Happy Friday! I’m ecstatic that it is the weekend and only 2 weeks till Christmas, bring it on! This week has been fairly quiet as things wind down at work for Christmas so not as many meetings to attend. Workouts have all been pretty great:
Monday – AM Gym, 5 min cross trainer warm up, 25 min strength training from Female Body Breakthrough, 20 min HIITs treadmill
Tuesday – AM Detox challenge flow 20 min Yoga Podcast, PM 10 min HIITs cross trainer, 10 min HIITs step machine, 10 min rowing, Body Pump Class
Wednesday – AM – Gym, 5k treadmill interval run, 10 min HIITs step machine, 10 min HIITs cross trainer, 10 min HIITs bike
Thursday – AM – 15 min freestyle yoga, PM 30 min random bike, 10 min HIITs step machine, 10 min rowing, 100 stability ball sit ups
Friday – AM Gym, 5 min treadmill warm up, 25 min strength training from Female Body Breakthrough, 20 min HIIT bike
I think the most exciting thing for me eats wise this week has been creating the perfect tofu cottage cheese! I had tried making it with crumbled firm tofu but it wasn’t that good. This week I gave it a try using silken tofu and it was perfect!
Tofu Cottage Cheese (vegan, makes 2 servings)
- 1 pack of mori nu silken tofu
- 1/2 tbsp of sweet white miso paste
- 1 tbsp of nutritional yeast flakes
Place the tofu in a bowl and scramble it using a spoon in a ‘chopping’ motion, mixing thoroughly until it resembles cottage cheese. Add the miso and nutritional yeast and stir through. Refrigerate until ready to serve.
I had mine as a snack with some damson compote (that I’d made and frozen a couple of months ago) and pumpkin seeds. This is the bomb! The texture is really good, obviously its not exactly like cottage cheese, but for me I actually like the taste of this better, but I’m a real fan of the bland creaminess of tofu. It will be perfect mixed with red onion and cucumber as a baked potato topping or mixed with cereal, fruit and nut butter for a cottage cheese mess. Yum!
Other tasty eats from this week:
Raw breakfast: buckwheaties, plums, apple and spiced raw almond milk with a vanilla nut teeccino
Green smoothie containing spinach, frozen banana, vanilla sun warrior, midori greens, berries powder, maca powder, ice, water and gums and topped with home made mixed roasted maple nut butter and goji berries
One of Maria’s pumpkin spice cakes with plums, damson compote, peanut flour sauce and maple syrup
My Moroccan Tagine with brown rice and quinoa and steamed spring greens
Just looking at all of that again is making me hungry! Actually I’ve just eaten the most amazing seasonal raw salad ever, I can’t wait to share the recipe but that will have to wait until my next post!
What is your favourite way to eat tofu? I’m thinking of stepping up my protein intake a bit and that easy to prepare tofu is going to be a great way to do that. I also love my tofu yoghurt, baked tofu, scrambled tofu, fried tofu, I think however it comes I love it!
Do you have a busy weekend planed? I’m going to be shopping, wrapping Christmas presents, seeing friends, running, cooking, eating lots of lovely food and depending on the weather, digging at the allotment!
Hope whatever your up to you have a great one!