I had plans to go to a spin class yesterday, but then I remembered that the Charlie Brown instructor teaches the Friday class, so I decided against it. Instead, I opted to go for a nice run.
It wasn’t as nice as I planned.
I don’t know what my problem was, but I just couldn’t run the whole time. I felt slow, I got a cramp, my legs hurt…it was sad. I stopped for two 30-second walking breaks. I think it helps to have someone with me, pushing me along!
Also, I’d like to thank Nike for sponsoring my 2.5 mile run around my neighborhood:
After my run, I made a filling and delicious yogurt bowl.
I topped 1/2 cup 0% Chobani Plain Greek Yogurt sweetened with Splenda with 1/2 cup sliced strawberries, a sliced banana, and 1/4 cup Kashi 7 Whole Grain Puffs Cereal.
I was really excited about lunch.
I decided to try…drum roll please…
I tried to use tofu in a dish before, and I didn’t like it at all. It was crumbly and soft, when I was expecting it to be firm and a little more flavorful. Well, thanks to Lauren, my 2nd tofu trial was a success!
I saw on her blog a few weeks ago how to prepare tofu. First, I sliced it into pieces. Next, I placed 2 paper towels on my cutting board, topped it with 4 slices of tofu, and then topped it with 2 more paper towels.
I continued this layering until all the tofu was in between paper towels. Then I placed a heavy frying pan on top of it, and left it there for 10 minutes. The weight helps to press the tofu, which removes the moisture and makes it a little more firm.
I wanted to add some flavor to it, so I made an easy marinade. I poured 1/3 cup reduced-sodium soy sauce, 1 tablespoon of Makoto Ginger Dressing, and 2 cloves chopped garlic into a tupperware. I threw in the tofu, covered it, and let it marinate for a few hours.
When I was ready for lunch, I placed the marinated tofu slices on a cookie sheet and put them in a 400 degree oven for 10 minutes.
After 10 minutes, I flipped them, and put them back in for another 10 minutes, until they had browned.
While the tofu was in the oven, I steamed some fresh broccoli, and then microwaved the rest of a frozen bag of “stir fry” vegetables that I had in the freezer. I put the cooked veggies in a skillet with some soy sauce and cooked it for a few more minutes.
I sliced four pieces of the tofu into bite-sizes. I placed a portion of veggies on my plate with the tofu, sprinkled everything with sesame seeds, and then added a drizzle of Kraft Toasted Sesame Dressing on top.
This was so good. Definitely my new favorite lunch!
When Corey got home from work, our friends Austin and Laura met us at our place, and all four of us went to Happy Hour at Mitchell’s Fish Market.
We were excited to introduce them to our favorite dip, which they loved.
Corey and I also split a wedge salad.
After having some drinks and food, we decided to go to one of our favorite places, Wine Room on Park Ave.
Wine Room is a place where they give you a sort of wine “credit card” that you place money on. You stick the card into the top of a case of different wines, and you pick which one you want.
You can have a taste, half a glass, or a full glass, and the prices vary for each one. There are some bottles that cost $20 just for a taste! They also have a special room called the “Rare Room”, where the bottles cost ridiculous amounts of money.
It was a fun little double date!
It’s Saturday…go have fun!!
Do you like tofu?
If so, what is your favorite way to eat it?