Where's the Beach?

Spring Roll Sunday Last night we ended up making spring rolls and baking some tofu for dinner. It was simple, light, just what we needed after a late, heavy lunch of pizza. I filled the spring rolls with zucchini, squash, and carrots that I had tossed with some Chinese Five Spice and red wine vinegar. For the tofu, I used a package that had been frozen then thawed. I made a simple marinade that I also used as the dipping sauce: soy sauce, PB2 (or peanut butter), hoisin, and sriracha.   I baked the tofu until crisp and served the spring rolls and tofu with the dipping sauce. Speed Work + Wind = Sucky We had a front move through that brought in crazy high winds and crazy low temps. It was only about 65 degrees at 9:30 when I left for my run. After lows being in the upper 70's you can imagine how cold this felt. Today my half marathon training plan had me doing an easy 3-mile run. My longer, speed workout run was supposed to be Wednesday. But, since I had more time and it w...

Snacky Saturday It took a long time for either of us to start thinking about dinner last night after our lunch yesterday. We were so full and lazy the rest of the day it just wasn't even funny. I knew dinner needed to be something on the light side. Jason suggested a snack plate of sorts. Of course I never do anything super simple. That'd just be too easy right? We had plenty of fresh veggies and some frozen tofu. We also had some rice wraps, which I never think to use. So, I decided to go with baked tofu and spring rolls. Spicy Peanut Soy Marinade/Dipping Sauce Ingredients: 1-2 tbsp plum sauce Sriracha chili (to desired heat level) Soy sauce (to consistency, probably 1/4 cup) 1-2 tbsp peanut butter Water (to desired consistency) Directions: Simply whisk together all ingredients. Pour over tofu or use as a dipping sauce. When using as a marinade I will say that I think using frozen then thawed tofu is ideal for this recipe. It soaks up the marinade much faster a...