2/24 Menu Planning & Kung Pao Recipe

Linking up with Jill and Laura for menu planning. Getting better on the Saturday meals lack of wanting to follow through. It gets to the end of the week and I don’t want to cook. Still working to try new meals. Last week I finally made the Kung Pao Tofu (recipe below) and another keeper!

I am such a snacker and now with being 5 weeks into marathon training I need to focus on eating to fuel and always having healthy food available (no matter where I am). I am terrible with recovery food as I usually get home from a long run, grab coffee and relax, sometimes I will have a granola bar too but need to be better.

I decided to try a new format this week and attempt some planning for all meals with just lists…Recycling a few we never got to last week.
Overnight Oats

Spinach & Edamme salad
Spinach Black Bean Corn Salad
Black Bean Soup with Brazilian Cheese Bread (my changes: 3/4c skim milk 1/4c oil add 1 tsp baking powder)
Slow Cooker Chickpea Veggie Curry
New Recipe to try- Buckwheat Gnochi or Quinoa fried rice

Perfect Foods Bar & ProBar
Laura’s Apple Raisin Oat Muffins (going to try to make GF)
Veggies and Hummus
Apples with SunButter
Brown Rice Cakes with Almond Butter

Kung Pao Tofu (adapted from Ming Tsai)
4 cloves minced garlic
1 tablespoon minced ginger
2 tablespoons sambal oelek
½ cup Tamari (or soy sauce)
1/2 tablespoon unrefined sugar
Dried chile peppers 
1/4 cup rice vinegar
1 tablespoon cornstarch with 2 tablespoon water

Heat oil in pan, add garlic and ginger and saute for 1 minute, just to soften.  Add sambal and chiles, saute until well-blended. Add tamari to deglaze, then add sugar and rice vinegar. Bring to a boil and slowly whisk in slurry to thicken.

1 block extra firm tofu- drained/dried and tossed in 1 tbsp corn starch + 1 tsp onion & 1 tsp garlic)
1 head broccoli
2 peppers sliced (I used Red and Orange)

Heat oil in pan, add tofu cooking each side until cooked, add 1-2 tbsp sauce and set aside. Now put veggies in pan and sauté until desired softness, add ½ sauce and cook through, add tofu back and more sauce if desired. Serve over rice and top with chopped peanuts if desired.

How is your weekly menu looking? Any new meals to share?

Don’t forget to come back tomorrow for Marathon Monday and share your week in training.


  1. I wish I liked to cook. Does O eat enough of what you and your husband eat, or do you seem to have to make her something else each meal? I struggle with having a spouse who needs meat at every meal and two special needs kids with already limited diets. However, the amount of processed items coming in are decreasing, so it's not all bad!

    1. My husband is not a vegetarian so we often have 2 versions of the same meal. O has no choice but to eat what we have, I decided from day 1 I was not making her a special meal unless it truly was something she couldn't eat. She is not a big fan of a few foods so if we have those I have other parts of the meal she will eat, but no special meals. Even her baby food used to be mashed what we had if it was doable. (I know probably breaking all parenting rules but she loves all kinds of food and I truly believe it is because we don't do "kid specific" foods). O gets to pick 1 or 2 meals each week too.

  2. You have got to tell me how that gnocchi recipe comes out. I'm addicted to the stuff! I also love how you added kale to your quesadillas.

    1. Will let you know, I plan to either make it this week or next.

  3. Everything sounds so good.! That tofu recipe is right up my alley. :)

  4. Hope you like the muffins! Lots of people seem to have trouble eating post-long run... I am not one of them. :)

    1. I wish I could, I make up for the lack of post-run eating all afternoon!

  5. This looks so good! Too bad I can't eat soy. But I'm thinking chicken would be good too!

    1. My husband eats meat and made the kung pao with chicken, it worked great :)

  6. Great menu! I'm going to try your breakfast cake next week. I bought a new cookbook so most of my lunch/dinner recipes are new.

    1. I am addicted to cookbooks I need to actually open up some I have again and find "new" recipes.

  7. love the tofu recipe! we often have extra tofu to use up bc my almost-two-year-old loves it in miso soup (but can't eat a whole block of it before it goes bad!) we've been doing a sort of ma po tofu, which is pretty simple and delicious. looks a bit like yours

    1. I try to freeze 1/2tbe tofu then it lasts and still cooks up great.


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