Happy hump day friends! Well we aren’t in Philadelphia for jury duty… at least not yet. Stay tuned for more updates if anything changes. So I figured I would jump on documenting & photographing this beauty. If you’ve followed my blog for any time… you’ve seen that my tofu pudding recipe has had quite an enthusiastic following. I’ve had friends clean out the silken tofu stash at their local grocery or Target stores (ahhhem Keenan). But in all seriousness, this recipe started it all and still remains one of my all time favorites. If you have a big appetite or like to snack (yes, okay this is ME!), this breakfast will halt your hunger in its tracks. It’s magic!
So this time I switched the recipe up and used Açaí & beautiful red currants. Red currants are so high in Vitamin C and Açaí is a nutritional powerhouse with fiber, protein, the antioxidant anthocyanin, abundant in acai berries, may lower oxidative stress and inflammation, promoting brain health. Just to name a few. And let’s not forget that this bowl is chock full of plant based protein! So easy & delicious.
- 1 block with liquid, silken tofu (always use organic)
- 1 packet of Acai (frozen yet soaked in warm water to soften a bit)
- 1 scoop of your favorite protein powder. I used Vega Sport vanilla
- 1 tablespoon of raw cacao powder
- 1 tablespoon of maca powder
- 1 handful of red currants, washed and stem removed
- Into a high powered blender, like a Vitamix, blend all of your ingredients. You may need to stop and scrape down the sides and blend again until completely blended and creamy. Spoon into a bowl.
- Optional toppings:
- Ground flaxseed
- Chia seeds
- Nut butter (I used Nuttzo)
- Additional currants
- Fresh or frozen fruit
- Nuts or seed
- Enjoy! I find it best to consume straight away.
Sunday: 2 hours of cardio
Monday: 1h 5m weightlifting and 45 m cardio
Tuesday: 1h 4m weightlifting and 30 m cardio
Wednesday: 1h 30 m of cardio
— Knead to Cook