Monday, June 8, 2009

Memphis Trip and More!

We had a blast in Memphis this last weekend. It was just what I needed, a little R & R!! We went to Graceland, the zoo, Mud Island, Beale Street (more than once) and even managed to drive over to Tunica and check out the casinos.

We walked all over Memphis - checked out the farmer's market and then walked over to Mud Island and explored there!

Memphis is a neat city with lots to do for people of all ages! We had some good food, good drinks and listened to some amazing music! I have to say that I HIGHLY recommend Richard Johnston and Matt Tutor. Both phenomenonally good musicians! We bought their CD's. This says a lot, Brian hasn't purchased a CD in over 5 years.

It was very hard to find vegetarian food there. That would be the only drawback to my visit. I did find a great restaurant - Automatic Slim's that served a vegetarian meal and the BEST martinis!! I tried Key Lime and Caramel Apple. I was torn between wanting another one and being able to walk out of the restaurant. Since the night was young, I opted for walking. :)

On the way home on Sunday, we drove to Eureka Springs and stopped at the Thorncrown Chapel. Oh my, this was absolutely beautiful. To be able to attend a worship service there would be amazing. It was moving just being there.

Today, it is time to get back on track with my eating and with my exercise (although we walked so much that I don't feel I missed out on this!) and with work. I love that with my job as a Beachbody Coach, I am able to take long weekends, explore the country and work from where ever I am. If you would like this type of lifestlye as well, check out and then email me at on how to get started in your own home based business today! Don't wait another minute. It's an amazing opportunity!!

Scrambled Tortillas - Isa Chandra Moskowitz
Serves 4

For the tortillas:
6 five inch corn tortillas, torn into large strips (3-4 inches)
1 lb Yukon gold potatoes, sliced about 1/4 inch thick and 1 inch across
1 TBSP olive oil
1 onion, thinly sliced
2 jalepenos, seeded and thinkly sliced
1/2 tsp ground cumin
1/2 tsp salt
1 lb soft tofu, blended until smooth

For the sauce:
2 tsp olice oil
4 garlic cloves, minced
2 tsp ground cumin
1 TBSP oregano
1 tsp chili powder
1/2 tsp. salt
1 6 oz can tomato sauce
1 tsp hot sauce, or to taste (optional)

For Serving:
Thinly chopped scallions for garnish (optional)

Boil water for steaming. Steam the tortillas in a steaming basket for about 2 minutes, until soft and pliable. Remove from steam and set aside. Steam the potatoes for about 10 mins until tender but still firm.

Meanwhile, saute the onion and jalapenos in oil in a large pan (preferably cast iron) over med heat for 5-7 mins. Add the tortillas, cumin, salt and saute for 5 more minutes.

Start the sauce in a saucepan. Suate the garlic in oil until fragrant, about a minute. Add the cumin, oregano, chili powder and salt and saute for 30 seconds or so. Add tomato sauce and heat through. Add hot sauce if using, turn the heat off and cover the sauce to keep warm.

Back to the tortillas: pour the blended tofu voer the tortillas and toss to coat. Raise the heat to med high and saute the tofu and tortillas for about 10 mins more. Scrape the bottom of the pan to get the nice crusty bits and to make sure that you don't lose anything to the bottome of the pan. The dish is ready when the outsides of the tortillas are lightly browned and the tofu si firmer. Add the potatoes and toss to mix them in.

Scoop scrambled tortillas into a bowl and pour sauce over the top. Sprinkle with scallions and top with guacamole if you like and serve.