I’m wrapping up a kind of blah Sunday. Of course I wasn’t feeling that great all day from yesterday’s eats + drinks. I had a LOT of trouble focusing for the first half of the day and decided to go burn some energy on a walk in the neighborhood. It did the trick – once home I was out of my funk. I took a 45-minute stroll with a magazine. I am really glad I decided to take today off of formal exercise because I could feel the stiffness all over my body (apparently I used my abs a lot in my sprinting yesterday!). The walk felt great though, and I felt much better physically and mentally afterwards.
Earlier I made a salad for lunch. I wasn’t really up for eating much else.
- Spinach base with Annie’s low-fat raspberry dressing
- About 7 sliced frozen/thawed brussels sprouts
- Wheat germ
- Slivered almonds
- Cottage cheese
I didn’t really get hungry for a snack all afternoon. Again, my digestive tract was just not that content. But I did have a few spoonfuls of black-eyed peas that I cooked from scratch for tomorrow night’s dinner. I just simmered them in slightly boiling water for about 2 hours until they were no longer crunchy in the middle. They aren’t as aesthetically pleasing as beans that would have been soaked and then cooked for a shorter time period, but skipping a soak with dried beans is much quicker and easier.
Dinner tonight was a recipe I stumbled upon a few weeks ago in Cooking Light: Bright Fruit and Vegetable Salad.
We modified it to fit what we had on hand. At first neither of us liked it much (the peanut butter and citrus combo was strange…), but it REALLY grew on me and by the end I wanted more!! We used our baked tofu instead of fried, and this was one of the best batches of baked I have ever made. I cut a block (after heavily blotting it with paper towels) into 14 slices and then cut those into thirds, so the tofu was pretty thin. Then I sprinkled on salt, pepper and about 2 tsp of honey. Baked at 450* for 30 minutes. It was PERFECT. Some slices were even crunchy!! It almost had a buttered popcorn taste. I also cooked a small sliced sweet potato along side of the tofu.
So for the salad we combined in a bowl:
- About 25 pieces of the tofu
- About 1.5 cups steamed green beans
- 1 small sweet potato, sliced and cooked
- 1 can of pineapple chunks, drained and juice reserved
- 1/3 of an English cucumber, chopped
- 1 stalk of celery, chopped
- 2-3 tbsp unsweet coconut
- 2 tbsp EarthFare PB
- Juice of half a lime
- 2 tbsp pineapple juice from the can
- 2 pinches salt
- Red pepper flakes to taste
I always say I am going to take an Epsom Salt bath and never follow through. Well I have a bunch of Organic flash cards to study for a quiz tomorrow AM and I think the only way I can study them is to tell myself I can study in the tub! So off I go.