Adventures of a healthy-ish pseudo-foodie

I must start remembering to photograph my lasagna on night one, rather than on leftover night, so the sauce won't look so dried up. It still tasted great. What should one do when presented with lasagna noodles in the pantry and a baby whose reflux gets worse if I eat too much dairy? Mix the cheese with tofu, obviously. I had this idea and didn't know whether it would work, so I googled around and it seemed that it would. This was my combination of several different recipes, and it was perfect. This will be my go-to lasagna recipe from here on out. I love being able to get more protein into my non-meaty lasagna! The Recipe (makes two lasagnas): 1 package no-bake lasagna noodles (Trader Joe's are the best I've tried) 2 32-oz jars tomato sauce (I like Classico Roasted Garlic) 2 packages extra firm tofu, mashed or food-processed to an even consistency 15 oz ricotta cheese 12 oz mozzarella cheese, sliced (or more if you're not limiting dairy) ...

My new love. I am head over heels for this tempeh. I could snack on it all day. I've made it twice now, and the second time, I was sure to make extra tempeh in case some "disappeared" before making it into the wraps. But the wraps are good too. I worked from  this recipe . My only ingredient change was to use balsamic vinegar instead of Chinese black vinegar, because I don't have Chinese black vinegar. (The first time I tried rice vinegar, but the balsamic version came out better). In terms of cooking method, I also seared the marinated tempeh before adding the sauce at the end (instead of cooking the sauce the whole time), just to make a bit less mess of the pan. The wrap idea was really just an excuse to eat avocado with this tempeh. Match made in heaven. The Recipe: 1 package tempeh, sliced into wide strips 1 green onion, sliced small 2 tb soy sauce 2 tb balsamic vinegar 2 tb mirin 2 tsp sesame oil 1 tsp maple syrup 2 tsp olive oil sea salt,...

I haven't yet mastered taking non-foggy photos of hot food. Is this possible? Note:  this saag recipe  is better. Motherhood has changed me in many ways. One of these ways: I now understand the allure of the Crock-Pot. Previously, I would have said, "How hard is it to stand at the stove for 3 minutes to sautee onions and spices before adding the other ingredients and turning down the heat to low?" Now I get it. Dump things into cooking vessel, return to baby, and don't worry about burning anything. Eat sometime between the next 4 and 8 hours. Pack lots of leftovers. Done. I used  this recipe  as my guide because I was looking for something non-dairy. I omitted the peas and tofu (though I want to try it with tofu next time), added chickpeas, added onions, and improvised my own garam masala by combining crushed cardamom seeds with pumpkin pie spice. A good reason to be friends with your neighbors: In case your immersion blender dies partway through blend...