Good morning 😀
Sunday night after I got back from Chicago, I unpacked, cleaned up, and then did something I haven’t done in a while – made a meal plan for this week’s meals! I knew I’d be behind this week, only having yesterday as a catch up day, so I wanted to do as much as I could to save time this week.
Five grocery stores and $100 later, and I was back home with a week’s worth of groceries.
(about a 1/4 of what came home with me.)
Note: I don’t usually go to five grocery stores; two is more my style. But I had to make a couple extra stops since Fresh Market was out of tilapia – how can you be out of tilapia?!
The first meal of the week was Sweet and Sour Cashew Tofu (Chicken for Shane) and brown rice.
This meal tastes gourmet, but doesn’t require much hands-on time. I got a couple steps out of the way, like pressing and marinating the tofu, chopping up the pineapple, and toasting the raw cashews…
And then while the rice was cooking and the protein was baking,
I got some work done while sipping my (HLS swag) Relax Solixir.
Such a light, crisp, subtly sweet flavor. I really love it!
45 minutes later, and all I had to do was make the sweet and sour sauce, steam some asparagus, and assemble a simple salad:
It was SO good!! Definitely a keeper. Definitely.
Quick and Easy Sweet and Sour Tofu
1/4 c. raw cashews
1 t. of coconut oil or coconut oil spray
1 t. sea salt
1 c. dry brown rice
1 block of extra firm tofu
1/4 c. fresh pineapple, finely chopped
1 t. maple syrup
2 T. apple cider vinegar
2 T. EVOO
1 t. sea salt
The sauce is made from this recipe, but I changed out the marmalade for 1/4 c. fresh crushed pineapple.
Press tofu for at least three hours and marinate in a mixture the pineapple, maple syrup, vinegar, EVOO, and sea salt.Preheat the oven to 415 degrees. Meanwhile, coat a pan with the coconut oil/spray and turn on heat to medium-low. Add cashews, toss, and sprinkle on the sea salt. Toast the cashews for about 5 minutes while tossing frequently and monitoring closely to be sure not to burn. Let cool. Transfer the tofu to a baking sheet and cook for 20-25 minutes, flipping half way through. Meanwhile, cook the rice. When the tofu has about five minutes left, in a sauce pan, combine the sweet and sour ingredients. Turn up heat until it begins to bubble, and then reduce to low and simmer for five more minutes. Add cashews. Now just assemble! Layer the rice, then the tofu, and finally the sauce. Serves 4.
Well it’s going to be a busy, busy one! Better get to it – starting with a quick and dirty 3 mile interval run. Ciao!
Do you meal plan? What’s the system that works best for you? I typically don’t meal plan. I try every now and then, but typically I just go with a list to the grocery of random – usual eats to the store.