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Very Orange Tofu Quinoa

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Our outdoor pool officially closed down this Sunday, so we made sure to go not once, but twice over the weekend.  It was so fun!  I’m definitely going to miss pool season…

 

And speaking of the pool, I went {fitness} swimming a grand total of three times last week. 

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Post-swim reward:  A few minutes of soaking up the sun!

 

Here are last week’s workouts – I’m really pleased, especially with those swims. I’m hoping to extend my swims to 1000 yards this week, and then I plan to stick to that distance for a while.  I actually felt pleasantly sore this morning from last night’s swim – hurts so good all over my legs and arms.

 

Workout 1 – Swim 800 yards

Workout 2 – 20 minutes on the bike

Workout 3 – Swim 800 yards

Workout 4 – 2.2 mile walk

Workout 5 – Swim 800 yards

 

Alright – on a foodie note…

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THIS RECIPE IS AMAZING.  In fact, I am going to go back into my kitchen and make another double batch.  I bet it’s the type of dish that gets better with time and would be awesome for quick lunches throughout the work week.

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The secret ingredient: CITRUS!  Orange juice or clementines are used in almost every step of this recipe, so that yummy citrus flavor really comes through in every bite.

 

Very Orange Tofu Quinoa

 

Ingredients (makes 2 – 3 servings):

 

  • 1 cup dry quinoa (I used tri-color)
  • 3 cups orange juice (separated into 1 + 1.5 + .5 cup)
  • 1 cup water
  • 1/2 cup raw unsalted sunflower seeds
  • 1 block extra firm tofu
  • 2 tablespoons ginger
  • Sprinkle cayenne pepper
  • Sprinkle salt
  • 1 tablespoon olive oil.
  • 3 Clementines
  • 1/2 cup baby greens, sprouts, or chopped raw spinach
  • 1 scallion

 

Directions:

 

  • - In a small pot, combine quinoa, 1 cup OJ, and 1 cup water.  Bring to boil, turn down to a simmer, and then cook until all liquid is removed (about 15 minutes).
  • - Meanwhile, in a small bowl, soak 1/2 cup sunflower seeds in .5 cup OJ.
  • - Meanwhile, marinate the tofu.  In a large bowl, combine 1.5 cup OJ, ginger, cayenne pepper, and salt.  Chop tofu into small squares or triangles (about 1/2 inch thick) and place into OJ mix.  Let stand for about 15 minutes.

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  • - Peel three clementines and separate segments.  Set aside segments of 1 clementine.
  • - Grease a wok and turn heat to Medium High.  Add oil to wok.  Drain OJ from tofu, and carefully place tofu slices onto hot oil. Cook for 5 minutes on each side or until brown.  When tofu is almost done on the second side, hand-crush the segments from 1 clementine, letting the juices and crushed pieces fall on top of the tofu.
  • - Drain the sunflower seeds.  In a large bowl, combine sunflower seeds, cooked quinoa, remaining clementine pieces, tofu, and mixed greens.  Stir, place in fridge, and let chill for an hour or so.
  • - Plate and top with chopped scallions. 
  • - Enjoy!

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Have an amazing Monday! <3

How were your workouts last week?  Hit your goals?  Do any cool races?

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Summer Afternoon

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Today was my sleep-in day (woo to the hoo), and when I got out of bed, this lovely breakfast was waiting for me.  It looked like something off a breakfast buffet at a fine hotel.  Not too shabby, Husband.

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Once we were full and caffeinated, we went on a long walk.  I’m having some meh pregnancy symptoms this weekend – I had to bail on a friends’ dinner last night because I felt so uncomfortable, and I felt sporadically strange all day today, too.  My theory is that this baby is sitting pretty high up, squashing my lungs.  Although you wouldn’t think it, actually going on a walk makes me feel a lot better than just sitting on the couch.  So we managed to pound out 2.2 sweaty, slow, challenging miles – I think my running days are officially over.  But that’s okay with me – can’t believe I made it to 28 weeks.

 

And then we headed Uptown for lunch!

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We wandered around until we found a new restaurant for lunch – we opted for Mexican, just like last weekend.  Apparently, we eat Mexican on Saturdays.

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It was alright – it was actually one of those restaurant meals where you think, “I could make this at home for 1/3 the price,” which is always kind of disappointing.  It was a mushroom, spinach, and goat cheese enchilada plate with not nearly enough sauce. But still – Mexican is always pretty good, even when it’s lackluster.  Especially when you get to eat it outside, amidst beautiful skyscrapers and a sunny, bright blue sky.  Bring on the salsa!

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Thought of the Day:

 

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” – Henry James

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