Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘date’

Tofu Trial

Workout

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:

Awkward

🙂

Breakfast

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.

Lunch

I was really excited about lunch.

I decided to try…drum roll please…

TOFU!!

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.

Corey and Laura in front of the Rare Room, picking out a bottle for me.

Laura and I

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? 

B.U.I.

Blogging Under the Influence.  Is there some type of virtual infraction issued for this?   Guess we’ll find out!

Before I get to the good stuff, let’s talk about breakfast and lunch.  I had to teach today, so breakfast and lunch were kind of as easy and boring as it can get:

Breakfast

I got up at 6:30AM and made a bowl of Quaker Weight Control Oatmeal, topped with sugar free maple syrup:

Lunch

For lunch, I packed my adorable Vera Bradley lunch bag (Thanks, Mom!) with a pre-made tupperware full of broccoli slaw and chopped almonds, topped with Kraft Toasted Sesame Dressing, and a side of OIKOS Greek Caramel Yogurt:

Vera + Tupperware + Yogurt

I was so excited when I saw that one of my students had the same lunch bag as me, so I tapped her on the shoulder and said, “Hey! We have the same lunch bag!”  She gave me a weird look and hurried away.  Apparently, it’s not cool to match the substitute teacher.

Dinner

I want to address my thoughts on healthy eating and the weekend.

Life as a post-college graduate hasn’t exactly been the cake-walk I’d always imagined.

Now that I’m paying for my own post-graduate classes and taking a full-time courseload, working as much as I can, and worrying about my own bills, the weekend means more to me now than it ever has.

All we have are those 2 1/2 fun days!  That’s why I tend to loosen the healthy eating reigns during the weekends.  I’ve really been trying to not go too crazy, but it just doesn’t make sense to deprive myself of the good things in life!  There is definitely a balance to be found between living a healthy lifestyle and enjoying life’s indulgences.

If you’re actively trying to lose weight, then the weekends are a time of focus and continued effort in your weight loss goals.  However, if you are at a healthy and happy place in your life, I think you can afford a “free” day or two in your schedule.  This is tricky for anyone, especially me, but I think I’ve finally gotten to a place where I understand how to balance these one or two free days into my lifestyle.  Caution: the following drinks and meals are NOT by any means low-calorie!

I don’t know when I started loving beer, but I do.   I like to try all different types, and so does Corey.  It’s one of our favorite pass times!  To start our “Friday Funday”, we headed over to my favorite restaurant, Mitchell’s Fish Market. We indulged in my favorite appetizer in the world, Mitchell’s Crab & Spinach dip.  We also enjoyed Happy Hour drinks: Chardonnay for me, Magic Hat #9 Draft for Corey.   That crab dip is to die for.  (Confession: At this point, I was too embarrassed to take pictures of our drinks and appetizer, because we were sitting at the bar in front of everyone! I’ll get there one day….or maybe after a few drinks…)

After happy hour, we debated about new places to try out for our actual dinner.  We settled on one that we’ve been talking about for months:

Shipyard is a brewery/restaurant.  We browsed the gift shop while we waited for our lobster buzzer to go off:

Beer Here!

Lobsta Buzza

This little entity alone was enough to make me want to come back!

We sampled a beer that was on display while we waited:

Sampling Shipyard Expo

Please note how tightly Corey is hugging the lobster buzzer.  I think he wanted to bring it home.

When we got seated, I ordered a Flight of Beers which included:

Shipyard Blue Fin Porter, Shipyard Light, Shipyard Expo, Shipyard IPA...have I told you how GREAT you look lately?!

For an appetizer, we shared the White Bean Hummus:

White bean Hummus

The hummus was not good.  It was more of a “bean dip” than a hummus, and I hate bean dip.  I also wasn’t a fan of the crostini’s it was served with-hummus should always be served with some type of pita, don’t you think?

For our meal, we split a flatbread:

Mmm...meaty!

I kind of forget what the name of this was, but I know it had a lot of meat- salami, capicola and proscuitto.  I would never order this normally, but a) it was date night which = compromise, and b) Shipyard has an awesome deli that is part of the restaurant, so I trusted their meats and was interested to try this particular creation.

While Corey got the car, I snuck back into the gift shop, and I returned with some delicious treats for us:

Jane's Shortbread Cookies + Box of Shipyard Mini Cupcakes

Mini Cupcakes

The shortbread was devoured in literally 2 seconds.   Even after Corey told me he “doesn’t even like shortbread”.  HA! It was so amazing.  Our cupcake selection included 1 strawberry cheesecake (yuck, I gave it to Corey), 2 mint chocolate (yum!), and 1 cookies ‘n’ cream cheesecake (double yum!).

After our trip to Shipyard, we decided to head to a brand new place that opened in our neighborhood, called “CaddyShanks“.  It’s a virtual golf bar, but we weren’t there to hit balls.  We went to watch the Orlando Magic play the OKC Thunder!  We sampled a few different beers and then headed home around 9:30.

MORE Shipyard beer?!

Stay tuned for some serious foodie blogging tomorrow, because we are going to our neighborhood’s Chili Cook Off to sample LOTS of different eats!

Hope you’re having a fun start to your weekend!

Date Night Dinner: Beef Bourguignon

Ok, so I know the name of this dish is enough to send any first-time cook running in the other direction, but don’t worry- the name is just a cover-up for how simple this dish is! This is actually my mom’s recipe. She made it for my dad first, then she made it for my uncle when they were staying up in the mountains at our house in Boone, NC.  It was quite a hit. She convinced me to give it a try, and now it is one of our favorites!  Just follow each step to a T, and you’ll be amazed at how good it turns out! The most fun part about making this was watching my fiance drink glass after glass of the burgundy…lol. He said it felt sophisticated because it “comes in a jug”.  I have to warn you, this doesn’t fall under the category of “healthy”…but it’s so worth the splurge!

Mom’s Beef Bourguignon


Servings: 8

Ingredients:

4 tablespoons butter

8 oz. mushrooms, sliced

3 slices bacon, diced

2 lbs. boneless beef stew meat, cubed

2 tablespoons all purpose flour

2 cloves garlic, crushed

1 tablespoon tomato paste

1 1/4 cup burgundy, plus more as needed

1/2 cup water, plus more as needed

2 beef boullion cubes

2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon black pepper

1 small bay leaf

1 cup frozen pearl onions

1 package whole wheat egg noodles

Directions:

Melt butter over medium high heat in large saucepan with lid.

Saute mushrooms 3 minutes. Remove mushrooms; set aside.

Add bacon to pan, cook, stirring for 3 minutes, until crisp.  Remove to paper towels; set aside.

Add meat to drippings in pan, brown well.

Stir in flour, garlic, tomato paste, wine, water, bouillon cubes, sugar, salt, thyme, bay leaf and pepper.  Cover and simmer, stirring occassionally 2 hours (if liquid evaporates too much add more water or wine).

Add onions, reserved mushrooms and bacon.  Simmer 1 hour longer.

Cook egg noodles according to package directions.  Serve over the cooked noodles.

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