Week 4: Holy Week and Relocate

This is the first holy week in a long time which I dedicated to stay home and dig deep towards self-renovation and my environment. I decided to relocate back to the bedroom I grew up with which ingested tons of segregation for recycling, garage sale, donations and for keeps. Days of unloading and loading a room filled with books, carrying and pushing cabinets and book shelves – instant weight training and body movement if you ask me.

Although the segregation and de-cluttering the unflattering boxes and black garbage bags filled with random things are yet to be properly placed to where it should be and segregated, I’m just glad that I was able to hit two birds in one stone : productivity and cross-training.

You may read about my Summer Cleaning HERE

Date Duration: 17 April -24 April
Sun Mon Tues Wed Thurs Fri Sat Sun
XT Room TRX / Room 5km/ XT 4km/XT 3km Room 5km

With the help of Katrina and Karena of Tone it up, I was able to do some fat-burning run to insert cardio in and their videos. If you’re the type who couldn’t go for the distance then better yet, go for the lean-body-burning machine!

Blast out your lean Body Pyramid- Cardio Style.

  • 2 Minute Brisk Walk
  • 4 Minutes Jog
  • 10 Second ‘Sprint’- this can just be as fast as you can
  • 30 Second Run (slightly faster than your Jog)
  • 10 Second ‘Sprint’
  • 4 Minutes Jog
  • 2 Minute Brisk Walk
  • Take a breather with water!!!
  • Repeat this 1-2 more times!!! 

I also started adding protein to my diet and L-Carnitine which proved that my recent post about not having enough protein is right. Thanks to Asia Soy Foods Manufacturers Inc for the supply of Soy Milk which I gulp up for Breakfast or as snack and the Tofu which motivated me to prepare for my own vegetarian delights.

As promised here’s the Quick and Easy Kid Friendly Tofu Burger recipe I tried:

Tofu Burger Ingredients:

  • 1 lb extra firm tofu
  • 1/4 c each: whole wheat flour,fine corn meal&quick oats (substitute: eggs for those octo-vegetarians)
  • 1/2 c parsley tops or fresh basil leaves, washed & dried
  • 1 tsp each paprika, coriander, cumin
  • 1/2 tsp dried basil or thyme
  • 1/4 tsp ginger
  • pinch cayenne
  • 1/2 tsp salt and-or 1 Tbsp liquid aminos or soy sauce
  • Optional: asefetida (hing) or garlic

Tofu Burger Directions:

  1. Heat a non-stick frying pan on medium with olive oil, or your favorite cooking oil
  2. Add a pinch of asefetida (hing) or a crushed garlic clove to the oil for extra flavor
  3. Cut tofu into 1 inch chunks, and add to food processor
  4. If you don’t have one, mash by hand or with a potato masher, and finely chop the parsley or basil first
  5. Throw in everything else and mix well by hand, or on low in the food processor just until it all clumps up
  6. Form into eight 3 – 4 inch patties
  7. Fry in small amount of oil, on medium heat, 5-7 minutes on each side, or until golden brown
The Verdict? sure is kid friendly and easy! My Dad and Brother didn’t notice it was tofu they’re eating although I must say, if you have no fine corn meal and substituted eggs to keep the tofu patty firm to its form as solidifiers and weren’t able to put enough spices, you can always relay to tomato ketchup for taste once its ready to eat. I think I’ll be having Sesame Seeds, tons of Garlic and Green Onion next time instead of the spices for a change.
Using a food processor will surely make your life easier in terms of breaking the tofu evenly as you add each spices. Oh, Don’t forget to use Vegetable Oil when cooking!
Hope you all had a Blessed Holy Week!

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