Thanks so much for the sweet comments on my Thailand post from yesterday. Reminiscing about our time there is near to my heart, so I’m super thankful that you guys enjoy hearing about it. I’m sure there will be more to come:)
Today was rainy and dreary here in Oklahoma, which lent a kind of peacefulness and relaxation to the day. And laziness I suppose:)
I pretty much rocked it out at the gym though, getting in 4.5 miles on the treadmill and lifting arms, chest, back, legs and abs. I have to admit, I am so thankful that I can spend more time at the gym these days. Last year it was a major feat to even make it in the front door, and I’m well aware that this is probably a very small window in my life in which I can spend almost as much time there as I want (within reason of course) – I’m really trying to take advantage of it!
As soon as I walked back in the door of my house, I headed straight to my blender. Minutes later I was guzzling this:
Actually, it was better than chocolate milk. I blended one and a quarter cups of unsweetened almond milk, 2 tablespoons of Vega Shake and Go Smoothie powder and some ice. I have become a huge fan of Vega in my green smoothies, but this was the first time I’d had it just in milk. I’m telling you, this will become a regular occurrence for post-workout fuel. It has many of the benefits of Amazing Grass, but also boasts 11 grams of complete protein per serving. Perfect to repair muscles after an intense workout. As much as I love my Amazing Grass, I think if my wallet forces me to choose, I’d have to go with Vega at this point. It truly is the only protein powder I’ve ever actually liked.
Anyway, by the time I got back from the gym, showered and dressed, and caught up on some email, the husband was pulling up outside ready for lunch!
I swiftly got to work making hummus, and it was the most troublesome batch of hummus I’ve ever created. First, my food processor broke. As soon as I turned it on it started making this really weird noise like a dying engine and then I started to smell something burning. Oh-kay!
Time to bring in the reinforcements.
Enter…the Magic Bullet. My biggest problem with the Magic Bullet is that it is too small. And the lid gets stuck and won’t come off if you leave it processing for too long. Which of course happened today. So, I ended up with a big mess and a bad attitude.
But at least I also came out with a veggie pita.
This pita was super basic, layered with a generous helping of homemade hummus, broccoli slaw, pickles and chia seeds. mmm.
This was kind of a light lunch, so it wasn’t but a few hours later and I was ready for a snack.
soy yogurt, chias, raw oats and unsalted almonds
More chias! I told you they’d be back in the picture around here. Chia seeds are kind of like weight training for me.
I don’t realize how much I miss them until I bring them back! And once I start, I just can’t stop.
I spent a large portion of the afternoon researching vitamins. I’ve never been a big vitamin person, aside from B12, because I believe that you can get all the nutrients you need out of a healthy diet. But I know that sometimes I slack on getting in the right amounts of certain foods, so I’m going to start incorporating some vitamins into my day. For the most part, it can’t hurt…and it just might help in certain areas! I especially did a lot of research about vitamins and acne. Yes, I’m still have problems with my skin. Honestly, it is as bad as ever, and I’ve kind of come to a breaking point.
Anyway, I need to do a little more research, but once I settle into which ones I’m taking, I’ll do an update.
Onto dinner. I’ve known pretty much all week that I was going to make tofu for dinner tonight, but I hadn’t yet decided how I was going to make it. I set up the tofu to press around 5, then started looking around for a good marinade or sauce.
And I found this.
Indonesian Tofu with Peanut Butter
original recipe found here
- 1 block of extra firm tofu, pressed and sliced
- 1/4 cup natural peanut butter
- 1/4 cup water
- 2 tbsp tamari
- 2 tsp lemon juice
- 2 tsp maple syrup
- 1/4 tsp garlic powder
- 1/8 tsp ginger
- 1 tsp onion powder
- Heat large skillet over medium heat
- place tofu slices in skillet and press down with spatula until brown. Flip and repeat on other side.
- Once tofu is cooked through (browned on both sides and chewy on the inside) pour peanut sauce over tofu and continue to cook for several more minutes.
- Serve over rice or noodles
I served this tofu over a bed of soba (buckwheat) noodles with a side of broccoli. While it wasn’t the absolute best tofu I’ve ever tasted, it was pretty dang good and I would definitely make it again. The husband actually raved and raved about it, so if I don’t make it again, he probably will! We did both go back for seconds, too, if that tells you anything:)
After dinner, the husband had the brilliant idea of making chocolate muffins together. I don’t know where he gets these crazy schemes, but who am I to complain? We scrounged around for a recipe and came up with one that sounded decent, but required a quick run to the store. An hour later we were back home, mixing up some chocolatey goodness.
I used to say this to my students all the time last year…but if you haven’t listened to a word I’ve said so far, hear this: I will be popping in tomorrow to give you the recipe I used for these muffins. As soon as I do, you will want to drop everything and head for the kitchen. They really are that good. Here’s a little sneak peek for you.
I’ll see you guys tomorrow! Happy (almost) Friday!
Question: Do you take vitamins regularly? If so, which ones and why do you take them?
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- a hot topic: what do you think?|ChiaSeedMe - [...] couldn’t possibly leave you high and dry after teasing you with chocolate last night, though. That would be [...]