Waffles, Gardening, Football, and Pad Thai.. all in one day!

Let’s start from the beginning, this morning we woke up and had some leftover waffles, (I like to make lots of waffles one weekend and freeze the leftovers). Erik’s family showed me the most delicious way to eat them (Syrup, Lingonberries, yogurt) YUM. After breakfast we decided to do a little yard work. I should have taken a before picture, during and after picture of this project but all you get the after picture.

We made some flowerbeds in the back corner of our yard, mainly to kill some of the spreading Ivy. This coming weekend, if it doesn’t rain, we will make a trip to home depot or Lowes and get some flowers to plant back there, oh and mulch.. we need mulch. I still can’t decide if I want to make a vegetable garden again this year… I will think about that one for a while. Gardening lead to football practice, which was fun, I scored a sweet touchdown! I can’t wait to actually start playing games.

Dinner tonight was called “Lean Tofu Pad Thai”, I made substituted chicken for the Tofu. It was a really light version of Pad Thai that didn’t leave you feeling stuffed. Not only that but it was really pretty to cook:




Lean Tofu Pad Thai

Source: Clean Eating


INGREDIENTS:

8 oz brown rice noodles

4 tbsp unsalted tomato paste

4 tbsp apple cider vinegar

3 tbsp honey

2 tbsp Thai fish sauce

1 tbsp fresh lime juice

1/8 tsp ground cayenne pepper

Olive oil cooking spray

1 egg white, whisked

2 cups green cabbage, chopped

1 cup bean sprouts

2 green onions, julienned or thinly sliced lengthwise

1 large carrot, peeled and julienned or cut into thin matchstick pieces

12 oz firm tofu, cubed

1/4 cup cilantro, minced

2 tbsp unsalted peanuts, crushed

Lime wedges and additional cilantro, for garnish (optional)


INSTRUCTIONS:

1. Cook brown rice noodles according to package directions. Drain and set aside.


2. In a small bowl, whisk together tomato paste, vinegar, honey, fish sauce, lime juice and cayenne. Set aside.


3. Heat a large cast-iron or nonstick pan or wok over medium-high for 1 minute. Mist with cooking spray. Add egg white and sauté until cooked, about 2 minutes. Remove egg white from heat and dice into small pieces.


4. In the same pan, misted again with cooking spray, sauté cabbage, bean sprouts, onions and carrot over medium-high for 2 minutes. Add tofu and cook for another 2 minutes. Add cooked egg white and cilantro, sautéing for another 2 minutes. Then stir in tomato paste mixture. Add cooked noodles. Stir until completely combined and thoroughly heated, about 3 to 4 more minutes.


5. Remove from heat and toss with peanuts before serving. Garnish with lime wedges and additional cilantro, if desired.


Nutrients per 1-cup serving: Calories: 220, Total Fat: 4 g, Sat. Fat: 0 g, Carbs: 38 g,Fiber: 4 g, Sugars: 11 g, Protein: 11 g, Sodium: 510 mg, Cholesterol: 0 mg

It was so yummy I think I am going to take the leftovers to work tomorrow for lunch! I’m off to bed! I hope everyone had a good day!

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