As of late, we have been cutting down our meat intake, specifically red meat. We are not going vegetarians by any stretch of the imagination, but we feel that we really need to increase our vegetable and seafood intake for a more well-balanced diet and healthy lifestyle. I have been on a hunt for vegetarian recipes that I have created a specific board just for this on my Pinterest account, which is where I have been saving all the recipes I find online. This recipe contains some of our favorite vegetables: carrots, mushroom and snap peas. You can pretty much substitute and/or add your favorite veggie. It is versatile, quick, easy and deliciously healthy. The hardest part is cutting the veggies. Seriously. Adapted from Martha Stewart Serves 4 Ingredients: 1 pound extra firm tofu 2 tablespoons soy sauce 1 tablespoons rice vinegar 1 teaspoon toasted sesame oil 1 tablespoon canola oil 2 small onions, cut into wedges 9 ounces button mushrooms, quartered 2 cups shredde
Photojournal of a stay at home mom featuring a Marine husband, an energetic little boy, a pink-lovin' preschool girl and the sweetest baby girl.