Tag Archives: Maddux

Return of the Tofu Press

7 Jul

I can’t believe it’s already Friday tomorrow! I’m pretty sure I could handle a 3 day work week every week.

Today’s breakfast was an exact replica of yesterday’s. Only no Christmas mug this time. At lunchtime I grabbed my sneakers and Maddux grabbed his leash (yeah….not really) and we ran to a nearby dog park. He’s still a puppy (7 months), so we are easing him into running by taking him on short runs and getting him used to running by our side.

I made myself lunch when we got back. Also very similar to yesterday’s.

Only I skipped the veggie burger this time and added nutritional yeast. A sliced apple on the side, no surprise there.

After work I went to the gym for an hour long Muscle Max class. I increased my weights last week and stuck with that, so it was pretty tough. I was really feeling it in my shoulders and my biceps. I also happened to notice, while standing there pumping iron, that it looks like I have the chicken pox. I am still covered in red welts from all the mosquito bites I got camping last weekend. Sweet.

Ryan had class tonight, so that means I did what for dinner?

A.) Picked up food from Whole Foods

B.) Made something with tofu

C.) Made something with kale

Answer: B and C

I’ve made this dinner several times for myself and love it every time.

I started with a block of tofu that I had put in my handy dandy tofu press before going to the gym. If you cook with tofu, think about getting a tofu press. They make your life easier and your tofu firmer 😉

I cubed the tofu, marinated it in a mixture of these ingredients,

and then baked it for about 15 minutes at 350°. Use a cookie sheet covered in tin foil and sprayed with cooking spray. No mess.

While that was in the oven, I sauteed kale and onions in a little bit of water and a cube of vegetable bouillon until softened.

At the same time, I cooked up some rice noodles. They only take about 3 minutes to cook, super fast.

When everything was cooked, I added them all to a bowl.

You can add a little more of the tofu marinade if you want extra sauce.

Delicious. There are some leftovers, but they will be lucky to see tomorrow.

 

Water Bowls

21 Jun

I took Maddux on a much needed walk at lunchtime today. He likes to play the game “lets see how many water bowls I can drink out of on one walk”.

           

Total score: 5 water bowls + bonus points for this –

The highly coveted TREAT BOWL! Weeeeee!!

After our successful walk, I had lunch.

Kale Salad – raw kale, Bragg Liquid Aminos, nutritional yeast.

Quesadilla – Daiya “cheese”, onion, tomato, spinach.

Plus an apple. Standard.

 

No Pre-Rinsing Needed

20 Jun

Lunch today was super fancy – leftovers!

I had leftover fajita veggies from dinner last night, so I stuffed them in a tortilla along with spinach and tomatoes and called it lunch. I also had some leftover pineapple on the side.

As I was putting my lunch dishes in the dishwasher, Maddux helped by pre-rinsing everything for me.

He pretty much climbed inside the dishwasher.

After work I took him to the vet for a quick checkup just to make sure he’s healing well from his surgery. Everything was A-OK!

I dropped him back off at home and walked to the gym for an hour long Muscle Max class. It felt good to do some lifting since I wasn’t able to make it to a Muscle Max class last week.

When I got home from the gym, I threw together a quick salad. The best part?

Dr. Praeger’s are my absolute favorite veggie burgers. They not only taste fantastic, but the ingredient list couldn’t be better. “Ingredients: Carrots, Onions, String Beans, Oat Bran, Soybeans, Zucchini, Peas, Broccoli, Corn, Soy Flakes, Spinach, Expeller Pressed Canola Oil, Red Peppers, Arrowroot, Corn Starch, Garlic, Corn Meal, Salt, Parsley, Black Pepper

My salad consisted of kale, spinach, broccoli slaw, tomatoes, slivered almonds, the last of the pineapple, and the veggie burger.

I topped it with Annie’s Lite Goddess Dressing. Random combo, but it worked.

Bedtime already?

 

 

 

Summertime Lunchtime Walk

17 Jun

Days like today are why Chicagoans suffer through months of horrible weather. Now I’m about to finish up work for the week and then head to the gym. Happy Friday!

PS. Saw this yesterday downtown. I don’t even know…

Ball-less Basenji

13 Jun

Yep. Today The Puppers lost his nuts. I dropped him off at the vet this morning. I felt awful, he had no idea what was coming. Poor little guy. The vet called me around noon to let me know surgery went well and that he was awake. I was quite relieved. Along with getting neutered, he also got microchipped. It was kind of lonely working at home today without him here 😦

For breakfast I had a slice of banana bread (made by my mama :)) topped with Earth Balance and coffee with almond milk (Unsweetened Vanilla Almond Breeze).

On my lunch break I laced up my sneakers….

and went for a 45 minute run. After not working out all weekend, it felt great! I’m not much of a runner, but I try to get in a run at least once a week or so just to change it up from all the classes I take at the gym.

When I got back from my run I made a mock tuna salad. I believe I originally got the recipe from here, but I no longer follow the recipe and just throw in whatever I have on hand. I used Eden Organic Garbanzo Beans. Eden Organic uses BPA-free cans.

I roughly chopped the beans in the food processor and then mixed them in a bowl with a spoonful of Veganaise, chopped onion, pickle relish, mustard, and salt and pepper. If I had any other veggies on hand like celery or tomato I would’ve added them as well.

I served my mock tuna salad on two small tortillas topped with spinach and sprinkled each with Frank’s RedHot sauce. I had baby carrots and a sliced Braeburn apple on the side, along with a glass of almond milk.

A quick, tasty, and filling lunch.

After work, Ryan and I picked up Maddux from the vet. He seemed happy to see us so that was good. I was worried he would be mad at me. He has been completely passed out since we got home.

Since the boyfriend decided to cook himself chicken nuggets for dinner (left to his own devices he eats like a 5-year-old), I took the chance to make myself something he wouldn’t touch. I sauteed Tofu Shirataki noodles in a pan with spinach, Boca Ground Crumbles, salt & pepper, garlic, Earth Balance, and nutritional yeast. I also had a glass of almond milk.

Now I’m off to give my poor puppy some TLC!!