September 25, 2007
Food and Writing…how to make things easier
I haven’t done one of these posts for awhile, but since this is working out so well for me, I thought I’d share. Each day, I try to start out with either steel-cut oats, whole grain cereal or a healthy smoothie:
1/4 cup silken tofu
1/4 cup soy milk (I use organic vanilla)
2 tbsp flax seed
1 tbsp flax oil
1 frozen banana
a few pieces of frozen peaches or some frozen berries
1 4 oz container of probiotic yogurt
Blend away!
Then, for lunch, I have either a cabbage/veggie Asian salad, or a Miso soup with cabbage/veggies.
Each Sunday I chop up:
1 head Nappa cabbage
1/4 to 1/2 head red cabbage
1 bunch scallions
2 red peppers
3-4 sliced carrots
3-4 ribs celery (sliced)
several sliced radishes
a bunch of sweet peas
anything else that looks good and crunchy
I make sure it’s all completely dry (yay salad spinner!) then I mix it all up and put it in one or two ziploc bags.
I decide, depending on my mood or the weather if I want salad or soup. If it’s salad, well, that’s simple - throw cabbage/veggies in a bowl. Add dressing. Eat. If it’s soup, I add some miso to boiling water, then chuck in cabbage/veggies. I also add some buckwheat soba or udon noodles to the soup, cause I like them. Sometimes I’ll add leftover chicken, which I shred or chop.
I find it’s much simpler when I don’t have to think about breakfast or lunch. I just know it’s going to be good, and good for me. and the big bags of cabbage/veggies last all week, and they really do stay fresh. So it’s only dinner that I have to worry about, and mostly the answer to that is to go out. :)
Anyway, that’s my Tip for the Day. Oh, and I try all kinds of Asian dressing, all of which have:
light soy
rice wine vinegar
whey sugar
a little sesame oil
a little flax oil
a little other oil, maybe
and I sometimes add:
mustard
mirin
toasted sesame seeds
peanut butter
although not all at the same time.
You guys have any neato tips to share?
RSS feed for comments on this post.
My eyes glazed over at the mention of cabbage! Lol!
What is silken tofu and miso? You can tell I’m into healthy eating!! :D
September 26th, 2007 at 5:12 amLol! Willa. I know, cabbage isn’t for everyone. I think you could use lettuce, but it wouldn’t last as long.
Silken tofu is just soft tofu. It’s used in soups, smoothies, and desserts. Miso is a fermented bean paste. Very flavorful and used extensively in Asian cooking. Most regular stores carry tofu (silken or firm or extra firm or flavored) but miso is usually found in Asian markets or health food stores.
Even though miso sounds terrible, it’s actually quite good. :)
September 26th, 2007 at 12:38 pmGreat recipes, Jo! That’s my kind of food :-)
September 26th, 2007 at 3:38 pm