#marathonersnacks

[marathonerchronicles]

PEANUT TOFU ZOODLE SALAD

So I made this as a midday snack to tide me over until lunch or dinner, but you can just as easily have it as a meal! Vegan, gluten-free, and absolutely delicious! This is a nice salad to make if you wanna mix it up from the usual meal prep staples. Recipe is below the read more!

MAKES: 4-6 servings

INGREDIENTS:

3 zucchini

1 pint cherry tomatoes

400 g firm or pressed tofu

1 tbsp olive oil

1 tbsp soy sauce

1 tbsp sesame oil

1 cup dry roasted peanuts (plain or seasoned)

DIRECTIONS:

Use a veggie spiralizer to make your zoodles. Cut up the zoodles to make them shorter, then place in a strainer and dump hella salt on the zoodles. Let sit.

Meanwhile, chop cherry tomatoes and tofu. Add oils and soy sauce to a large bowl or tupperware. Stir in chopped tofu to coat in dressing.

Rinse salt off zoodles and press to get da juices out. Mix into large bowl with tofu. Mix in cherry tomatoes.

Portion into jars/tupperware and top with peanuts or mix peanuts into large bowl/tupperware. ENJOY!

[marathonerchronicles]

My snack box this week! I am lovin it let me tell ya! 

Raw bell pepper

Garlic dill pickle

Plain hummus

Wasa fibre rye crisps

Oven roasted chicken breast strips

Going to see Hedley in concert tonight with the bf!! Super exciting and probably the only relaxing thing for the next little while. Tomorrow I have injections training, volunteering, class, groceries, then Red Eye from 11 pm to 7 am the next day (it’s an overnight sports competition). Then Saturday and Sunday I gotta work on my papers and go into the lab to do a bunch of imaging for my research.

Pls send positive vibes and prayers that I don’t die of exhaustion and caffeine intoxication.