The Wholesome Foodie

Evening folks!

I have had a wonderfully productive and healthy day! Around 3:00, I took a break from school work to enjoy a snack. I had pomegranate Chobani with fresh pom seeds and almonds.

It filled me right up. I can thank the protein packed Greek yogurt for that!

Dinner was sooo good! I broke it up into two parts. Part 1 was a garden salad with Annie’s Goddess dressing.

I ate the salad while the second part of dinner simmered on the stove. I made tofu chili. The secret is to freeze a block of tofu, let it defrost and squeeze out as much water as possible. The texture is almost like a sponge. As a result it absorbs all the flavors of the chili.

Tofu Chili

1 block frozen, defrosted tofu

1 can kidney beans (or any other beans), undrained

1 can diced tomatoes, undrained

1 diced bell pepper

1 diced onion

2 cloves garlic, chopped

2 tsp canola oil

1.5 tsp chili powder

.5 tsp cumin

.5 tsp garlic powder

1 bay leaf

Heat oil in a large pot. Add the diced onion and bell pepper and cook until golden. Add the garlic and spices and sauté for about 2 minutes. Add the diced tomatoes and beans and stir to combine. Crumble in the tofu and stir. Let simmer for 30 minutes.

Sooooo delicious and easy!

For dessert I had one of my low-fat ice cream cones. The stash is almost gone!

Off to get ready for tomorrow. I have classes all day and then an open house for a dietetic internship I am interested in. Good night!