|Today has been long and kind of crazy. The illustrator is working on a hard deadline, so we got up at 6am (after going to bed around midnight and not sleeping well at all) to start the day. I would normally have gotten up and worked out while he started working, but he made my coffee as I was coming down the stairs. It was so sweet. I could not resist sitting with him while he started working. I am working on a lot of things for myself lately, so I just started organizing myself for the day.
I have been force feeding him the past few days. When he is on work mode, he does not even stop to eat. I tend to do a little heavier lunch for him on these days too, with lighter snacks through out the day. This was a Fettuccine Primavera that I threw together for him from leftovers. I cooked lemon rosemary chicken for the gentlemen here last night along with some vegetables that easily transformed into a nice summer lunch. I go heavy on the vegetables for myself and he likes it a little heavier on the meat. I don't do the meat thing (and I am not eating soy right now(insert crying her)...more on that another time) so I had a huge salad that I will share tomorrow. Here is what I did for the illustrator...
1 cup cooked fettuccine
1 cup cooked mixed vegetables (whatever you like-I used broccoli, cauliflower, carrot)
1 cup cooked chicken (or tofu would be sooooo good)
2 TBSP dairy free cream cheese
1/4 cup dairy free parmesan cheese
splash of dairy free unsweetened milk
salt and pepper to taste
Heat up the chicken and vegetables in a sautee pan. Add pasta, cream cheese alternative, parmesan cheese alternative, dairy free milk, salt and pepper. Heat everything until pasta is coated with cheeses and serve hot!
Labels: main course, tofu, vegetables