Well hello there 🙂
First things first- gotta get my morning & afternoon eats in- then I have an AWESOME recipe to share with you.
Breakfast: Since I had the extra time this morning- I made 3 egg whites with spinach, & tomatos. On the side I had a Arnold Sandwich Thin with a little bit of peanut butter & sliced bananas.
I wish I could have more breakfasts like these during the week- so GOOD! & it kept me full right until lunch- no need for a morning snack.
After my exciting adventure to get my fingerprints taken- I stopped @ Starbucks for an iced coffee…mmmmm..
I DID go to the gym this afternoon, since I did NOT do ANY cardio this morning- I wanted to get my legs moving. I just did 42 minutes on the elliptical- I alternated every 5 minutes (well, except for the last 2 minutes) between 5 resistance & 10 resistance.
Max HR: 160, Avg HR: 124, Calories burned: 250
NOW- on to the GOOD part. I found this recipe on Mama Pea’s blog– for Tofu Ricotta Gnocchi and honestly I had NO idea what to think. YES, I do love gnocchi..but made with tofu?!? So of course, I HAD to try it. I started it last night- that way it wouldn’t take me too long tonight.
Here is the recipe, along with my changes.
Tofu Ricotta Gnocchi
- 1 16 oz. 14 oz. pkg. firm tofu, drained
- 2 T. lemon juice
- 3 T. nutritional yeast Parmesan cheese
- 3 cloves of garlic minced
- 1 T. fresh basil
- 4 oz. Tofutti cream cheese Skim Ricotta
- 1/2 t. salt
- 3/4 c. -1 c. whole wheat pastry flour
- 2 c. organic pasta sauce (or just your favorite sauce)
Prepare tofu ricotta by combining all ingredients in a food processor, except for flour and pasta sauce. <–this is the part that I did LAST night. I also let the tofu drain for about an hour prior to putting it into the food processor.
Place ricotta in a large bowl and add 3/4 c. of the flour, combining until a soft dough forms. If your dough is too wet, add additional flour one tablespoon at a time.
Refrigerate dough for 15-30 minutes.
Turn dough out onto a floured board and divide into four sections. One portion at a time, roll dough out into a long snake, about 1 – 1 1/2 inches in diameter. <–I just rolled it into one REALLY long snake.
Using a sharp knife, cut dough into small gnocchi, about an inch in size. Repeat with remaining dough.
When the dumplings start to float to the surface, cook for an additional 2 minutes, then remove with a slotted spoon and transfer to a colander to drain.
Repeat with the remaining gnocchi.
YUMMMMMMMMMMMMMYYYYY!! Even Craig was in total shock- he LOVED it. He commented how I make all of his favorite recipes into something healthy. I told him I wish I could take credit for the recipe- but a big THANK YOU to Mama Pea 😀
On the side we had some roasted veggies:
Loved tonight’s dinner- even though it was one that took a bit more time- we didn’t eat dinner until around 8pm- it was SO worth it.
Anyways- just wanted to tell you that I’m feeling SO MUCH better lately- just realizing what is more important in my life…and that I don’t need to focus so much on my exercise & all that stuff. I feel GREAT today & it can only get better 🙂
I have decided that I’m going to sleep in tomorrow & just go to the gym @ night with Craig. We are catching up on TWO episodes of NJ Housewives- we are a bit behind. So instead of worrying about going to bed early so that I can get up at 5am, I’m just going to enjoy my night with my hunny bunny & relax.
Hope you have a great night as well!! 😀