Today was my first full day working my new Catering Manager gig.  It’s weird to be back in an office job and sitting at a desk all day, although the day definitely flew by much faster than I had anticipated.  I looked out the window around 4:45 and saw GIGANTIC flakes of snow falling from the sky!!  I hurried up to get out of there, knowing the roads would be bad and that Charlotte drivers would be wimps.

I drove as carefully and quickly as one can possibly do simultaneously, because I had a yoga date planned with Kath and Tanner!!  We did the Hot Vinyasa class – my favorite – and I was drenched in sweat as usual by the time I left.  I drove home in more gigantic snowflake flurries – I thought I moved to get away from the snow!

After a scalding hot shower to warm up, I got to work on dinner.  I threw some rice and chopped fresh rosemary into the rice cooker and some broccoli on a sheet pan to roast.  Next up was up was my go-to “it’s getting late and I’m hungry” ingredient – sautéed tofu. 

The final product was absolutely delicious as usual!  It’s my standard way of making crispy tofu – no recipe tonight because I have a TOFU TUTORIAL coming atcha this weekend…

These fabulous little cubes were served with…

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Roasted Broccoli and Mushrooms

Ingredients:

• 1 head broccoli
• 1 pint baby bella mushrooms
• 1 tsp olive oil
• salt & pepper to taste
• red pepper flakes to taste

To Prepare:  This is so easy you can barely even call it a recipe.  Chop up the broccoli and the broccoli stalks (why throw away perfectly useable parts of the plant?), and toss in a baby bit of olive oil, salt, pepper, and red pepper flakes.  Roast in the oven at 375 for 20 minutes.  Add mushrooms (also tossed and seasoned) and roast an additional 10 minutes. 

And last but certainly not least…

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Brown Rice & Pinto Beans with Lemon & Rosemary

Ingredients:

1 cup brown rice

1.75 cups water (or veg stock)

1 can pinto beans, drained and rinsed

2 tbsp lemon juice

1 tbsp chopped rosemary

To Prepare:  I made mine in a rice cooker, which you literally just dump into, but if you don’t have one you can also simply prepare the rice on the stovetop.  Bring the water to a boil, add the rice, lemon juice, and rosemary, and lower to a simmer and cover until the water is absorbed.  When the rice has only a few minutes left to go, sauté the pinto beans in lemon juice just to heat through. 

When the rice is done, toss it all together and combine for serving!

A delicious and filling dinner after a great yoga workout – sounds like a fun Friday night to me!!

I have tentative oatmeal breakfast plans with Kath, but I am scared that we might have to cancel because of this SNOW!!  Hopefully it all melts by Sunday before my scheduled 12 long run…

Make sure to check back tomorrow for an exciting GIVEAWAY!!  G’night.