Thursday, September 9, 2010

2 Workouts and Tofu Thursday

Ta-ta Early Morning Workouts
So apparently my streak of getting up early and getting my workouts done for the day has passed. I think maybe it's because it's staying dark so much longer. It's still dark out around 6:30 am now. That certainly makes 5:15 seem like midnight. While I hate the time change for the fact of it being dark early in the evenings, it'll be nice to have it light early in the mornings again.

I wasn't sure if today would be a rest day or not. I was feeling a bit low on the energy reserves, but decided to do a back and abs workout at lunch. It was totally what I needed to give me a jolt of energy. I did supersets of 3x10 (unless noted) and then followed up with a variety of ab exercises using the stability ball and an 8# weight.

SS#1
Alternating flat-back rows
Pullovers

SS#2
Horizontal rows
Underhand rows

SS#3
Lat band pull downs - 2x16
Lower back extensions on ball - 2x10

After work I opted for Cathe Friedrich's MMA Boxing. It turned out to be a great, sweaty workout. Of course it was like 94% humidity out, but that's beside the point ;-)

Tofu Thursday
I bought some cherry tomatoes this past weekend to use in a garlicky sauce I like to make. Problem? No white wine. So I moved on to plan B. I decided to roast them with garlic along with chickpeas and tofu to top pasta. We actually debated about a salad or pasta. Jason voted pasta. Me, being the super nice wife I am, went along with it. Besides, that ensures a salad for lunch.


Garlicky Tomato, Tofu, Chickpea Pasta
Ingredients:
Extra-firm tofu, cubed
Balsamic vinaigrette
Cherry tomoatoes, halved
2-3 tbsp minced garlic

1/2 white onion, diced
1 zucchini, half lengthwise, then sliced
1 cup chickpeas
To taste: sea salt, black pepper, basil, parsley, oregano
8 oz whole-wheat rotini (or penne) cooked per directions
Feta to top (optional)

Directions:
Preheat oven to 400 degrees

Toss tofu in vinaigrette then bake for approximately 30 minutes in casserole dish or baking sheet.

Next, add remaining ingredients drizzle with just enough olive oil to barely coat, toss to cover, and bake approximately 20 minutes until tomatoes and onions are soft.

This actually turned out even better than I had expected. Gotta love it when that happens. It would also be fantastic over a bed of lettuce and spinach.