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I could never be a professional chef. Why? Primarily because I could not stand the rigors of culinary school…but also because of my persistent “chop ‘n snack” habit.

In the seven years since I began cooking for myself, I have developed a tendency of nibbling on ingredients as I prepare a meal. You know—a couple carrot sticks here, a scrape of peanut butter there…until I’ve had a hefty snack before the meal has even begun. Somehow I think this practice would be frowned upon in the professional culinary setting…and I would have a rough time resisting those cutting board tidbits.

How about you? Do you ever “chop ‘n snack?” Which ingredients do you nibble on most often?

Aside from all those nibbles, I did put together some real meals today:

Today was a rare holiday from classes, so I seized the opportunity to enjoy a leisurely breakfast. I attempted to re-create the now discontinued Rachel’s Cucumber Dill Cottage Cheese.

Once home from work, I put together an herbed white bean dip and a Waldorf Salad.

Tonight’s evening meal was an Ellie recipe, Crispy Chicken Fingers.

My tweaks:

-I used tofu instead of chicken.

-I used almond milk rather buttermilk.

-I opted not to make the accompanying Honey Mustard Sauce and dunked my tofu into BBQ sauce instead.

I’ll be frank. This was a totally unsuccessful veganization. The cereal didn’t really stick to the tofu very well, and there was barely any seasoning. I much prefer my own Walnut Crusted Tofu Fingers.

If you’d like to try the recipe for yourself, click on over: Crispy Chicken Fingers

Alright, I am to relax with my latest issue of Clean Eating. Nighty night.

Filed under: Meals