Today I’m really excited, almost giddy. Starting this blog has really got my creative juices flowing. My mind is running over ideas, recipes, photos, and things I want to post and discuss, even though I feel like I’m fumbling through it. It’s like that with everything I guess, being unfamiliar with the set-up, possibilities and the language of a new program.
I love Mondays, to me it’s like starting fresh, don’t get me wrong weekends rule no doubt about it, I love sleeping in and hanging out in my pj’s all day if I want, but I also need and crave the structure that the work week holds for me.
After work I got home and did 45 minutes on the elliptical, then went right into my new favorite workout. I’m kinda obsessed with it, and you can do it anywhere. I found it on http://www.toneitup.com it’s a site you must visit, they have tons of circuits and workout ideas, they also have a Bikini Blast Program you can follow and they give motivation, support and videos of their workouts.
Do this in your living room, at the gym, in school, at the office
- 20 Squats
- 30 Lunges
- 40 Toe touches (head forward, legs straight, bend down & touch your toes)
- 50 Second wall sit (sit up against a wall, legs at 90 degrees and hold it!)
- 100 Seconds jumping jacks
- 50 Second wall sit
- 40 Toe touches
- 30 Lunges
- 20 Squats
The Tofu Press is amazing, it rids the tofu of all the excess water it’s packed in, so you can marinate it and really get the flavor to absorb in the tofu, I also use it to press out the water in spinach after I thaw it.
Flavor with this;
and then eat.
Soy-Lime Roasted Tofu
- 1 14-ounce package extra-firm, water-packed tofu, drained
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup lime juice
- 3 tablespoons toasted sesame oil
- Pat tofu dry. Combine soy sauce, lime juice and oil in a medium shallow dish. Add the tofu block. Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.
- Preheat oven to 450°F.
- Remove the tofu from the marinade (discard marinade). Slice into long slices and place on a large baking sheet, making sure the slices are not touching. Roast, gently turning halfway through, until golden brown, about 20 minutes
I roast the broccoli on 425°F for 20 minutes, I add a little canola oil and shake on a favorite spice, today I use the following;
I found these at Whole Foods and I use them on lots of foods like you would any other spice.
I have a tuna wrap in the tinfoil, which I’ll unwrap and add the lettuce I have bagged up when I’m ready to eat!
Happy Monday and I’ll check ya later!