Monday, May 24, 2010

Hodge Podge Kind of Day

Hodge Podge Cardio
Well, it was back to the grind today. Monday really came way too fast. Guess that's what happens when you're having just a fun weekend. Jason got up at 5 am to go swim, but there was no way I was getting out of that comfy bed to workout. So I waited and did my cardio later.

I wish I could have run today, but it was far too hot to run during lunch. At 10 am the heat index was already at 90 with 67% humidity and a dew point of 72 (which means humid and muggy). I am not one to complain about warm weather mind you, but the humidity can really zap you. Anyway, I was less than enthusiastic about having to do my cardio indoors. I really didn't want to do a step workout. So I did a hodge podge workout that included the warm up and 3 cardio intervals from Cathe's Shock Cardio - Cardio Core Circuit then the 3 combos and drills from MMA Kickboxing. It was just shy of 50 minutes and a nice mix. I also did abs and stretched after work.

Perfect Hot Summer Meal
Last night the gas tank on the grill ran out. So no grilling tonight. I decided to make a pasta salad. It sounded like the perfect hot summer evening dish. Of course it was more than just pasta..."Creamy" Sundried Tomatoes & Veggies Pasta Salad.

"Creamy" Sundried Tomatoes & Veggies Pasta Salad
Ingredients:
1 box firm silken tofu
4-5 sundried tomatoes, reconstituted
splash of balsamic vinegar
2-3 tsp nutritional yeast flakes
Ground black pepper and sea salt to taste
fresh veggies steamed or frozen veggies thawed (I used, cauliflower, carrots, broccoli and peas)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 can kidney beans, rinsed and drained
1 can chickpeas, rinsed and drained
8 oz whole-wheat rotini, penne, or ziti

Directions:
Cook pasta according to directions, drain and pour into large bowl.

Steam or defrost veggies. If steaming, steam only 1-2 minutes then put immediately into an ice bath to shock them.

In a blender or food processor, puree tofu, tomatoes, vinegar, nutritional yeast and seasonings. Combine all ingredients with the pasta (re-season if needed) and refrigerate.

This was a nice, creamy pasta salad. I love using the silken tofu to make a "cream" style sauce for pasta dishes and it worked very well for the pasta salad as well. It's so easy to flavor in many different ways. 

What is your favorite dish to make on a hot summer evening?