by talkingmountain » Mon Oct 26, 2009 10:46 pm
Anna, I confess to using a bottled sauce (it had no forbidden ingredients and was low in fat) for the pad thai. Can't remember the brand. The sauce is meant for only a cup or two of veggies, so I'm stretching it a lot by adding a so many more veggies.
Saute about a cup of cubed tofu in a bit of juice until nicely browned. Add garlic & about 3-5 cups of sugar snap peas or snow peas, and saute till the peas are bright green. Don't let the garlic burn. Then add about 3-5 cups of mung bean sprouts, a cup of chopped cilantro (or less if you're not a cilantro fan). Pour on the sauce, and heat till warmed through. Meanwhile, boil water and put the rice noodles in to soak. Or, serve over whole-grain rice.
Food-wise, today was a bust. I ate total crap. Let myself get too hungry, & then let that hunger be an excuse for eating to manage stress & anger of work issues.
BUT, I spent the evening washing & cutting veggies & putting them in my new 9-cup storage tubs. I have bell peppers, broccoli, cauliflower, carrots, daikon, arugula, and grapes all ready to go. And yesterday I baked acorn squash, onions, garlic, potatoes, & sweet potatoes. So I have plenty of good foods on hand.
Tomorrow is a new day.