Bake Bread and Eat Thai

Hooray for Thursday!

It’s been a very busy week at work, which totally explains my fatigue these past couple days.

Monday and Tuesday I walked Joe in the morning then on my break at work too.  Wednesday I wanted to just rest, but I had Pump It in the early morning.  So glad I didn’t talk myself out of it.  I taught glutes, inner/outer thighs, abs, low back and stretch.  It was so much fun!

Most morning I don’t really know what I’ll be teaching or the format the instructor wants to use.  I’ll find out that morning and wing it as I go along.  I try to come prepared with ideas in my head depending on what she may want to do, and this morning was a random mix.  I sure love random workouts! 

I felt energized at work all day.  Morning workouts just do that to me.  I’m going to get a run in with Joe this morning.  I want that energy again!

I shared my menu for the week earlier and wanted to show you all some of the goodies I’ve been eating.

Wheat English Muffin Bread!

I love how the texture of this bread is just like an english muffin.  I followed this recipe and the only substitutions I made were…

– my flour combo was: 2.5 cups whole wheat flour, 1.5 cups unbleached flour and 1 cup oat flour (rolled oats ground into a fine flour)

– used soymilk instead of regular milk

– replaced honey with maple syrup

That’s it! I followed the instructions and ended up with 2 beautiful loaves of english muffin bread.  It was a super simple (no kneed!) bread to make.

The cornmeal crunch on the crust was delicious too.

This next recipe rocked my socks off.

Prepare for your socks to be rocked off too.

Peanut sauce and I have a thing going on.  It’s a long term relationship I’ve thoroughly invested in. 

Basically if the food has peanut sauce on it I am in heaven.  This one was no different.

Protein-Packed Mock Thai
Adapted from The Wannabe Chef 
Serves 2

Ingredients

• 1 zucchini, peeled into shreds
• ½ red onion, sliced thinly
• 2 large carrots, peeled into shreds
• 3 eggs
• 3 tbsp natural peanut butter
• 2 tbsp brown sugar
• ½ tbsp sesame oil
• 2 tsp low-sodium soy sauce(or wheat-free tamari)
• ½ tbsp apple cider vinegar
• ¼ teaspoon chili powder
• ½ box whole wheat lasagna noodles

Directions

1. Bring a pot of water to a boil and cook lasagna noodles according to package directions.  Drain and allow to cool when done cooking.
2. Heat a large pan to medium and add in the onion, zucchini and carrot. Sauté for a few minutes until cooked and softened.
3. Crack in the eggs and toss the vegetables with them. Continue sautéing until the eggs have completely cooked.
4. Mix together the peanut butter, brown sugar, sesame oil, soy sauce, vinegar and chili powder.  Chop your noodles into bite sized pieces.
5. Turn off the heat, pour in the sauce and add in the noodles.  Toss it together until completely mixed. Scoop into bowls for serving.
6. Garnish with peanuts and (garden fresh) basil leaves.

Delish!  It’s kind of strange to use lasagna noodles in thai food, but it totally worked!  Plus it was the only pasta I had on hand.   I love the large over sized pieces though.  It added in yummy pasta and soaked up the peanuty sauce.

Eating this cold for left overs the next day is a great idea too.  Cold peanut pasta.  How could you go wrong?!

What was the last meal that rocked your socks off?

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