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:
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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.
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Questions for you:
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When was the last time you took a ton of pictures?
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What is your favorite kind of pie?