The month is almost over. How did we do on our New Year’s Intentions? I’m still off gluten, dairy, and alcohol. It’s allowed me to reset after the holidays. I’m feeling pretty good about keeping myself mindful of what I am eating by writing everything down in my food journal. The dietary restrictions have helped me experiment with a few new recipes this month. In the attempt to eat less meat, I made this Thai Basil Tofu the other day. I thought we needed a meatless version of the Thai Basil Beef that’s become a dinner staple in my household.
Whenever we go out for Thai food, I like ordering Thai Basil Chicken, except I don’t like the chicken in it. I just love the sauce and all of the red peppers. Chicken gets picked out but then I’m left with no protein. This recipe fixes that! And it does so in such a satisfying way.
The tofu gets nicely browned and crispy then it’s covered in sauce. The red peppers add sweetness and the basil makes it pop! I’m happy to add this one to the Shutterbean Meal Rotation! If my boys balk at eating tofu, FIIIIINE. More for me. I can’t wait to dig into leftovers tomorrow.
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and write in my sketchbook
and Google calendar to keep me organized. We’ve got a bunch of sports going on this week. To get ahead of the schedule, I did some meal prep!
