It was a busy morning of booking the annual Memorial Day camping trip, Ozark Outdoors this year and I am super excited...then it started. The Thundersnow. I have never in my life heard thunder while it snowed and it was freaky I tell you, I felt like I was straight out of a scene in The Day After Tomorrow. It was really quite beautiful, but spring in St. Louis and snow? Clearly someone forgot to clue dear old mother nature in that spring arrived 4 days ago...
A short while later I had a beautiful sight from my window: I don't care that its March, snow is beautiful and awesome and I love it! I love it even more when I get to stay inside and watch it fall and fall and fall. While all the snow haters were going crazy cursing it I enjoyed some quiet time just watching and enjoying. It wouldn't be a productive day with out a workout so I popped my trust Can You 24 Workout and worked it with some melt 1 and my pal Jenny, then for good measure on a Sunday and cause I felt the need to work off that beer from last night, threw in Core stretch for good measure.
So as you can imagine this snow fell hard and fast, typically Sunday is Soup for the week day, but I was not about to venture out to the store on these roads if I didn't have to...so what is a girl to do but improvise? I threw together what left over veggies I had and made a wonderfully delicious tofu veggie side dish. I paired this with a nice salad. Bonus...to cap off the evening, no School and Late reporting for work! Yay for Spring Snowstorms!!
- 3 oz extra firm tofu, cubed and pat dry
- 5 asparagus spears
- 1/2 cup carrot, cut in large chunks
- 1/4 cup onion, chopped in large chunks
- 2 oz grape tomatoes (about 6)
- 1tsp chile infused olive oil
- dash of garlic powder
- fresh ground black pepper
preheat oven to 400, toss all ingredients in olive oil to coat, add spices and bake for about 20 minutes or until tofu is firm and browned. Enjoy!!
Nutrition: Calories 182 | Fat 9g | Carb 18g | Fiber 5g | Protein 11g