Thanks for all your suggestions on my last post about spray tanning. I think the verdict is trying out a bronzer or at home tanning lotion. That way, I will have just a bit of glow.
In workout news…
I’ve been in a bit of an exercise rut lately. Between not feeling good the last few weeks and burnt out of classes at my local gym (the zumba instructor still hasn’t changed up her music), I haven’t been as motivated to get moving. I took to groupon to save me! Tonight I am trying out a hot yoga class at Body Heat Yoga. It sounds a bit similar to bikram. Not too sure of the difference besides the length of time. Anyone know? I will be sure to let you know how it goes!
Thankfully, I haven’t gotten into too many dinner ruts.
Now that the weather here in Vegas is warming up, I’m all about using the grill. With cool pineapple and sweet red bell pepper, these skewers will be perfect dish for those hot summer days.
I actually followed the recipe and baked them this time around, so whichever way you fancy. I changed up the marinade based on what I had at home, and boy, did it turn out fantastic!
Teriyaki Tofu and Pineapple Kebabs (adapted from Vegetarian Times)
- 1 14-oz. pkg. extra-firm tofu, drained and cut into 18 cubes
- ½ large pineapple, peeled, cored, and cut into 12 ¾-inch cubes (1 tbsp set aside for sauce)
- 1 large red bell pepper, cut into 12 pieces
- 1 onion , sliced into pieces
- ½ cup low-sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons garlic chili sauce
- 2 cloves garlic, minced (2 tsp.)
- 2 teaspoons honey
- 1 pinch red pepper flakes
Preheat oven to 375°F. Thread each of 6 bamboo skewers with tofu, cubed pineapple, bell pepper, and onion and place in baking dish.
Simmer soy sauce, sesame oil, ginger, honey, and red pepper flakes 3 minutes in skillet over medium heat.
Add thinly sliced pineapple and garlic to skillet, and simmer 2 minutes, or until sauce begins to thicken.