Wow, this is already my 5th What I Ate Wednesday post. The time seems to be flying by.
I had a fantastic day yesterday! In general and food-wise =) I’m excited to share it with all of you!
I started the day off with a nice green smoothie in my favourite mug (and a slice of gf toast with almond butter which I ate before remembering to take a picture):
Then I went to a cute little coffee shop in a downtown I’d never been to before. I have started meeting with a writing group every Tuesday morning that gets together just to write. I find I can just sit and focus for an hour or two without thinking “Oh hey… I should start the laundry” or the other million things on the to-do list. Interrupted writing is great, especially in cute little coffee shops with an herbal tea =) I wrote an entire blog post… and didn’t publish it yet as I’m a little chicken. It’s about a touchy subject and shows my vulnerable side a bit. But I think you may see it Friday.
For lunch I had my favourite salad in the entire world (stay tuned for a post with recipe!):
Not the best picture I know, but I munched in the car between writing and meeting some friends for a hike. I was still hungry so I had an apple to go with it.
My favourite part about yesterday was the weather. It was shorts & t-shirt weather for sure! I’m glad I was wearing a t-shirt, but should have had my running capris on as it was absolutely gorgeous. Perfect hiking weather.
I will have to go back again at some point, I had to turn around half way to catch an appointment.
Found a little critter on my way back – how cute is this? I have no clue what it is, but super cute:
Does anyone know what it is? I’m still seeing a lot of plants, trees and bugs I’m not familiar with out here.
I was hungry from hiking and had a lara bar.
It appears as though the picture is upside down… but you all know what a lara bar looks like right ;p
After my appointment, a friend of mine said she had too many oranges on her orange tree and asked for people to come and pick some. YES PLEASE.
Did you know the best tasting thing in the whole world is an orange ripe from the tree?????
Sorry for the picture quality, but I took it quickly in my haste to peel one of these bad boys and eat it up. Mmmmm. I also should have taken a picture of the tree for you. I want one =)
And last but not least, I made a master piece of a dinner. The picture sadly does not do it justice. It was one of the tastiest meals I have ever had. A rice bowl with sautéed veggies, topped with crispy breaded tofu strips. I had to adapt it as I didn’t have everything, but it turned out amazing!
I have to give full credit to Sarina at Earthgiven Kitchen for this one. She inspired me to make the yummyness. You can find her original recipe for the crispy breaded tofu strips here http://earthgivenkitchen.com/2012/11/01/crispy-breaded-tofu-strips/
I used sprouted tofu, so I don’t think it came out quite as crispy if I had used regular extra firm tofu, but that didn’t stop me from eating this gigantic bowl and going back for seconds. I practically licked my bowl clean! I didn’t have sesame oil, so I used melted coconut oil, I don’t have soy sauce as I normally avoid soy (um yea… I know tofu strips is pretty soy-rific) and used coconut aminos in its place. I minced garlic in lieu of garlic powder (as I don’t have any of that either), used gluten-free flour as I have no cornmeal and I halved the recipe for 1 small package of tofu and marinated it for 1 hour in the fridge.
1/2 cup uncooked long grain brown rice
1 large sweet potato cut into bite-size pieces
1 clove of garlic, minced
a 1 inch piece of ginger, minced
1/4 of a small red onion, chopped
4 pieces of baby bok choy, chopped
12 crimini mushrooms, sliced
2 small zucchini, sliced
1 handful of cilantro, chopped
Cook the rice in 1 and 1/4 cups of water until the rice is tender (I usually soak my rice during the day to release some enzymes and for a quicker cooking time).
Place the chopped sweet potato in a pot and cover with water, bring to a boil and lower the temperature and cook until tender, but still slightly firm (10-15 minutes). This would probably taste better roasted in the oven, but I like boiling mine. I will try steaming it next time. Once it’s cooked, drain and set aside while you prepare the remainder of the stirfry.
Heat a wok on low-medium heat and add some coconut oil. Sautée the garlic, onion and ginger for a few minutes. Add the mushrooms until cooked through and add the zucchini and sautée for about a couple of minutes. Add the bok choy and sautée for just one more minute and then add the sweet potato just to heat through.
On Sarina’s suggestion, I added a bit of olive oil to the rice for flavour and a bit more of the coconut aminos. I also added the chopped cilantro.
I piled the rice into two bowls, loaded them up with the veggies and topped them with the tofu strips. The rice and veggies is a good amount of food for two hungry people and the tofu would easily feed four.
So tasty =)