|Banana Snack Cake|
Workout - one hour personal training
1 hour walk
Breakfast - Black Bean Burrito - made with onion, garlic, bell peppers, black beans, mushrooms, tomatoes, corn salsa and brown rice on a whole wheat tortilla.
Lunch - Tofu Salad Sandwich - made from firm tofu, tofu mayo, nutritional yeast, tahini, balsamic vinegar, pickle relish, mustard and garlic on a multi grain bun. Pickled beets on the side
Dinner - Chuckwagon Stew - made with soy tempeh, carrots, yellow potatoes, onions, ketchup, and parsley. I chopped up all the veggies in the afternoon. After my spin class, I put the veggies in the broth and let them cook while I took a shower. It is nice to have most of the work done before a workout so I can just eat when I am tired and dinner is not as late. Tempeh is whole soybean product that is fermented and formed into a firm cake.
Garlic Collard Greens were on the side. This was just a simple saute of the greens with garlic.
|Stew and collards|
Snack - Banana Cake with Fudge Frosting. The cake was made with whole wheat flour, bananas, maple syrup and walnuts. Bananas are a binder that will hold a flour based baked good together without the use of eggs. The fudge frosting was made with silken tofu, maple syrup, almond butter and cocoa. This is a very tasty topping, but it is not really a frosting. However, it does taste like a chocolate almond pudding that you would not realize is missing the dairy.
|Cake with frosting|