On Sunday I woke up uncomfortable with a pinched nerve in my shoulder blade. Let me tell you; the body can turn on you quickly. Something as simple as a knot in my shoulder blade was completely disabling! It made simple tasks, like trying to check my blind spot while driving, painful.
Like the workaholic I am, I took an Advil and pushed through the pain. Update: this was a big mistake. This morning, I woke up and literally could not move! It was no longer a pinched nerve. Instead, it was three pinched nerves in my shoulder blade and neck! Do you know that episode of Sex and the City where Miranda is laying on her bathroom floor unable to move? Her character resonated with my soul this morning! The pain was unbearable!
So what do I do? I try an Advil again and it is not touching the pain. So like a big grown-up adult woman, I texted my mom to complain. She recommended trying some essential oils – gotta love that hippy. This reminded me that I had a “Deep Muscle Relief” blend. Skeptical, I tried it. Not too shabby. Still in pain but some relief. I threw it in my bag and headed to work. By the time lunch break rolled around, I could not move. Desperate, I pulled up a 10-minute yoga video on the new Deliciously Ella App for iOS and combined the routine with my essential oils. After lots of cracking, groaning and deep breathing, I am feeling much better! I also invested in a new side-sleeper pillow and I am hoping it will ensure that this pain does not last longer than needed. Bonus, it smells like lavender!
The truth is that sometimes you need to do the work and be temporarily uncomfortable before you can relax.
In a less painful version of this lesson, I have gotten into the practice of meal prepping on Sundays so that my work week goes smoothly. This is a game changer for the working gal! I am not one to make a bunch of preportioned packs (I have tried but I find it too much work). Rather, I like to focus on making ingredients using a sheet pan. You would be surprised what you can do with a sheet pan in terms of batch cooking. I have made eggs for breakfast sandwiches for a week using one of these bad boys.
When it comes to tofu, I like it to be crunchy and flavourful for lunches. This way it can be put in a rice bowl, tossed with a salad or eaten as a snack. This recipe for sheet-pan tofu is versatile, low maintenance and will last 5 days in a Tupperware in your fridge!
Are you a batch cooker? Do you have any other flavour combinations? Share below in the comments section!
Crispy Baked Tofu
- 2 Blocks Firm Tofu
- 1 tbsp olive oil
- 1 tbsp cornstarch
- 2 tbsp jerk seasoning Jerk Tofu
- 2 tsp of each soy sauce, chilli flakes and tahini Asian Flavour
- 2 tsp of each nutritional yeast, paprika, chilli powder and cumin TexMex
- 2 tsp of each garlic powder, onion powder, lemon pepper Lemon Garlic
- 2 tsp of each cumin, paprika and turmeric Savoury
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Press the two blocks of tofu for 15 minutes**.
- Standing your tofu up on its edge, slice the tofu in half. Lay it flat then cut the rectangle in half and split each half into 9 squares (2 cuts in each direction). With two block of tofu, you will end up with 72 cubes of tofu.
- Place all cubes of tofu into a mixing bowl and add oil, cornstarch and one flavour option of choice**.
- Using a lid or plate, cover the mixing bowl and shake the tofu.
- Pour the tofu mix onto a sheet pan and make sure that each tofu cube is separated.
- Bake for 15 minutes, remove from oven and shake/ flip, then bake for 15 more minutes.
- Allow tofu to cool for 10-15 minutes.