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Posts Tagged ‘Tempeh’

I am officially starting to move in to my apartment this afternoon, which means I had to clean and organize the contents of my pantry and refrigerator yesterday. I woke up yesterday morning CRAVING cold cereal. It was a blessing in disguise because I was able to finish the last of my Kashi Heart to Heart and an aging banana.This bowl contains about 1/2 cup Kashi Go Lean Crunch, 1/2 cup Kashi Heart to Heart, 1 large banana, 1 cup vanilla soy milk and cinnamon. I haven’t had cold cereal for breakfast in a really long time and it hit the spot. I was hungry shortly after and had a big, crunchy Jonagold apple.

As I began the cleaning process, I had to face the reality of my snack bar collection. I have been trying to go through it for a while now but some how always manage to purchase more. Give and take a few bars that are hiding in my car, this is my collection at it’s finest:Lunch was a production that I like to call “contents of my fridge”. I made a big spinach salad with goat cheese, broccoli, sprouts, strawberries, button mushrooms, cucumber, 1/3 block of tempeh and balsamic vinaigrette. I had two carrots and an unpictured apple on the side.After lunch I decided I needed a bit more fuel before I started packing and heated up a Medjool date with crunchy almond butter. I seriously love this combination. Midway through eating I came to the realization that I needed another stuffed date but this time tried something new: a Medjool date with MaraNatha Chocolate Almond Spread. Needless to say, it was divine.

Last night was our Senior Ball. It was a really lovely evening at a hotel with about 600 members of the Class of 2010. It reminded me of highschool prom amplified by 100. Before leaving my roommate and I prepared a fancy swordfish dinner. I pan-seared the swordfish and we had leftover pesto pasta and a mixed green, cherry tomato, feta cheese and avocado salad dressed in olive oil and balsamic vinegar. I absolutely loved the combination of the three elements, and the salad was creamy and delicious!To honor our wine tour earlier in the week, we had a glass of Anthony Road 2009 Semi-Dry Riesling with our meal.

I’m off for a day of moving and graduation rehearsal! I can’t believe how quickly this week went by!

Nearing The End,

Nora

Do you tend to go out for a meal before a nice evening or do you prefer making something at home?

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AH! I feel like I have been away for ages! This weekend was a little NUTS and filled with a few too many NUTS.

I began my Saturday with a lovely breakfast with my roommate of Cinnamon Peaches and Cream Kodiak Cakes with sliced pineapple, watermelon, orange juice and coffee on the side. I love Kodiak Cakes. Unlike many whole wheat mixes I have tried, Kodiak cakes are fluffy, doughy and extremely easy to make. For a single serving all you have to do is add 1/3 cup mix with 1/3 cup water! I added cinnamon to the batter and topped it with sliced peaches, Chobani Plain Greek Yogurt and more cinnamon. My roommate always thinks it’s a bit odd when I take pictures of food (she doesn’t know about my blog) so I decided to forgo a picture and enjoy our breakfast together. There was a big event on campus so we headed over for a while to enjoy the nice weather, music and good company. Before I knew it, it was 4pm and I was so busy having fun that I had forgotten lunch! I’m a little embarrassed to post this (and almost didn’t), because the premise of my blog is “healthy living” and this definitely wasn’t the healthiest of days for me, skipping lunch and then going a bit overboard with my evening eats. But blunders are a part of life–living and learning

I was starving and slightly thirsty when I got back so  I decided to make myself a SUPER Green Monster topped with Granola and Raw Almonds. This monster was so big that I barely fit it into the bowl! It contained: 1 large frozen banana, 1 carrot, 1 scoop chocolate whey protein powder, 1 scoop GREEN Amazing Grass Superfood, ~1 TBS peanut butter, 2/3 cup almond milk, 1/3 cup pumpkin, 1/3 cup water, 2 large handfuls of spinach and 3 ice cubes. I topped it off with 1/4 cup Nature’s Path Vanilla Almond Granola with Flax and raw almonds.

After a few bites, I thought I needed more substance so I added melted Dark Chocolate Almond Spread and Coconut Butter to my bowl. This was very tasty but I think I went a little over board with my nut butters! It was really filling, but I couldn’t consider it a full meal especially since I missed lunch. A little while later I had an apple, a large carrot and made  a plate with a serving  Dr. Crackers and Broccoli and topped it off with a copious amount melted Extra Sharp Cheddar Cheese. I was beyond full and decided a nap was in order after such a long day. When I woke up, I wasn’t hungry but made a snack with the rest of my Chobani, Almond Butter ~2 TBS and cinnamon . I also made toast topped with almond butter, raspberry jam, chopped date and apple sauce (random but delicious!). I nearly emptied my almond butter jar so I think it’s safe to say that oats in a jar will be making an appearance this week. Everything I consumed was “healthy food” but the quantity was a bit much; my eyes were much bigger than my stomach! I love nut butters but they tend to be the type of food that I can get a bit carried away with. Between the peanut butter, almond butters and coconut butter I think I had something around 5-6 TBS in a very short period of time.

Needless to say my stomach was NOT feeling so hot after all of these random-mish-mashed foods. I was just looking for a quick fix and went a little overboard. Happens to the best of us.

I wasn’t hungry when I woke up this morning, and my stomach was still feeling uneasy from my food selections but each day is a new day for health. I decided to start today on a fresh foot with a bowl of sliced strawberries, blackberries, Nature’s Path Vanilla-Almond Flax Granola, and vanilla soy milk. I had an apple and cappuccino for a mid-afternoon snack and started to feel a bit more on track. I settled for an early dinner which was fresh and clean. A big spinach salad with 1/3 block tempeh, 1/2 of a roasted beet, 1 golden beet, cucumber, red pepper, tomato, mushrooms, 1 large carrot, clover sprouts in a red wine vinaigrette. I had a few Dr. Krackers on the side  and for dessert I had an ice cream sandwich.

I usually carry around granola bars and pack small snacks “in case of emergency”. I hate when I miss a meal or a snack and then try to compensate for it later in the day; it just leaves me feeling uncomfortably full and lethargic. Like I said before, each day is a new day for health so I just left my Saturday behind and started Sunday off with a fresh outlook. My mom always says, it’s better to be proactive then to dwell on things.

To Fresh Starts,

Nora

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Before leaving for work I snacked on a Lemon Zest Luna Bar. I wanted something refreshing (actually I really wanted some fresh JUICE! Obsessed? I think I’m going to need a juicer very soon.) yet more substantial than fruit so I picked this Luna Bar out of my enormous bar supply. I really ought to document the number of bars I have on hand…it’s getting to be out of control. I like Luna Bars but don’t have them that often because I went through a period when I ate them every morning on my way to class/sports and “burned out” from them. I also discovered a bunch of other snack bars that I liked better, and the importance of eating a REAL breakfast.

After my snack I whipped together a Spicy Peanut Tempeh “Wrap”. I’m not really sure what to call this because I used a whole wheat and flax tortilla but I can never close my wraps, so I pressed it in the panini maker instead. In this bad boy is: shredded carrots, clover sprouts snap peas, tempeh, spicy peanut sauce (1 TBS peanut butter mixed with 1tsp reduced sodium soy sauce, lime juice and a pinch of red chili flakes), 1/4 an avocado, 1/8 sliced red pepper, and 1/8 sliced mango. I had this with a side of roasted Kabocha squash. See I can make simple dinners!! I should have doubled the sauce, it was SO good. Afer dinner I had a Reeses Peanut Butter Cup, because I just needed more of a peanut butter fix. I think tomorrow’s breakfast will be staring some nut butter :).

On another note, I thanked the customer service contact at Breville about the juicer and he wrote a small essay for me to add to my blog about juicing. I love the taste of fresh juice, but other than that, I am not educated on the health benefits and proper juicing technique to obtain the optimum nutrition.  I found this information very interesting and helpful. When I had juice after yoga class, I felt a sense of “rejuvenation”; a much better feeling than just rehydrating with water. He Wrote:

Why Juice?

● Most of us lead fast-paced lives, but juicing can pack in the recommended five to nine servings of fruit and vegetables each day. Once you start experiencing the benefits of fresh juice, juicing will become a habit.

● freshly made juice is a potent source of nutrients and certain combinations have specific health benefits. If you drink juices on a regular basis, you’ll enjoy clearer skin, better energy levels and balanced overall health

● Juices are a great alternative to dairy, either due to allergies or to intolerance. And can be a great way to supplement your breakfast of curb an afternoon sweet tooth craving, because it’s quick to make and consume.

● Juice provides your body with an abundance of water, along with easily absorbed (and that’s the key) protein, carbohydrates, essential fatty acids, vitamins, minerals, enzymes and nutrients.

● Fresh juice is much healthier than canned, bottled, frozen or packaged juice as it contains far more nutrients and other ‘living foods’.

● drinking at least one glass of fresh, organic juice each day, you can reverse whatever toxic burden your body is struggling with.

Quick absorption = Instant Energy

● Juicing makes it easier to obtain far greater concentrations of nutrients than fruits and vegetables than if they were in their solid state. No other health product or even healthy foods, can match how quickly and easily fresh fruit and vegetable juices are digested and absorbed by the body. Fresh-squeezed juices are absorbed almost immediately once they are consumed, whereas solid foods take much longer to digested

● During the juicing process, the cell wall of fruits and vegetables is cut open, releasing an abundance of nutrients, such as amino acids, vitamins, minerals, enzymes, and chlorophyll, all of which are quickly absorbed by the body once consumed. Its is precisely because fresh juices contain such an abundance of nutrients that juicing can create such an energizing effect in the body.

Go for organic

● By using organic produce, you will spare yourself from the many harmful chemicals that non-organic food crops typically contain, due to commercial farming methods that rely on the use of artificial fertilizers, pesticides, and other man-made chemical products.

● Peel all produce that is not organic, even though the largest concentration of nutrients is in and next to the skin. The peels and skins of sprayed fruits and vegetables contain the largest concentration of pesticides.

Tips in preparation

● Cut away all moldy, bruised or damaged areas as they are lacking in any nutritional benefit. Avoid using overripe produce as it can result in too much pulp, and they contain less nutrient content than properly ripened produce

● Use leaves and stems, as they are packed with rich nutrients, but remove pits from stone fruits as they will damage the juicer.

● Always peel oranges tangerines and grapefruits before juicing because the skins of these items contain bitter-tasting oils that can cause digestive problems. Lemons and limes can be juiced, if organic and will get an extra kick. However, when you are preparing citrus fruit for juicing, leave as much of the white pithy part on the citrus fruit as possible, since it contains the most vitamin C and bioflavonoids.

How long does fresh juice last?

The sooner you drink your juice after you make it, the more nutrients you will get.

● It is best to consume the drink within 20 minutes after they are prepared and only make as much as you intend to drink at one time. The maximum shelf life in the refrigerator for fresh-squeezed juice is 48 hours. Beyond that time, virtually none of the nutritional benefits of juice remain, beyond calories and some mineral content.

● Light heat, and air will destroy nutrients quickly. The longer it sits out, the more nutrients that are lost. If juice browns, it has oxidized and has lost a nutritional value. Lemon juice will help slow the oxidation process.

Since I’ve been juicing I have done some research and read several informative books to have some knowledge of facts regarding juicing. Hopefully this information will help your blog site. Last I just want to mention that with you will find a lot of recipes in the instruction book for the juicer and may suggest to you that it is best to go slow and to experiment with various juice combinations in order to note how you feel after drinking them. As you discover the juice combinations that work best for you, you can then start to make them a part of your daily health regime.

To a Juicy Summer,

Nora

What is your favorite kitchen appliance?

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It’s official, I need to buy a juicer.

All of the spring-like weather we had last week was a gigantic tease, and it remained in the upper 30’s with cold rain ALL day. After my exams, I needed a little spirit boost (and warmth, I was freezing!) so I decided to go to another Vinyasa class. My experience with raw juice was so positive yesterday that I thought I would try another daring mix, “Beatnik”: Beet, Apple Carrot. I happen to love beets, but know that they are an acquired taste; people either LOVE them or HATE them. I wasn’t sure how the earthy beet would fair in a beverage. The flavor was there, but it wasn’t potent and the carrot and apple gave a sweetness to the drink. It was really good, but I think I liked my “Lean ‘n Green” a little bit more, granted they are extremely different drinks.

I quickly sipped this beauty down and it reminded me of how much I love beets. My dinner was inspired: Roasted Beet and Blood Orange Salad with Grilled Balsamic Tempeh. As I drove home, I dreamed up a Mixed Green Salad with Clover Sprouts, Grilled Balsamic Tempeh, Blood Oranges, Avocado, English Cucumber, Celery, Roasted Beets, Cinnamon/Cumin Roasted Kabocha Squash, Goat Cheese and Toasted Hazelnuts. It is a good thing that the Yoga studio is about 5 minutes from my grocery store, because I have meal ideas galore after these classes! I was a girl with a plan, and  picked up lots of produce: Mixed Greens, Clover Sprouts, Avocado, Blood Orange, Celery and BEETS along with Hazelnuts and Goat Cheese to supplement the items I had at home. The flavors were amazing and there was a nice balance of sweet, savory, and spicy. Not to mention the textural elements of the creamy avocado and goat cheese paired with the crunchy celery and hazelnuts. I started with a base of mixed greens (should have used more because the tempeh caused it to “fall”) and topped it with a layer of clover sprouts. I added the grilled tempeh to the center and surrounded it with a layer of blood orange, avocado and English cucumber. I sprinkled the beets, celery, Kabocha, hazelnuts and goat cheese around the plate and VOILA!

Meal Dreams,

Nora

Do you ever dream of “what dish is next” ? If so, what types of dishes do you tend to get creative with?

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It has been quite the adventurous day. It all started with a lack of internet (thus the late post) and ended in a long search to get my phone fixed.  Before I start rambling on the happenings of today I’ll give you some food bites.

I started the day off with a variation of yesterdays breakfast: 1/2 cup Plain Chobani Greek Yogurt, 1/2 cup vanilla soy milk, 1/2 TBS Chia, 1/2 frozen mashed banana combined and let to sit for ~10 minutes and topped with handful of blueberries, 1/2 ripe banana, cinnamon and 1/4 cup Emmy’s Organics Raw Granola.This granola is made of buckwheat, dates, almonds, agave, flax, cinnamon, vanilla bean and Himalayan crystal salt, all organic and raw. I liked the crunch and earthy flavor, it definitely had a “raw” taste to it. Not bad, but when I think of granola I need the real deal. After this I snacked on a handful of  Galaxy Vanilla Almond and a big Jonagold. On my way out the door I noticed my phone had a blank screen. Great, this meant that I had to reorganize my plans and make a trip to get it fixed.

My raw breakfast inspired me to “be one with nature”, and I decided that it was the perfect day for a run. Prepare to get sentimental with me for a moment. There is something so freeing about running outside when it is just you, nature and some good music. There are no expectations, or distance/speed requirements, just instincts and scenery. The path I run on is along side of a river. The trees are still bear, but hold the prospect of sprouting leaves soon. I heard the songs of the seagulls, and saw a few tulips beginning to poke there way through the ground; true signs of Spring! I paused for a moment at the midway point to absorb the rushing waterfall glistening in the sun. It was beautiful and made me feel ALIVE! Okay, enough of that, I just think it is so serene and it is hard to describe the beauty that was around me and how refreshing it make me feel.

I ended up running for a leisurely 40 minutes and came home to prepare some lunch. I was really thirsty and craving some fresh vegetables. I decided on a Big Salad topped with a Boca Burger and Hummus, and a side of Green Grapes and Kabocha.I’m not sure what makes these burgers so appealing to me but mashed with hummus and spinach, they are divine! I was going to make a boca+hummus+veggie sandwich, but when I opened my fridge, I knew that all of the things I wanted could not fit between two pieces of bread. Shortly after I wanted something chocolate and carby. I found the perfect little bite when I opened my pantry:A Quaker’s True Delight Raspberry Mocha Cafe Square. I love these things! They are delightful. The mocha/raspberry flavors are bold, and the oats are dense.

After lunch I headed out on a three hour expedition to get my phone fixed. I felt so lost without the use of my phone for nearly an entire day. (What can I say, we are a technology dependent society) The phone store I go to had moved and I spent about 30 minutes searching for their new location, which was BEHIND another building with no sign. This was a little frustrating but at least the weather was nice, and I wasn’t in a rush to get anywhere. When I explained my problem,  I was referred to the Apple Store a half hour away. I came at the worst possible time, and the store was packed! I had to wait a while but was thankful to have someone look at my lifeline phone. The “geniuses” at the Apple store are always so friendly and helpful, I really appreciate their work (I would be so frustrated). My phone was finally fixed, but all of the contacts had to be deleted…I still feel a bit lost.

Dinner was a winner: Lemon-Ginger and Spinach Couscous with Mango Curry Tempeh

Look 1

Look 2

The couscous: ginger, lemon, 1/4 cup whole wheat couscous, handful of torn spinach, ~1 TBS raisins.

The Tempeh: Spanish onion, garlic, curry powder, cumin, cinnamon, cayenne, mango, red bell pepper and tempeh.

Since cooking with tempeh is my “new food venture” this week, I will divulge the details in my Sunday “new venture” post, but I’ll just let you know that it was GOOD!

Dessert is another raspberry+chocolate fix: frozen raspberries, Chobani and Maranatha Dark Chocolate Almond (melted with vanilla soy milk). The Dark Chocolate Almond Spread essentially became fudge, it was delicious! A perfect way to cozy up with the THE SYRACUSE ORANGE BASKETBALL GAME!!!!! GO CUSE!

Happy Weekend!

Nora

Do you ever feel lost when you are technology free?

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