Check out what I saw pop up on Pinterest the other week.
Talk about an oldie! That’s my Peanut Noodle with Baked Peanut Tofu recipe from 2008. I actually got a kick out of it when I clicked the link and read the old post that was connected to it. It was the night before my first ever 15k (Miracle Miles), I was still single and living in Orlando, and Abbie and I went for a walk around our favorite park near my apartment. Awww… memories.
Here I am now, living in Tampa, engaged, and semi-carb loading for my 7th marathon (8th if you count my ultra!). Man, times have changes. I used to love making peanut noodles, and seeing that photo reminded me it had been ages since I’d made them at home. As soon as I saw the pin pop up, I knew I had to work the recipe into my dinner rotation for the week,
I used the same peanut sauce combo as before ( peanut butter, vinegar, soy sauce, sesame oil, garlic, ginger, and red pepper flakes), but mixed up the veggies with what I had on hand ( carrot, sugar snap peas, red cabbage, and onion) and had tempeh instead of tofu.
Yum. I accidentally went a little heavy on the soy sauce (whoops!), but besides that it was really tasty. Why don’t I make this more often again? I thought I would have plenty of leftovers, but Derek demolished the rest of what was left in the pan when he came home. I think he liked it. 😉
I had a Dark Chocolate attune bar for dessert.
And I taste tested the final LUNA Fiber flavor (Chocolate Raspberry) as my afternoon snack.
It had all of the qualities I enjoyed about the first two (soft-baked cookie shell, subtle raspberry filling), but I had to admit that it was my least favorite of the three flavor wise. The Peanut Butter Strawberry still reigns supreme, then the Vanilla Blueberry, and then the Chocolate Raspberry on the bottom.
I’m sure it didn’t help that the bar was also squished from my purse. :/ What can ya do? 😉