Day 1 was not so bad.
I got up early since I had interviews most of the day and had to work on some proposals.
I figured I would start out with some Bob's Red Mill oat bran, half of a Macintosh apple simmered in the oat bran, a little dash of honey and some TJ almond butter with flax seeds and some Yogi detox tea.
I made some water flavored with orange slices and cranberries to keep things interesting.
Yeah, that was all fine but 2 interviews later, I was hurting, tired (no caffeine remember!) , so I tried a snack and ate some Fage 0% and some blueberries. Later on, for lunch there was some vegetarian chili (canned from Whole Foods...exciting I know). Man - no caffeine sucks...But it is all good because 2 hours later I decided to do my 5 mile run. It took every bit of energy to get out of the house - it was rainy, dark and I was TIRED!!
BUT...it was a great run, I was supposed to do a Steady State run meaning I would be running at a pace slightly more than a jog keeping my heart rate around 148-150 - so I started out a little slow at 9:45, then started picking up to 8:45 - 9:00 for the remaining splits. Anyway, I got my energy back and finished up some work!
So here is the most important part of the post - MY DINNER RECIPE!!
Spicy Butternut Squash - Sweet Potato Soup with Sweet Chili Tofu
1 big swirl of olive oil
3 stalks of celery chopped
3 chopped carrots
1/2 chopped sweet onion
6 cloves of chopped garlic
1/2 Macintosh apple (cubed)
1 butternut squash (cut and cubed)
2 medium sweet potatoes (cut and cubed)
3/4 of a box of organic vegetable broth
Firm tofu (pressed)
Herbs De Provence
Sweet Chili sauce or other marinade
green habenaro sauce
Heat up olive oil on medium, sautee garlic, onions, celery and carrots and little salt.
Once softened (about 5 minutes) add apples, sweet potatoes and butternut squash and add herbs.
Stir for about 5 minutes, add broth and allow to come to a boil. After about 3 minutes of a boil, lower to simmer for 25 minutes. Once soft puree the mix.
In the meantime, heat up a frying pan and some PAM. Add tofu with brushed on chili sauce, flip twice until browned and put to the side.
Serve with tofu and some green habernaro sauce and ENJOY!