This week has been so busy! Coming off of Spring Break and getting back into the swing of things while

•   writing papers for grad school
• getting my kids (third grade students in my class, not my own kids!) ready for the state test on Monday
• unpacking/laundry
• making cookies for a wedding shower this weekend
• packing for my 1/2 marathon this weekend in Nashville – a Rock and Roll series run

I stayed late at school today after I tutored to finish a paper for grad school, and when I got home it was already close to 7pm. Since the sun had come out, Brady and I ran a quick 3 miles before starting on dinner. We just wanted to make sure we didn’t forget how to run before Saturday.

Then I started making dinner, grilled chicken for Brady and tofu for me. I saw a post on lemony chickpeas with tofu and it sounded wonderful so I took the idea and went with it.

Lemony Sesame Tofu with Chickpeas and Veggies with Quinoa

• 1/2 block of extra firm tofu, drained and pressed
• big handfull of fresh broccoli
• 1/2 can chipeas
• 2 small onions chopped up
• baby bella mushrooms – cut into pieces
• garlic powder
• salt and pepper
• 1 tbsp. sesame oil
• goat cheese

1. Cook onions and mushrooms until soft and tender.
2. Add all remaining ingredients and let it heat all the way through.
3. Serve over spinach and quinoa.
4. Sprinkle with goat cheese

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