Sunday: Red curry squash (in crockpot now) with coconut tofu (recipe below)
Monday: Grilled veggies: beets, carrots and roasted potatoes
Tuesday: Run night so quick protein shake
Wednesday: Work dinner (means I bring a salad)
Thursday: Southwest spaghetti squash with quinoa
Friday: Lettuce wraps with Peanut Sauce or grill veggie burgers and sweet potato fries
Saturday: Pre-Marathon meal out, this may be tough! In the process of searching gluten free options.
1 block extra firm tofu- drained and cubed
3 tbsp coconut flour
3 tbsp breadcrumbs (reg or gluten free)
2 tbsp corn starch
¼ cup shredded unsweetened coconut
Salt/Pepper to taste
¼ cup water
Mix dry ingredients then add water gradually until paste like mixture forms. Coat each cube of tofu and place on greased cookie sheet. Bake 10-15 minutes at 350 degrees turning halfway through. Serve alone, with curry dishes or cool and top salads. I'm sure the batter would be great on other proteins too.