the perfect day

I woke up before my alarm went off at 9 am, but then once I turned on the light and the tv, I nodded back off right away. I kept waking up for brief seconds but just couldn’t seem to keep my eyes open. Finally, by 11 I dragged myself to the kitchen to start the coffee.

I kinda overflowed my mug! (no design today)

I did some housework while munching on strawberry o’soy yogurt and an apple for brunch. I still have a bunch of I’s to dot and T’s to cross before leaving this Friday. So it was nice to relax while doing errands around the house. I even got to do a bit of cooking, after which I left for the gym…elliptical 60 mins, stretching 10 mins. Weak. Too tired.

Here’s the pre-cut packaged butternut squash. I have totally been craving roasted butternut squash lately…there’s something about the fall season that makes me want comfort foods (like pumpkin and squash).

All I did was add EVOO and salt, pop it in the oven, and wait for it to start smelling good.

Soooo good. They didn’t even make it to a plate! I had 3/4 of them as my post-gym snack. Then I headed out on a mission for jeans. After trying on 3 million pairs, I finally found the perfect pair. I took them to get altered, so they will be delivered here Thursday night, just in time for vacation!!

I also stopped by Blossom, the new vegan restaurant in the neighborhood to grab a menu. I can guarantee that will be a new fave – can’t wait to try it out (stay tuned)!

For dinner I made some tofu. I pressed the tofu forEVER to try to get all the liquid out.

Then I cut the pieces into 1/2 inch thick slices and placed them on foil sprayed with pam. All I did was add salt and drizzle EVOO over them.

I let each side bake for 30 minutes for 4 rotations until they turned brown on the corners.

Mmmm…beautiful golden baked tofu

I had 3 slabs plain for dinner and the rest I chopped into little pieces to add to salad.

I also chopped up carrots and celery, but only added half to the salad (I’ll use the rest later).

And here’s the salad with broc slaw, raisins, carrots, celery and tofu.

Dessert is still in the works…I’m thinking passion fruit sorbet?