A Successful Day, I’d Say!

Finally. A totally blog-worthy day. I did it: I had my camera and took a picture of everything I munched on today, and guess what? All of it was completely healthful, colorful, and delicious. Oh you would be proud!

So here you go bloggies, a first fully fledged blog post.

Let’s start with breakfast. I put together a green smoothie, much like from The Green Monster Movement, from Angela on Oh She Glows, but I added a secret ingredient: Wheat Germ! Oh the benefits of wheat germ. It is only 60 calories for a tablespoon, but is brimming with healthful statistics. Wheat germ is the remnants of the grain when refined white flour is made, meaning it is chalk-full of goodness. Its full of folic acid, fiber, and a slew of other minerals and vitamins.

I got my wheat germ recently on my saving grocery trip (finally!) from Bob’s Red Mill. I love this brand of flours and whole grain goodies. Who knew that there was more out there than white and wheat flour? I’m talking potato flour, almond flour, and more. I also grabbed oat flour for some future pancakes in the works 😉 stay tuned!

Today’s blend was almond milk, one tablespoon each of wheat germ and ground flaxseed, a handful of kale, and half of a frozen banana.

It finally looks the way a green monster should look: green. It was also my first time dabbling with putting kale into my smoothie, but it was delicious. It just looks like a happy smoothie, doesn’t it? I know my insides were happy too!

Now, I was all happy inside but even happier with today’s lunch results! I had a leftover “Mizuno” salad from Spokane’s Main Market, a health food co-op! It was so delicious: chick peas, spinach, tomatoes and more.

I laid them gently on a bed of fresh spinach with some EVOO (channeling my inner Rachael Ray, in case you don’t watch, its extra virgin olive oil!!) and balsamic vinaigrette. On the side was two pieces of 100% whole wheat toast with a hummus spread. Surprisingly, hummus toast is to die for. I never will look back to butter; it is so much more creamy and way healthier, mind you! 

Snacks throughout the day: almonds and an apple. ‘Nuff said.

Now dinner. I made the mistake of starting to make dinner after I was absolutely STARVING. BAHH. And I pre-planned my day so I wasn’t going to turn back. My plans were for a tofu-stir fry with sticky brown rice. (which takes 45 minutes to boil!) So while I was fighting hunger pangs (it was that bad!) I decided to nosh on some left over organic frozen edamame beans.

Can’t get enough of these little guys!! Well. Finally. Rice is done. Now I will introduce you to the college gal’s super easy and healthy stir fry!

Fast Tofu and Veggie Stir Fry

  • cubed organic extra-firm tofu
  • teriyaki sauce
  • minced garlic
  • onion powder
  • red pepper flakes
  • olive oil
  • frozen veggies
  • sticky brown rice
1) Start boiling water (3 cups of water to 1 cup of rice for the “sticky” version). When the water starts boiling, add the rice and cover. Return to simmer for about 45-50 minutes.
2) Press out the excess water of your tofu on paper towels, and then marinate with red pepper flakes, onion powder, and teriyaki sauce.
2) Heat up pan over the stove until hot, then add the oil until it starts to heat up.
3) Add the minced garlic for a few minutes (be careful not to burn!)
4) Throw in the tofu, and saute until it is lightly browned, remove from heat.
5) Next, toss in your frozen veggies (of your choice) and saute until well heated. Feel free to more add spices, water or sauce, and oil as you need.
6) Mix in cooked tofu.
7) Serve on top of sticky brown rice.
8) Eat.
9) Enjoy. 🙂
So easy, so healthy! A great addition to a college budget, fly-by-the-seat-of-your-pants, healthy-minded girl 😉 Now that’s what I would call a successful day!
Off to watch a chick flick with my friends and share a bottle of wine. Hope it’s a good one!
Ciao for now! -Mary
Advertisements