Today’s lunch: baby kale and spinach, red peppers, carrots, edamame, a tiny bit of soft fontina cheese, 1/4 cup mixed pistachios and cashews, pesto. I’m also willing myself not to eat this little stray bag of crisps. Free office snacks are the best/worst.
Happy Valentine’s Day, lovers. Take care of your own heart today and live well! Eat healthy, get sweaty. I’m looking forward to a run tonight before my ~*terribly romantic*~ living room picnic with the man. We’re eating heart shaped pizzas.And it’s gonna be RAD.
Today’s lunch: spinach and baby kale, topped with blueberries, tomato, edamame and pumpkin-flax blend (that bag has lasted me 6 months!), with trail mix on the side. Breakfast was oatmeal with peanut butter, skim milk and blueberries. Very filling.
It’s been so cold and dreary I’ve barely had motivation to work out. But with two restaurant reviews scheduled this week and a race on Saturday, I’m hoping to get about two miles in tonight. I feel unmotivated and squishy, but at least I’m not being *completely* inactive. My calves are still sore from Saturday’s Lithe Method class! I have two others booked for later in the week.
I’ve been cooking low-carb meals for the past two and a half weeks as part of the South Beach Diet. My fiancé and I are both trying it as a way to kickstart the year and our individual health goals (which include both of us losing weight). While diets in general can be “fad-ish” and unsustainable, I’ve enjoyed breaking free of our usual habits and find that the no-carb rule is forcing me to be more creative in the kitchen.
Anyway, I’ve used these noodles by House Foods quite a few times. I’ve never been a big fan of the Hungry Girl site (no offense to author Lisa Lillien) because of the reliance on packaged and processed goods.
But I’ve liked these. They’re made mostly of tofu, yam flour and water, and a full package is just 40 calories. Not filling on its own, but I like adding vegetables and flavorful sauces for a low-carb and low-calorie meal. There are a few recipe suggestions online, but I’ve found that stirfry or Asian-inspired preparations work best. Don’t bother making the “faux alfredo” if you see it online. Trust me.
Try this take on cold sesame noodles, served warm with added spinach and scallions.
Shirataki Tofu Noodles in Sesame Peanut Sauce
- 1 package House Foods Tofu Shirataki Noodle
- 1 heaping TBSP peanut butter (I prefer to use chunky)
- 2 tbsp skim or soy milk
- 1/2 tbsp soy sauce
- 1 tsp sesame oil
- one glove minced garlic
- Handful of spinach, washed and chopped into fine ribbons
- Salt and pepper to taste
- Sesame seeds (optional, I rarely have any around)
Directions: Drain the package of tofu and rise for 4-5 minutes, then drain in a strainer while you prepare the sauce. In a bowl, mix peanut butter, milk, soy sauce, sesame oil and garlic, then whisk well. You may need to microwave this for 30 seconds to better combine the ingredients. Place the noodles in a frying pan for a minute or two, cooking out some of the moisture. Toss in the sauce and stir until bubbling. Add spinach and scallions and toss until everything is coated in sesame peanut sauce. Garnish with sesame seeds if you’re using them, and season with salt and pepper to taste.
You could also add some shelled edamame to this for more bulk and protein. Don’t skip the sesame oil because it really adds flavor, but be careful not to go overboard.