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Full Day of Work and Asian Tofu and Broccoli

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Well, it’s official.  I completed my first Monday at work.  It really wasn’t that exciting because I am still training and familiarizing myself with our top accounts, so it was kind of the same old same old, but I did take a lunch break!

For some reason, last week I just didn’t take a lunch break.  There really is no real reason why…so I decided that unless there is some huge deadline or project I am working on, I will take a lunch break.  They are giving it to me, so I better take what I can get!

I used my  new salad container.  In the bottom, I put salad with tomatoes with broccoli and cauliflower.  In the top I put salsa and tuna salad.

I also spent the break catching up on some blog reading.  I still have to figure out this whole working-during-normal-hours-of-the-day thing…


When I got home, I knew that I needed to eat a meal with tofu (by the way, every time I go to type tofu, I type TOFY…..and giggle a little to myself.  Is it funny?  No.  But I still laugh inside)  in it, since I didn’t thaw anything from the freezer.  On Saturday for lunch, Brian and his parents ordered Chinese take-out for lunch.  I made a salad with egg whites, but I thought that the Chinese food looked delicious.  Immediately it sparked an idea in my head, and that is what inspired dinner tonight.  I did a little bit of research on the internet and based my method off of this recipe from  The end result….had Brian going back for seconds!

Asian Tofu and Broccoli


  • 1 16 oz can vegetable broth
  • 3 Tbsp soy sauce
  • 3 Tbsp corn starch, divided
  • 2 Tbsp of sugar
  • 1 tsp of crushed red pepper flakes
  • 1 14 oz package of firm or extra firm organic tofu, drained
  • 1/4 tsp salt
  • 1 tsp canola oil
  • 1 Tbsp chopped garlic
  • 1 tsp ground ginger
  • 3 cups broccoli florets
  • 2 cups broccoli slaw
  • 3 Tbsp water
In a large bowl, combine broth, soy sauce, 1 Tbsp corn starch, sugar, and crushed red pepper.  Set to the side.
Chop the drained tofu into 1 inch cubes.  Sprinkle with the salt and place in a bowl.  Sprinkle the remaining 2 Tbsp of corn starch on the tofu and toss to coat.
Heat the oil in a large skillet over medium-high heat.  Place the tofu in the pan and cook for about 3 minutes until golden brown.
Add garlic, ginger, broccoli, broccoli slaw, and water to the tofu mixture.  Cook and stir for 3 more minutes.  Add the soy sauce mixture.  Allow to cook, stirring occasionally, until the sauce has thickened.
Makes 2 large servings (if you are super hungry) or 4 smaller servings.
Nutrition for 4 servings:
Calories–216.5   Fat–4g    Carbs–34.3g    Protein–12.4g

Now, I am kicking back and enjoying the Bachelorette.  Happy Monday!

Question of the Night:

  • What did you have for dinner?  


I Get A Desk and I Need to Downsize My Number of Bags

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Today has been a long but good day.

I started off teaching Yoga Sculpt.  I had a great group this morning, and thoroughly enjoyed starting my morning with that class.  Then, it was time to shower and get ready at the gym for my first day of work.  That was interesting, considering the fact that Brian and I are currently packing and getting ready to move, and I packed all of my large duffle bags!  I had to use three smaller bags…let’s just say I can’t wait until I can use a slightly larger bag 😉

I was able to shower and get ready in just over 30 minutes.  I think that part of my time was taken up by trying to organize my absurd number of bags.  No worries though, tomorrow I get to try it all over again!

I then headed into the office, and arrived there in plenty of time!  I don’t have an office to myself because I think that a lot of my time will not be spent in the office, but I do have a desk!

And a nametag!

I am going to have to find some “pinspiration” and get crafty decorating my office.  My boss kept telling me that my desk is my space and I need to decorate it and make it my own…I think I can handle that 😉

Sorry, no lunch pictures! I didn’t really get a break today, I just ate quickly between meetings.  Today’s menu included, a leftover veggie burger from dinner at Brian’s parent’s house on Monday on top of a bed of tomato, lettuce, and celery topped with salsa.  I also had half an apple with some cheese and peanuts.  Tasty!

After Work

After work, I have to admit that I was pretty tired (who am I kidding I am tired still!!)  But I knew that I needed to run.  Since I ran 1 mile before Yoga Sculpt this morning, I decided that 3 miles was ok.  So, even though I was more than ready for dinner, very tired, and not quite in the mood to run, I still did 3 miles wit a pace of 8 minutes and 30 seconds. Not too shabby.

Then, it was time for dinner.  Thanks to my mom’s delicious idea it came together very quickly.  Roasted broccoli and lemon pepper salmon.

Simple, yet so tasty.  Thanks for the idea, Mom!

Now, I am off to practice Body Pump, since I record my first time teaching an entire class on Saturday and get ready for an early bed…good night!

Special Visitor

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Yesterday morning I taught Jeremy and Sarah a card trick that I had learned when I was younger.  I couldn’t quite remember how to do it, so my mom literally took step-by-step photos of her hands and e-mailed them to me.  Talk about a dedicated mom!  Thanks 🙂

Brenna (the special visitor) then came over to give everyone haircuts! (accept for me)

We then came inside to eat lunch, and show each other card tricks.  Jeremy practiced the trick I showed him this morning on Brenna and he got her!

Jeremy’s lunch and him dealing the card tricks

After Brenna left and a game of life, Jeremy, Sarah and I got busy in the kitchen.  We decided since it is my last week nannying that we wanted to surprise their parents by making dinner for them.  We decided on healthified macaroni and cheese with broccoli and homemade caesar with brownies for dessert.

Healthified Macaroni and Cheese with Broccoli (original recipe from


  • 2 cups of uncooked whole wheat macaroni (we used rotini)
  • 2 cups skim milk
  • 3 Tbsp flour
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp red pepper
  • 2 cups reduced fat cheddar cheese
  • 1 cup broccoli
Preheat oven to 350 degrees and grease an 8 inch square or 2 quart baking dish.
Boil water to cook the pasta according to package directions.
Once water is boiling, before putting the pasta in first boil the broccoli for 3-4 minutes.  Remove with a slotted spoon, and cook pasta.
In a separate saucepan combine milk, flour, mustard, salt, and peppers.  Cook over medium heat, stirring constantly until bubbling and boiling.   Then, add the cheese and stir until combined.
Once the pasta and broccoli are finished, toss in the cheese sauce.  Pour into the greased pan and place in the preheated oven.  Bake for 20-25 minutes.
I’ll share the caesar recipe later 😉
For breakfast this morning, I had 1/2 cup of plain Greek yogurt with a tablespoon of peanut butter mixed in, splenda, frozen bananas, frozen mangos, and frozen strawberries.  It was delish!
Today is my last official day nannying and my last official day teaching spin at Butler 😦  The kids are taking me to Qdoba and Red Mango and I have a special guest coming to class tonight!! Can’t wait!

Friday Food

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Last night Brian and I had a random dinner.  I am going grocery shopping today, so it was kind of like leftovers/whatever was in the fridge.  Growing up, I always remember thinking of certain foods as “Friday” foods.  When I would ask my mom what dinner was on a Friday if she said something like salmon with rice or chicken noodle soup or spaghetti I would tell her that we needed to eat something “fun” for dinner.  To me, if we weren’t going out to eat for some special occasion, “Friday” foods were things like nachos or pizza….not salmon.  I think it’s funny how different foods mean different things to different people.  Now, I would love to have salmon on a Friday!  I probably could have put my creative hat on last night and whipped something together, but I was more in the mood for “Friday” foods, which also tend to be easy/no need to cook foods.  Brian had leftover pizza and I had a banana and peanut butter quesadilla with steamed broccoli and green beans.

Friday Food

After dinner, we took Bella on another long walk and admired all of the beautiful houses…it’s going to be hard to stop playing house tomorrow when Bella’s family gets home!

Walkin' Bella!

Beautiful Homes

I just finished up the grocery list, and I am ready to hit the stores!  I love grocery shopping, it’s therapeutic 🙂

I fueled myself this morning with a toasted Thomas Light Multigrain English Muffin topped with melty swiss cheese…delish!

Hope you have a great Saturday!  Brian and I are headed to Easley Winery later today.