Ladies, brace yourselves: Bikini Season is just around the corner.
That’s right, I put the stinky fish on the table. Even though summer is a season that most people look forward to,
some women most women are paralyzed by fear when thinking about slipping (or stuffing) themselves into that itty-bitty bikini. I don’t blame you, we’re all guilty of indulging during the holidays and colder weather… we need to keep warm somehow, right?
So what are our options? Jenny Craig? Cleanses? Food that tastes like cardboard?
I’m not going to suggest against any of the former methods- well maybe the third one, but there are plenty of websites that have yummy recipes that keep the pounds off (yes, I just shamlessly plugged my own blog… oops, I did it again).
Last night, Nick and I made a Mediterranean inspired meal that boasts only 197 calories per serving. I didn’t even HAVE to feel guilty for having seconds… and thirds ;). It was delicious and very fresh tasting. I think the boy-toy agreed.
1block of super-firm tofu, cut into 1 inch cubes (non-veg: 1 lb boneless chicken breast
For the marinade:
2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1 tsp garlic, crushed
kosher salt to taste
fresh ground black pepper to taste
For the salad:
1 1/4 cups cucumber, peeled
1 1/4 cups diced tomato
2 tbsp red onion, diced
1/4 cup black olives
1 1/2 tsp vinegar
1 1/2 tsp fresh lemon juice
2 tsp olive oil
1 tsp fresh dillweed
1 tsp fresh parsley
1/8 tsp dried oregano
salt and black pepper to taste
4 cups shredded lettuce
1/2 cup feta cheese, grated
lemon wedges for serving
- Marinate the tofu at least 2-3 hours or overnight. If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.
- Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.
- Thread tofu on 4 skewers and cook on a hot grill (indoor or outdoor grill) until tofu is cooked though, about 10-12 minutes.
- Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled tofu. Serve with lemon wedges.
Pic of Nick’s dish for good measure: