RSS Feed

Tag Archives: tofu

Honeymoon Mystery and Deliciously Simple Asian Tofu Salad

Posted on

Yesterday, Mom and I spent the morning driving up to Michigan to meet my dad and be with family for the morning.  On the way up there, we saw about a bazillion hot air balloons.  I know it’s hard to see in the picture below, but all those little specs are hot air balloons!  We had no idea why so many were out on a Wednesday morning, or even that so many people owned hot air balloons, but it gave us some nice scenery along the drive.

The trip to Fort Wayne and Michigan was short and sweet, so before I knew it, I was in the car and heading back to Indianapolis to meet with our Travel Agent to speak of honey moon plans.

It was a long day of driving, so I needed snacks in the car.  Mom packed up some cucumbers, radishes (yum!  I don’t eat these enough!), green pepper, and dried apricot.

It was great talking with the travel agent.  Brian and I just keep getting more and more excited about the wedding and our honey moon each day and can’t wait for next summer!

We haven’t booked anything yet, but hopefully soon we will have our arrangements all settled to travel to one of these locations…

Cinque Terre, Italy

source

Negril, Jamaica

source

The Bahamas

source

Any guesses as to which location Brian and I are trying to make our honeymoon destination? We will let you know the answer once everything is all booked!

Dinner

When we arrived home, it was later than our usual dinner time and both of us were a bit hungry.  Luckily, I had prepped a meal on Sunday so we had to wait almost no time for dinner to be on the table.

Asian Tofu Salad

Yields:  2 Servings

Ingredients:

  • 1 Tbsp Hoisin Sauce
  • 2 1/2 Tbsp Rice Vinegar
  • 2 1/2 Tbsp Low Sodium Soy Sauce
  • 1 tsp Honey
  • 1 Tbsp Olive Oil
  • 1 cup of cubed tofu
  • 2 cups of lettuce, chopped
  • 1 cup of chopped cabbage

 

 

 

 

Directions:

Preheat the oven to 400 degrees. In a small bowl, combine the hoisin sauce, rice vinegar, soy sauce, honey, and olive oil.  Stir until combined.  Pour about half of the Asian dressing over the cubed tofu to marinate.  Spray and grease a baking sheet, and lay the tofu on the sheet.  Place in the oven and bake for 10-15 minutes.  Remove from the oven, stir the tofu around and place in the oven for 10-15 more minutes until it reaches your desired crispness.

This tofu can be stored in the fridge for a couple of days so that you can have this meal later in the week, or you can serve it right away.  

Divide the lettuce and cabbage into two bowls.  Top with the tofu and the remaining dressing.  Eat and enjoy!

This meal was delicious and tasty, so simple, and we both cleaned every bite from our plates!

Hope you all have a great Thursday!

Of Possible Interest

 

Advertisements

Full Day of Work and Asian Tofu and Broccoli

Posted on

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…

Dinner

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 EatingWell.com.  The end result….had Brian going back for seconds!

Asian Tofu and Broccoli

Ingredients:

  • 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
Directions:
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.
Enjoy!
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?  

 

Mediterranean Zucchini Boats…Delicious

Posted on

A couple of weeks ago, I saw a recipe for zucchini boats in a magazine, and book marked the idea away in my brain until a later date.  Earlier this afternoon, I was just feeling kind of not like doing much…including cooking dinner, when suddenly this recipe idea popped in my head.  I decided to give it a try…and it was a success!

Zucchini is such a summer vegetable to me.  I love it raw with dip, steamed with salt and pepper, baked with cheese on top, mixed in with marinara sauce, cooked into a quiche, and baked in bread.  Just about anyway you can prepare it, I will eat it.  With the summer weather lingering here in Indiana, a zucchini dish seemed perfect.

Mediterranean Zucchini Boats

Yields:  4 total boats, 2 servings

Ingredients:

  • 2 small-medium zucchinis
  • a splash of balsamic vinegar
  • 1 tsp of garlic salt (or more to taste)
  • 1 tsp dried basil
  • 1/4 cup chopped tomato
  • 1/2 cup chopped bell pepper
  • 1/5 block of tofu (pressed and cut into small pieces)
  • 2 cups of baby spinach
  • 1/4 cup low fat cottage cheese
  • 1/4 cup reduced fat feta

Directions:
Begin by preheating the oven to 375 degrees.  Cut each zucchini length wise, and scoop the center out of each half of the zucchini.  Place on a baking sheet.

In a medium skillet heated to medium high heat, place the balsamic vinegar, bell pepper, tomato, tofu, garlic salt, and basil until slightly browned.

Once browned add in the spinach and allow the spinach to wilt.  Once the spinach is wilted, add in the cottage cheese and combine thoroughly.

After the cheese, tofu, and vegetable mixture is thoroughly combined, scoop even portions into each zucchini boat. Top each zucchini boat with the feta cheese.

Bake at 375 degrees for 20-25 minutes or until golden brown.  This meal was delicious, light enough to be summer meal, but filling enough to be a dinner.  Quinoa makes an excellent side dish with this meal.

Nutrition per 2 boats:

Calories–163  Fat–8.2g  Carbs–14.1g  Protein–18.4g

Go ahead…give this meal a try 🙂  You won’t regret it!

Mother’s Day Surprise!

Posted on

The wedding last night was beautiful and amazing, but I will share more about that later 😉

I woke up this morning pretty early considering how late I was out last night.  But I needed the head start so that I could drive up to Fort Wayne to surprise my mom with a Mother’s Day visit.  My sister had been planning on being in Fort Wayne for the weekend, and when I found out she would be there, I planned on coming too…I just never mentioned it to my mom.

I started out the morning with some scrambled eggs and tofu with tons of veggies, salsa, and sriracha…maybe a little too much sriracha, but still tasty!

I then packed my overnight bag and hit the road.  Since I was a little tired from the late night, I thought that a cup of coffee sounded like a good source of fuel.  So, while I was getting gas for the car, I got gas for my body too!

For some reason, I really enjoy gas station coffee.  There really isn’t anything special about it, but maybe it’s the fact that it is only $1.00, which seems like a total steal compared to the $5.00 that I pay sometimes at “fancier” coffee shops.  All the same, it did the job, tasted good and gave me a little jolt for the drive home.

Mom still doesn’t know that I am here because she is out at the store with my sister, but when she arrives we have a day full of gardening (I honestly really stink at planting and gardening, but my mom likes the help), catching up on TV shows, giving each other facials, and enjoying some girl time!

Have a happy Mother’s Day!

Question of the Day:

  • What are your Mother’s Day traditions?

Every year, the only thing my mom asks for is that my siblings and me to help her plant her garden of veggies and flowers for the summer to come.  At first, I have to admit I was pretty reluctant to help because I am just not very talented in that area, but over the years it has become a fun tradition that I look forward to  🙂

Body Combat Obsessed and a Photo Shoot

Posted on

Hello!  Long time no see.  I have had a busy couple of days full of driving to Fort Wayne, group fitness classes, Vera Bradley, and birthday celebrations.

On Tuesday, as soon as Brian was finished with class, we loaded up the car and headed to Fort Wayne so that I could be a part of the Vera Bradley Fall into Fashion photo shoot.  Last year, around this time I was apart of their Winter 2011 catalog shoot, and I had a blast doing it!  When I saw that they were looking for more models for their Fall 2012 shoot and that the shoot was taking place in Fort Wayne, I had to apply…and I was selected!  So, Brian and I headed to Fort Wayne a day early to spend a little quality time with my Mom.

 

Last time I visited Mom, I attended a Body Combat class with her.  Body Combat is a Les Mills class that is pre-choreographed to music.  The types of movements used are “fighting” moves like punches, jabs, and kicks.  The workout really gets the heart rate up and makes you sweat.  On top of that, it makes you feel like a badass (excuse the language but it really does).  Since Brian was with us, I thought it would be fun for him to try out this workout class, and I am so glad that we decided to do that!

This time, the classes intensity was ramped up by about 1000%.  The instructor turned the lights out, gave all of the new people glow sticks to holding in their dominant punching hand and cranked the music.  It was awesome!  We all had such a great time doing it, and I can’t wait to visit Mom and go again.

After the class, we were all pretty sweaty and hungry.  Luckily, Smoothie King had free samples waiting for us on our way out 😉

Mom and I after Combat

We headed home, and Mom whipped up a quick and delicious dinner of lettuce wraps.  They kind of reminded me of a saucier version of P.F. Chang’s lettuce wrap appetizer.  Mom and Brian’s wraps were made with ground beef and mine were made with tofu.  I have never been a big fan of red meat, so the alternate menu was much appreciated 😉

While Mom was cooking, I thought it would be the perfect time for me to put together a batch of chocolate protein muffins, however, when I asked my mom to preheat the oven to 350 degrees she accidentally preheated the oven to broil, so the muffins were a little overdone.

In order to let our food settle, we then headed out with my puppies for a little walk.  Mom showed me her raspberry and strawberry bushes…I can’t wait for those babies to grow berries!

We then threw a couple of balls around with the dogs (well Mom and and Brian and I spectated) and headed back home.  Brian unwrapped a couple of belated birthday presents from Mom, and then we all had a little bit of homemade strawberry shortcake for dessert…this dessert is so light and delicious, it really screams summer to me.

We then headed to bed so that we could have our beauty rest for the Vera Bradley shoot.

Vera Bradley

We arrived to the shoot at 7:30am, which honestly allowed me to sleep in a little bit compared to my usual group fitness class time of 6am.  Like most photo shoots, there is a lot of waiting and patience involved, so I occupied my time by practicing my Body Pump combinations.  I always carry some sort of notebook with me, but for some reason I didn’t have one with me at all yesterday…so a napkin had to do the trick.  They also had Luna bars for snacking, I couldn’t have asked for anything more.

After a long day of waiting, the end of the day began to near and it was finally my time to be put to work.  Although there was waiting involved, it was still a great experience because of the kindness of the people working for Vera Bradley, the other models, and being able to watch the entire shoot take place!  I love all of the new patterns (literally!) and I cannot wait to see the outcome of the shoot 🙂

We finally arrived home around 5:30pm and Mom had dinner waiting for us.  Tilapia served along side roasted zucchini with cheese on top.  Those little zucchini medallions were probably my favorite part of the meal, and I could have eaten the entire plate.  Somehow, I contained myself.

We also had a tasty side salad.  Gotta love the veg 😉

 

After dinner, we loaded up the car once again and headed back to Indianapolis.  I practiced a bit more Body Pump in the car, but I was beat!! I fell asleep on the way home, and then as soon as we got home, I hit the hay.  It was a fun, exciting, but long and tiring day.  It’s tough life being a model 😉

Today

Today, started bright and early so that I could review the most recent tracks I have added to my Body Pump repertoire.  Because I woke up so early, I ate my oatmeal breakfast before class.  Usually, it makes me nervous to eat a full meal before exercising, but I had more than an hour to digest and everything was completely fine.  Plus, I woke up hungry, and being hungry during Body Pump can make it harder for me to put in my full effort.

I actually cooked my oats this morning rather than making them the night before.  I added a bit of my Plant Fusion protein powder, raisins, cinnamon, nutmeg, vanilla extract, stevia, 1 Tbsp of Greek yogurt for creaminess, and some chocolate PB2.  It was delicious and tasted like cookie dough. 🙂  Just the way I like to start my day!

I then team taught Body Pump, and had a great time doing it!  I made a small mistake, but because I knew my choreography I was able to recover and continue on. My next goal with Body Pump is to be able to teach the first 5 tracks of class.  My next team teaching session is Saturday….let’s see if I can do it!

I then came home and practiced more Body Pump so that I can achieve my goal on Saturday, and when I was bored of doing that it was time for my run.  I had 7 miles on the schedule today and I was feeling good.  I know we all have those days when running is literally the last thing that on the list that we want to do, and my last attempt at running more than 5 miles was one of those days, so I was a bit nervous starting out.  But as soon as the first Broadway tune (yes, I listen to Broadway while running 😉 ) hit my ears, I knew it was going to be great.

I found my pace, and for me, when I find my pace it is like finding the rhythm of your body.  Once I get in that groove, there is no getting out and the entire run just feels like you are coasting through the air.  I LOVE that feeling!

Completed:  7 miles in just over 1 hour…not too shabby if you ask me.

I then showered, and made myself some lunch.  Lunch was basically the usual, tuna, hummus, and veggies.  I also had a LOVE bite for some healthy fats and a little something sweet.

 

I then headed out to a little coffee shop called Mo’ Joe so that I could change the usual scenery while I did some job hunting and cleared out my e-mail inbox.  To give me a little extra fuel, I sipped on Mo’ Joe’s most popular drink the Honey Bee iced latte.  A cinnamon and honey latte made with skim milk…I can definitely understand why it is the most popular!

I hope you all are having an amazing Thursday and are getting ready for the weekend!

Of Possible Interest:

 

 

Asian Baked Tofu

Posted on

Good evening friends!

I hope that everyone has had amazingly productive days.  My afternoon was spent listening to the same songs over and over again practicing my choreography for my BodyPump certification coming up this Saturday.  I am definitely getting the hang of things, but I am also definitely nervous because I am not sure what to expect.  I just have to remember to have fun with it, and do my best.

Lunch

I took a break for lunch and made myself a delicious salad of spinach and romaine topped with cauliflower, broccoli, tomato, red onion, cucumber, and tuna, all topped with a combination of mom’s homemade salsa and the last of my homemade hummus.  The salad was delicious, but I was craving a little something sweet…so I had two of these:

Don’t worry, recipe coming soon!

After listening to the same songs on repeat and memorizing the new BodyPump release, Brian finally came home and got to be my guinea pig!  We didn’t actually use dumbbells, but I took him through the two tracks that I am expected to have memorized for Saturday.  It is so helpful actually seeing someone do the exercises that I am instructing.  Based on what I see him doing, I can then correct and cue accordingly.  When I am talking to myself…things get a little bit boring.

I then took Brian through his Boot Camp workout routine, and the next thing I knew it was time for dinner.

 Dinner

I have been experimenting with a lot of different ways to use tofu, lately, and tonight I came up with a really tasty recipe that Brian (the meat eater) and I were both able to enjoy!

Asian Baked Tofu

Ingredients:

  • 1 block of tofu (drained)
  • 1/8 cup soy sauce
  • 1/2 tsp ground ginger
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • cooking spray

Directions:

Preheat the oven to 425 degrees.  Cut the drained tofu into slices that are about 1/4 to 1/2 inch thick.  Place the soy sauce, ginger, garlic, and onion in a bowl and mix thoroughly.  Allow each piece of tofu to soak in the mixture for a couple of seconds on each side.

Spray a baking sheet with nonstick cooking spray and place the marinated tofu slices on the sheet.

 Bake in the oven for 25-30 minutes, flipping each piece halfway through.

I served the tofu alongside some oven roasted cauliflower, broccoli, and onion.  The meal was flavorful and so tasty 🙂  We both cleaned our plates.

Now, Brian and I are watching Jeapordy, (one of my favorite shows) and have big plans of hanging out on the couch, relaxing and watching Modern Family tonight.

Questions of the night:

  • Do you shout out the answers to Jeopardy at the TV??   I sure do!!! Sometimes I am pretty good 😉
  • I am looking for a new protein powder to try?  Any suggestions of vegan or vegetable based protein supplements?

Total Body Circuit

Posted on

I hope that your day is going well!

After knocking things off of the ol’ to-do list this morning, I headed over to the gym to substitute teach a class called Core Strength Intensity (CSI).  The class is a total body strength conditioning class that lasts for an hour.  When I walked into the room, I introduced myself to the class and asked if anyone had ever been to the class before.  One woman replied that she had been attending (with the same teacher) for the past 10 years!! Now that is dedication, and a little bit of competition for me.  Change is hard to deal with, and after developing a relationship with a certain routine and instructor after an entire decade I was worried that the class wouldn’t be welcoming of me.  I had never attended this exact class before, but I have taught several strength and toning classes, so after taking the class through an active warm-up, here is what we did!

Everyone said that they enjoyed it, even though it was a change from their usual routine.  Sometimes it’s good to try something new 😉

I then came home and whipped up a salad of romaine lettuce topped with tofu (from last night), broccoli, a radish, cauliflower, celery, onion, tomato, and homemade hummus.  A little bit of everything, all on one plate.

 

Now, I am off to tackle more of that to-do list and head to another gym (I am getting my own class instead of just subbing!!).

 

Enjoy your day!