Scrambled, ‘Fu

Hey guys 😀 How ya doin? Pretty good over here. A bit tired, though! After a long day’s work at the gym, I had to haul booty to another gym where I play indoor women’s’ volleyball. It’s SO fun – but exhausting since I don’t get home until late.

When I did eventually get home, I wanted a bit of comfort in my tummy:


last night’s mac and cheese – with a side of vegetarian baked beans – did the job just fabulously! 😀


Mmm mmm mm.

Since I ran four quick miles yesterday morning, I ixnayed my running plans for today. Ever since my hip and fascia pain, I just don’t want to over do it. Instead, I hopped on the elliptical for about 30 minutes before completing this upper body circuit routine upstairs in the home gym:

Arnold Press – 10 lbs, 10 reps

Long Arm Pullovers on the ball – 15 lbs – 10 reps

Reverse flies – 8 lbs, 8 reps

Pushups – 8 reps

Triceps dips – body weight, 12 reps

Hammer curls – 10 lbs, 12 reps

Repeat! Two more times.

My appetite was kind of off this morning too…I woke up not hungry at all. So I did this workout on an empty stomach. It’s not something I recommend, but I had a fairly big dinner not too long before going to bed the night before. Usually after morning workouts, I am starved! However, today this was not the case.

So I figured to roll with it since I didn’t have any particular cravings (at all) in general. But clearly, I needed some protein after pumping some iron. Hmm

So I got to thinking… I’ve never made a Tofu scramble. Today’s the day to change that!

Into the vitamix went 1/4 yellow onion + 1/4 green pepper + some button mushrooms:



chop chop!

I sautéed those along with some tomatoes and spinach in a pan, and while sautéing, I threw a 1/4 block of silken tofu in to chop. Note: I used silken, but I’d recommend regular. Silken was a little too soft.

Next I threw in the tofu, along with some spices – salt + pepper, tumeric, and cumin – to give it that scrambled egg taste 🙂


It turned out just like scrambled eggs, but…without the eggies!

But apparently I didn’t lose myself completely – I rounded it out with somethin’ sweet:


One Ezekiel cinnamon raisin english muffin – half with just organic butter – and half with my pumpkin dip.


Pumpkin dip consists of:

  • 1 c. pumpkin
  • 1 c. silken tofu
  • 2 T. maple syrup
  • 2 t. pumpkin pie spice


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Busy day up over here – workin’ at the BIC and the training a few clients. Such are Tuesdays lately! 🙂

Hope you guys have a really good day!!


Do you notice your appetite any different when you have a nighttime snack versus no snacks after dinner? I definitely do! Sometimes I’ll eat a nighttime snack just because I know I won’t want to eat breakfast before my morning workouts!


Plan it Out: Sweet and Sour Cashew Tofu

Good morning 😀

Sunday night after I got back from Chicago, I unpacked, cleaned up, and then did something I haven’t done in a while – made a meal plan for this week’s meals! I knew I’d be behind this week, only having yesterday as a catch up day, so I wanted to do as much as I could to save time this week.

Five grocery stores and $100 later, and I was back home with a week’s worth of groceries.


(about a 1/4 of what came home with me.)

Note: I don’t usually go to five grocery stores; two is more my style. But I had to make a couple extra stops since Fresh Market was out of tilapia – how can you be out of tilapia?!

The first meal of the week was Sweet and Sour Cashew Tofu (Chicken for Shane) and brown rice.

This meal tastes gourmet, but doesn’t require much hands-on time. I got a couple steps out of the way, like pressing and marinating the tofu, chopping up the pineapple, and toasting the raw cashews…


And then while the rice was cooking and the protein was baking,


I got some work done while sipping my (HLS swag) Relax Solixir.


Such a light, crisp, subtly sweet flavor. I really love it!


45 minutes later, and all I had to do was make the sweet and sour sauce, steam some asparagus, and assemble a simple salad:


It was SO good!! Definitely a keeper. Definitely.


Quick and Easy Sweet and Sour Tofu 



1/4 c. raw cashews

1 t. of coconut oil or coconut oil spray

1 t. sea salt

1 c. dry brown rice

1 block of extra firm tofu

1/4 c. fresh pineapple, finely chopped

1 t. maple syrup

2 T. apple cider vinegar


1 t. sea salt


The sauce is made from this recipe, but I changed out the marmalade for 1/4 c. fresh crushed pineapple.


Press tofu for at least three hours and marinate in a mixture the pineapple, maple syrup, vinegar, EVOO, and sea salt.Preheat the oven to 415 degrees. Meanwhile, coat a pan with the coconut oil/spray and turn on heat to medium-low. Add cashews, toss, and sprinkle on the sea salt. Toast the cashews for about 5 minutes while tossing frequently and monitoring closely to be sure not to burn. Let cool. Transfer the tofu to a baking sheet and cook for 20-25 minutes, flipping half way through. Meanwhile, cook the rice. When the tofu has about five minutes left, in a sauce pan, combine the sweet and sour ingredients. Turn up heat until it begins to bubble, and then reduce to low and simmer for five more minutes. Add cashews. Now just assemble! Layer the rice, then the tofu, and finally the sauce. Serves 4.



Mmmm 😀

Well it’s going to be a busy, busy one! Better get to it – starting with a quick and dirty 3 mile interval run. Ciao!

Do you meal plan? What’s the system that works best for you? I typically don’t meal plan. I try every now and then, but typically I just go with a list to the grocery of random – usual eats to the store.

Creative Fuel’s A-Burnin’

Mornin’! How ya feelin’ today?

At the moment, II feel…rushed? I didn’t wake up in time to get my planned 3.5 mile run in, so instead I did a quick n’ speedy 2.5 miler. I managed my time well, too:

Mile 1: (first .5 was warm up at 9:40) 9:33

Mile 2:8:28 (alternating sprints for .2 and recovery jogs for .1)

Mile 2-2.5: 7:51 😀

The weather has cooled off a bit since this weekend, which made for phenomenal running weather!


Yesterday, productivity was the name of the game. After all the weekend festivities, I had a lot of catching up to do.

My day started a bit later than typical Mondays do for me. I got to wake up an hour later than usual because I didn’t have a client this morning and I welcomed the extra sleep. Although I didn’t eat several hours before bed last night, it took a good hour for me to work up an appetite for breakfast. So I walked Niko, did some laundry, and worked on the blog. Finally, hunger set it.

Do I really have to tell you?


whole wheat protein waffles. Switched up the topping a bit by using vanilla stevia instead of maple syrup (because we were out) and I added a half of a banana in there for good measure.


I was so full after eating this. It’s better as a post-run breakfast, since I always come back from a hard run famished. But I’ll take it;)

With fuel in belly, I went upstairs to the office to work, work, work away. My creative fire was a-burnin’ when I woke up, so I took full advantage by working on a project I’m involved in with my client-turned-business partner. It’s one that cannot get pushed to the back burner, so it’s imperative to seize the motivation to work whenever it appears. This is an example of when my to-do list gets thrown out the window. When I feel the need to write, cleaning, creating plans, and grocery shopping can get pushed to the bottom of the list.

I worked up until I headed to the gym to get back/chest workout in, and then hopped on the elliptical for about 20 minutes. I wanted to take it easy on my legs, since Sunday I both ran a tempo run and had a leg strength training sesh. The stems were a wee bit sore yesterday. After training, I had to hit up Target, the post office (Lara Bars are on there way, winners!) and a grocery store.

Purchased this lil’ gem for some quick fuel:


Now, if you’ve been a reader for a while, you know I’m not a calorie counter, but I was very surprised to see that there were 260 calories in this little bottle!! And all it is is fruit juice…craziness I tell ya.

Once home and showered, I made a real lunch:


My favorite part of working part time at the BIC? I get to make real lunches some days during the week!

Tofu marinated in tamari, vanilla stevia, EVOO, sea salt, and apple cider vinegar:

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Sweet potato fries.IMG_8486


Both were roasted on the same pan at 425º, for 30 minutes, flipped half way through.

Then it was time to make the house sparkle. Even though I just scrubbed the floors last week, I had to again yesterday. Typically, I only get down on my hands and knees to scrub the floors once a month, and then once or twice a week, I’ll hit them with the Swiffer wet jet. Well, yesterday while shopping for Swiffer pad refills, I refused to buy them at nearly a dollar per pad. The Swiffer boy cot sounded like a good idea yesterday… haha Even so, nothing’s better than a good scrubbing I suppose.

After some more paper work, PT work, and taxes stuff, it was time to start dinner!

On the Menu:

His and Hers Enchiladas!

Sautéing up the veggies (plus some sweet corn added later)


One veggie enchilada comin’ atcha!


Salsa on one side, sour cream on the other:

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Dessert was some All Natural Frozen Yogurt:

IMG_8493Pralines and cream – delish 🙂


Well I gotta bounce on outta here! Gotta get ready because today’s going to be a loooong one 🙂



Do you make a “to-do” list? How do you organize it? I typically write it out in the order I want to get the tasks done…that way I won’t worry that I won’t have enough time to complete them and it makes it more realistic in terms of including too many tasks. But like I said, sometimes ya gotta go with how ya feel!

Bridal Parties Bonanza

Heyyyy guys! Having a great weekend so far? There’s still a bit left – soak it up! 🙂

Mine went by at lightening speed. It was pretty packed from Friday afternoon until today. Instead of making this post a mega post, I’ll tell you about it in sum.

Saturday after my morning client, I was a mess trying to leave in time. Whirling around town running last minute errands, and then again around my own house trying to get everything together, I made it out of the house and into town an hour later than I had planned. Not bad by my standards. It was one of my BFF’s bridal shower and bachelorette party who I’m a matron of honor for, and I knew I wouldn’t be driving home that night.

I only had a 45 minute trip but as always, I packed road fuel:


The usual suspects (ice water, green monster, granola bar) plus an iced coffee.

When I made it to my parents’ house, I made a veggie sandwich on whole wheat, because as a vegetarian, I never know if I’ll be able to eat at parties:


I also did some yard yoga, because that’s how I roll:

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Alas, there was plenty of veggie-friendly fare at the shower, so I ate a second lunch. That’s also how I roll 😉


Great set up!


The shower was lovely, and I think everyone had a great time. I know Jessica did – and she got a lot of wonderful things:)


After presents were opened and we chatted a bit more, it was time for the inevitable group pictures.

IMG_2122Bridesmaids!! 🙂

Then we took it outdoors a bit later before heading out for the bachelorette portion of the night:


For the first half of the night, we headed to the winery where Jessica’s getting married at!


It was really cool to be there and think about how she’s going to get married in the same spot in about a month!! It’s a beautiful winery, and she’s going to be SUCH a gorgeous bride. Gah.

Jessica and her bachelorette glass:


We had a table reserved, and after several tastings, each got our own bottle


IMG_2136I chose a riesling, and guys, this bottle did me in.


Bottoms up!


I’m not the drinker I once was. I didn’t even finish my bottle! It didn’t help that they didn’t have anything I was able to eat there…but I made with do:)

While everyone else ate pizza (none was available without meat – they tried though 🙂 ) I snacked on some popcorn:


We left when the bottles were (mostly, heh heh) finished, and headed to a bar down town where we danced and had a great time! Oh, and I had my second course:


I whipped that bad boy out of my purse in the booth we were sitting at in between songs, haha

And once back home to my parents’ house, I had a real meal:


Peanut butter and jelly! And water.


I was slow moving at first this morning, but as I got going, I felt a lot better. This sustaining breakfast helped me out a bit too:


Sometimes I feel like green monsters can fix anything…

I hit up the gym, worked on some websites, did some detox yoga, and talked with a client, and then I was already hungry for lunch:


My favorite baked tofu atop a bed of rice and baked asparagus. My baked tofu recipe will soon be in the recipes tab you see at the top of my page. My friends Jessica (the bride) and Steph (in the purple) convinced me this needs to be done. And it will be done. Promise! Got the tab up there now, so it’s in motion!

I also ate my weight in watermelon today 🙂


Well I’m off to go finish cooking dinner and then get in some relaxation time. I’ll see you in the morning with a somewhat TABOO topic post. Yikers!!

Don’t forget to enter my NuNatural’s Stevia Giveaway! It ends tonight at midnight!

What was the wildest bachelorette party you’ve been to if you’ve been to one? I’d have to say mine was for my girl Mel’s bach party four years ago. It was a willlld night and I was in rare form!

Healthy Living Time Machine

Gooood morning!

Wow, it’s only 7:30, and I’ve been awake for three hours. Woot! Too bad I got about the same amount of sleep to boot. (Ha, I’m a poet.)

So this post is going to go down a little different. Switching things up a bit. Let’s play the backwards game! I’m going to tell you about my eats, exercise, and enjoyments going backwards in time. Kind of like a healthy living blog time machiiiiiine 😉

Just a minute ago, I had breakfast outside on the back porch with Niko in my sweaty running clothes:



Seriously, is there a way to make overnight oats look any uglier?


Nope, not even by sprinkling on feta cheese crumbled coconut butter on top. So. freaking. delicious, though. 1/3 c. oats, maca, stevia, sea salt, PB, greek yogurt, almond milk, Jay Robb, carob powder, and cocoa nibs.

I had actually planned on having hot oats for breakfast this morning, but after my client this morning at 5:00 a.m. (who beat out my 5:15 client for having the earliest session 😉 I don’t mind at all though!) I noticed the beast known as my appetite hadn’t reared its ugly beautiful head yet. I knew I only had a small window of time before it came, so I jumped at the chance of getting in an easy three mile run. And a hot and sweaty post-run Paige does not = an appetite for hot oats. Cold oats it was!

3.1 mile run: 29:09, and to break it down (wicka wicka!): 9:42, 9:26, 9:10.

I think my appetite held off so well because right before I went to bed, I had a bowl of chocolate Cheerios + almond milk:


Going back even further in time, before waking up at 4:30, I slept for about four hours. You see, I had a sand volleyball game on the other side of town last night that lasted until about 10:00. And we lost. No words, but I was very angry. See ya undefeated record!

A couple hours before the game of volley, I made some dinner. Being able to say, “make dinner” just makes me smile. For a couple months there, the hubski was on his own, and my meals were either frozen, salads, or soups. It’s a pleasure to be able to have time to cook again.

Veggie Chili!


This veggie chili was more than simple to make, though. In a sauce pan, I let some onion and garlic sweat it out. Then a mix of half black beans, half pinto beans, joined them, and then soon after, some diced tomatoes. Simmer down, folks.


Stick Stickly, anyone? Write to me, Stick Stickly, PO Box 9-6-3, New York City, New York State. 1-0-1-0-8. Anyone? lol OK, I digress…

After a few minutes of simmering down (folks), I added 1 tsp of ww flour, chili powder, cumin, paprika, cayenne, and sea salt and cooked on low. After about 10-15 minutes, I added hot sauce, and voila!


Where I come from in the Mid West, we eat peanut butter sandwiches with our chili!


Mmm. Totally compliments the spiciness of the chili.

The hours before dinner were spent wrapped up in a blanket in the basement watching 24. I knew I wouldn’t have time to watch it later on, but I had it get it in some how! We’re only on season three, but it’s getting INTENSE! I also got some work done and made a couple training plans throughout the afternoon.

Lunch was leftovers, in wrap form. The best way to eat leftovers, in my opinion.

I took the tofu I made for dinner Tuesday night, put it in a ww Flat Out wrap, drizzled on a little mustard, and added romaine and spinach:

IMG_7074 IMG_7080

And on the side, some snow peas:


IMG_7075And on the other side, a Vega Shake & Go Smoothie:  


Vega sent me this bag of smoothie mix to try out. The stats are amazing, per usual with Vega products:


And I love the fact that it’s 100% vegan and mostly raw.

I tried the Vanilla Almondilla flavor:


The taste? Spot on for deliciousness! I am typically wary of plant-based smoothie powders, but this one tasted great. The almond flavor was very strong, though, so you have to like the taste of almond/almond extract to enjoy this (which I do, and did!) Now I just wish I could try the other flavors! Other flavors available are berry, tropical, and chocolate.

Lunch was a little on the calorie-heavy side, but I needed the cals to fuel the workout I’d just finished. After my 11:00 training appointment, I warmed up a little and then ran a 4 mile interval run. I don’t think I could have sweat anymore during that run. The gym was so warm! ‘Twas a great run, though.

Another nice thing about not working full time? Mid morning naps. Before my 11:00 training sesh, I took a nap with Regis and Kelly Niko and Clarabelle. I’ve been having early morning clients lately, and it feels SO, SO good to be able to catch up on sleep.

Speaking of catching up on sleep, I’m gonna catch up on your lovely blogs, shower my stinky bod and try to log a couple extra hours before continuing on with my day 🙂

Hope you all have a fabulous Thursday. Weekend’s almost here 😀


How good are you at napping? Are you able to fall asleep immediately, or does it turn into an hour long of *trying* to nap? I’m usually the latter. I’m hoping to change that, though!

Sweet and Sour Cashew Tofu

Howdy everybody! How’s the start to your week going? Mine was a little rough, but I’m going to go ahead with the mindset that this week is full of opportunities, and I’m bound to find each and every one of them! 🙂

I made a supah good dinner I want to share with ya’ll tonight, but first…my tempeh veggie burgers had to make a second appearance on the blog. But this time, in the form of a wrap!

Flat Out wrap + hummus + tahini + tempeh burger – smushed style:



Layered spinach on top and rolllled ‘er up!


It was fantastico. Like my aluminum foil silver metallic placemat? 😉

Din Din

Sweet n Sour Cashew Tofu



Commence drooling

Tonight after my Monday night client, I had time to cook another Monday night dinner!

I had all the fixings to make a stirfry, and at the last minute, decided to make one of the husband’s favorites…cashew tofu stirfry!

With sweet and sour sauce instead of soy.


I was going to make my own S&S sauce, but we didn’t have any pineapple juice. Ah well.

I just baked the chicken per directed, and for the tofu I pressed, cubed, and the marinated it in a tamari/maple syrup/apple cider vinegar marinade.


While the “meats” were cookin’, I cooked some brown rice.

And then got started on stirfrying the veggies.

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Onions, garlic, and cashews; broccoli and asparagus.

And combine!



The flavors went together SO well.

Brown rice, veggies, tofu.

1, 2, 3…

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Honestly, I was very excited on Friday to have a Monday post telling everyone what I’ve been up to lately and the decisions that have been made. However, that’s not possible because I’ve been thrown a curve ball. Not necessarily a bad curve ball…it might just be one I can nail out of the park;) We shall see. Only time will tell, and for the next couple of days, I’ll be in somewhat of a limbo. Wish I could tell you what’s going on…but now I don’t even know!

*Looks up at God laughing at my ‘plans’ *

In other news, this week is taper week! My half marathon is on Saturday, so I just have two more short runs (after yesterday’s 10 miler and today’s 3 miler) tomorrow, and Wednesday. This morning’s run was on the treadmill, but the back of my knee has been feeling off ever since. I’m about to go roll it out on the foam roller. Hopefully it feels better tomorrow? I’m counting on it…

How was your Monday? A good start to the week? Or just another manic Monday?

Bok Choy and Tofu Stir Fry

Good morning, Sunshines! Hope your weekend was everything you wanted it to be 😀 Here’s to this week passing by swiftly and gleefully!

Yesterday morning after breakfast, I met Heidi for a booty-kicking workout. First we did 30 minutes of lower body, then ran an easy 4 mile recovery run, and finished ‘er out with some ab work.Total time 1 hr. 30 minutes.

I have trouble fitting in ab work, just because I find it fairly boring because I usually just go back to some form of crunches. But there’s so many awesome not boring ab workouts out there! Soon I’m planning on compiling a ab exercise favorites vlog 🙂

Came home from the gym and made lunch for the husband and myself. Since it was Sunday,and I had a little extra time on my hands, I tried out a new recipe from Vive le Vegan!

Southwestern Squash Pizza:

SO good. And it only took about 30 minutes to make! Seriously, I wish I would have come up with the recipe just so I could share it with you guys!! That good:) The squash sauce is the best part. I made Shane’s with mozzarella on top, and mine with goat cheese. Delish!

The rest of the day consisted of laundry, cleaning, a trip to the grocery store, and relaxing with the new Runner’s World. Perfect little Sunday if ya ask me 😀

Some snackies had throughout the day:

So juicy


Homemade Greek yogurt along with homemade granola (freaking awesome…recipe to come soon!!)

And then before dinner, Shane got home and we decided it was time for happy hour! We each had a glass of this fine wine:


Oh, Shiraz, I heart you on Sunday afternoons 🙂

After hangin’ out for a few, I got started on dinner. Earlier this weekend, I was telling Shane how he doesn’t like many veggies, and he proved the contrary, telling me many he did like! I was very surprised to hear him say Bok Choy! Naturally, I picked one up at the grocery store, and dinner was decided.

Bok choy Tofu (chicken for him) Stir Fry!

It was so simple to make this, and it turned out SO gourmet!

First I pressed and cubed some extra firm tofu, and marinated it in a baggy w/ 2 T. tamari and 1 t. fresh grated ginger for about 15 minutes. Place marinated tofu on a greased baking sheet and put in a 375 degree oven for 25 minutes, flipping half way through.
While the tofu was baking, I started on the stir fry!

Stir Fry Ingredients:
1 T. olive oil          
2 t. freshly grated ginger
1 chopped garlic clove
1/4 c. chopped onion
3 bok choy stalks, chopped
1/4 c. water chestnuts
1/4 c. tamari

Heat oil in a pan and sautee garlic, ginger, and chopped onion until soft. Add in bok choy and sauté a few more minutes before adding in the tamari. Finally, toss in water chestnuts and stir fry until warm. Mix in the rice as your very last step, and voila – Stir Fried Bok Choy and Tofu!




So delicious! I’m sure I could have added a few more veggies, but I didn’t want to scare off the hubski 😉

After dinner, we watched what was left on the Acadamy Awards, and I had a little night cap:



then called it a night.

Better go get ready for the day! It’s a looong one today, my friends.

Have a maahhhhvelous Monday:)


Posts on RAN to look forward to this week:

  • Delicious homemade granola recipe – shared
  • Paige’s favorite (and fun!) ab exercises