Breakfast
I was sort of in a rush this morning, so I had to make a quick breakfast-to-go. I wanted to make it protein-rich to keep me full until my lunchtime run and decided on a Basil Parmesan Tofu Scramble in a cup.
Ingredients
- 3 egg whites
- fresh cracked pepper
- 1/4 block of tofu, cubed
- cumin (enough to sprinkle tofu, not too much)
- EVOO
- grated parmesan cheese, to taste
- fresh basil leaves, chopped (about 1 tbsp, but really to taste)
Directions
- Scramble 3 egg whites and season with fresh cracked pepper. Let them cook on a nonstick skillet until solid enough to move to one side.
- Drizzle EVOO on tofu cubes and season with a little bit of cumin. Add the cubes to the free side of the skillet to “fry.” If the eggs start to get over cooked, just take them off and set them on a plate until the tofu is finished (about 1.5 min/side on medium or medium/high). I just cook the tofu until it gets a golden/brown color on the outside.
- Turn the heat to low, and add the eggs back in if you took them out. Scramble the eggs and tofu together, adding a little EVOO if desired.
- Stir in the basil and parmesan and voila!
Then if you’re in a hurry like me, grab a solo cup and dump it in.
It was delish and kept me satisfied until my run! Ok, I might have had a little bit of a Special K protein bar before I hit the treadmill because my tummy was growlin. I didn’t want to eat too much though, or I would have gotten a cramp.
Workout: Training Day 10 of 82
Run
Today’s run was a 30 minute tempo run, which I completed on a treadmill. Stats:
- Miles: 3.06 (watch); 3.65 (treadmill)
- Time: 32:00
It looked like this:
Tonight’s Activities
As for tonight, it’s our first supper club at the Boland household! I will definitely post about this later tonight or early tomorrow morning because I’m pretty sure it’s going to be one badass supper club. 🙂 Off to start cookin’. Toots!
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