Reducing It

Today I went to the school I am going to be student teaching at to meet with my mentor teacher, get the lay of land, parking pass, ID, etc.  It went so well!  My mentor teacher is awesome.  He is a really nice guy, he cleared out a whole desk for me, he showed me around the school, introduced me to tons of people, took me to the department meeting, etc.  You could tell that everyone there loves him there.  It was just really great, he made me feel really welcome, seemed happy to have me there, and was really more than I could have asked for.  I am still nervous, but my mind is a little more at ease now.  

Anyway, on to food!  For lunch, I had the raw Squash "Rice" from yesterday, but I cooked it!  I just sauteed it in a pan in some cooking spray, and made some simple salt and pepper tofu.  It was fabulous!!  It was totally the perfect lunch.  

I calculated the nutrition info for the "rice" yesterday.  I had a half serving of that with 3.5 oz of extra firm tofu.  What kind of tofu do you normally use?  I always buy extra firm unless a recipe really calls for firm...or silken, of course.

Because my schedule has changed so much now, my gym schedule has subsequently changed.  It is totally a different crowd, a lot of younger people, and a lot of mom's whose kids are at gymnastics (a big part of my gym is gymnastics/cheerleading).  I'm used to the over 60 crowd, haha.  That and, there was just no one I recognized, not even the same trainers.  One guy did approach me though, as "the girl who does yoga on Saturday".  Once he said something, I realized he had been behind me this past weekend, haha.  Today was chest day, it was pretty good.  I just realized that this is the last week of the program I have been doing.  I kind of like it, part of me wants to keep doing it, but I know it'd be better to change it up.  I don't know if I should go back to my favorite program, since it'll be easier to do something I already know and like when I start student teaching, or do something else I've had in mind.  We'll see.  Oh and I ran a little after lifting.    

I had some protein ice cream when I got back, and I really just wanted vegetables for dinner.  Lots of vegetables.  I had a Roasted Fennel and Onion salad with Orange and Balsamic reduction.  

Orange reduction (left, obviously), was made from 1/3 cup orange juice, and 1 tsp sugar, and just cooked down until it is a syrup consistency.  

Balsamic reduction, was about 1/4 cup balsamic cooked down to a...well, a reduction.  

Does anyone else love reducing things?  I think its so cool, and for some reason, I'm always surprised that it works, haha. 

This was drizzled on top of one bulb of roasted fennel and one large roasted onion, which were placed on some salad greens.  

This was yummy, and simple, just like I wanted.  I also had some broccoli.  Lots of veggies.

Serves 1

Nutrition Information:  237.0 Calories;  0.7g Total Fat;  0.0g Saturated Fat;  0.0mg Cholesterol;  53.8g Carbohydrates;  10.3g Fiber;  5.6g Protein 

On another note, I've been a big Top Chef fan for awhile, but it just hasn't been the same this season (the first season I have watched since becoming vegan).  For instance, this episode is all about "honoring the protein" (meaning meat).  They went to a farm, where all the produce is grown fresh right there.  All the meat is raised right there too.  One of the contestants even talked for awhile about how "He definitely isn't a vegetarian, but believes that all food animals should be respected, etc".  Whatever.  I couldn't imagine playing with baby lambs in the field outside the farm, and then chopping them up and cooking for dinner.  I guess that's why I'm not on Top Chef though, right?

I forgot to mention it, but don't forget to sign up for the Juicer Giveaway if you haven't already!