**First things first. You all amaze me with your words of encouragement, support, and kindness. The emails, messages, tweets…wow. No wonder I blog every day, my gosh! Thank you so, so much for all of your support! Lots of love!!**
My new job offers this great service for employees — you can drop off your car keys with HR and they arrange for your car to be serviced while you’re at work and returned to the parking lot. Neat, huh?
I noticed on Monday morning that I was in need of an oil change so on Tuesday I stopped by HR with my keys. I got an email around noon letting me know my car was ready and I could come finish the paperwork any time.
As usual the day got busy and the next time I looked up, it was after 5pm. I started clearing off my desk and shut down my computer. I grabbed my bag and keys, and realized that I never went to HR to complete my paperwork and pick-up my car key. I darted down the hall to HR and the office suite was locked and everyone was gone for the day.
I jetted up the stairs to my boss’ office, and he too was gone. I called maintenance — no one picked up. I called the hospital’s front desk and got transferred 3 times. I don’t think anyone knew what to do with me.
They decided to page someone to call me and meanwhile, I was calling Mr. Prevention to let him know that I wasn’t going to make it to Lily’s daycare by 6pm and he would have to pick her up….and then possibly me! Of course, he didn’t answer.
I was finally let into HR’s office and my keys were right there, laying on someone’s desk along with my paperwork. I got my keys but not before letting a good handful of people throughout the hospital in on my blonde moment. I felt pretty dumb about the whole situation…almost as dumb as I looked in Zumba last night. Oy. But it’s good to try new things, right?
Like…tofu pie. That was a first for me and it won’t be a last. Unlike my key situation…let’s hope!
Chocolate Raspberry Tofu Pie from Eating Well
1 1/2 cups (10 oz) chocolate chips
1 12.3-oz package firm silken tofu
1 Tbsp pure maple syrup
1 tsp vanilla extract
1 cup fresh or frozen raspberries, thawed
1/2 cup powdered sugar
1 9-inch low fat graham cracker pie crust
Microwave chocolate chips in a medium bowl for 1 minute. Stir, then continue microwaving, stirring every 20 seconds, until melted.
Place tofu in a food processor or blender and process until smooth. Add the melted chocolate, maple syrup and vanilla; process until smooth. Add raspberries and sugar and reprocess; scraping down the sides as necessary. Spread the mixture into the crust. Refrigerate until firm, at least 2 hours.
Yield: 8 slices.
Nutrition Information (per slice): 320 calories; 13.6 g. fat; 0 mg. cholesterol; 116 mg. sodium; 47 g. carbohydrate; 4.8 g. fiber; 6.6 g. protein
Result: This was a very unique flavor and not because of the tofu but because of the raspberries. This was creamy and rich and definitely had me coming back for seconds. Mr. P thought it had a “tart” taste, again…because of the berries. I thought this made the pie seem fresh and summery 🙂 I love that this is low in sodium and high in fiber. It was quick to make and kept well for 4-5 days. Enjoy!
This week is flying by!