For lunch this afternoon, I made a little twist on my Chicken Fiesta Salad and made a Tofu Mexican Salad:

Tofu Mexican Salad

-Drain one serving of tofu and pat dry with a paper towel. Season with cumin and hot sauce

- Grill tofu for 3 minutes per side on medium heat, until nicely browned.

- Add corn kernels, fire-roasted tomatoes, garlic, salt, pepper and red onion (I used the left-over ingredients from the Pilot’s tortilla soup last night)

- In a salad bowl, coat the bottom with 1/2 cup of fat-free refried beans. Heat in the the microwave for 1 minute.

-Top with your choice of lettuce and then the tofu-veggie mixture. Garnish with fresh cilantro and/or avocado.

I covered it in hot sauce and it was pretty amazing and very satisfying. Except for my little (ok huge) sweet tooth…. so I had a peach "flower":

Yes, I like to play with my food

After lunch, I hit up the gym for Part II of my "cheat day" workout: (it was pretty mellow)

Back at the house, I made some protein pudding for my afternoon snack. 1 scoop chocolate protein powder with 1/3 cup plain fat-free yogurt: (I also dipped my spoon in the PB jar before stirring it– it was maybe 1/4 tbs worth)

It was very delicious, but not for the faint of protein heart. You have to really like the stuff to enjoy pretty much eating it straight like this — it’s almost a protein pixie stick (remember those things?!?! mmm). So if you only kind of like protein powder, you might want to use more yogurt than 1/3 cup and doctor it up with some sweetener and cinnamon and/or fruit.

Well I’m off to get ready for girls’ night Enjoy the rest of your night and I’ll "see" you FRIDAY!!!!

Gina