Hey loves! I hope you had a fabulous Thursday! The weekend is right around the corner…I can almost taste it! Are you doing anything fun this weekend? I am going to Self Workout in the Park on Saturday which should be a lot of fun AND I am going with some other bloggies and that is ALWAYS a blast!
Eats and Workouts
Last night before going to bed, I prayed to God “Please God hold off on the rain until I am done with my run” so this morning when I woke up and saw that he held up his end of the deal, it only seemed right to get my butt out of bed and head to the park. I jogged for 3.17 miles…it was a little painful because my leg is still hurting but I have to keep up my training since my next race is right around the corner. Thankfully I am not going to run again until Sunday so that should give my leg some time to heal. I ended up burning a total of 830 calories which included my 3.17 jog, 2 mile walk to and from the park and stretching.
For Breakfast I had 1/2 a cup of 1% Cottage Cheese mixed with Splenda’s Brown Sugar and Vanilla Extract with a crumbled Chocolate and Banana Protein Muffin, and 1 large sliced Strawberry
And my usual Cafe con Leche…
For Lunch I had a Tofu Salad Sammie; Tofu, 1 Laughing Cow French Onion Wedge, Honey Mustard, Salt, Garlic, and Chipotle Hot Sauce in a Whole Wheat Low Carb Tortilla and a Banana on the side…
POM TAKE TWO!
Dinner was in the making since last night! Like I said before, I did a lot of research for POM recipes and I came across this one on their website that sounded great…”Red roast pork with POMegranate glaze”. Obviously I could not make this exact recipe since I am no longer eating meat but I used it to inspire this little creation…
POM Baked Tofu with a POM, Pecan, and Raisin Glaze
First I Mixed together about 1/4 cup of POM Wonderful with Splenda Brown Sugar, Garlic Powder, and Soy Sauce
I then cut up the Tofu and placed it in a Ziploc Bag with the Marinade and left it in the fridge over night
This evening I removed the Tofu from the bag and then shopped up some Onions and Mushrooms and shook it in the Ziploc bag with the excess marinade and then placed all of it (with a little bit of the marinade) in the oven at 400 degrees…
While that was cooking, I poured some more POM Juice in a sauce pan and mixed it with a little bit of Splenda Brown Sugar, Raisins, and Chopped Pecans…
I glazed the Tofu with the mixture (only the liquid) and then waited about 15 minutes and flipped the Tofu over and repeated…
When the Tofu began to brown, I took it out of the oven and poured the complete mixture over it…
This was AMAZING! the only thing missing was some brown rice to soak up the juices…I love love love sauces and this one will be made again! I am not sure if I will Marinade the Tofu for that long because the Tofu turned out a little soggy. Maybe next time I will just glaze the Tofu with POM Wonderful, Splenda Brown Sugar, Soy Sauce, Garlic and add it bit by bit while the tofu is baking and then add the Raisin and Pecan Mixture at the end. This recipe is a work in progress but the taste is already a winner in my book! Any Tips on how to make the tofu less soggy? I am not one to sit there pressing out the water…I need to start doing that more often.
Hmmm maybe I can make this like a stir-fry instead???? (((((Thinking Cap))))
Stay tuned, I am sure I will give this another try VERY soon! lol
Have a great night loves!
Namaste…
