Crunchy Coconut Tofu

I used to be so witty.

coconut tofu 1

I actually glanced through old posts to see what I used to write about to see if it would inspire a spark of wittiness. Nothing. How was I so witty back then?

I think that these days there is so much running through my brain AT ALL TIMES that there isn’t enough room for wittiness. Maybe once I get settled into my new job, I will be able to relax a little and the wittiness will start flowing.

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I feel like I want to spit nutrition facts at you. How boring am I?! The boringest. Yes, that’s a word.

Okay, let’s steer away from the wittiness and onto tofu. For the next post, I’ll try to jot down some material so I can post something more interesting than blabbing about how my brain never stops. Well, except when I binge watched Army Wives. I think it might’ve turned off a couple times. Also, Claudia Joy? Life goals. She’s perfect.

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Tofu. Let’s go. So there’s this magical thing called thai food. Combine peanut butter and coconut and it passes as thai. Right? I don’t actually know but it feels thai to me. Are you supposed to capitalize Thai? All the time or just sometimes? [See, there goes my brain again…]

This recipe is neat because it’s four ingredients. FOUR. That is beautiful. I hate those recipes that drone on and on about a million ingredients, most of which you don’t have and have to substitute and then who the heck knows if your recipe will turn out.

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This one will. Four: tofu, peanut butter, oil, coconut. BAM: meal. Well, protein. Maybe add some veggies next to it.

Crunchy Coconut Tofu
Inspired by Tone It Up’s Nutrition Plan

1 package tofu, cubed
1 tablespoon canola oil
2 tablespoons creamy peanut butter
2 tablespoons finely chopped coconut flakes (the hard kind, not the sweetened kind)

  1. Cut tofu into medium-sized cubes and press between paper towels and with something heavy on top (like a cutting board and textbook) or a tofu press for 30 minutes.
  2. Heat oil in a large pan over medium heat. Once oil has heated, sauté tofu, turning over every few minutes, until tofu is lightly brownish-tan and slightly crunchy. This may take 10 minutes or so.
  3. Add peanut butter and stir in until melted and the tofu is covered.
  4. Take the tofu off the heat and mix in the coconut flakes.

 

Balsamic Pear, Avocado, and Portobello Salad

So I have been gluten-free for two weeks today. And dairy-free for… 10ish days. I really wanted some shrimp scampi from Costco, so I decided to see how dairy went. Plus, a lot of chocolate has dairy in it and this girl needs chocolate.

OSG balsamic salad 1

This is my first gluten-free, dairy-free post, despite my dietary change for the past two weeks. If you want to see what my current speculation is on my stomach problems, you can read that at the end. For now, the best salad ever.  Continue reading

Creamsicle Smoothie

Hi, June.

creamsicle smoothie 1

Something about June is just romantic. The summer heat, the fresh watermelon, and endless mojitos and margaritas.

Also, those of you who know me know that I started an internship at a nursing home. Wanna know the insider scoop of working in a kitchen?

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1. You WILL get burned. They keep some plates hot for hot food, and I mean HOT. The lids to the hot dishes are also extremely hot. Heads up.

2. You will want to eat dessert. A lot. I am the salad bar and dessert girl. And some of these desserts – it is all I can do not to eat them. Like the other day I was placing place-and-bake cookie dough bites and it would’ve been so easy to pop one in my mouth. But, I’d like to keep my job. So.. I didn’t.

3. The dishes aren’t just hot, everything is hot. I have a little pocket thermometer and that baby read 100°F the other day. IN MY POCKET. So it was at least 90-something in there.

4. The salad bar is a finicky thing. The girl that I train with said she has never dropped the containers down into the freezer part. Well, clearly she is better than me. Day 2? Dropped. Fail.

5. You will not eat lunch until a non-lunch hour. I am sorry, but 2pm is not lunch. But, it is here.

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Hence, after I get off work at 5:30pm, I’m either starving from being on my feet for 8 hours or just too hot to eat. When it’s the latter, I make a smoothie.

This smoothie is 92% from Tone It Up. I added a few more pineapple chunks and used a creamsicle protein parfait from The Fit Station, my other job.

Creamsicle Smoothie
Adapted slightly from Tone It Up

1/4 c almond milk
1/4 c orange juice
1/2 c plain yogurt (or creamsicle protein parfait)
1 scoop protein powder (I used creamsicle from the parfait)
5 chunk frozen pineapple
1/2 frozen banana
3 ice cubes

1. Blend!

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.

asian mango bowl 1

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.

Two Ingredient Cookies

Hello.

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I have died and gone to grad school hell.

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Just kidding. Kind of. Basically, I am living in a world of paper writing, presentations, and the occasional One Tree Hill episodes while I ice my back, which is pretty mad that I have had little time for the gym and lots of time sitting in 3 hour classes listening to presentations.

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To get you out of the finals rut, here is a delicious and healthy treat. But really. These are delicious. They are quick and easy and so healthy. I would’ve added chocolate chips but 1) I was on the FODMAP diet when I made these and 2) I didn’t have any chocolate chips. Because if I keep chocolate around… let’s just say it’s not around for long.

Two Ingredient Cookies
Recipe from The Burlap Bag

1 ripe banana
3/4 c old-fashioned oats
Optional: pinch of cinnamon and of course fix-ins like chocolate chips or nuts.

1. Mash the banana inside the peel, then remove it from the peel and put into a bowl.
2. Add the oats (the original recipe called for 1/2 c but I used 3/4 because with only 1/2 the batter still looked a little gooey) and mash/stir to combine. Stir in cinnamon.
3. Bake at 350°F for 12-15 minutes.
4. Eat your heart out because these are ridiculously healthy and good for you.