Project Runway.… check
Biggest Loser… check
America’s Next Top Model… check
The Office… check
Gray’s Anatomy… check
I think I’m almost caught up on all of my new shows. 🙂 There’s still a couple more on there, but I think I can wait until tomorrow. Thank god for DVR! When I moved into my new apartment last month the DVR was a major requirement and now I can’t imagine life without it. Now, I’m just having problems trying to find time to watch all of my shows! I may have gone a little crazy recording every show out there, but at least I will always have something to watch!
I promise I haven’t spend the ENTIRE afternoon on my couch. After work I took Abbie for a nice walk around Lake Lilly in Maitland.
It was a really beautiful spot. The path was about 1/2 of a mile around the lake and we did two laps.
Abbie had a ball chasing all of the ducks, swans, squirrels, little kids and anything else that crossed her path.
Right before I left work I tried a new Larabar as my afternoon snack.
The Pecan Pie flavor was actually really good. It had some large pieces of pecan in there that gave it a nice crunch.
Since my big race is tomorrow I wanted to have a nice carb filled dinner. I already had a tomato based pasta dish earlier this week, so I went for a different approach. I used Lauren’s dinner from the other night as an my inspiration for this dish.
Peanut Noodles with Baked Peanut Tofu
- Natural Peanut Butter
- White Vinegar
- Soy Sauce
- Sesame Oil
- Extra Firm Tofu
- Whole Wheat Noodles
- Black Pepper
- Green Onions
- Crushed Peanuts
1) For the peanut sauce combine equal amounts of the above ingredients in a small bowl and microwave on high for 30 secs or until ingredients can be easily stirred together to a sauce consistency. Taste test and you may want to play with adding extras any ingredient as needed.
2) Cut a block of extra firm tofu in to equal parts and dip into peanut sauce/ marinade until coated. Place the tofu on a baking sheet, sprinkle with crushed peanuts and bake in the oven @ 415 degrees for 15 minutes, flip tofu and then bake 15 more minutes.
3) While tofu is baking begin cooking the whole wheat noodle ( follow directions on box)
4) Place chopped broccoli, onion, carrots & cucumbers in a stir fry pan and cook til soft.
5) Once veggies are soft add noodles, tofu and left over peanut sauce to the dish.
6) Serve warm or cold topped with green onions and chopped peanuts
This was the perfect pre race meal. It was so filling I couldn’t even finish my bowl. I ate about 3/4 of this and gave the rest to Abbie who also happily enjoyed this meal.
After a couple of hours of TV catching up I had a 100 calorie Klondike bar to quench my sweet tooth
While I was trying to take a picture of my dessert, Abbie was trying to steal a piece for her sweet tooth as well.
I’m off to bed early tonight! I am going to try to make it to the pre race area around 6:15am to pick up my packet. That’s an early start for a Saturday! But it will totally be worth. I will be sure to back tomorrow with tons of pics and details of my first 15k. Wish me luck!!!