Tuesday, March 4, 2014

Two for Tuesday

Miles today: 5.01 miles
Miles in 2014: 246.66 miles
Sunrise run with mama
Followed by breakfast. My favorite meal of the day, but I always seem to get bored with what I am eating or what is in the house. (Also why I am on a first name basis with everyone at Einstein Bagel) I generally don't bake, but Sunday made an attempt. One of my go to vegan blogs is Oh She Glows. A few weeks back she posted a blueberry muffin recipe with ripe bananas. Since I am constantly trying to use up too ripe bananas, this was perfect. I didn't have blueberries on hand, but since we are in the midst of strawberry season down here, strawberry banana muffins were born. And they didn't suck! Lightly toasted with a tiny bit of butter and you are in breakfast heaven. 
You can find the recipe here. I swapped in strawberries, used two whole bananas, and omitted the walnuts and vanilla. Pretty easy even for a non baker, disaster in the kitchen type like me. Who knew vegan muffins were so delish...

As for dinner last night, it evolved in my head as I was irrationally starving on the way home from work. Which thanks to busy season in south Florida is about double the usual 12 minute drive. (I am fully aware how ridiculous that complaint is.) Anyhow, one of my very favorite salads to order out is the Ahi Tuna Kale salad from Tommy Bahamas. If you haven't had it, go get it because gahhhhhh. It is so so good. So I was thinking of that and what is currently sitting in my refrigerator so I do not have to make a trip to the grocery store. Publix on a Monday night? No thank you. Out of all that randomness, I figured I would attempt a similar salad. Tofu instead of tuna and a slightly different take on the dressing. 
Considering the fact that Larry inhaled a plate after getting home, I am calling this a success. 

Kale, Tofu, Edamame Salad

One bunch kale, chopped
1 c cooked edamame
1 c corn (I cooked some frozen corn - fresh would be better)
2 large carrots, shredded
1 block tofu, drained
2 oz cooked rice noodles
3 tbs tahini
3 tbs maple syrup
3 1/2 tbs fresh lemon juice
1 1/2 tbs extra virgin olive oil
cayenne pepper to taste
salt & pepper to taste

  • In a small bowl, whisk together tahini, maple syrup, lemon juice, and olive oil. Season with salt, pepper, and cayenne pepper taste.
  • In a large bowl, combine kale (I like mine chopped into tiny pieces) corn, edamame, carrots, noodles. Top with dressing, toss, and set aside.
  • Drain tofu. Slice into thin strips, and dice into bite sized rectangles. Coat with salt, pepper, and cayenne. Cook in a non stick pan over medium heat or on a griddle until crisp.
  • Toss with salad and serve.

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