Today I thought I’d share a recipe that I came up with a few weeks back that I used as an easy, super quick, healthy packed meal for lunch or dinner!
Once again, I used pre-cooked firm tofu that I bought at an Oriental store, but you can always cook your own! To save time, I also used a frozen bag of mixed veggies – peas, corn and capsicum – to add some colour and some vegetables to the meal. While I’ve definitely improved my prep time when it comes to trimming, peeling, slicing and cooking fresh vegetables like broccoli, cauliflower, carrots and capsicum, I also love how effortless, healthy and time-efficient frozen vegetable packs are! They’re always great for when you’re in hurry!
I also thought I’d take this time to share the fact that I’ve been keeping a food diary for the last two weeks, mainly because I wanted to see how much better I can control my food intake. This started after a week of really bad eating,when I was just eating lots of unhealthy food and also really big portions of it. I knew my body was feeling really bad, yet I couldn’t stop myself, especially when I was time-poor or just downright tired and lazy! And I thought to myself, “well, I use a training journal to keep track of my workouts and that has definitely been a big incentive for me to workout much more this week, so why not see if the same works with food?”
I’ll talk more about this later in another post, probably when I’ve gotten to the one month mark, but so far the results of week one were really awesome…followed by a second week of some really bad eating! We had so much beer on the weekend, both J and I were feeling terribly bloated on the Monday after! But at least now I’m more aware of what I’m putting in my mouth and I think that’s going to help me get back on track to healthy eating far more quickly than usual.
Breaking the habit when it comes to food: Isn’t it crazy how you know your body feels so much better when you put good, healthy, fresh food in it, yet you can’t stop yourself craving the junk food, no matter how much you know you’ll feel both physically and mentally crap after? I believe, especially for me, it’s all a matter of breaking the habit. And I did it when I almost stopped at the store after work to grab a strawberry tart… just as a treat as I was feeling a little bit off my mojo. But I thought to myself, “hey, Maz, you’ve got some fresh food – strawberries, grapes, watermelon, some spicy sausages, a bit of feta cheese – at home, why not eat that instead?” I realised then that I wasn’t actually craving the strawberry tart. It was a warm day and I actually realised I do feel like having grapes, not a strawberry tart. But my mind was telling me I wanted a strawberry tart because I almost always habitually reach for a sugary (or salty, depending on how I feel) treat when I’m down even though I don’t actually want it. So instead of getting on the turn-off for the store, I went straight home today and prepared a little snack for myself as a treat that was both healthy and yummy!
Anyway, I’ll stop digressing and get right on to the udon noodle stir-fry!
- 1 bundle of Hakubaku udon noodles
- About six large cubes of pre-fried firm tofu, halved
- 1/2 to 1 cup of frozen peas, corns and capsicum mix, defrosted (or whatever your favourite veggie mix is!)
- Half a punnet of sliced mushrooms
- Soy sauce and oyster sauce to taste
- White sesame seeds to garnish
Cook udon noodles in boiling water according to directions. In the meantime, heat a little oil in a pan and add your tofu, veggie mix and mushrooms. Cook on a low heat until the vegetables and mushrooms are cooked through and tofu is warmed up.
Drain udon noodles and add to the pan. Drizzle a little soy sauce and oyster sauce and mix well. Serve with a sprinkling of white sesame seeds and enjoy!