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Archive for the ‘Tofu’ Category

Hello All, hope everyone is well and enjoying the Spring Weather. I know I am. It was slow to arrive to Michigan, so I am taking advantage of any time I can get outside. So with Spring here I wanted to make a light, but hearty dinner.

I love lasagna. I love spaghetti squash. So let’s make a Spaghetti Squash Lasagna.

First step is to Roast your Spaghetti Squash.

PREPARATION:

  1. Preheat oven to 400 degrees
  2. Slice spaghetti squash in half, lengthwise. Drizzle cut side with olive oil, salt and pepper.
  3. Place squash, cut side up on baking sheet. Bake for 45 minutes to 1 hour, until squash is tender when pierced with a fork.
  4. Remove squash from oven and cool slightly, to handle. Into a bowl, shred the inside of the squash with fork.

Now onto the Lasagna. Okay…Here’s the thing. I know most people omit the noodles when they use spaghetti squash, but it just didn’t seem right to me. So I added noodles. I make my own rules, what can I say.

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Spaghetti Squash Lasagna

8×8 Baking Dish

Serves 4 Large Pieces

Ingredients:

  • Roasted Spaghetti Squash
  • No Boil Lasagna Noodles
  • Tofu 1 Container
  • Shaved Parmesan Cheese
  • Seasoning for the Tofu: Italian Garlic Gold Nuggets, Parsley, Salt and Pepper
  • Pasta Sauce
  • Parmesan Cheese Shaker (optional)

Directions:

Preheat oven to 350 degrees. Press the water out of the Tofu. Crumble with a fork and season with Salt, Pepper, Parsley and Italian Garlic Gold (or any other Italian Seasoning). Mix well. Cover bottom of 8×8 pan with pasta sauce, then a layer of noodles, then spread the tofu mixture over noodles, then a layer of spaghetti squash and some shaved parmesan cheese. Repeat the process 3 times. When finished top layer should be pasta sauce and I also sprinkled in the remainder of my seasoned tofu and shaved parmesan cheese.

Bake on 350 degrees for 40 minutes.

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I just have fun when making a lasagna. I layer as much as I can depending on the ingredients. One note to stress when making this recipe, make sure you press out all the water from the tofu. Nothing worse than a watery lasagna, and of course ricotta cheese can be used in place of the tofu. I like to use either or, just depends what I have on hand.

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Recently, Meijer contacted me and asked if I wanted to try their New Cereal. I love cereal and so does my husband, so I was so excited to give them a try.  Plus their price point on cereal is a far better deal than any national brand cereal, and I really like that.

They sent 3 boxes:

  • Blueberry Muffin Squares
  • Toasted Oats
  • Fiber Complete

 

Also for anyone interested in trying them Meijer is having a 50 Percent Off Sale on Meijer brand cereals and an In-store Cereal Party in all of their stores on April 20 (11a.m.-4p.m.). This is a great event for kids, they can sample new flavors, make cereal crafts and pose for fun pictures!  I loved all the flavors, but have to say that the Blueberry Muffin Squares were my favorite and my husband loved the Toasted Oats. Hope you can make the event and stock-up your pantry with some great new flavors of Meijers brand cereal.

 

 

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Check Ya Later.

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All Hail Kale. All Hail Kale.

Today I am featuring a Kale and Tofu Wonton.  I made these Vegan Style. So glad you joined me today, because it is Virtual Vegan Potluck Day. This is the Second Virtual Vegan Potluck and I was lucky enough to participate once again. Check out my 1st. Virtual Vegan Potluck Post. While I am not Vegan, my friend Annie over at An Unrefined Vegan who organizes the Potluck allows non-vegan bloggers to join in on the fun as long as they respect the Vegan lifestyle and post a recipe that follows the Vegan guidelines. So my contribution to the Potluck is an appetizer to stimulate your appetite.

Please enjoy a hearty bite of Kale and Tofu Wonton. 

Here’s the recipe for the Kale and Tofu Wontons, just in case you want to make these little appetizers for your next Potluck.

Kale and Tofu Wonton 2 Ways:

Ingredients:

  • 1 Bunch of Kale Torn from the Stem
  • 1 Block of Tofu
  • 1/3 Cup of Nutritional Yeast
  • 1 Clove Garlic
  • Wonton Wrappers (See recipe below to make your own Vegan Wontons)
  • Salt and Pepper to Taste
  • Cooking Spray
  • Vegetable Marinara Sauce for Dipping

Directions:

  • In a large pot of salted water boil the kale until tender, about 5 minutes. With a slotted spoon transfer the kale to a colander. When cool squeeze out excess water and finely chop. In a medium bowl, mash together the kale, the tofu block, the nutritional yeast, and the garlic.  Season with salt and pepper.
  • Assemble ravioli, by arranging wonton wrappers on a sprayed cookie sheet. Fill each wrapper with about 1 tsp of  mix.
  • Wet fingers and run along two sides of the wrapper. Fold over and seal. Spray completed ravioli with cooking spray and Bake on 350 degrees for 15 minutes or until golden brown.

(or)

  • Take a mini muffin tin, spray with cooking spray and then line the tin with a wonton wrapper
  • fill with about 1 tsp of mix
  • Lightly spray cooking spray on filled wontons and bake on 350 degrees for about 15 minutes or until golden brown.
  • Serve with a side of vegetable marinara sauce.
  • Makes about 18-24 wontons depending on how thin you roll out the dough.

Here’s the recipe to make your own Vegan Wontons.

Ingredients:

  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 cup warm water cornstarch, as needed
Directions:
  • Sift together flour and salt in a bowl. Slowly stir in warm water, dough will be very stiff
  • Knead dough on floured surface until smooth, about 15 minutes. Cover with towel and let stand for 20 minutes
  • Roll about 1/2 the dough out, as thin as you can
  • then Repeat for other 1/2 dough
* This was a bit harder than I expected. Rolling out the dough was hard work and I tried to go as thin as possible. For the sake of getting a good picture I do have to admit that I used the best wontons for the above photos. I had quite a few funky shaped ones that tasted good, but were a bit embarrassing in thickness and shape.

Okay, back to the Pot Luck. Here’s how the Potluck works. You need to start at the beginning and work your way through the meal. I will have instructions and a link down below that will guide you through the Potluck, but since your here I thought maybe you could check out the blogger that precedes me and that follows me in the Potluck.

So the blogger that precedes me is The Little Green House from Australia. Just click on the Go Back Link Button Below, but Please come back so you can go forward…

Go Back

Thanks for coming back. Now the blogger that follows me is The Vegan Kat from the USA. Just click on the Go Forward link button below, and again Please come back to enjoy the rest of my post!
Go Forward

Okay now I can complete my post with you and then get you on your way through the rest of the Pot Luck. The Potluck is HUGE this second time around. This Potluck is eight courses with over 103 Bloggers participating. So there is so much fun to be had, and some serious foods that need some attention. I am on the lookout for some great Vegan Dinner ideas.

Now I want to share my love of Kale with you. I really do Love Kale. I picked up this necklace at Vegan Cuts and I wear almost everyday. Can you believe that there are people out there in this great big world that have NEVER tried Kale? I know it’s ridiculous. Kale Rules!

So I had to post this picture, I know it’s cheesy, but little things like this amuse me. I Felt like I was just Nominated for Kale Queen, and how could I not share that with you? 

I had a bunch of kale left over after making the wontons so I made some tasty little Kale chips as a snack.

Kale Chips Cooking Instructions:

  • Preheat oven to about 375*
  • Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.
  • Drizzle with about 2 tsp of olive oil
  • Sprinkle with seasonings of choice. Plus a sprinkle of salt. I used nutritional yeast and garlic powder
  • Bake for about 15 minutes, until edges are brown and kale is crispy

Again, Kale Rules!

The Virtual Vegan Potluck is a favorite day of mine, I hope you enjoyed it as much as I did and took away some amazing recipes and maybe a few new blogs to follow, and I’d like to extend a special thanks to all the Vegan’s out there, I really appreciate your lifestyle and life choices and I strive everyday to make ethical choices and to guide myself down the path to a plant-based lifestyle. I also hope you got a good chuckle out of my Kale Queen picture.

So as promised here is the Link to the Start of the Potluck. Our host is Vegan Bloggers Unite. Please enjoy, and…

Thanks For Coming

Well I’m off to enjoy some Potluck dishes, I might jump forward to the desserts, I have a sweet tooth, and I am craving sweets.

Check Ya Later.

I’d like to encourage you to comment on the bloggers that participated in the Potluck, we all would really appreciate your comments. Thanks Foodie Friends.

Potluck Question of the Day: What is your favorite dish to EAT at a Potluck? -or- What is your favorite dish to BRING to a Potluck? -or- What did you think of MY Kale and Tofu Wontons?

Kale Queen…I like it. I like it alot! Stay Healthy Potluckers.

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I have such a fun and easy meal I’d like to share with you today. I was at Sam’s Club recently and you all know those sample carts that attract all the shoppers, well I fell prey to one that was sampling this Asian Chop Salad. I was sold instantly. Where have I been? Everyone I told about this salad already knew about it. Well I am so glad I finally caught on to it.

So I paired the salad with grilled tofu and some California Sushi Rolls.  I used my basic marinade for the tofu and just grilled it for 7 minutes on each side. I always grill on medium heat. I also used my Tofu press.

If you ever see this salad, grab it, it is fresh, tangy and delicious, but I am sure you already know about it.

Packed with crunch and flavor.

Perfect meal for a hot summer day.

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Leftover party at my house. I had some goodies stored away and thought why not pull them all out and have a mixed bag for dinner. So we had leftover Mayan Harvest Bake, Tofu Kale Lasagna and Polenta Pizza Snacks. 

I love having meals frozen that I can just thaw enjoy. I was so happy that the Tofu Lasagna thawed and reheated so well. I was worried it was going to be watery and mushy, but it was perfect.

I also took some fresh raspberries and bagged them up into snack bags and froze them. I always keep frozen fruit on hand for making smoothies. Here are a few of my favorite smoothies Recovery Smoothie, Kale Smoothie. Whenever a banana gets a bit brown in my house I jump all over it. I peel, slice and bag.

Strawberries also got sliced, bagged and stored for future use.

Piled high.

By freezing all my fruit I do not need to add ice cubes to my smoothies.

I have good news, the Swans on the lake have finally unveiled their Cygnet. I was not sure what the proper term was for a group of baby Swans, so I Googled it, and sure enough, it said a group of Baby Swans are called Cygnet. Thanks Google. The male swan did this crazy fly by over the entire lake. He was making a low honking noise, as if to announce the proud moment. After his flight he went back to the nest and proudly swan out with his new family. It was really one of the coolest things I have ever witnessed.

They are really protective of their babies and have stayed close to their nest which happens to be at the end of the lake where there is not much boat traffic. There are 4 babies, they are fuzzy and staying super close to mom and dad. So exciting to see them all together.

I also got a picture of Harvey our local Blue Heron. Since I have been perched on my deck with my camera waiting to get a picture of the swans, I was lucky to catch Harvey while he was looking for a place to fish. All the neighbors on the lake call the Blue Herons on the lake Harvey, it’s one of those things that sticks after someone says it.

I love watching him fly and land, he is very graceful. He is normally silent when he flies, but when he is mad after being disturbed by jet skiers or boaters he makes this prehistoric sound while flying away. Still cracks me up every time I hear it.

So I had a fun day, so excited that the Swans are finally here.

Check Ya Later.

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Today was a great day for a light meal. I had a fresh batch of kale and some tofu and had lasagna on my mind so Tofu Kale Lasagna is what I made.

With the tofu, you really have to press out all the water or you will end up with a watered down pasta sauce. First I crumbled up the tofu with a fork and season it with salt, pepper, parsley and Italian Garlic Gold Nuggets all to taste. Remove all the stems from the kale and tear into small pieces. Then get ready to layer.

  

There are no rules when making a lasagna. Do as many layers as you want or what will fit in your dish. As I was layering the lasagna, I remembered that I had two mozzarella balls (I said balls!) left, so I grabbed them (ha), sliced them and topped off my lasagna with them.

      

Bakes on 350 degrees for 40 minutes.

I was so ready to give it a try. I normally use spinach so I was excited to try the kale. Verdict: Loved it. It still had the firm texture that kale offers, but was soft enough to cut with a fork. The extra cheese was also a nice touch. It was TofuKaleTastic.

Simple, easy and healthy.

After dinner I took a few pictures of my garden. It was a beautiful day.

     

   

I have a thing for yard decorations and my favorite yard decor is this concrete turtle. It’s huge, and it’s heavy and gives my garden a little flair. I named it Big T. It was in a different part of my yard and I recently moved it closer to my deck so I could see it while lounging. I had to use a Hand-Cart to move Big T.

Here’s a picture from 5 years ago of Big T being used as a step stool by Stuart. Stuart and Killian chased a squirrel up the tree. Wow this picture shows my tree before I landscaped around it.

I have these rain barrels under my gutter to collect all the rain water and I use it for all my potted plants. I have used these barrels now for 8 years and I have not run out of water all summer. Seems like each time I was close to being dry, it would rain and fill them right back up. Mother Nature will provide.

Now here’s the recipe I threw together for the Tofu Kale Lasagna.

Tofu Kale Lasagna

8×8 Baking Dish

Serves 4 Large Pieces

Ingredients:

  • Fresh Kale
  • No Boil Lasagna Noodles
  • Tofu 1 Container
  • Mozzarella Cheese Balls (optional)
  • Shredded Italian Cheese
  • Seasoning for the Tofu: Italian Garlic Gold Nuggets, Parsley, Salt and Pepper
  • Pasta Sauce
  • Parmesan Cheese Shaker (optional)

Directions:

Preheat oven to 350 degrees. Press the water out of the Tofu. Crumble with a fork and season with Salt, Pepper, Parsley and Italian Garlic Gold (or any other Italian Seasoning). Mix well. Cover bottom of 8×8 pan with pasta sauce, then a layer of noodles, then spread the tofu mixture over noodles, then a layer of Kale and add some shredded cheese. Repeat the process 3 times. When finished top layer should be pasta sauce topped with shredded cheese or slices of Mozzarella cheese. I used both! I’m cheesy like that.

Bake on 350 degrees for 40 minutes.

I just have fun when making a lasagna. I layer as much as I can depending on the ingredients. One note to stress when making this recipe, make sure you press out all the water from the tofu.

Question of the Day: Meat or Vegetarian Lasagna?

Check Ya Later.

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Since getting home from my trip to Virginia late Monday morning I have been exhausted. I did not get much sleep on this trip. Between the drive and the late nights with my family I really did not get my normal restful sleep. I am spoiled I normally get 8 to 9 hours of sleep per night. So this week I have just tried to make up for the lack of sleep by going to bed early and keeping my to-do list short. That is hard  to do when I am so totally excited about the Blend Retreat this weekend. The packing for the retreat has been easy, workout cloths, hiking cloths, a cute outfit for dinner and a pair of jeans.

I’m attending Blend Retreat 2012.

I am like a kid ready for Disney, I can not think straight, I am so excited and I keep obsessing about the trip details.

Pressed for time I kept dinner easy and went with a tofu and noodles dish.

When I bought my Tofu Press it was a game changer, being able to press out all the water tofu is packaged in and them marinate it really made a difference with the end result. Pressing the tofu allows it to then absorb all the flavors in your marinate.

This is my favorite combo, right now. I’m on a tangy lime kick.

I marinated this brick overnight.

Bake on 425 degrees for 25 minutes.

Made a Kung Pao noodle bowl.

Thew on some edamame beans.

Dinner is done. The Kung Pao really has a kick to it. Loved it.

So now I just have to try and keep calm until I fly out to Boulder. I always get crazy excited before every trip, but for some reason this trip has really got me pumped up. I just can not wait to go hiking, have some fun and meet some amazing bloggers.

Question of the Day: What’s your favorite way to make tofu?

Check Ya Later.

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So I have a new recipe that I think will Sell You On Kale, if you haven’t already bought into it.

This recipe was so easy to throw together and fun. I loved making the little ravioli’s.

     

I made this two-way, as a wonton ravioli and as a mini bite.

  

  

Dipped in Marinara Sauce, it’s so hot right now.

So here’s the detail on this little recipe.

Kale and Tofu Wonton 2 Ways:

1 Bunch of Kale Torn from the Stem

1 Block of Tofu

1 Clove Garlic

1/3 Cup Grated Parmesan

48 Wonton Wrapper

Salt and Pepper to Taste

Cooking Spray

Marinara Sauce for Dipping

Directions:

In a large pot of salted water boil the kale until tender, about 5 minutes. With a slotted spoon transfer the kale to a colander. When cool squeeze out excess water and finely chop. In a medium bowl, mash together the kale, the tofu block, the Parmesan cheese and the garlic.  Season with salt and pepper.

Assemble ravioli, by arranging wonton wrappers on a sprayed cookie sheet. Fill each wrapper with about 1 tsp of  mix.

Wet fingers and run along two sides of the wrapper. Fold over and seal. Spray completed ravioli with cooking spray and Bake on 350 degrees for 15 minutes or until golden brown.

(or) Take a mini muffin tin, spray with cooking spray and then line the tin with a wonton wrapper and then fill with about 1 tsp of mix. Lightly spray cooking spray on filled wontons and bake on 350 degrees for about 15 minutes or until golden brown.

Serve with a side of marinara sauce.

Have I sold you on Kale yet? I’m telling you, you have to try it, it is so good for you. Kale Rules.

Question of the day: Are you sold on Kale?

Check Ya Later.

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Started Monday off with a creamy batch of OIAJ. This is becoming a habit for me, I just can’t get enough oatmeal lately. It’s funny I went through the entire winter stuck on Chobani yogurt topped with cereal, and then it starts to get warm out and I start eating a hot oatmeal breakfast.

I then gave the babies some love. My Killian is getting to be an old boy, he is 14 now and he is getting lumpy, the vet told me that they are just fatty tumors, but some of them are getting quite big. He still acts like a young dog, so that’s a good thing.

I just love there little faces, they make my heart melt. Stuart loves to give kisses and who am I to turn one down.

I found this amazing recipe over at Around The Plate, and knew I had to make it.

Recipe: Roasted Cauliflower with Feta

Ingredients: 

1 large head of Cauliflower
3 Tbsp Extra Virgin Olive Oil
4 oz. Feta cheese, crumbled
2 cloves Garlic, chopped
Cumin, to taste
Sea Salt, to taste
Rosemary, to taste
Thyme, to taste

Directions: 

1. Preheat the oven to 400 degrees F.
2. Separate the cauliflower florets and place in a bowl. Add the Extra Virgin Olive Oil, Garlic, Cumin and Sea Salt to the Cauliflower. Toss lightly.
3. Place the cauliflower on a sheet pan in a single layer and place in the oven for 15-20 minutes or until the cauliflower browns on the edges.
4. Remove the cauliflower and place back in the bowl. Add the feta cheese, rosemary and thyme. Mix together.
5. Place the cauliflower and feta back on the sheet pan. Cook for an additional 5 minutes or until cheese is melted.
6. Serve and enjoy!

I upheld the Meatless Monday tradition here at my house and made tofu with noodles and cauliflower for dinner with a dose of fresh cucumbers mixed in.

Last week I picked up the pre-cubed package of tofu. I thought it would save time, but I must say I will stick to the block next time, I didn’t consider how I was going to press out the liquid.

The little cubes also shrunk up quite a bit, but they tasted amazing. I marinated them with 1/3 cup of soy sauce, 1/3 cup of lime juice and 2 tablespoons of oil. I baked on 400 degrees of 15 minutes.

I also boiled up a batch of  Nasoya Japanese noodles.

I just love a big plate of noodles.

After they boiled I rinsed in cold water and then tossed with soy sauce, rice vinegar and touch of oil. I also have a shaker of  seaweed and sesame seeds that I season to taste. You can make cook up the noodles a day in advance, they really soak up all the flavor overnight.

I just layered on some fresh cucumbers, the tofu and the cauliflower with feta.

I really loved the flavor the feta cheese added to the entire dish, I will make this again.

BEST BODY BOOTCAMP

Boot Camp Update: I am really digging the workouts and making progress, I honestly don’t think I have ever been this motivated to workout.

I have also started to add Planking into my everyday workout. I found some motivation from my friend over at Life’s Little Bits. I will be joining her for a daily Plank with her Plank Club. Just start where you are with your first Plank and add 5 seconds to your time every day! Fun right.

Here are the Rules:

1st Rule: You can talk about Plank Club.
2nd Rule: You can talk about Plank Club.
3rd Rule: If your butt drops or raises during the plank, the plank is OVER.
4th Rule: No limits on how many people can plank.
5th Rule: Perfect plank form must be observed at all times.
6th Rule: Wear whatever you feel like, plank naked if you must.
7th Rule: Planks will go on as long as your muscles can handle it.
8th Rule: If you join PLANK CLUB, you HAVE to PLANK.

I love this! I hope you will join us.

Question’s of the day: What’s your favorite meatless meal?  Are you going to join us in some Planking? 

Check Ya Later.

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Anytime I catch myself saying I can’t, I give my self a challenge. When the weather starts to get cold and during hunting season, I stop walking my hiking trails. I normally do my hikes in the mornings before the temperature and humidity levels get to high and before I go into work. Well in the winter I get lazy and do my workouts after work in my home. The other day I caught myself telling some one that I can’t workout before work.

After I said it, I wondered why can’t I. Well the only answer that I could come up with was that I don’t like to wake up early, and I have convinced myself that I get a better workout after I have worked all day. Well that’s not good enough, that’s a weak excuse. So I challenged myself, to wake up an hour earlier and do my cardio in the morning.

So this morning I woke up an hour early and did a 45 minute power walk on the treadmill. I’m so glad I did, I felt great all day. Now I just have to see if I can keep this up. It’s funny getting up in the spring, summer and fall is not a problem for me, like it is in the winter.

Last night I got to work on my weeks menu. So I decided on Tofu Tuesday.

Is it weird to say that I’m in love with my Tofu Press. Well I am. This little press is magical, it presses out the liquid in the tofu then it lets you marinate right in the container. It has a little lid attached to the bottom that seals it up tight while it marinates.

I combed through my tofu cookbooks for a new recipe, but decided to make my favorite, Roasted Lime Marinated Tofu.

When I got home from work I got my workout cloths on and got on my weights workout. Today is arms/shoulders/chest day and I had a plan ready to go.

Workout:

Set #1 (3 Sets of 10) (5 Pound Hand Weights)

  • Side Shoulder Raises
  • Bicep Curls
  • Hinged Row

Set#2 (3 Sets of 10) (5 Pound Hand Weights)

  • Front Raises
  • Tricep Kickbacks
  • Overhead Press
Set#3 (3 Sets of 12) (15 Pound Weight Bar)
  • Behind the Neck Shoulder Press
  • Chest Press
  • Upright Row
This workout got me sweating. I really concentrated on my form and did slow and steady movements. I’m also working on breathing, I noticed that I hold my breath during strenuous lifting. Here’s what the Livestrong Website has to say about breathing during weight lifting.
Breathing is an involuntary act, but when you are lifting weights, you may forget to breathe. Holding the breath, called the Valsalva maneuver after a 17th century Italian physician, is a common reaction to heavy muscular exertion. The Valsalva maneuver can have negative physiological consequences, so even if you aren’t sure if you are breathing correctly, when lifting weights just make sure to breathe.

Rhythm

The fundamental breathing technique during weight-lifting exercises is to inhale on the stretch and exhale on exertion. If you are performing an overhead shoulder press, the exertion phase is when you press the bar overhead. For a bent-over row, the exertion phase is when you are pulling the bar into your upper abs. The stretch phase is the lowering aspect of the movement.

When I got done with my weights I worked on dinner.  Thai noodles are the bomb, and they go great with Tofu. I added a scrambled egg for a protein punch.

I had the Tofu already marinating overnight.

Marinate:

  • 1 Tablespoon Oil, I used an Asian Stir Fry Oil, but Sesame Oil works great also
  • 1/3 Cup Lime Juice
  • 1/3 Cup Soy Sauce

After draining the marinating liquids I sliced the tofu into 6 slices and placed them on a cookie sheet. I placed the cauliflower on another cookie sheet and seasoned with salt and pepper and drizzled with olive oil. Then just roast the cauliflower and the tofu on 450 degrees for 35 minutes, each on their own cookie sheet.

Okay, it was not until I took the final picture of this meal that I realized that all the food was the same color. Not the most lively picture, but it sure did taste good and filled me up.

Some-days I just need a piece of chocolate. So for dessert I had a piece of the Rum Chocolate Turtles that my friend sent me.

Question of the day: What’s your favorite type of chocolate?

Check Ya Later.

 

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Had a little outdoor time with the “kids” today. It was cold, but mild compared to a typical February day. We didn’t stay out long, but we got some fresh air.

Stuart got cold and this is how he stays warm. Killian on the other hand was not affected by the cold at all, he just loves being outdoors.

Glad it was a nice day, I love to watch them run around.

Today I tried these, and I fell kinda hard for them, there are these amazing gobs of white chocolate in the bar, and they are so crunchy. I think I found a new #1 snack.

Feeling like I hit the jackpot when I went to Meijer’s instead of Kroger’s last week and I found one of my favorite products. I have made these noodles before when ever I am able to find them, and I really enjoy them. I can’t believe these have only been 5 miles from me all this time and I didn’t know it. So here’s how dinner came together. I roasted up some tofu and boiled up these noodles and added some flavor.

I marinate the tofu with 1/3 cup of lime juice, 1/3 cup of soy sauce and 2 teaspoons of Asian sesame oil overnight, which is the preferred method, but if your pressed for time 2 hours seems to work at getting all the flavor’s to do its thing.  Roast at 450 degrees for 35 minutes.

The noodles only need to boil for 3 minutes, you then drain and rinse the noodles. Then start adding some flavors. A splash of Rice Vinegar, a splash of Soy Sauce, a teaspoon of Black Bean Sauce, a little bit of garlic and some seaweed, sesame seeds.

Look at how golden they get after they roast, they are so flavorful and I love the zesty bite from the lime juice.

I Roasted the other half of my broccoli and cauliflower and cut up a fresh orange pepper.

Loving the bright orange color, I just had to add this, and I really loved the fresh crispy texture it added to the dinner.

In the end I mixed up everything on my plate and dug in.

Before dinner I completed a 45 minute elliptical workout.  Then I did this circuit I found on Pintrest. I could not wait to try it, and let me say this, burn baby burn. The side plank hip lifts are truly challenging. I love the combination of abs and legs on the same day.  I got this workout off one of my favorite bloggers Pintrest page, Julie @ Peanut Butter Fingers.

Burning Legs & Ab Circuit

I have found so many great workouts on Pintrest, I don’t know when I will have the time to try them all. I can not get over the creativity people have. I am so glad I joined, there are just so many amazing tips and ideas on Pintrest.

Question of the day: Do you Pintrest?

Check Ya later.

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