Wednesday, July 16, 2014

Two for Tuesday on Wednesday

Miles yesterday: Rest and more rest
Miles in 2014: 653.31 miles

When Larry called to say that Comcast was down and we had no internet or cable yesterday, I thought it was a joke. We both listened to that torturous Comcast call that went viral yesterday and there was no way that was coincidence. But it was. So this is getting posted today. Yay for Wednesdays! Side note to Comcast: do not mess with a man's cable the night of the MLB All Star Game. I was annoyed. Larry was a whole new level....

Other than the cable/internet debacle, yesterday was also pretty much a cluster. I set my alarm to get up and run but there was a crazy thunderstorm so I slept for another hour. (But what about the treadmill at the gym?!.... Yeah, what about it? I could not get motivated to get out of bed. Baby sister had been doing gymnastics all night...) And I planned to run in the afternoon anyway.

After being at work for about 45 minutes I had a vasovagal episode. Basically, the baby is hogging my blood and not enough is getting to my brain. I got crazy over heated, then nauseated, then very scary faint-y. Not fun and I think I may have scared the crap out of my nurses. I'm fine, but it sucked and I ended up missing most of the morning of work. Apparently she was sitting on some very important blood vessels. Fun stuff. So in light of the dramatic morning, instead of spending the early evening running, I slept. It was glorious. 

Now onto what I was going to originally post! I am so proud of us for making this dinner. I made all the sauces and Larry baked and put together the rest of the meal. (For anyone who knows us -this is a huge feat)
#1: Korean BBQ Tofu and Asian Slaw:

Recipe for Korean BBQ Sauce here. You can pretty much put this stuff on anything and eat it. Sooo good. Veggies are up next for the leftover sauce....

1 package tofu
Korean BBQ sauce
Coleslaw mix (or one cup shredded carrots and half a head of cabbage, shredded)
2 1/2 tbs honey
1 tbs sriracha
2 tbs honey mustard
3 tbs extra virgin olive oil
1 lime, zested
1 1/2 lime juice
1 tbs mayo
  • Preheat oven to 350 degrees.
  • Drain tofu and slice in squares about a 1/4 to 1/2 inch thick slices. Place on cookie sheet and coat both sides of tofu squares with the BBQ sauce. 
  • Cook for 20 minutes. Remove from oven flip tofu and coat again with sauce. Cook for an additional 20 minutes
  • While the tofu is cooking, whisk together honey, mustard, sriracha, oil, lime zest, lime juice, and mayo. 
  • Toss with cabbage and carrots (or coleslaw mix - way easier)
  • Heat a small amount of extra BBQ sauce and serve with hot tofu and mixed slaw.
#2: Banana Chocolate Chip Ice Cream: I got this recommendation from a friend last week and couldn't wait to try it. I have seen a ton of similar recipes on Pinterest, but so many of them required an ice cream maker. Who has time for that?? This is the way to go. So delicious. (Full disclosure: sometimes a girl needs the real stuff - like last night...)
Two frozen bananas
Small splash of vanilla extract
1/8 -1/4 c almond milk (depending on how big the bananas are)
1-2 tablespoons semi-sweet mini chocolate chips
  • Put all ingredients into a blender (I used our magic bullet) and blend until soft serve ice cream texture forms. Stir in chocolate chips and serve immediately. Could. Not. Be. Easier. 

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