The Menu: As always, a big salad of romaine, tomato, and avocado, plus a heaping helping of frittata made with leftover pasta, kalamata olives, capers, fresh basil, and tons of garlic.
The Goods: You know what is really amazing? Tofu. Last night after a long workout, I got home wanting something hearty for dinner, but the leftover pasta in my fridge was just not super appealing. The solution? Whirring half a block of tofu in a food processor with a little olive oil, veggie broth, and nutritional yeast until it was totally smooth, then putting the whole works under the broiler for a few minutes. So simple, so yummy. The workout-frittata combo was good, but the evening I really can't wait for this week is Friday, when we party with the lovely gals from Spork Foods. Champagne, delicious appetizers, and two of the cutest cookbook authors on the planet? That's heaven. See you there!
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