Hi there! If you missed my recap post from earlier, you can read it here.
I had a lovely little breakfast of yellow grits with LC cheese.
Lunch was fun to make and to eat.
I was inspired by Emily’s post last week where she baked tofu, and picked up some Extra Firm tofu while at Super H Mart last night. So I watched Kath’s video (embedded below) and took notes as to how to bake it up for lunch.
Obviously, I also was inspired to try baking my own sweet potato, too.
It all turned out really well! I only ate about half the grapes (you’ll see the rest later, though). I really liked the flavor of the tofu, but I think I might take Kath’s advice next time and try out the Firm tofu rather than the Extra Firm.
Dinner was something I haven’t had in years, with a little twist.
I started out with a simple salad of butter lettuce, spinach, onion, and feta.
I saw that Dad was making salmon patties, so I figured I’d go back to my childhood and make some macaroni and cheese. Only this time, it’s organic ;)
There were two leftover pieces, of broccoli, so I added that in, along with a tbs. of ground flax. I really love adding flax to pastas, but I often forget it. Glad I remembered it tonight!
After dinner, I waited an hour or so, and then got my workout in. I’m not sure what came over me, but I was feeling the motivation to do a 30-minute walk/jog DVD before getting my Shred on. Let me tell you, it was not easy! But I really do feel great now, knowing I got 50 minutes of intense activity in today.
After working out, I had the rest of the grapes from earlier, along with a tbs. of Almond Butter. I liked the black grapes. They’re a little less tart than red grapes, but these particular ones are as crisp as I like. Of course they’re amazing with AB, though!
I hope you all have an awesome Friday. The weekend is near!