Hey everyone! How were your weekends? Mine wasn’t too exciting – no crazy college parties or nights downtown – but two full days of relaxing is exactly what I needed! Here’s what I got up to this weekend:
On Friday I tried a totally new workout to me: swimming! I don’t think I’ve swam laps since I took my Bronze Cross as a teenager – I hated those timed swims so much! But I’ve been toying with the idea of giving it a try, so I last week I finally went out and got myself a new Nike bathing suit. Just to make sure I didn’t forget anything, I packed up all my gear the night before: bathing suit, towel, hair brush, shower stuff, and warm clothes for the walk home.
I wasn’t sure what a good starting point would be so I set myself a goal of 750 m, but I ended up doing 1100 m! I felt amazing, although I was totally exhausted and my eyes stung like crazy from the chlorine. Note to self: buy goggles!!!
Saturday morning I started my day with pumpkin and banana oatmeal. It never gets old!
Later on in the day I visited the Western Fair Farmers Market. I picked up some sweet peppers, sweet potatoes, fall raspberries (sooo good!), local deli turkey, and farm fresh free run eggs.
When I got home I tried baking muffins from my Moosewood Restaurant Low Fat Favourites cookbook, but they got burnt on the bottom. My roommate and I have come to the conclusion that our oven is really wonky and way overcooks everything!
Sunday morning I made this absolutely delicious banana flax oatmeal topped with raspberries from the market, banana, granola, cacao nibs, goji berries, coconut, and soy nut butter.
A few hours later I went on a 3 mile run. Sometimes I fly through my runs with a smile on my face, but this was definitely NOT one of those runs. I really had to push myself to get through it.
For dinner that day I roasted up a ton of veggies! I had acorn squash with cinnamon, baby red potatoes tossed with olive oil and herbs, sweet sesame tofu, and Brussels sprouts.
Sweet sesame tofu
– 1/3 block of tofu (~125 g) cut into cubes
– 2 tsp low sodium soy sauce
– 1.5 tsp sesame oil
– 4 tsp maple syrup
Preheat the oven to 350°F. Then whisk together the marinade ingredients in a shallow bowl. Marinate the tofu cubes for about 20 minutes, flipping to making sure every side gets coated. Spray a baking sheet with cooking oil and bake the tofu cubes for 25-30 minutes, flipping once halfway through.
This is my favourite baked tofu recipe! I love the hint of sweetness from the maple syrup.
What did you do this weekend?
Do you like swimming as a workout?