I’m back! It’s been 4 weeks since my last post. In that time I have hosted my first Christmas dinner, visited my in laws in California, and taken my 2 kids under 5 to a fancy resort in Mexico where they were the only kids for miles! I’m not kidding, just adults, swanky margaritas….and my two little wild children!
^^^ You might be a mom of boys if….you find yourself on a sunset cruise…on a pirate ship!
We had a great time though! It was gorgeous—palm trees, cacti, blue skies and 80 degree days! I didn’t touch a sweatshirt the entire time I was there (Seattle girls have serious hoodie collections). We ate amazing food—Jonathan’s favorite—tacos—for almost every meal, margaritas and sangria flowed like water, and we even managed to find green juices made from cacti leaves twice! Breakfast left something to be desired though—dining out with kids is not the easiest, although we do it a lot and we all get better at it with every meal. We decided we were going to save our money—and sanity—by eating in our room for breakfasts. We specifically stayed in a hotel with a kitchen for this very purpose. At the beginning of our week there I bought a carton of dry oats and a few boxes of soy milk, and we started every morning with oatmeal. It hit the spot, filled us up, and was super cheap. But it got boring. So boring. We’ve sworn off oatmeal for the time being.
Our first morning home I made our favorite scrambled tofu—fajita style! I’ve been making this scrambled tofu for about 6 months now—Irving even requests it (see my earlier version here)! It’s perfect on it’s own with toast and hash browns, in a breakfast (or lunch) burrito, or even in my Sweet Potato ‘Dilla for a little extra oomph! I created this flavorful tofu one day while following Fork and Bean’s procedure, but seasoned it with my fajita spice mix to kick it up a notch. We all liked it so much that I continued to tweak it until it was just perfect for us!
I make this for my boys all of the time now! It’s an awesome burst of protein first thing in the morning! It takes less than a half an hour from start to finish, and leftovers microwave up perfectly the next day! It’s even a perfect addition to a breakfast dinner when you just can’t even think about cooking. I hope you like this as much as my family does! If you do, take a picture, post it on Instagram, and tag it with #frieddandelions!