Not sure if you were aware of this but today was blue monday which, if you’re not familiar, is otherwise known as the most depressing day of the year! A buncha researchers somewhere apparently decided that today has just the right combination of failed new years resolutions, holiday debt and wintery weather to make today the official worst day ever. Obviously this can only mean one thing…
You made it!
Bring it on 2012, its all uphill from here…. 😉
On that note I’m continuing on with my EAT MORE series by posting my basic meal plan for today, which I’ve pretty much followed to a T except for my standard grazing on cereal, dark chocolate, frozen berries, nuts, etc. But I have definitely stayed true t the ingredients from my Sunday Shopping List. I’m really excited about how much healthy fat I’ve managed to incorporate and with how balanced all my meals and snacks have been.
|Breakfast||Chia Oat Bran + Green Smoothie|
|Lunch||Salad with Ezekiel Croutons, Carrot Ginger Tofu Salad & Avocado|
|Dinner||Corn Grits with Chicken & Collard Greens|
|Snacks||Brown Rice Cakes with Peanut Butter and Sliced BananaCarrots & Raw Fennel
Chia Pudding (Before Bed)
I can’t tell you how great it felt to make all my meals at home for a change. I swear that between holiday meals, having visitors stay with me and travelling I’ve spent way more time (and money) in restaurants over the last month than I’d like to admit. It also felt really good to start off the day with a plan and then actually have all the ingredients I needed to follow through with it. So let’s get on to two recipes from this list, shall we?
Thick and Chewy Overnight Chia Oat Bran
Sure it ain’t the prettiest thing I’ve ever eaten, but since you prep this recipe the night before it is fast, delicious and crazy filling. Clearly these factors trump aesthetics when it comes to Monday morning breakfast.
1) Mix together about 1/2 cup oat bran with 1 cup almond milk & 1 cup water and cook on medium heat for around 3 minutes. Add 1 heaping tbsp chia seeds. Cook an additional 2 mins.
1) Mix together 1/2 cup oat bran, 1 cup almond milk, 1 cup water and 1 heaping tablespoon chia seeds. Allow to sit for 5 minutes. Microwave in a LARGE bowl for 3 minutes. Stir vigorously. Microwave for an additional 2-3 minutes. Stir again.
2) Add mix-ins of your choosing – I like cinnamon, vanilla extract and sweetener (maple syrup/brown sugar/stevia/whatever you like) – pop it in the fridge overnight.
3) Remove from the fridge in the morning and eat it either cold or reheated, covered in more toppings. Strawberries and Peanut Butter for me, please!
If you’re like me and you want an extra protein boost in the am, you could serve this with a small green protein smoothie for a complete energy packed breakkins.
AND THEN COMES LUNCH…
I love to prep lunch salads like this one a Monday so I can snack on them all week long. They are perfect in salads, sandwiches, wraps or even eaten on-the-go with a pile of crackers. I make endless variations (like my curried lunch salad) but today I opted for tofu salad.
Carrot & Ginger Tofu Salad
(to be exact)
½ cup roughly chopped carrots
2 inch piece of fresh ginger (or sub for 1 tsp ginger powder)
1 clove garlic
1 package extra firm tofu
¼ cup nutritional yeast (optional, but tasty!)
2 tsp oil (I used sesame and flax)
1 clove garlic
1 tsp vegetable boullion (this natural, reduced-sodium variety is what I use)
1 tsp soy sauce
1 tsp sriracha
juice of 1 lime
almond milk (as needed, around 1/4 cup)
- Process carrots, fresh ginger (if using) and garlic in a food processor. You don’t want them turning into mush, just a few pulses should do. Add tofu, oil, lime juice and seasonings to the processor and pulse to combine.
- Add almond milk as needed until the mixture becomes smooth but remains thick.
- Taste and adjust seasoning as desired.Makes about 4 servings.