Another Way

I’m struggling a little with getting back on track in terms of exercising and my eating in general. After being on vacation, and no longer going to a personal trainer, I feel like a form that’s slowly decomposing into a sludgy, squishier version. Its not good.

So on Sunday I made a big giant batch of different kinds of roasted veggies to eat throughout the week, and made up slaw like salad to eat for lunches.

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Just looking at the giant bowl of shredded red cabbage, grated carrot, and red pepper slices left me with the feeling that I would 100% still eat a bag of gummy bears after lunch most days. So I had to figure out a way to make it more appealing.

Remember that peanut sauce I made?

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Oh yea, I went there. I made a “lighter” version of it; peanut butter, rice wine vinegar, braggs liquid aminos, and a splash of trader joes sesame vinaigrette [no idea what the actual name of it was]. Whisked over a low burner until smooth.

Toss with a giant bowl of veggies and I’ve got a solid three plus lunches out of it. Let me tell you, this stuff was even better after sitting in the fridge for a day. Creamy, crunchy. All that peanut butter goodness.

I had a bowl of this with a greek yogurt parfait on the side [plain unflavored greek yogurt, frozen mango cubes, flax seed, a tiny smidge of granola].

 

I know its about finding foods I like enough to replace my sugar snacks with until I don’t crave them as much. Swedish Fish are just so good though, its not easy. But mindless snacking AND not going to the gym regularly are a recipe for sludge pudge, so we’re eating healthy and looking into some gym options. Mister even had his spaghetti replaced with zucchini noodles the other night. Poor guy, I’m pretty sure he ate a second dinner after I went to bed.

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Meal Prep: Tofu Stir Fry with Soba Noodles

After the five day binge fest that was Thanksgiving, I needed to really get a grip on my eating.  There had been wine, cheese, cake, pie, cookies, and stuffing.  Noticeably absent was adequate protein and just about anything from the vegetable category.

I knew I needed some veggies, and something that wasn’t too heavy but flavorful enough to keep me satisfied.  After perusing some vegan and vegetarian recipes online, I decided on a stir fry with as many veggies as I could manage.

After work yesterday, I went to Stop&Shop to pick up some ingredients.

  • 1 package Soba noodles
  • 2 broccoli crowns
  • 1 bag sugar snap peas
  • 1 container of ready to eat edamame
  • 1 package of extra firm, sprouted tofu
  • 1 bottle of white miso base
  • 1 red pepper
  • nub of ginger root
  • lime
  • garlic

 

By the time I got home it was almost 7 and I was tired, hungry, and ready to get cooking.  I’ve learned to just get all the prep out of the way; I know everyone says this, and a lot of people ignore it, but your timing will go a lot more smoothly when you just go ahead and chop everything at once.

I put a big pot of water on to boil and then minced the ginger and garlic, sliced the red pepper, diced the tofu, and cut wedges out of the lime.

When the water came to a boil, I added the soba noodles, and broke the broccoli into chunks right into the pot.  I don’t know if this is easier, its just the way I usually handle broccoli. [I cut the stems up into cubes to be cooked separately]

Set a time for 5 mins.

In a large pan I added a drizzle of peanut oil.  Once hot I added the cubed broccoli stems and the edamame first.  Then the tofu, ginger, and garlic.  Last the red pepper, white miso, and Braggs amino acid. I turned the heat up so everything would sear, I really like when tofu has that little char on the outside. There’s nothing worse than soggy stir-fry from low heat and/or too much liquid.

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When the timer goes off,  drain the noodles/broccoli and rinse with cold water. Put everything in a giant Tupperware to be eaten throughout the week.  Ta Da!

But wait….those sugar snap peas?! Yea yea I know.  I hate soggy sugar snap peas.  Yuck.  My game plan, is to add a handful to my bowl when I eat lunch; after either reheating everything or just enjoying it all cold.  Squeeze the fresh lime wedge over the dish right before eating. There will definitely be a splash of sriracha on top.