and she's back!

hello!!!!!! back in md and ready to adventure it up and cook and bake all at the same time:D

all that time i spent in the kitchen and i forgot to grab some of the recipes! oh boy, but today was definitely a re-creation of gmfr. breakfast was my fave- greek yogi, fruit, natural pb, cinnamon, and a handful of dry cereal. man, it'll never get old.

lunch was fun- once again, my goal is to cook more, and not only for me but for others. today's is an egg and tofu salad w/ greens and baked corn tortilla chips.
for the egg/tofu salad (i wanted to buffer the amount of egg in the salad since D has high cholesterol)

Egg/tofu salad
hard boiled eggs (i had 6), peeled and chopped
big block of tofu (i microwaved it for about 2 minutes, pressed all the water out, crumbled and froze for a bit to cool down)
greek yogurt (~1/4 to 1/2 cup)
olive oil (~1-2 T)
diced onions (half a medium onion)
diced green pepper (1 small)
salt and pepper
capers (optional)

Combine all the ingredients:) 

for the corn tortilla chips- i'm liking the fact that corn tortilla has less ingredients to make than whole wheat flour tortillas. gmfr was so unprocessed that i want to try to stick to that (thus, the early morning run to safeway after my workout to pick up natural peanut butter, the smuckers version has only peanuts and salt and pretty affordable. too bad it's such a pain to mix, but i'll get over it)

Baked corn tortilla chips

corn tortilla (cut into 8 wedges)

olive oil

Lightly coat the wedges in olive oil (you can also sprinkle w/ salt and pepper or whatever spices you like, i forgot). Bake in 400F for about 5-7 minutes or until getting lightly brown.

i added a large handful of a mixed greens salad and a cup of cherries. i actually checked my plate like at gm for the size i wanted (about the size of your hand spread out, i have a tiny hand so i give myself some leeway)