I started the morning off with my hot cup of ginger tea, with lemon and cayenne.
I had more tea as soon as I arrived at work. I needed a little spark in my groove, so I had a huge cup of pomegranate green tea.
Around 9 AM, my hunger hit and I chugged my smoothie. Today was a fruity concoction, the other 2/3 of my household loved it, they prefer sweeter tastes, while I love the fresh greens. I can’t deny that this was tasty, it reminded me of a pina coloda.
Into the Vitamix I threw:
- 2 cups of frozen pineapple
- juice of 2 oranges
- 3 handfuls of spinach
- 3 cups of coconut water
- splash of coconut milk
- 1 tablespoon of flaxseed meal
I was hungry around 11 AM, but I had a pretty hectic morning and did not even have a chance to reach for a snack. I finally sat down with my massaged kale salad around 12:30.
Around 3 PM, I had 1 cup of blueberries, to give me some energy for my workout. About an hour later, I headed to our school’s weight room (how lucky am I to have access to this at work?!) for an hour of strength training.
I have been trying to be more consistent with strength training, although I pretty much loathe it. However, I have found that if I write out my workouts ahead of time, I am much more successful instead of wandering from machines to dumbbells purposeless.
Dinner was something I was looking forward to all day. Is that as pathetic as it sounds?
I made my new FAVORITE korean tacos and avocado fries.
The korean tacos are adapted from this recipe. I did make some tweaks though.
I pressed my tofu the night before, and made a simple marinade in the morning.
I covered the blocked tofu in sriracha, sesame oil and Bragg’s Aminos. I covered this all with plastic wrap and set in the fridge to marinate all day.
Once I was ready to start cooking, I fried the tofu in coconut oil on high heat.
The avocado fries are a recipe from Joni Newman’s new cookbook. I signed up to be a recipe tester and try out a few of her new creations.
These caught my eye as an avocado lover and I was eager to see how they came out.
I was skeptical how they would taste since they were baked, instead of fried. However, the seasonings added just the right amount of crispiness to the fries. I also sprayed them with olive oil spray before putting them in the oven.
I had 3 other testers try them out, as well. Everyone had some wrapped in a taco, and also some plain, on the side.
The verdict was a resounding YUM.
However, I would be careful what types of avocados are used in this recipe. Against my better judgement, last week I bought a bag of Fuerte avocados. I know I don’t like them, so what possessed me to buy them, I don’t know.
I used the last 2 Fuerte avocados, then 2 of my Haas avocados.
The Haas were delicious! I will definitely make them again.
The Fuerte had a bitter, astringent taste to them. They do not taste like this raw, so I am thinking something about them being cooked in the oven released this unpleasant flavor. Maybe because they have a high water content?
The avocado fries stood great on their own. The crispy outside teamed perfectly with the creamy inside. They were also scrumptious inside a taco, all garnished up.
Toppings consisted of: sriracha, black sesame seeds, chopped scallions, minced cilantro and diced avocado!
I will definitely be adding avocado fries into my cooking rotation. They were a great side dish or I could even see them being a tasty addition in a salad.