Asian Tofu, Fruit, and Quinoa Bowl

I am 100% diving into Tone It Up world. If you haven’t seen my recent Instagram posts, you may not know what Tone It Up is or how awesome it is.

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It’s basically these two crazy awesome women who started this program called Tone It Up. They have recipes, workouts, motivation tips, and there is a whole community involved in it. It keeps you motivated and you can do “check-ins” every day about what you’ve eaten or what you did for exercise that day. There’s also a 100 by Summer (or 150 by Summer) which means 100 miles by June 21. I am already at 13 miles and pretty proud of myself. It can be hard and time consuming since I can’t run (stinkin’ bulging disc) but it’s forcing me to put the time in and earn the miles, which is good. Also, one of my friends is doing it with me which makes me that much more accountable and it makes it that much more fun.

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Tone It Up is also motivating me to eat well. I even got a kid’s size at Coldstone! Half chocolate and half frozen yogurt! With cookie dough, but still. A kid’s. Normally I get a Like It of Mint Mint Chocolate Chocolate Chip with mint and chocolate cake batter yogurt but I refrained.

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And I made this delicious concoction. Sometimes things just come to me. I think about flavor combinations and I get inspired. Normally, I whip up a salad or something easy for dinner but last night I wanted to make something a little special since I was going to be writing papers half the night and I wasn’t working.

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Asian Tofu, Fruit, and Quinoa Bowl
Note: I made all the tofu but only used half in the recipe and saved the other half for later. You can either do what I did, half the tofu recipe, or use the tofu recipe and have a stronger sauce.

For tofu:
1 tbsp soy sauce
1/2 tbsp olive oil
1 package tofu, cubed
1/4 tsp ginger
1/8 tsp garlic powder

For sauce:
1 tbsp lime juice
1 tbsp creamy peanut butter
1 tbsp sesame oil
1 tbsp soy sauce

For salad:
1 mango, chopped
1/2 c blueberries
1/2 of tofu
3/4 c quinoa

1. Set oven to 375°F.
2. Combine tofu ingredients, minus tofu.
3. In a bowl, combine tofu with ‘tofu’ ingredients, and stir. Allow to sit for a few minutes, stir again, and sit for a few more minutes.
4. Lay tofu out onto a baking sheet and cook for 45 minutes, flipping after 20 minutes.
5. Meanwhile, combine the sauce ingredients.
6. Once the tofu is done, make the salad ingredients and pour the sauce over. Serve warm.


Mango Basil Stir Fry

I have something that I want to add to my life bucket list.

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Now, you all have seen my food bucket list, but I also have a life bucket list. There are some normal things on it, like go to Hollywood and own a dog, and some not so normal things, like try all the Cheesecake Factory cheesecake flavors and write a manifesto.

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However, I have an addition. Make one of my Pinterest outfits come to life. I feel like everyone with a Pinterest account has this dream. Or, if they don’t, they do now.

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I went out last night with a few friends, and wanted to reach into my computer and pull out one of those outfits. And then I thought, “Why don’t I make that happen?” I’ll just choose one and over the course of time, bring it to life.

Thanks, Pinterest. You rock.

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Pinterest also gives me inspiration for food. While this stir fry was not inspired by Pinterest, it is still pretty awesome. These flavors scream summahtime.

Mango Basil Stir Fry

1/2 bell pepper, chopped
1/3 c zucchini, chopped
1/3 c cooked quinoa
2 + 1 tbsp lime juice
1 tbsp soy sauce
1 tbsp teriyaki sauce
Pinch garlic salt
2 pinches lemon pepper
Pinch ginger
1 mango, chopped
2 tbsp fresh basil

1. In a skillet over medium heat, steam peppers and zucchini in a 2-3 tbsp of water until slightly soft, about 4 minutes.
2. Add 2 tbsp lime juice, soy sauce, teriyaki sauce, and spices and cook for another couples minutes on low heat.
3. Add mango and quinoa, stir, and cook for another minute.
4. Transfer quinoa and vegetable mixture to a bowl, add fresh basil and 1 tbsp lime juice.

Pineapple Mango Salad

This is a recipe cop-out.

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Cut me some slack. Sometimes we just need recipe cop-outs because we are dealing with aching backs, rooms that won’t stay clean, broken nails, 90°F weather, and cranky customers.

Insert: pineapple mango tacos converted to salad. Even easier than the tacos because there is no mess. Nothing is falling out of the end of the taco and you don’t have to pry the dang tacos apart without trying to rip them.

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What’s this recipe? Pineapple + mango + spinach + feta + cilantro + plain Greek yogurt + lime juice + olive oil. Perfection in a bowl. Use your judgment; no recipe necessary.

Pineapple Mango Tacos

We are going full fledge summer here.

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Pineapple and mangoes are all the rage. They’re the epitome of summer. Fresh, light, fruity and delicious. And we all know feta is a wonder food.

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And don’t even get me started on cilantro. I wish I had a massive garden, filled with cilantro. And corn. And kale. And berries. Berries…. can they grow in gardens? Let’s make that happen.

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Let’s also make these tacos happen.

Pineapple Mango Tacos

Flour tortillas
Green bell pepper
Red onions

1. No specifics. Use as much or little as you like and make for as many or few people as needed.
2. Combine all in tortillas.

Tropical Smoothie

Now this, my friends, is a fruit smoothie.

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No kale, no chia seeds or oats, nothing hippie about it. Just plain ol’, straight up, fruity.

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This is one of those close-your-eyes-and-pretend-you’re-on-a-tropical-island smoothies. A Jimmy Buffett meets breakfast concoction. On my summer bucket list was make a peach raspberry smoothie. Well, this has neither peaches nor raspberries but I’m counting it. It’s equally summery and delicious.

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Stay tuned and maybe you’ll get a peach raspberry smoothie, too…

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Tropical Smoothie

1 banana
1/3 c chopped pineapple
1/3 c chopped mango
1/3 c plain Greek yogurt
1/4-1/2 c (depending on desired thickness) orange juice

1. Blend all!