For those of you who have been following along with the blog postings, you know that I have dubbed this the year of reinvention. Part of that reinvention is finding my "happy place" both mentally and physically. I'm not going to lie to you. It is by no means easy. I'm struggling big time.
I will share one small self discovery ----- I have realized that my bar is set waaaaaay too high (for myself as well as those around me). This leads to a good deal of disappointment. My own fault. Part of the reinvention process. I can change that. I'm already actively working on it.
As far ramping up my exercise......slacking. Big time. I am still not making myself the top priority. I am still not making my work out the most important "appointment". It's hard. Not only to juggle a busy schedule...but to get motivated to go to the gym after work. I have to find a way to be excited about it.
Eating healthy? Yes and no. I'm not consistent. I'll do really good all day....will get to dinner time and I overdo it. It doesn't help that my husband is a fabulous cook. NO, I'm not blaming him. He's not forcing me to overeat!!!!
It's a mindset. I'm talking the talk. I'm only walking the walk maybe 70% of the time. That's not enough. I don't expect to have perfect results...I doubt that my effort will ever be at 100%. I would be very happy to be at around 85%.
This post sounds more like a rant. Not meant to be. I know that there are others out there reading this who have shared with me that they are going through similar struggles. I just want to be honest with you. It's not all puppies and unicorns. What does help is knowing that I am not alone.
Let's keep going people.......baby steps are better than no steps at all!
Monday, January 24, 2011
Sunday, January 16, 2011
Sunday Dinner ~ Tofu Stir Fry and Coconut Rice
Some of you reading this are probably shaking your head thinking tofu? gross! EXACTLY what I thought the first time I came across this recipe. Since it was in the "official" cookbook of our house~ Cook's Illustrated ~ decided to give it a try. I am so glad that we did because for the last 4 or 5 years this has seriously been one of my favorite dinners. Sounds funny coming from a girl who loves steak and potatoes.
I'll let you in on a little secret... with the tofu coated/fried like in this recipe, you would be hard pressed to know that you are not eating chicken or pork. The tofu takes on the flavor of the glaze/sauce. It's a great way to get in a lot of veggies! I like to serve coconut rice along with it.
If you are new to tofu - I highly suggest giving this a try. Let me know what you think!
COCONUT RICE
MAKES 3 CUPS
TOTAL TIME; 30 MINS.
Bring to a Boil; Stir In:
1 1/2 cups chicken broth
1 cup coconut milk (do not confuse with cream of coconut and do not get sugar free!)
2 teaspoon sugar
1 teaspoon kosher salt
1 cup jasmine rice
Finish with:
2 tablespoons fresh lime juice
1 tablespoon unsalted butter
Bring broth, coconut milk, sugar, and salt to a boil; stir in the rice. Cover, reduce heart to low, and simmer 15 minutes, or until the liquid is absorbed. Remove from heat and let sit for 5 minutes before stirring.
Finish with lime juice and butter. Fluff with a fork and serve.
I'll let you in on a little secret... with the tofu coated/fried like in this recipe, you would be hard pressed to know that you are not eating chicken or pork. The tofu takes on the flavor of the glaze/sauce. It's a great way to get in a lot of veggies! I like to serve coconut rice along with it.
If you are new to tofu - I highly suggest giving this a try. Let me know what you think!
TOFU STIR FRY
What you will need:
1 package extra firm tofu (HAS to be extra firm)
1 large carrot (grated with vegetable peeler into thin slices)
cauliflower florets (we use about half of the head of cauliflower) or broccoli if you prefer
1 small onion sliced
sugar snap peas
baby bok choy (cut the white/bottom parts off and separate from leaves. stack all leaves on top of each other, roll, then cut into thin strips. cut the white pieces into small strips)
corn starch
honey
low sodium vegetable broth
soy sauce
vegetable oil
2 tsp FRESH ginger (peeled and grated with micro planer)..do NOT, i repeat DO NOT use dried ginger...blechy.
2 cloves garlic, minced
Easiest way to do it....first prep all of your vegetables by washing and cutting them. Set them aside on a serving platter.
Make your sauce and your glaze and set aside.
Glaze:
Whisk together..
2 tablespoons soy sauce
2 tablespoons honey
1/4 cup low sodium vegetable broth
Sauce:
Whisk together...
3 tablespoons soy sauce
3/4 cup low sodium vegetable broth
1 tablespoon corn starch
2 tablespoons honey
In a separate bowl, mix garlic, ginger and 1 teaspoon vegetable oil. Set all three bowls aside.
Prepare your tofu. Take tofu “block” out of wrapping (careful, there will be water in there that you will need to drain off). Place it on a cutting board and cut in half horizontally to form two rectangular planks. Cut each plank into six squares. Then cut each square diagonally into two triangles.
Heat about 3 tablespoons vegetable oil in a non stick 12 inch skillet. While oil is heating, sprinkle about 1/3 cup corn starch into baking dish. Place tofu on top of corn starch and turn with fingers until evenly coated.
When skillet is hot, add tofu in single layer and cook until golden brown (4-6 minutes). Turn tofu with tongs and cook until other side is browned (4-6 minutes more). Don’t rush this part - you want the tofu to be crispy (slightly browned) on the outside and creamy on the inside. Add glaze ingredients and cook, stirring until glaze has coated all tofu (it will essentially absorb into the tofu)....1 to 2 minutes. Transfer tofu to place. Wipe skillet clean with damp paper towels.
Heat 2 tsp. vegetable oil in now empty skillet over medium high heat until beginning to smoke. Add onion, cauliflower and carrots. Stirring occasionally until beginning to brown (2-3 minutes). Add 1/2 cup vegetable broth and cover skillet. Cook until fork tender - 2 to 3 minutes. Uncover and cook until liquid evaporates (about 30 seconds). Transfer vegetables to plate.
Heat 2 tsp. vegetable oil in now empty skillet over medium high heat until beginning to smoke. Add snap peas and bok choy (white part and leaves), stirring occasionally until beginning to brown and soften - 1 to 2 minutes. Push vegetables to center, add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula until fragrant (my favorite part, the fresh ginger smells amazing) - 15 to 20 seconds. Then stir mixture into greens.
Return all vegetables (onion, cauliflower and carrots) and tofu to skillet and add sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated (2- 3 minutes). Ta da!!!!!
What you will need:
1 package extra firm tofu (HAS to be extra firm)
1 large carrot (grated with vegetable peeler into thin slices)
cauliflower florets (we use about half of the head of cauliflower) or broccoli if you prefer
1 small onion sliced
sugar snap peas
baby bok choy (cut the white/bottom parts off and separate from leaves. stack all leaves on top of each other, roll, then cut into thin strips. cut the white pieces into small strips)
corn starch
honey
low sodium vegetable broth
soy sauce
vegetable oil
2 tsp FRESH ginger (peeled and grated with micro planer)..do NOT, i repeat DO NOT use dried ginger...blechy.
2 cloves garlic, minced
Easiest way to do it....first prep all of your vegetables by washing and cutting them. Set them aside on a serving platter.
Make your sauce and your glaze and set aside.
Glaze:
Whisk together..
2 tablespoons soy sauce
2 tablespoons honey
1/4 cup low sodium vegetable broth
Sauce:
Whisk together...
3 tablespoons soy sauce
3/4 cup low sodium vegetable broth
1 tablespoon corn starch
2 tablespoons honey
In a separate bowl, mix garlic, ginger and 1 teaspoon vegetable oil. Set all three bowls aside.
Prepare your tofu. Take tofu “block” out of wrapping (careful, there will be water in there that you will need to drain off). Place it on a cutting board and cut in half horizontally to form two rectangular planks. Cut each plank into six squares. Then cut each square diagonally into two triangles.
Heat about 3 tablespoons vegetable oil in a non stick 12 inch skillet. While oil is heating, sprinkle about 1/3 cup corn starch into baking dish. Place tofu on top of corn starch and turn with fingers until evenly coated.
When skillet is hot, add tofu in single layer and cook until golden brown (4-6 minutes). Turn tofu with tongs and cook until other side is browned (4-6 minutes more). Don’t rush this part - you want the tofu to be crispy (slightly browned) on the outside and creamy on the inside. Add glaze ingredients and cook, stirring until glaze has coated all tofu (it will essentially absorb into the tofu)....1 to 2 minutes. Transfer tofu to place. Wipe skillet clean with damp paper towels.
Heat 2 tsp. vegetable oil in now empty skillet over medium high heat until beginning to smoke. Add onion, cauliflower and carrots. Stirring occasionally until beginning to brown (2-3 minutes). Add 1/2 cup vegetable broth and cover skillet. Cook until fork tender - 2 to 3 minutes. Uncover and cook until liquid evaporates (about 30 seconds). Transfer vegetables to plate.
Heat 2 tsp. vegetable oil in now empty skillet over medium high heat until beginning to smoke. Add snap peas and bok choy (white part and leaves), stirring occasionally until beginning to brown and soften - 1 to 2 minutes. Push vegetables to center, add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula until fragrant (my favorite part, the fresh ginger smells amazing) - 15 to 20 seconds. Then stir mixture into greens.
Return all vegetables (onion, cauliflower and carrots) and tofu to skillet and add sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated (2- 3 minutes). Ta da!!!!!
MAKES 3 CUPS
TOTAL TIME; 30 MINS.
Bring to a Boil; Stir In:
1 1/2 cups chicken broth
1 cup coconut milk (do not confuse with cream of coconut and do not get sugar free!)
2 teaspoon sugar
1 teaspoon kosher salt
1 cup jasmine rice
Finish with:
2 tablespoons fresh lime juice
1 tablespoon unsalted butter
Bring broth, coconut milk, sugar, and salt to a boil; stir in the rice. Cover, reduce heart to low, and simmer 15 minutes, or until the liquid is absorbed. Remove from heat and let sit for 5 minutes before stirring.
Finish with lime juice and butter. Fluff with a fork and serve.
Sunday, January 9, 2011
Sunday Dinner ~ Food Trucks
As some of you know ~ one of mine and Casey's dreams is to have our own restaurant "someday". We spend hours talking about what we would serve, what type of employees we would have, even the type of artwork we would have on the walls. We both realize it's a pretty far-fetched dream...but hey dream big right?
Lately we have seen an abundance of shows on the different cooking channels that involve food trucks. Last night we had a very interesting conversation about starting up a food truck vs. a restaurant. As someone who works in Brookfield, I feel that there isn't much of a variety for lunch options. We discussed how it would be cool to have a food truck parked in one of the corporate parks (Amileigha?). I agreed with Casey that it would be something worth looking into (and quite clearly less start up cost than a restaurant). What we did not agree on was what we would serve out of the truck.
So hit me up with your ideas (let's call it informal market research). If you had access to a food truck (and I don't mean a nasty "carnie" type food truck, I am talking about quality food) near your business for lunch style food- what would you want on the menu? Nothing is too crazy - so be honest!
~As a little side note, many of the trucks we have seen on the cooking channels have some sort of "gimmick". My suggestion was that we could hire one of my my friends to do an acoustic "thang" outside of our truck. No one is doing that! I'm sure that would attract attention. Casey was all for it until he asked me how much a solo act gets for a gig. Needless to say my husband never paid too much attention to the details when I was booking acts. He was completely blown away. It was actually pretty funny to hear him go on and on about it. And yes....in spite of Casey's comments, I would most definitely find a way to put a boy with a guitar in front of my food truck :)
Lately we have seen an abundance of shows on the different cooking channels that involve food trucks. Last night we had a very interesting conversation about starting up a food truck vs. a restaurant. As someone who works in Brookfield, I feel that there isn't much of a variety for lunch options. We discussed how it would be cool to have a food truck parked in one of the corporate parks (Amileigha?). I agreed with Casey that it would be something worth looking into (and quite clearly less start up cost than a restaurant). What we did not agree on was what we would serve out of the truck.
So hit me up with your ideas (let's call it informal market research). If you had access to a food truck (and I don't mean a nasty "carnie" type food truck, I am talking about quality food) near your business for lunch style food- what would you want on the menu? Nothing is too crazy - so be honest!
~As a little side note, many of the trucks we have seen on the cooking channels have some sort of "gimmick". My suggestion was that we could hire one of my my friends to do an acoustic "thang" outside of our truck. No one is doing that! I'm sure that would attract attention. Casey was all for it until he asked me how much a solo act gets for a gig. Needless to say my husband never paid too much attention to the details when I was booking acts. He was completely blown away. It was actually pretty funny to hear him go on and on about it. And yes....in spite of Casey's comments, I would most definitely find a way to put a boy with a guitar in front of my food truck :)
Monday, January 3, 2011
Rainy Days and Mondays ~ The Year of Reinvention
So here's the scoop. I gave up on New Year's "resolutions" years ago. Seems to me that declaring that I am absolutely going to do something by such and such a time has always set me up for a let down. Why go there? Maybe I just don't like the word resolution. Maybe I don't want to be held to something? Who knows. Here's what I will say -- I have a vision for 2011. I am looking at it as the year of reinvention. Here are the things that I will be focusing on...
I have spent the better part of my life supporting others and helping them achieve their goals. I'm a great "cheerleader". Please don't misunderstand me. I don't think that there is anything wrong with that. It's who I am and I will continue to cheer all of you on as best I can. My point is that in doing so, somewhere along the way I lost sight of my own dreams. This year I plan on reinventing myself and bringing some of those dreams back into focus.
I don't only want to talk the talk, I want to walk the walk as well. I became a member at Crosspoint at the beginning of last year. My biggest goal for my reinvention is to find ways to be an ACTIVE member of the church. I have a few ideas (thanks to the suggestions of others) that I am working on to achieve this goal.
Health is also at the top of the reinvention list. Time to ramp it up. The goal is to figure out a way to stay motivated. To make eating healthy and working out FUN! First thing on the list is to try out at least one of the classes my gym offers...zumba will be first. Once I have a bit more strength and more confidence - I'd love to try kick boxing. As far as the eating part----finding a way to incorporate more fruits and vegetables is my top priority. If anyone has any healthy snack ideas that they can share.....I would appreciate it!
I will be looking at ways to embrace my passion of music. Honestly, I had all but given up on the idea of ever being in a band or a duo. No one has told me I cannot do it....I just get in the way of myself. I'm friends with so many talented people - I compare myself to them and think I just don't stack up. Part of the reinvention is a different mindset. I CAN hold my own and there is no reason why I can't use my God given talent of singing! Keep your ears open people....I'm throwing it out there to the universe!
Lastly I want to focus on doing things that will continue to broaden my horizons. This spring I will be taking a sign language class. Who knows where that will lead to!
The biggest thing about reinvention is that it's a working plan. There are no rights and wrongs. It's a plan that is constantly in motion. Here's to the year of reinvention!
I have spent the better part of my life supporting others and helping them achieve their goals. I'm a great "cheerleader". Please don't misunderstand me. I don't think that there is anything wrong with that. It's who I am and I will continue to cheer all of you on as best I can. My point is that in doing so, somewhere along the way I lost sight of my own dreams. This year I plan on reinventing myself and bringing some of those dreams back into focus.
I don't only want to talk the talk, I want to walk the walk as well. I became a member at Crosspoint at the beginning of last year. My biggest goal for my reinvention is to find ways to be an ACTIVE member of the church. I have a few ideas (thanks to the suggestions of others) that I am working on to achieve this goal.
Health is also at the top of the reinvention list. Time to ramp it up. The goal is to figure out a way to stay motivated. To make eating healthy and working out FUN! First thing on the list is to try out at least one of the classes my gym offers...zumba will be first. Once I have a bit more strength and more confidence - I'd love to try kick boxing. As far as the eating part----finding a way to incorporate more fruits and vegetables is my top priority. If anyone has any healthy snack ideas that they can share.....I would appreciate it!
I will be looking at ways to embrace my passion of music. Honestly, I had all but given up on the idea of ever being in a band or a duo. No one has told me I cannot do it....I just get in the way of myself. I'm friends with so many talented people - I compare myself to them and think I just don't stack up. Part of the reinvention is a different mindset. I CAN hold my own and there is no reason why I can't use my God given talent of singing! Keep your ears open people....I'm throwing it out there to the universe!
Lastly I want to focus on doing things that will continue to broaden my horizons. This spring I will be taking a sign language class. Who knows where that will lead to!
The biggest thing about reinvention is that it's a working plan. There are no rights and wrongs. It's a plan that is constantly in motion. Here's to the year of reinvention!
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