I’m sitting in a not-so-fabulous hotel near Detroit eating far from delicious California rolls and pretending to like it. I’m here for a few conferences doing my little dietitian thing and it makes me realize that while my life is totally boring and predictable…I’m pretty happy with it. The second I stop typing I’ll be wondering what Shea’s doing.
With the 6am (or earlier) wake-up calls, I just couldn’t wait to sleep in a KING SIZE bed…ALONE, without the worry of the baby monitor sitting next to me. Let it be known that I was up no less than 3 times last night for no reason at all.
When I left yesterday for Detroit I was all, “I’m going to workout and read GOBS on my Kindle and just CHILL and love it!” and the reality is I’m like, “Crap, I just spent over $200 at the mall. I’m going to stop by the liquor store to see if they sell single cans or bottles of refrigerated beer to go with my terrible store-bought sushi.” Ooops.
But, I am way fashionable now. I’ve got this darling little cape-slash-poncho with this really cool Aztec tribal-y pattern and as well as a sweatshirt poncho with a cowl neck. Oooo, and a new tennis skirt – it’s white and pleated and I can’t wait to wear it on Saturday!
Since I talked myself out of a workout following a day chatting allllllll about nutrition and healthy eating, I’m just loosening the reins some. I’m giving myself a little R&R and kicking up my feet…which truly are a little sore after an improper shoe selection for the mall walking I did earlier. P.S. If you’re from the Detroit area and/or passing through, go to Twelve Oaks mall. I’m not normally a mall-crazed woman, but oh-my-gaaaah. It’s lovely.
I need this me time after this week. And the retail therapy, too.
Would you believe me if I told you that not only ONE, but TWO, patients this week literally made a “bleck!” sound when I suggested a food to them? One of these patients ate only deep fried zucchini or yellow squash. No other vegetable. Not even mashed potatoes, you guys! I struggled. And then in a group class, my suggestions for vegetarian proteins were not well-received.
You cannot bash a food until you’ve tried it. At the very least, TRY something before you dismiss it as a dislike. I sometimes just want to look at people and say, “I’m asking you to try something. A bite. Once. Are you 2?” But I refrain. But seriously, what’s the worst possible outcome? You don’t like it? Okay then, move on.
As you know, I battle the strong-willed taste buds in my own household. “Uggggggggggh, I thought it was Meatless MONDAY, not meatless THURSDAY!” Dude, deal. He ought to just save his breath because I’ve yet to disappoint when it comes to vegetarian meals, including tofu dishes. I try to balance out the likes and “dislikes” with a little heat. It’s no surprise, of course, that this dish was warmly welcomed as a repeat in our kitchen. Enjoy!
- 1 lb uncooked linguine
- 14 oz extra firm tofu, drained and cubed
- cooking spray
- ¼ tsp salt and black pepper, to taste
- 2 Tbsp brown sugar
- ⅓ cup low-sodium soy sauce
- juice of 1 lime
- 1-2 Tbsp Sriracha
- 2 inches fresh ginger, grated
- 2 eggs, lightly beaten
- ¼ tsp crushed red pepper flakes
- 1 Tbsp olive oil
- 2 zucchini, cut into half moons
- 8 oz mushroom, sliced
- 3 cloves garlic, minced
- 1 handful fresh cilantro, chopped
- 6 green onions, chopped
- ¼ cup peanuts, chopped
- Bring a large pot of water to a rolling boil; add linguine and cook 8-10 minutes or until al dente. Drain and keep hot.
- Meanwhile, preheat oven to 400 F and mist a baking sheet with nonstick cooking spray. Arrange tofu cubes in a single layer, mist with cooking spray and sprinkle with salt and pepper. Bake tofu for 20-30 minutes, or until golden.
- In a medium bowl combine brown sugar, soy sauce, lime juice, sriracha, and ginger; whisk well to combine; set aside.
- In a large nonstick skillet over medium heat, add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, remove from skillet and set aside.
- Return skillet to stove top and heat olive oil over medium heat. Add zucchini and mushrooms; cook 5-6 minutes or until veggies are softened. Add garlic and cook 30-60 seconds or until fragrant.
- Add the vegetables, soy sauce mixture, eggs, and baked tofu to the pasta and toss well. Top with cilantro, green onions, and peanuts. Serve immediately.