Wednesday, April 3, 2013

Tofu Spinach Salad

Yesterday was pretty excellent as far as staying on track went.  I set my goal calories a little lower, to 1200, knowing that I'm not the best at measuring and what not.

I started off the day with cereal.  These bare naked protein granola packs are AMAZING.  I'm also really liking hemp milk right now.  I had the pouch and 1/2 c of milk.  Josh and I had breakfast at the island together, which was pretty nice.  Most mornings we are frantically running around trying to get ready, so sitting down to have breakfast is a bit unusual.



The morning went well, and when I got hungry, I had half an avocado.  I ran out to Community Cyclist at lunch and got some advise about my bike from a friend I've known since junior high.  I can't tell you how great it is to know people at your bike shop.  Even though I've had my road bike for a solid 6 years or so, there's so much I don't know about cycling.

Lunch was Whole Foods, tofu, green beans and kale soup.  YUM.




Work is still REALLY stressful this week, but keeping my nutrition spot on is really helping.  I had an apple and an orange for snack before yoga.  While in class, I noticed that my back is really starting to hurt.  It's even worse today.  This happens when I work straight through for a couple weeks.

Seems as though this blog is turning into how stressed I am as much as how I'm eating.  Welcome to my world.  

When I got home from yoga, I whipped this up

Tofu Spinach Salad



Ingredients

1/2 cup extra firm tofu, drained and lightly pressed
2 cups spinach
2 baby red peppers, chopped
1 cup shredded carrots
2 tablespoons raw pumpkin seeds
pinch of pink himalayan salt
pepper
2 tablespoons of organic green garlic dressing

Man, this was the perfect and fresh meal I needed to end the night.  I did have the urge to snack while I was working late, but I just drank a lot of water. 

It's nice to be back on the wagon.  Whip this salad up, it's great!!

Estimated Calories for the Day:  1247




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