In case you were wondering, I’m still doing Weight Watchers (and I’ve lost 10 pounds—yay me!). It just feels weird to write about it all the time here. Anyway! I typically find it easy to stick to the plan for breakfast and dinner, and I’m not much of a snacker, so that’s not a problem either. But lunch has been difficult. I don’t like frozen foods and I’m not a big salad eater. I did sandwiches for a while, but I burnt out on those. I like some canned soups, but I’m trying to avoid them because of the whole BPA thing. When lunchtime rolls around, it’s usually, “Oh, what I’m going to eat? I guess I’ll have some potato chips and a tangerine.” So I’m not so much over-eating when it comes to lunch—it’s mostly just that I’m eating odd things. Things that don’t really constitute a meal.
Recipe
Ingredients
- 3 ½ cup vegetable broth
- 2- inch piece fresh ginger peeled and cut into ¼ inch rounds
- 1 13.5 oz can unsweetened coconut milk
- 1 14 oz package extra firm tofu, drained, pressed at least 30 minutes (you can use a tofu press), and cubed
- 8 oz button mushrooms thinly sliced
- 6 tbsp fresh lime juice about 3 limes
- 3 tbsp soy sauce or tamari
- 2 tsp light brown sugar
- 1 jalapeno pepper thinly sliced, seeds removed
- ¾ cup packed fresh cilantro leaves
Instructions
-
Combine broth and ginger in a large pot and bring to a boil over high heat. Reduce heat to medium, cover, and simmer for 10 minutes.
-
Add coconut milk to broth; return to a simmer. Stir in tofu and mushrooms; cook 3 minutes, or until mushrooms are tender. Add lime juice, soy sauce, brown sugar, jalapeno, and ½ cup of cilantro leaves to pot; cook 1 minute more.
-
Garnish bowls with remaining cilantro.