Tuesdays are my long teaching days. My day started in the dark Uptown at 6 a.m. for a yoga private…
…and ended Uptown in the dark at 7 p.m. after teaching BodyPump. In between I taught three yoga classes. I did have a couple breaks throughout the day to get some things done and most importantly, to eat!
Breakfast was a repeat of yesterday’s breakfast of apple cinnamon oatmeal. No need to see the same thing two days in a row! I made a big salad for lunch with a side of buttered sourdough toast (I love sourdough bread). Salad toppings included tempeh, goat cheese, green pepper, carrots, walnuts, dried cranberries and cherry tomatoes. Homemade honey balsamic dijon vinaigrette to dress.
I made tofu with green coconut curry for dinner when I got home from BodyPump. I have been craving this for weeks and it totally hit the spot. It’s a really easy pantry dinner. Here’s a very general guideline of how I prepare it.
Tofu and Veggies with Green Coconut Curry
– 1 can light coconut milk
– 1/2 cup chicken or veggie broth
– veggies of your choice (tonight I used a small eggplant + half a bag of Trader Joe’s Asian frozen veggie blend)
– green curry paste (I like Thai Kitchen)
– firm or extra-firm tofu, pressed (I only used half to two-thirds of the block in tonight’s dinner and saved the rest for sandwiches)
– soy sauce
– steamed rice
Slice tofu into strips and place in a large nonstick skillet. Cook on medium-high heat for about 5 minutes per side, until very lightly browned. Remove from pan and set aside. Sautee veggies in pan until defrosted/cooked to desired doneness. Add tofu and then the green curry paste. You might want to add anywhere from 1 teaspoon to 1-2 tablespoons. It totally depends on your spice and curry tolerance. I go super heavy handed and also add a few shots of Sriracha in there too. Once veggies and tofu are coated with curry, add coconut milk, broth and a generous pour of soy sauce (a few tablespoons). You can adjust the curry and soy to taste. Serve over steamed rice. Garnish with basil, if desired. This makes about 3 servings.
Delicious!
Tonight was a dessert night (uh…most nights are! ;)). I had the last of the pumpkin swirl brownies with a scoop of ice cream and some chocolate syrup.
I’ve had two cups of chamomile tea and it’s time for bed. It’s a different kind of tired at night when you’ve been physically active and standing on your feet all day versus office job sitting and stress but I’m not complaining. I love that I get to move around so much!
I was going to leave you with a video for your entertainment but YouTube is performing site maintenance and I can’t upload. I’ll post on Facebook tomorrow! I took shot it this morning of Sullie and Goose getting one last wrestling session in before he left.
Hope your Wednesday is wonderful!
