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
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
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.
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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