Sunday, March 6, 2011

Weekend Eats

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Good morning! How's your weekend?

We managed to sleep in this morning.  Quite a contrast from yesterday when I got up at 4:30 am and couldn't go back to sleep. So after coffee and Kashi cereal...taught STEP at the gym and had 2 consults.
The rest of yesterday was spent in bed, to catch up on my Zzzz's and watch DD via Gametracker play against Purdue (tough-y).

So this morning was more laid back...
Banana Pancakes for breakfast

I finished my last last P90x on Friday (Core Synergistics) and I plan to start my running training this week. We'll see how it goes since my right hip is starting to "act up" again.

Some recent eats..
Spinach and Lemon Stuffed Mushroom (from WebMD of all places!) ~ it was yummy!

Ranch Burger Pocket  (from Biggest Loser cookbook)

Thai Curry Noodles with Tofu (adapted from WebMD)

  • 8 ounces whole wheat linguine 
  • 8 ounces extra-firm tofu, pressed dry and cut into 1 inch pieces
  • Canola oil
  • 2 large shallots, thinly sliced into rings
  • 3 garlic cloves, minced
  • 1 tbsp. minced fresh ginger
  • 1 15-oz. can unsweetened low-fat coconut milk
  • 2 tbsp. Thai red curry paste
  • 2 tbsp. soy sauce
  • 1 handful snow peas, strings removed
  • 1/2 cup frozen peas, thawed
  • 3 green onions, thinly sliced
  • 3 tbsp. chopped cilantro

1. Cook pasta in plenty of boiling water until tender. Drain and rinse well to stop the cooking and to keep them from sticking together.  Set aside.
2. Heat a nonstick skillet over medium-high heat.  Spray with nonstick cooking spray and add the tofu.  Cook on each side, flipping as the tofu turns slightly brown.  Pour out onto a paper-lined plate and set aside.
3. Heat a wok or a skillet over medium-high heat.  Pour in just enough canola oil to coat the bottom and add the shallots.  Cook until starting to brown, about 4 minutes.  Add the ginger and garlic and cook, stirring constantly, until very fragrant, about 2 minutes.  Add the coconut milk, curry paste, and soy sauce and stir to break up the paste.  Add the snow peas and green peas.  Lower heat to medium-low and cook until the snow peas start to become tender, 3-4 minutes.  Add the pasta and tofu and stir well.  Add the green onions and cilantro and give it another good stir.  Allow to cook for 2 minutes to blend flavors.

DD has 2 games this afternoon both on Gametracker. Then a Gonzaga b-ball game tonight.
Any plans for what's left of your weekend?


  1. All of this food looks so good! I don't even know where to begin!

    I admire you for teaching step class. How did you get started with it? I'm interested in becoming a fitness instructor, but I'm way scared.

  2. Hi Emily..thanks for visiting my blog. I started teaching Body STEP about 3 years ago although I've been certified several years prior. Just like you I was scared at the beginning but how I "jumped" into it was a "trial by fire" kind of a thing. I was working full time in my "real profession" (the one that pays the bills)...and the gal that taught STEP left the gym to open up her own studio. Since a lot of members really liked STEP and there was no one else certified at that time, I sorta "volunteered" to do it once a week and then it expanded to 3x a week. Just like anything, after a while you get used to it...I just try and give myself "positive affirmations" but I still get nervous every now and then. I try to learn everyone's names and be really personable and from there I think people know how genuine and "real" you are (that they can relate to you). I also keep in mind that the participants don't know the choreography so they don't know if you "mess up".

    Les Mills is an awesome group fitness program and they really hold their instructors at a high standard. If you're interested, check out their website at to become an instructor and it'll show training classes close to your area. Your gym has to carry Les Mills programs though (and that costs the gym extra $$). 'hope that gives you some insight and information...

    'love your your your photos!!



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