Spicy Peanut Butter Tofu Stir Fry

This recipe was a first for me. Preparing tofu is always something I get nervous about every time I make it because it is such a finicky food (it can go anywhere from tasting like an amazing and filling meal to tasting like a sponge). This recipe is based off of a peanut butter tofu recipe from Kalyn's Kitchen and turned out really well. It wasn't as smooth as the original recipe made it look, but it was every bit as delicious as I wanted it to be. Pro tip: the meal tasted even better as leftovers, so try to save a little if you can handle it. This recipe makes about 4-5 servings.

Buffalo Chickpea Salad

Between work, school, and my internship, I am constantly busy. This salad was perfect for me to make the night before, toss it into a Tupperware container and move on with my life. Not to mention that this recipe (originally from Betsy Life) makes two servings, so you can share or have leftovers all for yourself! Enjoy!

Chik'n Fried Rice

Making fried rice at home is always something that daunted me. Until now, the closest I got was buying the frozen fried rice and tossing it into a frying pan. Last night, I conquered my fears. It actually turned out really well! There were a few things I want to work on (see "notes"), but overall it was a huge success. This recipe makes 4-5 servings and was inspired by this post by Rachel Schultz.