Today feels a little different, because today, is the first day of my 12 month plan. Drop a few kilos, tone up, work on getting stronger legs and ankles so I can do some real walking. I want to see some of the most spectacular panoramas that this country has to offer and that means I will have to work hard to be able to do it.
As part of getting into shape I need to make an effort to ensure my food is low calorie, smaller portions, but still vegetarian and still delicious! I will continue with 5:2 Intermittant Fasting, but I do need to watch my calorie intake more strictly. I will wave goodbye to the chocolate bars - for a while anyway and increase my protein intake.
So here is my starting point! A 5 Km walk and a delicious Asian Tofu Noodle Dish only 390 calories and 44 grams of carbohydrates.
If you usually turn your nose up at tofu, then stop that now! This dish will change your mind because it is truly deliciously tasty and it will make you love tofu.
One of my favourite recipe books is 'Low GI Vegetarian Cook Book' Jenny Brand-Miller and Kay Foster-Powell. I have had the book for a fair time and the recipes are just mouthwatering. If you are interested in learning about low GI food then check out this website. This is a variation of one of the recipes from the book.
Shitake Mushroom, Ginger and Tofu Noodles
Ingredients
150g shitake mushrooms, sliced thickly
1 bunch bok choy
4 spring onions
150g sugar snap peas, ends nipped off
1 long red chilli or medium hot chilli
3cm piece of fresh ginger, cut into lengths plus
2 teaspoons of ginger grated
2 cloves garlic crushed
2 cloves garlic crushed
450 g hokkien noodles
250g firm tofu, cubed
1 clove garlic, crushed
2 tbls rice wine
2 tbls soy sauce - I prefer Tamari
2 tbls olive oil or coconut oil
Few sprigs coriander
1/2 bunch asparagus
1. Slice up the tofu and marinate it in a mixture of soy sauce, garlic, grated ginger and rice wine. Marinate for at least 3 hrs to get some flavour into the tofu.
2. Heat the oil in a wok and fry up the drained tofu (keep the marinade) until it is brown on both sides. Place in a dish and put aside.
3. Take Hokkien noodles, place in a deep bowl and pour boiling water over them and leave for 10 minutes, then drain.
4. In the same wok add fresh ginger cut in lengths, spring onions and chilli, fry up for 2 minutes.
5. Add sugar snap peas, baby corn, sliced shitake mushrooms and fry up until the mushrooms are a golden colour.
6. Add the sliced asparagus, bok choy, the remaining marinade, the drained hokkien noodles and the tofu and stir for a couple of minutes until everything is hot.
7. Serve with a few sprigs of coriander and some extra soy sauce.
I added my last few home grown seed sprouts too!
Few sprigs coriander
1/2 bunch asparagus
1. Slice up the tofu and marinate it in a mixture of soy sauce, garlic, grated ginger and rice wine. Marinate for at least 3 hrs to get some flavour into the tofu.
2. Heat the oil in a wok and fry up the drained tofu (keep the marinade) until it is brown on both sides. Place in a dish and put aside.
3. Take Hokkien noodles, place in a deep bowl and pour boiling water over them and leave for 10 minutes, then drain.
4. In the same wok add fresh ginger cut in lengths, spring onions and chilli, fry up for 2 minutes.
5. Add sugar snap peas, baby corn, sliced shitake mushrooms and fry up until the mushrooms are a golden colour.
6. Add the sliced asparagus, bok choy, the remaining marinade, the drained hokkien noodles and the tofu and stir for a couple of minutes until everything is hot.
7. Serve with a few sprigs of coriander and some extra soy sauce.
I added my last few home grown seed sprouts too!
