Sorry it took me so long to get this up, I just got my camera back from the BFF.
So quick recap:
Saturday we went to a wedding. This is the first wedding the kids have been invited to and Peyton was ALL ABOUT IT! We even bought her a new dress and shoes:
She was on the dance floor from the second we got there until the minute we left.
Reese, on the other hand, played it cool. He picked up a flower girl (older woman too):
I think he was more about the food though:
They had a blast and we left around 9:30
Us at the beginning of the evening. (Peyton was mad we pulled her away from dancing.)
Sunday I had a Christening to go to. I am the God Mother to one of my BFF’s twins – Ella Grace. Unfortunately I do not have any pictures to post because I was holding a baby. I’m sure you’re heart-broken.
To cheer you up a bit – here are the torturous awesome shoes I wore this weekend:
So worth the pain….
Yesterday was quiet. We went for a power walk with Ivy and her lovely little ladies. Afterwards, her little one – Elise – got a hold of a can of beans and dropped it right on her big toe, poor thing 😦 I stayed to watch Giada while Ivy took her to the doctor. Glad to say she took it like a champ and it seems to be ok.
Last night was kickboxing as usual – except I got to partner up with the BFF! She always pushes me and I had a good workout.
Today was quiet as well. It’s a bazillion degrees outside so we only ventured out to Costco (after my HIIT session on the treadmill). I also got in a good 45 minutes of Yoga today – my hamstrings desperately needed that!
Officer M went into work early so I did some experimenting in the kitchen tonight.
I cut it a little too thin I think. Here’s what I did:
Cut on block Extra Firm Lite tofu into 12 strips and then in half. Tossed in a baggie with 2 tbsp cornstarch and ginger. Heated up 2 tsp Sesame oil in a pan and added tofu. Sprinkled with toasted sesame seeds and garlic powder. Cooked till crispy and flip. What you see in the pan is a little more than 1/2 the block.
I also wanted to do something with the TVP. It’s worked great in meatloaf, but I wanted to see if it would stand on its own as a main ingredient. I rehydrated a quarter cup and mixed it with 2 egg whites, 2 tbsp fat-free cottage cheese, 1/2 oz grated Asiago cheese and italian herbs. Poured all that in a heated skillet (prepped with cooking spray). It cooks very similar to Eggs N Oats, but is not as stable so careful when you flip.
The tofu had a nice crispy outside but lacked a little in flavor. I think it may work on a sandwich……The TVP ‘Omelet’ was very good. It had a nutty flavor and a creamy texture inside. The Asiago made it nice and salty. I’ll definitely make that again!
Stats on the ‘Omelet’:
|Total Fat||4.7 g|
|Saturated Fat||3.0 g|
|Polyunsaturated Fat||0.0 g|
|Monounsaturated Fat||0.0 g|
|Total Carbohydrate||9.0 g|
|Dietary Fiber||4.0 g|
Stats on the tofu: (if you use the whole block of tofu it should be 5 servings)
|Total Fat||5.9 g|
|Saturated Fat||0.6 g|
|Polyunsaturated Fat||1.8 g|
|Monounsaturated Fat||1.6 g|
|Total Carbohydrate||5.7 g|
|Dietary Fiber||1.6 g|
Well off to play with the babes. Have a great night! 🙂