Garlic Tofu Stir Fry

Hello

1 package extra firm tofu – drained for 20 minutes on paper towel & cut into bite size squares

1 ½ to 2 pounds of Green Beans – chopped into bite size pieces

2 packages of Shiitake Mushrooms - sliced

4 cloves of garlic chopped – Trader Joe’s sells these frozen cubes by Dorot…super convenient & delicious

Handful Chopped Basil  - Dorot also makes basil cubes

Low Sodium Soy Sauce

Coconut Oil

This meal is all prep….allow the water to drain from the tofu on a paper towel while you clean and cut the green beans.  Next cube the tofu into bite size pieces.  In a large pan, heat the coconut oil and start browning the tofu – toss until all sides are nice and toasted (the key to liking tofu is to really brown it up in my opinion).  Add  garlic & basil.  Next add the mushrooms, cook until brown and finally add the green beans.  Cook green beans until tender.  Splash with soy sauce and serve over quinoa or brown rice.  

You can certainly mix and match any vegetables of your choice however this combo seems to work nice.  In fact, it is one of my favorite meals at the moment.  Super easy to make plus nice and light for SUMMER!  

Taking my last bite, I glanced down & noticed this last piece…do you see the HAPPY FACE made of  Quinoa?
Yup, I ate it anyway!  Haha

Let's chat about…RUNNING:

I laced up my shoes on Thursday morning and headed out for another nice and easy run…just a bit over 3 miles.  It felt great as usual and my knee seemed to hold up while not giving me any trouble.  So far so good!!! I am going out again this Sunday for a short run and I am looking forward to adding some mileage back next week.  I am scheduled to run 4 miles on Wednesday and another 3 on Saturday.  I hope it is safe to once again call myself a "runner".  Fingers crossed :)

More exciting news…if you know me, you know I love to spin.  I currently have a spin bike that is 7 years old with a decent amount of mileage as well as a fair amount of wear & tear.  Tomorrow a friend invited me to her gym for an actual class on the 2014 models.  I am so looking forward to test driving the new bike…WOW, it amazing how my outlook on health and fitness has dramatically improved!  I am excited about waking up super early to join a class! 

My morning workout motto - "Running & Coffee are a MUST…doing your hair is optional…" Oh how I love this! 

Wishing you guys an amazing weekend! 

Grilled Zucchini Lasagna

Hello,

Last week I had this overwhelming urge to play Martha Stewart and cook up something amazing…grilled chicken & salad was NOT in the game plan.  Before eating clean, my "go to" would have been a traditional lasagna or a pan of enchiladas oozing with cheese and served with sour cream. While this dish contains plenty of oozing cheese, it did seem like a healthier option or at least that is what I made myself believe!  Let’s just say I went the " Paleo route” vs. the “Clean Eating route” on this one! At least I have a clear conscience telling myself that….LOL. Ok, enough of the chatter…moving on to the good stuff!

Grilled Zucchini Vegetable Lasagna

5 to 6 large zucchini washed and cut

Olive oil

1 jar of your favorite tomato pasta sauce – personally, I like the (3 cheese blend from Trader Joe’s)

1 jar of roasted bell peppers  - drained and chopped up

1 container of whole milk ricotta cheese

1 egg

1 cup of chopped spinach

Parmesan cheese shredded

Fresh Basil - sliced

Spices:  A Pinch of Each

Garlic powder

Salt & Pepper

Nutmeg

Slice all zucchini horizontal (not too thick) and drizzle with olive oil and salt pepper.  Grill on the BBQ until soft and a bit charred.  

In a bowl mix the ricotta, chopped roasted bell peppers, spinach, egg and spices.  

I used a small baking pan since a traditional lasagna pan would be too large.  Start layering by adding a bit of pasta sauce, zucchini, ricotta mixture and parmesan and continue the layers until everything is gone.  Top with more parmesan & fresh basil.  Bake at 350 for about 30 minutes.  Remove from oven and allow to set up for 20 minutes before serving.  

This tasty dish is perfect for guests or a celebration dinner!  In my world, a celebration could simply be surviving a long work week! Enjoy…

Grilled Zucchini - lightly brushed with Olive Oil S&P

Ricotta Cheese with Roasted Bell Peppers & Spinach 

Roasted Bell Peppers & Pasta Sauce - Both from Trader Joe's

Assembling 

Still Layering :)

Layering until all ingredients are gone!

Enjoy :)

Update on the exercise front….

I am happy to report that I went out for my first run on Wednesday morning. My first one in almost two weeks & I felt decent…no pains or popping.  I really took my time and moved  slow…it was only 2 1/2 miles.. but it was a start and it felt great to be out again.  My next run is scheduled for Sunday and I hoping to log 3 more miles…pain free!  I will continue this pattern until I am certain the injury is healed.  My half marathon isn't until October, that should give me plenty of time to pick up my pace and get comfortable with distance again…

In the mean time, I continue to spin, swim, strength train and follow orders! 

 Wishing you all a STRONG & FIT Weekend!  

Delicious Smoothies

Summer is coming and things are heating up! Let’s talk Smoothies.  I can’t seem to get enough… they are quick, easy and satisfy any healthy appetite!  I usually make them in the morning for breakfast but they are slowly creeping into my nightly routine as well.  Now all smoothies are not created equal in my world…depends on my level of activity.  The calories can add up quick, so I limit the ingredients especially at night.  Here are a few of my favorite recipes…I suggest a really a good blender especially when using greens. It makes a huge difference.  

You can certainly add more liquid to any of the recipes depending on the desired thickness….it’s a personal preference.  Just have fun and get creative!

I buy most of my stuff from Costco, it saves a bundle especially the frozen fruit.  Everyone has their favorite protein powder but I switch between the following two: Garden of Life – RAW Protein Powder Unflavored & Sunwarrior - Warrior Blend Natural.  

I will list them from light (snack) to what I consider a meal!!!

Strawberry Kiwi Green Smoothie:

1 kiwi, peeled

½ cup of organic frozen strawberries

1 lemon squeezed

2 cups of spinach or baby kale

5 basil leaves

1 cup coconut water

Orange Smoothie:

1 cup orange juice – You can fresh squeeze or cheat & buy from Trader Joe's

1 cup carrot juice – Again, Trader Joe's carries fresh carrot juice that is decent

1 scoop protein powder

1 cup frozen mango

5 basil leaves or fresh mint

Summer Is Coming Smoothie:

1 cup frozen mango or mixed berries

2 cups spinach

1 teaspoon organic flax seeds

1 teaspoon unsweetened coconut flakes

½ banana

1 cup coconut water

Clean Smoothie:

1 cup frozen mixed berries

2 lemons squeezed

1 hunk of fresh ginger

1 scoop of flax seeds

2 cups spinach

1 cup of coconut water

Peanut Butter & Jelly Smoothie:

5 raw almonds

½ cup low fat plain Greek yogurt

1 scoop protein powder

1 cup organic frozen strawberries

2 tablespoons of PB2 (powdered peanut butter) or peanut butter

Stevia if you prefer a bit sweet or agave nectar

1 teaspoon vanilla extract

1 cup of unsweetened almond milk

Mango & Avocado Smoothie: This one reminds me of ice cream 

1 half avocado

1 cup frozen mango

½ cup low fat plain Greek yogurt

1 tablespoon unsweetened coconut

1 teaspoon vanilla extract

Stevia if you prefer a bit sweet or agave nectar

1 scoop protein powder

2 cups of spinach

1 cup of unsweetened almond milk

BeastMode Smoothie:

1 banana

½ cup low fat plain Greek yogurt

1 cup frozen mixed berries

1 scoop protein powder

1 tablespoon peanut butter or almond butter

1 cup of unsweetened almond milk

Enjoy the recipes….remember there are no rules - just have fun!

Update on the exercise front:

I experienced my first running set back this past week.  I purchased a new pair of running shoes and got sold a super “racy” version that was completely unfit for my body type and running abilities (although they did look cool, they damn near killed me).  I logged about 10 miles with them and my right knee started to feel tight with this awful popping action.  I backed off the running this week and it is starting to feel much better… after a bit of research, numerous trips to Road Runner Sports and talking with a friend, it appears the shoes were the culprit.  My plans are to hit the streets again next week for a light test run. This time in a pair of Asics stability shoe.  Finger crossed!

I did manage to stay active doing spin, light walking and strength training.  On Sunday, I am going to give swimming a try…keep you posted!   The hardest part for me has been mental.  The saying holds true, “you always want what you can’t have”.  The only activity my brain craved this week was an early morning therapy run….I will be out there soon enough pounding the pavement and getting back to what I love!  Recovery comes first or the down time only gets longer! At least this what I have been told and these days, I listen!

Have an awesome weekend!

Veggie Pasta

Getting Creative…

So this little gadget I am about to tell you about was a total impulse purchase.  Ever have one of those?  Someone mentioned to me you could make “pasta” using vegetables, so I did a 20 second google search and found the “Paderno Spiralizer”.  It looked cool, next thing I know, it’s in my on-line shopping basket.  A week later, the spiralizer shows up at my doorstep.   I never open the box, just safely put it in the back of a drawer and told myself that one day I will figure out how to set it up & make “veggie pasta”.  Fast forward six months, I decided to use this contraption over the weekend and let me tell ya, it is my new favorite kitchen item next to the Kitchen Aid Mixer!  I can’t get enough of it and I can’t believe how amazing the zucchini pasta turns out!  From what I understand, you can use a variety of squash, sweet potatoes and even mushrooms.  I will venture out and keep you updated but for now, let me share this amazing recipe!

3 Large Zucchinis – washed and ends chopped off
5 cloves of garlic – minced

1 Large swirl of Olive Oil

Salt and Pepper

Fresh Basil

Fresh Parmesan – if you want the total pasta experience!

Spiralize the zucchini (set aside).  Heat olive oil in a large pan and sauté garlic until fragrant and lightly toasted.  Add zucchini, salt & pepper.  Allow to cook for 5 minutes or so until combined and heated through and tad bit soft (Don't overcook).   Adjust season to taste and fold in fresh sliced basil.  

You will notice in the picture, I added a bit of carrots to mine.   I should mention that I am also a fan of the Spaghetti Squash and use the whole “baked and scraped” approach, but in my opinion, this zucchini method is more of the real deal….less watery and has more of a pasta texture.  

http://www.williams-sonoma.com/products/paderno-sprializer/?pkey=e%7Cvegetable%2Bspiralizer%7C47%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules

I served with Grilled Halibut!

Have a wonderful weekend!
AND REMEMBER: