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I’ve had quite a busy couple of days since I returned from Brighton. I’ve been having a major de clutter in preparation for a re organising the flat (and to make space for all the things I bought on my hols!) as well as wanting to get back on track with the healthy eating and exercise!
Yesterday morning I had a quick weigh in – I’ve gained 5lbs! I’m not too worried about this as I lost the weight I gained on my last holiday pretty quickly.
I’ve got straight back into the exercise – yesterday morning I hit the gym for 30 minutes of HIITs on the cross trainer, step machine and bike followed by weights and abs. This morning I was out for my weekly run, I did 8 miles and it was tough! My pace was really slow today, I managed the 8 miles in 1hr19, I was just glad to complete the distance!
I’ve followed both my workouts with some tasty breakies! Yesterday I had a Chocolate Cherry Green Monster (Frozen cherries, chocolate whey, spinach, soy milk) topped with some of my new cacao nibs and a few grape nuts.

It was delish! Loving the cacao nibs, crunchy and slightly bitter, yum! This morning I made myself a bowl of slow cooked oats with a scoop of peanut butter Spiru-tein, half a mashed banana (I had ate the first half as running fuel!), some strawberries and topped it all off with my new favourite thing in the world – Dark Chocolate Dreams Peanut Butter.
Heaven in a bowl!
Yesterdays and today’s lunches have both been tasty salads followed by gorgeous fresh fruits:
Mid afternoon snacks have been some hummus with veggies, as well as half a slice of a RAW cracker, which was so tasty!


Today and yesterday’s dinners have both included tofu. I decided to try and recreate the Asian Tofu Noodle Bowl that I sampled at the EAT Festival last month -
Asian Tofu Noodle Bowl

• Half a block of firm tofu
• Vermicelli Brown Rice Noodles
• 1 head of Pak Choy, chopped
• Half a red pepper, chopped into thin slices
• 3 spring onions, sliced
• 1 carrot, made into strips with a veggie peeler
• 2 teaspoons of grated ginger
• 1 minced clove of garlic
• 1 teaspoon of chopped chilli (I like it hot so you may want to reduce this!)
• 1 cup of hot water
• 4 tablespoons of soy sauce
• 1 tablespoon of oil
• teaspoon of vegetable bouillon

Dry off the tofu with kitchen paper and try and press out any excess moisture. Chop into bite sized pieces. Prepare the broth by adding the hot water, bouillon, soy sauce, ginger, chilli and garlic in a pan. Add the noodles to the broth and simmer until done. Stir fry the tofu in a hot pan or wok until golden, then added the veggies and stir fry for another two minutes. Transfer the tofu and veggies to a bowl and pour over the noodles and broth. Eat!

Tonight I made a simple Tofu stir fry. I marinated the tofu with soy sauce, agave syrup and ginger then stir fried it with pak choy, red pepper, carrot, courgette, spring onions, more soy, ginger and a little chilli.
Very tasty! I love how the tofu crumbles with the veggies, gorgeous!
Deserts have been a frozen chocolate avocado cup, chopped apple and raspberries.

…and chopped apple, peach, fromage frais, walnuts and agave.

Although I’ve been trying to get my eating back on track I’ve still be feeling really snacky. I’ve managed to just stick to snacking on the odd apple so far. I’m hoping I can avoid a major cupboard raid before the weekend is out! How’s everyone’s weekend going? I’m going to try and figure out Ebay tomorrow to sell some of my old clothes, all in the name of my Big Budget Challenge! I think I’ve decided that even when my Big Budget Challenge is officially over I would still like to have a couple of months were I save up and then have one big splurge, rather than buying little bits and pieces here and there. I think I’ll get more pleasure that way!
I’m actually hoping that this post makes it on to the blog ok as this is my first attempt at posting from Windows Live Writer, fingers crossed! Well I’m off to finish my Chai Green Tea (loving this) catch you later! x