Hello, everyone! Welcome to the launch of my new blog Tasty Food Project! I am so excited to finally have my own website where I can share my food creations and tidbits of my life. If you want to learn more about me and my blog, please visit my about page. You can also follow my blog with Bloglovin.
Ok, let’s move along!
Yesterday was such a beautiful day in Seattle! I know our city doesn’t have the greatest reputation when it comes to warm weather. We are known for rain and cold temperature, which is true a lot of the time (Ironically, it’s actually raining as I’m writing this post. lol) but I must say that it’s not always rainy in Seattle. As a matter of fact, it is absolutely gorgeous here when the sun comes out and we are surrounded by clear blue skies. It was so beautiful outside that I decided to take advantage of the weather and go for a run at the park.
I don’t know about you but I enjoy running where I’m surrounded by lovely scenery. There’s something about taking my workout outside and breathing in fresh air that makes me feel so serene and relaxed. Not only do I get to soak in the beautiful scenery, but I also get a great workout at the same time. It’s a win-win situation!
I had to stop a few times during my run to capture these pictures. I’ve always been fascinated with fountains or structures with streaming water. I find them to be very artistic and I love just staring at them and admiring the beauty of it.
After my run, I decided to whip up a quick post workout meal. I just went grocery shopping over the weekend so my fridge was stocked with all kinds of goodies. I decided to put together this delicious tofu and kale sauté.
1 cup organic firm tofu cut into squares
2 cups chopped kale
1/2 cup sliced carrots
1 tablespoon coconut oil
1 1/2 tablespoons low sodium soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
- Heat up coconut oil in a skillet over medium heat. Add the tofu squares and sauté them in the coconut oil for a few minutes or until brown on both sides. Drizzle the low sodium soy sauce over the tofu and mix well. Add the chopped kale and sliced carrots into the skillet and stir it all together with the tofu. Finish off by adding the ground ginger and garlic powder. Mix all of the ingredients together to make sure the flavors are mixed together and you’re good to go!
Now that I finally published my first post and showed you a little bit about me, I want you to tell me about you!
Do you prefer to run indoors or outdoors? Why?
What ingredients do you like to cook with when you’re trying to whip up a quick meal?
Thank you for visiting!