Pesto Veggie Pasta

1 package frozen Zucchini Noodles

2 TBS favorite Pesto

1 1/2 cup quartered Grape Tomatoes

2 Tbs Sundried Tomatoes

1 can rinsed, drained Cannellini Beans

2 handfuls of Baby Kale

Fresh Basil

Nutritional Yeast (optional)

Directions:

Cook Zucchini Noodles to package directions. Drain water out. Add all ingredients into pan and cook 3-4 minutes until flavors combine and heated through.

Meal Prep Monday- Marinated Tofu

Started out this Monday with a quick and easy meal prep to help me stay on track this week. Steamed asparagus with fresh lemon. Roasted sweet potatoes and marinated baked high protein tofu. High protein tofu is very firm and has little water so it doesn’t need to be pressed. It is easy to slice and holds it shape well while baking. For the marinade I used tamari sauce, liquid smoke, Siracha and olive oil. Soaked the tofu on each side for a few minutes and baked at 375 for about 30 minutes flipping halfway through. Quick and easy to pull together for lunch or dinner.