I love my Gap deconstructed jeans. I love that I can dress them down or up. So when I was recently going through my closet, instead of tossing a pair of bermuda shorts I haven’t worn in years, I decided to give them an overhaul. I cut them off and gave them a nice distressing using this video tutorial from Free People. I just love how they turned out! It was super easy – all I needed was a box cutter and a piece of cardboard I ripped off a box that was in the recycling bin. I went so the subtle look on these, hitting some spots along the front and back pockets and coin pocket, as well as on my thighs. I am going to attack some jeans next and do a little more.
Looking at these past several days, I can see already that I’ll need to invest in another pair of sandals. These silver ones from Target are fabulous, but with as much as I wear them, I bet they won’t make it through the summer!! I am also proud of myself – I haven’t rushed out and purchased any shorts or dresses yet. I am trying to carefully figure out exactly what pieces I need instead of going all willy-nilly this year.
pants- old navy | top- Gap | shoes- Target | watch- Charming Charlie | sunnies- Anthropologie
I’ve been eating tofu for years. However, its also taken years to get it right. Its not that its hard to cook. Its just that you need to know what to do with it to make it taste good! My husband- a former steak-a-holic- will attest that when I prepare tofu this way, its darn good. My kids beg for more. I do not lie! So take a break from Tacos and take on Tofu Tuesday and make this!
The key to making good tofu is all in the preparation. Pressing the water out to allow it to absorb the flavors as well as coating it in corn starch to give it the crunch coating are key!
3 TB reduced sodium soy sauce
1 tsp corn starch + extra
2 TB mirin
1 TB brown sugar
2 TB oil (vegetable, peanut or sesame)
2 cloves garlic, crushed or minced
12 ozs super firm tofu*
Open your tofu and wrap it in paper towel and place something heavy on top of it to press the water out. Combine the soy sauce, corn starch, mirin, and brown sugar together. Set aside. Cube tofu. Sprinkle corn starch on a plate and top with tofu. Sprinkle more corn starch on top of tofu. Add oil to pan and heat over high heat. Add garlic and saute for 30 seconds. Add the tofu, let it get crisp and golden before stirring/turning. Once the tofu is golden on all sides, add your vegetables and saute until tender crisp (if you do broccoli, I advise parboiling it). Add the sauce, and stir. Remove from heat and serve with jasmine rice.
*I like sprouted tofu. Its higher in protein and calcium and is easier to digest. But regardless of what you choose, make sure its super or extra firm.
*I like to use carrots, broccoli, and sometimes, water chestnuts. Or fresh snow peas if they are in season.
I love me some carrot cake. LOVE. So much, that it was our wedding cake. But carrot cake, despite its name, is not all that good for you (drat). I’ve been on a mission to try and make a healthier version and I think I have got it down pat. This one uses whole wheat pastry flour and only a small amount of oil, getting its moisture from the applesauce and pineapple instead.
1/2 c. vegetable oil
1/4 c. applesauce
1 1/2 c. granulated sugar
2 tsp. vanilla
2 c. whole wheat pastry flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
3 c. grated carrot (about 3 lg. carrots)
1 c. chopped pineapple
1/4 c. raisins (i like to use golden raisins. my kids don’t notice them as much!)
1 c. chopped raw pecans
1/4 c. butter, softened
8 oz. neufatchel cheese, softened
2 c. powdered sugar
1 tsp. vanilla
Heat oven to 350. Beat eggs, applesauce, oil, sugar and vanilla together. Mix in flour, baking soda, salt, cinnamon, and baking powder. Stir in carrot, pineapple, and raisins. Fold in nuts. Add 1 ice cream scoop full to each cupcake liner. Bake 20-22 min. Cool 10 min. Remove from cupcake tins and place on cooling rack until completely cooled.
Combine everything. Beat until smooth and creamy. Enjoy.