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
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!
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
- 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
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
- 16 Healthy Lunch Sandwiches: Fitsugar
- Why Aloe Has a Place in Your Diet: Vegetarian Times
- Top 5 Fitness Classes to Get You Back in the Game: Fitfluential Blog