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.
Banana Breakfast Cake (my usual)
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
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.