What I Ate Wednesday

Weeee Wednesday! Halfway through the week! Everyone having a good one? I’m loving this summer heat and long days of sunshine. Upper 90’s may seem insufferable but I swear I’m cold blooded. Anywho, a day of What I Ate Wednesday coming right up!

What I Ate Wednesday | AreYouKitchenMe.com

Duh, split a banana before the gym.

What I Ate Wednesday | AreYouKitchenMe.com

Ran out the door with my typical smoothie, extra kale. Me and the neighbor’s cat have gotten into this little morning routine [see her again in the background??]. She watches me with menacing, ready-to-pounce eyes, I snap picks of my grayish, ugly smoothies. It works.

What I Ate Wednesday | AreYouKitchenMe.com

Someone brought in some white peaches, so naturally I swooped one up and munched on it before lunch.

What I Ate Wednesday | AreYouKitchenMe.com

Speaking of lunch, my salad was deeeeelicious today! Chopped cucumbers, kale, and mixed greens with a zesty hummus dressing. Yeah, hummus. dressing. I’d like to share it with you sometime soon! Topped it off with some salt and pepper and hemp seeds, perfection.

I munched on an apple during a meeting. Didn’t figure it was polite to snap a pic.

What I Ate Wednesday | AreYouKitchenMe.com

For dinner, I got hoodwinked into taking John to The Kitchen for Taco Tuesday. I’m sure you can guess I wasn’t the least bit upset about it. One of my tacos had cilantro lime rice and sautéed greens beans and eggplant; the other had a sweet potato, lentil, quinoa cake and some chimichurri. They were delicious but a bit greasy for my normal weeknight fare.

What I Ate Wednesday | AreYouKitchenMe.com

I did some baking this weekend and whipped up a loaf of zucchini banana bread. It’s made with SIX super-duper ripe bananas, is lightly sweet, and makes a perfect breakfast or snack. Slathered it with a little peanut butter and honey for a perfect nightcap. Yum!

What I Ate Wednesday

Whewww Wednesday! We made it! Today was a looonngg day. Busy bee at work and then lots of fun evening activities, this What I Ate Wednesday is a doozy!

Fueled up for leg day with a banana I split with John, per usual.

What I Ate Wednesday | AreYouKitchenMe.com

Whisked myself out the door with a green smoothie. Frozen mangos, peaches, bananas, kale, zucchini, vanilla protein powder, spirulina, turmeric, and a pinch of black pepper to kick up the anti-inflammatory power. Can you spy my neighbor’s little kitty on the sidewalk??! She’s super cute but always leaves dead birds in our yard. I cry every time.

Deconstructed Tofu Sushi Bowl | AreYouKitchenMe.com

For lunch scarfed down at my desk, I had leftovers of yesterday’s recipe. Turns out, Deconstructed Tofu Sushi Bowls also make great lunchbox leftovers! Sadly, I was furiously clicking and typing and forgot to snap a pic. You’ll have to settle for one from my shoot this weekend.

I snacked on an apple and two clementines during the afternoon. Again, I was swamped and forgot to snap a pic. Use your imagination.

What I Ate Wednesday | AreYouKitchenMe.com

Dinner was a simple summer plate of veggies. Sautéed patty pan squash, the sweetest yellow cherry tomatoes, and some avocado toast on nutty wheat bread. Sometimes I love just throwing together whatever veggies are in the fridge from the farmers market and making a meal out of it. Easy, satisfying, healthy!

What I Ate Wednesday | AreYouKitchenMe.com

These cute little donut peaches have been calling my name at the store for a few weeks so we snagged one this weekend to try it. It was good! Sweet and juicy and the perfect summer dessert. Munched on a few cherries too.

After dinner, we biked up to a Columbus Clippers game to catch some baseball. I was so excited to ride our bikes there but I sort of forgot that this morning was leg day. About halfway there I thought my legs might honestly fall off. And then we had to ride all the way back again later. Needless to say, I was haaaangry by the time we got home. I satisfied the grumbling beast with some Love Grown Power O’s because they’re made with beans and packed full of protein and fiber! Topped with some fresh figs and natural peanut butter, I slid right into the couch a very happy girl.

What I Ate Wednesday | AreYouKitchenMe.com

Have a kick-butt rest of the week friends! As for me, I’m taking a rest day tomorrow, my poor little leggies have had about all they can take.

Deconstructed Tofu Sushi Bowls

There ain’t a damn thing wrong with sushi. I mean, what’s not to love about fresh, crunchy fillings inside a block of tender rice and flavorful, salty wrap?! Even though sushi is perfect the way it is, my love of eating from a bowl won out and these Deconstructed Tofu Sushi Bowls were the result!

Deconstructed Tofu Sushi Bowl | AreYouKitchenMe.com

What’s great about sushi is that you can create such a wide variety of tastes and textures from such a simple format. Customizable, interchangeable foods like that make vegan life so much easier. No fish? No problem! Just double up on carrots and I’m happy as a halibut! What’s even better is that sushi places are popping up everywhere, bringing delicious carb and veggie love even closer to home.

Deconstructed Tofu Sushi Bowl | AreYouKitchenMe.com

True life: I bought a package of nori (seaweed) sheets a few months ago and have yet to use them because I’m completely intimidated to roll my own! I don’t have a sushi mat but I’ve heard you can do without. Has anyone tried it?? I need your best sushi rolling techniques!

Deconstructed Tofu Sushi Bowl | AreYouKitchenMe.com

Another true life story… I had the hardest time cooking the rice for these bowls. Normally, I find brown rice to be a breeze. 1:2 rice to water, pinch of salt, a good boil, then 35-40 minutes simmering. Done. But for whatever reason, my rice dried out before it was done and I had to rehydrate it and finish cooking. It somehow turned out perfectly fine but needless to say, I won’t judge if you go for a pre-cooked variety.

Deconstructed Tofu Sushi Bowl | AreYouKitchenMe.com

So we’ve talked about sushi but we haven’t talked about arguably the best part, the sauce! Some folks are soy sauce purists, and that’s totally cool but I wanted to go all out for these bowls. Here are the sauces that I used:

  • Spicy mayo: 1/2 cup vegan mayo, 1 Tbs. Sriracha (more depending on your heat preference)
  • Sweet soy: Equal parts soy sauce and honey (or agave), and 1+ tsp. freshly grated ginger

Deconstructed Tofu Sushi Bowl | AreYouKitchenMe.com

Just like sushi, this bowl is yours to customize! Pick your favorite veggies and sushi fillings (I had an avocado I forgot to add… Fail #3!) and go crazy! Leave a comment telling me your all time favorite fillings!!

Deconstructed Tofu Sushi Bowls

Serving Size: 3 servings

Sushi is perfect as is, but even more fun when piled into a bowl and drizzled with delicious sauce! A twist on a classic, because that’s how I [sushi] roll.

Ingredients

  • 3 cups cooked brown rice (from 1 cup dry)
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 1 cup daikon radish, julienned
  • 3 green onions, green part sliced
  • 6 seaweed snack sheets, sliced into strips
  • 1 package tofu, drained and pressed
  • ¼ cup low sodium soy sauce (or tamari)
  • 1 garlic clove, crushed
  • Cilantro, sesame seeds, avocado, and sauces

Instructions

  1. Cook rice according to package directions or using the following steps. Rinse rice until the water runs clear. Add to a pot with 2 cups water and a pinch of salt. Bring to a boil then reduce to a simmer and cover. Cook for 35 minutes, then let sit off the het for 10 minutes. Fluff with a fork.
  2. While prepping the veggies, marinate the tofu in soy sauce and crushed garlic. Slice into strips and toss in marinade again.
  3. Assemble the bowls with 1 cup rice, a handful of the veggies, and a third of the tofu. Drizzle with sauce, garnish with cilantro, and other desired toppings and enjoy cold.
http://www.areyoukitchenme.com/deconstructed-tofu-sushi-bowls/

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