Monday

Tofu and black bean tacos (recipe with our changes in the comments)
Watermelon

Hot tea
Peppermint bark
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Ack! I've done it again! Watermelon!??!?!?!!! What's become of me? Well, honestly, Whole Foods is dragging me down. We were supposed to have this with a pear and orange salad, but ALL the pears looked NASTY. Yes, NASTY - and not just with a capital N, but with a capital N-A-S-T-Y. I wanted fruit for this, because we're having an avocado and tomato salad later in the week (stay tuned!) and just came up with nothing even remotely winter-y that looked edible. Should I have sucked it up and had canned pineapple? Probably, but the baby watermelons were on sale again and I succumbed. I have no excuses, I did it completely knowingly. Ah, well, tomorrow is another day ;) Here's the best part, I came home to go through my Eating Well for February and found an online recipe for Mexican cole slaw that would have been perfect. Next time! The tacos are a new recipe that we really like, though we'll change a few things next time (change beans to pinto; add olives, salsa, and sour cream or yogurt). Our reactions are reflected in the posted recipe.

Prep Notes
Difficulty: Easy
Chopping: Green onion, garlic, watermelon
Time: 30 minutes
Make ahead: I think you could make the taco filling ahead and re-heat it.

Reaction
J: "Tofu triumphs again!"
M: "A very sustainable olé!"