MyFitnessPal has been calling to me today.
And I haven’t answered. Not to input my water intake, not to gauge calories burned during exercise, and not to list any of the food I ate.
I think tracking calories can be a fantastic tool for trying to lose or maintain weight, but it is definitely easy to get addicted to the number game. That’s why I’m taking a step back for a week to see where I end up. I don’t want to be consumed by numbers or calories–far from it!
In fact, I think I need to jazz up my own scale to remind myself that the number I see is not as important as the number of friends I have, the number of true loves in my life, or the amount of happiness I know I can attain.
Of course, that means I had no idea how many calories were in the Thai Tofu Peanut Stir Fry I made tonight. I didn’t care. It was divine.
I used the same recipe I concocted last time with a few different veggies.
Sauteed over medium high heat in olive oil for about 10 minutes.
I moved a block of tofu from the freezer to the fridge last night in preparation for tonight’s stir fry.
Dried, cubed, and sauteed in a saucepan over medium heat until golden brown, about 8 minutes.
Then I made the same kick-ass Thai peanut sauce I made last time. This is the best stir fry sauce I’ve ever had, so I’m pretty proud that I made it myself.
- 2 tbsp powdered peanut butter
- 1 tbsp water
- 1 tbsp rice wine vinegar
- 1 tbsp reduced sodium soy sauce
- 1/2 tsp garlic powder
- pinch of ginger
- dash of red pepper flakes
Along with having the foresight to thaw my tofu last night, I also had the foresight to make a batch of brown rice this morning. I hate waiting for rice to cook when I’m hungry, so I was really glad it was ready and waiting for me at home. After the 10 minutes of prepping and 10 minutes of cooking, dinner was ready in a flash!
Topped with more red pepper flakes and a handful of peanuts. I savored every last bite.