what did i eat today

Well...I didn't actually eat this today. I was intending on posting this almost two weeks ago. One of my workout sisters asked me if I kept track of my macros etc. I really do not. I do however stay within the servings and stay carbohydrate heavy, focusing on whole foods. I am a pescatarian so if I am eating meat it is seafood.

My protein is in whole foods. I also get protein mostly from eggs, cheese, and soy.

The goal for the month of April was 'rise and fly' which was thirst up, gear up, then saddle up for the gym.

Since calories are roughly approximates I can say that with absolute truth my intake ranges from 1300-1500 calories.

Post Workout: Granola Bar

Breakfast: Blueberry Belgian Waffle, syrup, butter, Veg Sausage Pattie

Lunch: 1 c. Vegetable Fried Brown Rice, Cabbage/Carrot/Mushroom Egg Roll

Dinner:  1 ½ cup smothered cabbage/vegetarian bacon, ½ cup baked sweet potato, 1 Jalepeno Corn Muffin

Supper: 2T peanut butter, 3T hummus, 3 Celery ribs, ¼ c. carrots, ½ c. cucumbers

There it is. I eat four to five (mostly five) times a day if you include the post workout snack. The reason is to keep my blood sugar leveled throughout the day. When blood sugar is leveled I lower the risk of low or high insulin levels. I thoroughly enjoy food and I get to enjoy various flavors and textures. It is an amazing diet.

My workouts are max! I cannot even remember if there was ever a time when I felt useless during my workouts. I actually noted drastic increases in weight training over the last three months and this month alone they steadily increased. Eating after the workout instead of fueling up in the morning has shown that I can actually fire the engine on the fumes remaining from the day before .

There is not a food fairy that comes and injects me with nutrition over night. I mostly drink water after 6:30-7:30 p.m. I am in bed usually by 11 p.m. I rise at 4:30 a.m. most days, some days earlier. I am not nutrition deprived according to the results of this month. I am as predicted, dehydrated.

sweet 'n sour tofu (chicken flavored)

Prepare tofu overnight to freeze. This will produce a chewy texture, similar to chicken. This recipe is for 1 cup of sliced tofu.

1 cup of sliced or cubed extra firm tofu, drained
2 T Weber Roasted Garlic & Herb Seasoning
2 T Chicken flavored powdered broth
Zip lock bag

Slice Tofu into small cubes ½ inch squared or slice into strips. Place into boiling water for 15 minutes. Remove. Cool. Press between paper towels to remove excess water. Place in into a shaker bag. Add Seasoning and Chicken flavored powdered broth. Place into freezer. Thaw your tofu when ready to prepare.


For crispy tofu:
prepared, thawed tofu
½ cup all-purpose flour or Corn starch
1 raw egg
Cooking oil

For sauce:
2 T soy sauce
2 T vinegar
2 T brown sugar
3 T ketchup (to taste)
1 T cornstarch (For thicker sauce, use 2-3 T)
¼ t sesame oil (optional)
½ cup water or chicken stock
¼ cup orange juice

For vegetables:
2 stalks green onion, cubed
1 small onion, cubed
1 green bell pepper, cubed
1/2 small carrot, thinly sliced
2 cloves garlic, chopped


Whisk egg and pour over tofu. Add flour gradually (or corn starch). Mix well until sticky and shiny, break loose pieces of tofu and drop into hot oil 350 degrees. Fry for 5-7 minutes.

They will start to brown. Drain.

Mix water and Corn Starch. Add this and remaining ingredients to sauce pot. Whisk over medium to low heat. It will change from cloudy to translucent. Add more water if too thick. Remove from heat.

Sauté vegetables in a few drops of oil over medium heat for about 5 minutes. Pour in sauce. Combine fried tofu. Mix until all pieces are covered.

Serve with Egg Roll, crab meat cheese rangoon, and vegetable fried rice.

Sweet 'n Sour Tofu (chicken flavored)