Last Day of Break

Ugh, I am so not looking forward to going back to school tomorrow. I absolutely hate sitting through classes I have no interest in , even if I am good at them, I just want to fall asleep. I can get so much accomplished when I'm at home, but when I'm at school, there's about a three hour block of time that I consider wasted because I have no intention of doing anything related to geometry, gym, or technology. Blah.

And plus I have to have such boring lunches. Sandwich, granola bar, yogurt, carrots. I love being able to cook for myself at home, now I can't. Ideas for sandwiches, anyone?

Breakfast was a repeat performance today, so I won't bother posting it. For lunch, I gave cooking with nutritional yeast (nooch) a try. I made spinach, green onion, and mushroom tofu fritatta! I based it off of a recipe in Vegan with Vengeance called Asparagus and Sundried Tomato fritatta. I had hardly any vegetables in the house, so I was just using up stuff I found in the fridge.

It turned out very yummy and cheesey, but it fell apart when I took it out of the ramekin, what a shame. Next time I'll just eat it out of whatever I cook it in. So overall, a good first try with nooch.

For an afternoon snack today, I stole an idea I saw on Jemima's blog for banana ice cream. It was so easy, just a frozen banana and 2 tbs. of milk whirred up in the blender. It turned out so creamy and delicious though! I'm amazed at how plain bananas can be turned in such wonderful things! First caramelizing, now this. Once it gets warmer, I may have to eat this for breakfast with honey, cereal, berries, chocolate, nuts, etc.
Para cena, yo me cocine Huevos Rancheros Tostadas! Which means I made ranch eggs for dinner, for those of you who don't possess language skills. Yummy yummy yummy. First, I toasted some corn tortillas at 450 degrees F for 5 mins on each side. They looked like this when they were done.
Then, to make a picante sauce, I pulverized the following in my food proccessor:

• 1/4 cup chopped tomato
  
• 1/2 cup no salt added tomato sauce
• 2 tbs minced green chilies
• 1/4 cup chopped green onions
• 1/2 tsp chili powder

I dumped the picante sauce, 1 15 oz. can black beans (HR is traditionally made with pintos, so those can also be used), and 1 tbs. ketchup into a large skillet and brought it to a simmer. Then I made four wells in the bean mixture and cracked an egg into each. I cooked the eggs for 5 minutes until they were no longer runny, then put one on each tostada with 1/4 of the beans mixture.
I topped it with some cheddar cheese at the table, and had it with a banana and an Attune for a delayed dessert.

I'm off to prep for school now. I wish all of you who are also going back to school good luck getting through the first monday!