Can Heather Jean Engine 2?: Day 20: Pad Thai Night

Hi all! It's Day 20! Wooooow!

First of all, I need to apologize for my crazy blog from yesterday! I thought I published it last night, but realized this morning that I didn't. Like I said, I was falling asleep while writing it and DID fall asleep, which is why it didn't post til morning.

Anyway, my dinner with Nathan was lots of fun. He's a great friend and we always have fun conversations. And MAN! I can't get over how good his avocado pudding was! Just amazing!

It's no surprise that I ate another delicious bowl of raisin bran with added almond slices this morning. Still as good as ever...so why change?

I was stiil so tired this morning that I slept in as long as I could and didn't have time to pack a lunch. I really didn't have much to pack though, so I guess that's ok!

We sometimes do Pop Up Shops at Whole Foods that offer unique lunch specials. Sometimes it's quesadillas or ham and gruyere sandwiches or taco salads, etc. I was really fortunate today because it was a Quinoa Slider Pop Up Shop! They even put mine on special whole wheat mini pitas so I could stay E2 true.

It was so good! Top with a mustard sauce and onions! I really lucked out with that lunch.

After work, I got to thinking about dinner. I've only got one frozen enchilada left and want to save that, so I'd have to make something new. I was debating between an E2 burger or pasta when it hit me! An incredible craving for Pad Thai! So, that's exactly what I made!

This was my first time making it, and I must say, I was very pleased with my creation.

Here's the rough recipe (I say rough because I didn't exactly measure things when throwing them in.)

Heather Jean's Pad Thai

1 package brown rice pad Thai noodles

2/3 package extra firm tofu

1/2 Vidalia onion, chopped

1/2 red bell pepper, sliced

1/2 baby bok choy, sliced

1 cup fresh brocolli, chopped

2 inches ginger, peeled and minced

3 cloves garlic, minced

3 tbsp no-salt/no-oil added peanut butter

5 soaked dates

2 tbsp cilantro, chopped

Juice of 1 lime

1 tsp lime zest

Juice of 1 clementine

2 cups water

1 tsp ground black pepper

1 tsp ground ginger

2 tbsp sesame seeds

1 tsp red pepper flakes

1/2 fresh jalapeño, minced

Liquid aminos

2 tbsp vinegar

Garnish Ingredients

2 tbsp chopped green onion

1 tsp sesame seeds

Juice of 1/2 lime

1 tbsp raw peanuts

Tofu Directions

Preheat oven to 425. Line a baking pan with parchment paper. Slice tofu into long thin slices. Lay each tofu slice on the baking pan and sprinkle with lime juice, ground ginger and sesame seeds. Bake until firm (about 25minutes.)

Sauce Directions

Sauté 1/4 cup onion, garlic and ginger. Once it starts to stick to the pan, add the water, celementine and lime juice, lime zest, dates, pepper, cilantro, red pepper flakes, jalapeño, vinegar and peanut butter. Mix well and simmer on low until tender. Take off heat and cool for 10 minutes. Once cooked a bit, blend until smooth and return to heat, simmering on low.

In another pan, add the rest of the onion plus the red pepper, bok choy and brocolli. Sauté until tender. Add a splash of liquid aminos plus a sprinkle of raw sesame seeds once cooked and tender.

Boil the brown rice Pad Thai noodles until tender. Drain and add the noodles to the sauce. Then add the veggies. Plate and garnish with a squeeze of lime juice, fresh green onion, cilantro and the raw peanuts. Then...dig in and ENJOY!!

I'll tell ya, I am super happy with how it turned out! The noodles were a tad sticky (maybe I needed to rinse them?) but I really enjoyed my meal! And it was nowhere near as unhealthy as the Pad Thai take-out I typically would have gotten!

For dessert, I made more chia pudding, but added an avocado this time like Nathan did. It is SO SO good! Rich and creamy! Oh man! The best!