
- 4 slices of WW bread
- 2 large bananas
- 2 eggs
- 2 tbsp coconut oil
- 1/4 cup unsweetened apple sauce
- 1/4 cup coconut milk
- 1/2 cup milk (I used Almond milk)
1. Cut breads into cubes.
2. Mash bananas with a spoon and add all the liquid ingredients
3. 1+2 and bake at 370F for 50 min
Really simple, right? But it was great! It’s naturally sweetened and perfect for someone who doesn’t have a sweet tooth. I made it on Monday afternoon and it’s all gone!!! 😆
Q: What was the last new grocery item you got and you love it?