Hey Everyone.....
I was doing okay but I cheated a little today and yesturday. Someone in my family made homemade guacamole. So I did have a couple of blue corn chips with dip. Not horrible but not exactly clean either. The dip was clean but not the chips. One thing I am proud of myself for is a just had a couple. Lately I have been eating half the bag in one sitting
Today's Food:
Breakfast: Bluberry Smoothie
Snack: Blueberries and Quinoa
Lunch: salad with chickpeas and dressing
Snack: Chocolate Banana Smoothie
Cheat: Chips and dip
Dinner: Tofu Salad
Linda here is my tofu recipe. I take the marinated tofu recipes from Vegan with a Vengeance and mix it with a bunch of veggie to form a salad.
Italian Tofu (this goes good with most veggies)
1 pound of extra firm tofu, drained and pressed
1/2 cup white cooking wine
2 tablespoons of olive oil
2 tablespoons of balsamic vinegar
2 tablespoons of bragg liquid aminos or tamari
2 tablespoons of fresh lemon juice
2 cloves of garlic smashed
a big pinch of basil, marjoram and thyme
Asian Tofu(this is good with baby spinach)
1 pound of extra firm tofu, drained and pressed
1/2 cup mirin
3 tablespoons of tamari
2 tablespoons rice wine vinegar
1 tablespoon of sesame oil
2 teaspoons of Asian chile sauce
1 inch chunk of giner peeled and chopped
2 cloves of garlic, smashed
I usually take a block of tofu and let it drain for a bit. I put all the marinade ingredients in a pan. Once the tofu is drained I chop it into five or six slices and add it to the marinade. I then let it marinade overnight making sure I flip it at least once. Once the tofu is done in the marinade I drain the extra off. You do not have to leave it in the marinade that long but you want to let it in the marinade for at least an hour. I then bake it at 400 for 20 minutes, flip and then bake again for another 10.
Have a fun day everyone
