week 11: stuffed biscuit!

this week feels like a milestone. when i was initially trying to take on the breakfast project, a bunch of people suggested some sort of bread product stuffed with things. i felt like, “well, obviously that would be ideal, but that’s way too impressive for me to do. mayyyybe i could start with some sort of breakfast wrap.”

and now? i totally made a bread product stuffed with things.

week 10 update!

okay i want to first say: I DID SUCH A GREAT JOB THIS WEEK! want to see why?

• breakfasts bought: 0. i did not buy any breakfasts this week!!! that is very impressive to me.
• breakfasts made: 5. whaaaaat.
• cost on supplies for breakfasts made: $0! also remember: $0 to buy, also!
• time to prepare breakfasts for the week: a while. but let’s take out of that time the time i would normally take to buy breakfasts.
• tastiness factor (scale where 1 is not tasty at ALL and 5 is exceptionally tasty): 4.5. i think? the tofu bacon was like a 5, and the muffins were a little quinoa-y for me, so overall they balance out.

overall, so successful.

 

xoxoxo

 

love

eliz.

week 10: quinoa carrot muffins and twice baked tofu.

so the question at hand this week was: is there a reason that people don’t make twice baked tofu? and tempeh? because we had some leftover tofu and tempeh that had been cooked with just some olive oil and garlic and lemon and salt and pepper. and i wanted fake bacon. it felt doable. remarinade, recook, and, drumroll please… it totally worked!

week 9 update

you know what next week is? week 10.  and i have been consistently successful. i feel like i am getting really back on track. i haven’t even spent money on the breakfasts that i make in weeks. not that i thought i would be bad at this, but i thought i would be more erratic than i have proven to be.

in this upcoming week i am planning to take on a new challenge: reappropriation of house dinner leftovers into breakfast. i have two potential ideas of what i might use, depending on what is eaten by the time i get home. i don’t think i want to make that the plan for every week, but i am sort of into the work of making something dinnery feel breakfasty–because while i love eating breakfast for dinner, i do not love eating dinner for breakfast.

the week’s numbers:

• breakfasts bought: 1. SUCCESS!
• breakfasts made: 4. this is amazing because on two mornings, i went into work really late and usually would have made a breakfast besides the one i normally bring to work–but it was that tasty that i wanted to eat it every morning anyway, albeit accompanied by toast when at home. SUCCESS!
• cost on supplies for breakfasts made: $0! at least in terms of new costs, since everything was already bought, either by the house or by my extravagant, fresh-herb-using family. SUCCESS!
• time to prepare breakfasts for the week: less than 15 minutes to prep–which did not include time to spray the muffin liners but should have. ah, regrets. 15-20 to bake. so overall, 30ish minutes. SUCCESS!
• tastiness factor (scale where 1 is not tasty at ALL and 5 is exceptionally tasty): 4.5. this was way better than i expected. MODERATE SUCCESS!

it’s stunning how much better something tastes when you put huge amounts of fresh herbs in it. this week was good.

xoxoxo

love

eliz.

 

addendum: i meant to mention, i really felt the lack of grains in this because i got hungry way faster. i think i need to make sure that i really do get some sort of carbs in the morning as well as protein and veggies!