Sinful Nutrition

Where every veggie has a dark side

Sinful Nutrition - Where every veggie has a dark side

WIAW: Giant Bowls of Pasta

 

Wasssup Wednesday lovahs?!

 

Let’s get down to some small talk so I can tell you how much I am hating the cold already and dreading the winter already. Says the New England gal.

 

I’m trying to wear my boots as much as I can before I’m afraid to get one speck of snow on them and tuck them away until next fall.

 

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I hope everyone else bases their footwear on the ability to wear compression socks. Don’t worry, I remembered the other boot.

 

But it’s Wednesday and I’m ready to talk about food!

 

What I Ate Wednesday: FALL into Good Habits

 

 

Let me warn you of the lackluster pictures, but my camera decided to hate me. Let’s all just be thankful I only managed two bites before remembering to take a pic. I typically remember to snap one two bites after I’m done. #foodbloggerprobz

 

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Breakfast was a big ‘ol omelet filled with black bean & corn salsa. I miss my leisurely mornings of daily omelets with word searches…said the 80 year old. Now I inhale them 5 minutes before I head out the door.

 

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Followed up with a big ‘ol apple. Juicy and delicious. Not like you could tell from this scratchy photo. Or is that Sasquatch?

 

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Lunch was some collard green salad topped with salmon salad and cucumber wedges.

 

Salmon salad’s kinda like tuna salad….but with salmon. Canned salmon. I’m on a budget here folks. Kapeesh?

 

 

And an afternoon snack of raw green beans and crunchy peanut butter. The afternoon is just better when it’s crunchy. And food. And pb. ALWAYS PB.

 

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Dinner was delish. I had been craving spaghetti and meatballs for a while, and with eggplant to use up called for a batch of eggplant meatballs.

Plus who doesn’t like getting to eat a giant bowl of spaghetti for 20 calories and virtually no carbs?

 

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Topped with the easiest and cheapest spaghetti sauce. Can of stewed tomatoes + garlic + Italian seasoning. Heated. Blended. Inhaled.

 

I can’t lie that I wanted a big hunk of buttery garlic bread with it. I settled for some butter mixed in. Buttery spaghetti sauce is oh so good.

 

With some Friends, yoga, and dark chocolate for dessert. Great face Ross.

 

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And that my friends is what I like to call Wednesday!

 

That’s a wrap. Can we call it the weekend now?

 

 

Thanks for hosting another WIAW Jenn!

 

 

Make it a great day!

Salty or Sweet? Can you say chocolate covered pretzels?! I die.

Has it snowed where you are yet?

Don’t forget to enter for the chance to win some Nasoya TofuBaked before Friday!

Meal Plan & The Final Stretch

Hey-yo party folks!

We all chipper and dapper this Monday morning?

I’m pretty sure my body hates me today, since yesterday was my last long run before the Wolf Hollow Half Marathon next weekend!

I had a minor…nah MAJOR panic attack when I realized it is next weekend, rather than two weeks out that I had thought. I had yet to perfect my morning breakfast or different fueling options, and realizing this was my lost shot kinda threw me into a panic.

 

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After google searching about different breakfast options, timing, and hydration, I flew out to load up on dates, a couple larabars, and more emergen-c to get ready for my first…and last morning long run.

 

With 11 miles ahead of me and 25 degrees of cloudy weather in the forecast, I didn’t exactly get a good nights sleep. I was praying that my morning meal and fuel change to dates would settle well with me.

 

While I loved using the mints as fuel, I needed something with some more bang for its buck calorie and sugar wise. Pretty much bites of natural but loads of sugar..dates it was.

 

Any runner with GI issues is scared of..well GI issues on a run, and trying a new meal and fuel had me scared….well you get the point.

 

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I am still focusing my diet on whole foods, choosing not to fuel with bagels or toast as many of searches suggested for pre-run breakfast options. I settled on a banana with 1 tbsp of peanut butter, 1/2 carrot cake larabar, and a glass of Emergen-C two hours before my run.

 

I’ve been mega-dosing vitamin C after my research about it’s potential help with exercise-induced asthma. My first experiment happened to be 60 degree weather, so it wasn’t exactly conclusive.

 

 

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This time, with bitter cold weather I was ready for it. 30 minutes before I finished the second half of my larabar, which is my new favorite flavor, surprised? I filled my camelbak with 3 cups of water and another packet of emergen-C, stocked with 3 baggies full of 3 dates each, and a few star mints for backup.

I used emergen-c instead of gatorade or (gag) coconut water, for more vitamin C and also for some extra sugars, and electrolytes. Might as well kill two birds with one stone!

 

So after all this rambling…I survived!

 

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I had no issues with breathing…or lack there of, and no GI issues. Hooray!

I did however average a much slower pace (10:21) which I;m hoping will improve with some carbo-loading this week and a heck of a lot of adrenaline that comes with races.

 

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After overestimating my route, I ended up running an extra mile after finishing. I was freezing and running would get me home faster.

 

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And to this plate of deliciousnness. Scrambled eggs with cheese and ketchup and a sweet potato with butter and peanut butter. Hit the spot.

 

 

Phew! That’s enough running for your Monday. Another great recipe is coming to you Friday, so for now let’s meal plan!

Here’s what I have in store for this week:

 

Breakfast: -Greek Yogurt Protein Bowls

-Spinach & Feta Omelets

-Flax English Muffins from Stuft Mama

Lunch:  -Raw Collard Green Salad from Eating Bird Food served with

-Salmon Salad

-Teriyaki TofuBaked from Nasoya

-Copycat Olive Garden Minestrone Soup from Cooking Classy

Dinner: -Brinner! with Chocolate Banana Protein Pancakes from Daily Burn

-Shredded Cabbage Pad Thai From Paint & Tofu

-(Tofu) Spaghetti & Eggplant Meatballs from Midwest Veg

-Veggie Burgers & Minestrone Soup

Snacks: -Gingerbread Protein Balls from A Whisk & Two Wands

-Cucumbers & Greek Yogurt Dip

-Fresh Veggies & Peanut Butter or Guacamole

 

As if running 11 miles wasn’t enough, grocery shopping and meal prep all-day made this tea all the more amazing…and an extra early bedtime all the more appealing.

 

 

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Have you entered the Nasoya TofuPlus giveaway yet? There’s still time! Enter for your chance to win here!

 

Make it a great day!

 

What’s your favorite tea (or coffee) flavor?

What’s one good thing you’re cooking this week?

Thai Collard Wrap with Nasoya TofuBaked {Giveaway}

Hello my good friends!

 

I’m back after my brief hiatus this week. My broski was in town so I spent some time with him while I could. That and I totally forgot to take any pictures of my meals, besides my morning tea from the lovely miss Heather.

 

 

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But that’s okay, because I’m back and with a GIVEAWAY!

 

Nasoya TofuBaked

 

 

The lovely folks at Nasoya reached out to me about trying out their new line of Nasoya TofuBaked products. They are already marinated and baked, ready to be thrown into any salad or stir fry for those times when pouring a bowl of cereal or slapping some butter on bread is your next line of defense for “cooking dinner”.

 

Since I can never press the ish out of my tofu enough with my stack of cookbooks and giant cans of beans, I was so ready to try these out. They come in two flavors, Teriyaki or Sesame Ginger. I was more partial to the teriyaki since it seemed to have just a bit more flavor than the sesame.

 

nasoya tofubaked collard wrap

 

 

I love sneaking in my LGV aka leafy green vegetables anyway I can, so why not have your wrap and LGV too!

And lesbehonest, I just wanted another excuse to make this peanut sauce. I could literally slap it on a washcloth and call it dinner. literally.

And the whole meal takes about 5 minutes, which makes for a quick and easy lunch that will satisfy you much longer than a bowl of cheerios…or a washcloth.

 

 

nasoya tofubaked thai collard wrap

 

5.0 from 1 reviews
Thai Collard Tofu Wrap
Author: 
Recipe type: main dish, sandwich
Serves: 2
 
Ingredients
  • Peanut Sauce:
  • ¼ cup crunchy peanut butter, all natural
  • 2 tbsp apple cider vinegar
  • 1 tbsp low-sodium soy sauce
  • 2 tbsp fresh lime juice
  • ¼ cup water
  • ½ tsp fresh grated ginger
  • ¼ tsp crush red pepper flakes
  • 1 tsp honey
  • Wrap:
  • 2 collard green leaves, stems removed
  • ½ cucumber, sliced lengthwise
  • ½ sweet potato, sliced lengthwise
  • 1 pkg Nasoya TofuBaked, teriyaki flavor
  • ½ cup broccoli slaw, or any shredded veggies
Instructions
  1. Slice sweet potato lengthwise, and add to a microwave-safe bowl with a splash of water.
  2. Microwave for 4-5 minutes, or until tender.
  3. While sweet potato is cooking, whisk together all ingredients for peanut sauce in a small bowl. Set aside.
  4. Cut stems out of collard leaves.
  5. Slice each piece of tofu in half. Lay evenly on each collard leaf.
  6. Top each with sliced cucumbers, sweet potatoes, and broccoli slaw.
  7. Pour ¼ of sauce on each wrap.
  8. Wrap each and slice in half.
  9. Serve remaining peanut sauce on the side for dipping.
Nutrition Information
Serving size: 1 wrap

 

The recipe makes enough for two wraps, since making all my recipes for one seems a little sad. Plus it makes enough for lunch tomorrow!

 

 

thai collard wrap nasoya

 

Now it’s your turn to test it out! Enter below for your chance to win 3 free vouchers for Nasoya TofuBaked!

 

 

a Rafflecopter giveaway

 

You can also find out where they carry these or any Nasoya products with their product calculator here.

And even if you don’t win, you can still get $1.00 coupon here!

 

Good luck and enjoy!

 

 

Make it a great day!

**Disclaimer: I received vouchers and a bamboo salad bowl set in exchange for this post. No other compensation was received. All thoughts and recipes are my own.**