Saturday, April 20, 2013

Addicted to Results 4/19

Banana Snack Cake

Workout - one hour personal training
1 hour walk
Breakfast Burrito

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
Stew ingredients

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

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