up to speed

it's hot in md. not sure how i feel about that. taught muscle works last night at CP as a spontaneous decision. boy, is it weird to teach not only able bodied people but also people who are used to physical activity so they pick up moves really quickly, which means i had to pull from everything i learned this summer and teach them every muscle group i remembered! i also stayed to take cardioboxing, after a summer of teaching to 130bpm going back to 136+ and doing burpees and pushups my body feels like it got the crap kicked out of it...so disappointing how quickly your body adapts, but i'll get back

lunch today! a day off (sort of, got a cakebite order to get done but pushing it off a bit...)
half a whole wheat pita
tuna salad made with yogurt, olive oil, capers, celery, and black pepper
carrot slaw tossed in my tamari ginger dressing with some parsley (that dressing needs to be used up!)
arugula salad w/ leftover tomato/feta/onion/yellow pepper salad

happy tummy!

cooking is still going strong (and i made chocolate hummus today! i want a vitamix, but that's a whole different story)

salmon cooking. oy vey. will not be doing again anytime soon. but i marinated it in a sort of take on the tamari-ginger recipe from gmfr. i didn't have quite the same ingredients so mine came out salty (note to self, apple cider vinegar is much more acidic/salty compared to rice wine vinegar). then a tomato feta and onion salad, with a mixed greens salad and quinoa cooked with garlic. yum! 

i also played with the chickpea saute from gmfr (getting a trend, haha) which i loved when i was there. i used kale instead of spinach (the frozen kale needs to go!) and i didn't have any tomatoes or lemon (i really really want some lemons in my life)

yesterday at the museum mikel paris from OAR wanted to do some acoustic recording in an old building so we closed up the car house for him. after he finished he asked what we were doing that night and that he would try to get us some tickets for his show at merriweather. and wha-la!

i took laura and we ended up about 7 rows from the mosh pit (felt very cool to go up to the will call box and say "sooyoung and guest")! first concert and got totally spoiled. they had this awesome brass section of three guys who mainly played trombone, tuba/trumpet, and saxophone/guitar. i didn't even realize how much of their music i knew, but it was def an awesome night.

tofu dishes

cooking up a storm- it helps that i get to actually cook for someone else:) thanks s3 for being a guinea pig

dinner on tuesday- sauteed tofu w/ korean sauce (green onions, garlic, soy sauce, sesame seeds, sugar, etc.), steamed kale w/ sesame seeds, korean root vegetables (this would be labeled miscellaneous vegetable in lotte), and potato and zucchini. yum yum. 

today's lunch- blanched broccoli tossed in sesame oil and sesame seeds, sauteed tofu w/ the sauce again and some rice:) 

finally made it to wegmans. it's still daunting and hard to figure out what's cheaper or where everything is. but the wegmans peanut butter is just peanuts so switching to that once i try it. and going to give wegmans greek yogurt a try tomorrow morning. their kalamata olive roll was tasty. and i got really excited they had the wild pea company hummus (it's made it baltimore). oh, and ann's house of nuts is closing in september :(

and she's back!

hello!!!!!! back in md and ready to adventure it up and cook and bake all at the same time:D

all that time i spent in the kitchen and i forgot to grab some of the recipes! oh boy, but today was definitely a re-creation of gmfr. breakfast was my fave- greek yogi, fruit, natural pb, cinnamon, and a handful of dry cereal. man, it'll never get old.

lunch was fun- once again, my goal is to cook more, and not only for me but for others. today's is an egg and tofu salad w/ greens and baked corn tortilla chips.
for the egg/tofu salad (i wanted to buffer the amount of egg in the salad since D has high cholesterol)

Egg/tofu salad
hard boiled eggs (i had 6), peeled and chopped
big block of tofu (i microwaved it for about 2 minutes, pressed all the water out, crumbled and froze for a bit to cool down)
greek yogurt (~1/4 to 1/2 cup)
olive oil (~1-2 T)
diced onions (half a medium onion)
diced green pepper (1 small)
salt and pepper
capers (optional)

Combine all the ingredients:) 

for the corn tortilla chips- i'm liking the fact that corn tortilla has less ingredients to make than whole wheat flour tortillas. gmfr was so unprocessed that i want to try to stick to that (thus, the early morning run to safeway after my workout to pick up natural peanut butter, the smuckers version has only peanuts and salt and pretty affordable. too bad it's such a pain to mix, but i'll get over it)

Baked corn tortilla chips

corn tortilla (cut into 8 wedges)

olive oil

Lightly coat the wedges in olive oil (you can also sprinkle w/ salt and pepper or whatever spices you like, i forgot). Bake in 400F for about 5-7 minutes or until getting lightly brown.

i added a large handful of a mixed greens salad and a cup of cherries. i actually checked my plate like at gm for the size i wanted (about the size of your hand spread out, i have a tiny hand so i give myself some leeway)