Monday, March 15, 2010

Alternate Proteins

Twas a good food day today!  I created two fun meals, used an ingredient I don’t often work with, included healthy protein in every meal, enjoyed some leafy greens, and fit in a good (although late) workout.

Some days just come together!

For lunch I created a light version of Salmon Salad on Rye!


When making dinner last night I baked off an extra piece of marinated salmon (it’s some sort of wine and herb).  It was easy to flake apart after chilling in the fridge overnight…


I mixed it with a big scoop of Liberte Greek yogurt, a healthy spoonful of capers, and a chopped green onion…and served it on Light Rye Wasa crackers


With a side of baby carrots


The meal could stand a few more calories, so I added a Kashi cookie!  Booohoooo, my last one.  I hope we get these in Canada soon (you hear me Kashi??).


I wasn’t letting another planned workout get away from me, so after work I changed into my gym gear and headed out.  The cardio machines were all pretty busy so I had to alter my plan a bit but I still got my hour in and my sweat on.

  • Treadmill: 23 minute run, 2 miles (yes Amy, miles!)
  • Core/Abs: crunches, reverse crunches, toe touches, bicycle crunches (3 x 12 of each)
  • Recumbent Bike: 15 minutes, random hills, 3 miles

After which I was starving (especially because I made a very sweaty stop at Walmart for TP on the way home!). 

Since I bought a gigantor tub of organic greens on sale this weekend, there’s going to be a lot of bigass salads around here.  :)

Tonight’s creation also involves that block of extra firm tofu I picked up for last week’s stirfry.

I remembered that Marisa once did a guest post about baked tofu for me and thought that would be a good way to go.  The BBQ sauce inspired a Southwest Style Tofu Salad!


In the big silver bowl tonight:  organic leafy greens, matchstick carrots, sliced mushrooms, yellow peppers, grape tomatoes…


Dressed with 1 tsp of BBQ sauce mixed with 1 tsp of Ranch dressing and tossed with 1/2 oz of Probiotic Light Cheddar and a big scoop of corn heated in the microwave…


For the tofu:  I just sliced off four strips and pressed with a paper towel.  Then coated in BBQ sauce and baked on a sprayed sheet at 400 degrees for 20 minutes (flipped at about 12 minutes).


Placed on top of salad and sprinkled with last few shreds of cheese.


So yum!!!  Second tofu attempt WIN!! It was really filling too.  For the first time in a long time I didn’t finish the bigass salad.  Lunch for tomorrow.  :)

Of course, being full doesn’t mean that I don’t have room for dessert.  I didn’t quite make it past the Easter display at Wally World tonight.  Somehow a marshmallow egg made it into my basket…


tee hee!


Don’t miss my Super Giveaway of yummy Crofter’s Supercrackfood SpreadsClick here for this morning’s post.

And while you’re in giveaway mode, make sure you visit Dairy Free Betty and enter to win her Coconut Peanut Butter.  Drool. 

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Anonymous said...

Alright, you've convinced me. I'll give tofu another try. :)

Jess said...

That salad looks wonderful!!!

Marisa (Loser for Life) said...

Great job with your baked tofu! It looks amazing!

I'm dying to try your salmon salad once I'm done the "vegetarian for Lent" stint...counting down the days...

itsawrapteacher said...

The southwest salad looks fantastic and something that I would enjoy. Great idea for lunch!

Jocelyn said...

mmm that salad creation looks delightful! Good job for getting that workout in!