Before I get to today’s MMAZ recipe, I just have to share a bit about this colorful weekend’s trip!
We drove about 4.5 hours west of Denver to Crested Butte, a small town in a valley surrounded by mountains. A friend of ours organized the weekend trip to see the leaves at their peak color, but we were about a week too early this year. It didn’t matter, because it was already gorgeous!
It actually snowed a little on our drive up, which meant the mountains were even more gorgeous with their dusting of white…and the trail was a bit muddy. I was so proud of myself for not falling despite all the slippery mud the entire hike – that is impressive for me!
And although most of the trail itself was free of snow, there were a few stretches in the shade that hadn’t melted yet. I just love the contrast of the white snow and colorful aspen leaves!
The temperature was in the 50s, the sky was blue, and the colors were vibrant. What a beautiful way to spend a weekend!
The drive home was a little less fun, as we ended up behind a bad wreck and sat on the highway for 90 minutes. I should have gotten out and done my second workout during the wait, because I ran out of time and officially missed my first workout of training. I’m practicing what I preach and cutting myself some slack. If I only miss one workout the entire 14 weeks of prep, that would be great!
3 Ingredient Lime Yogurt
With all the adventure and delays, I was creating my recipe for this week’s Meatless Mondays from A-Z after we got home on Sunday night (as usual, right?). I am happy to report that this week’s creation was a raging success!
I’ve been planning this one all week, I just didn’t have a chance to make it earlier. Inspired by Sarah’s Mocha Chip Mousse, I wanted to create a version reminiscent of the flavors in key lime pie. Although I haven’t made that in years, I remember my favorite recipe being light, creamy, and just the right amount of tart from the limes.
The result wasn’t quite the mousse consistency I expected, because it took a few more limes to get the flavor I wanted. So instead of a mousse, this transformed into a yogurt! It may not fit the strict definition of yogurt, but the texture is spot on. Since it’s naturally dairy-free, this is a great alternative to the non-dairy yogurt you buy at the store (with a LOT less ingredients in most cases).
- 12.3 ounce extra firm silken tofu
- 6 limes
- 20 drops liquid Stevia (I used NuNaturals Clear Stevia)
- In a food processor or blender, blend silken tofu for 15-20 seconds. Add 20 drops of stevia and juice limes* directly onto processed tofu. If possible, use a citrus squeezer get all the juice out. Zest 3 limes into the mix and process until smooth and well combined. Top with a little extra lime zest before serving.
As much willpower as I have built up recently, I had a hard time stopping myself from eating this straight from the bowl. It’s so simple, but so good! And of course, I have several other variations going through my head now. I think a pumpkin variety (maybe closer to a mousse) is the next one I need to perfect.
And now it’s time to see this week’s other #MMAZ lime creations! I’m anxious to see if everyone thought of desserts this week:
Don’t forget next week is COOK week – which means your challenge is to cook a recipe with lime. It’s extra fun if you choose to cook one of the recipes created this week! Get all the details on how to join the fun here.
Questions for you:
When was the last time you took a ton of pictures?
What is your favorite kind of pie?