Category Archives: Recipes

Sep 13 0 comments
Recipes

Back to Reality & Dinner Tonight

Well, after an amazing weekend with breathtaking scenery, it’s time to get back to reality. I stayed pretty darn close to my daily nutrition intake while away, though I did end up letting myself splurge a little on wedding night. Hey, your high school best friend only gets married once, right? :)

Tonight I made a delicious & nutritious meal full of veggies and jam-packed with vitamins… not to mention it was colorful and made for a pretty picture :)

Cilantro-Lime Grilled Tofu & “Noodles”

Makes 2 servings

Ingredients

• 4 Thick Slices Extra Firm Tofu (I used 2/3 a normal block)
• Drizzle Olive Oil
• Sprinkle Sea Salt
• 16 Spears Asparagus
• 2 C Broccoli
• 8 Cherry Tomatoes, halved
• 1 Medium/Large Yellow Squash

Instructions

To remove as much liquid as possible, wrap tofu with paper towels and place in between two plates with something heavy placed on top. Let sit as long as you can (put in fridge if longer than 15 minutes). Cut into slices and and rub a drop of oil on each. Sprinkle with salt and place on a hot grill pan. Grill on first side for 4 minutes, or until you get nice grill marks. Meanwhile, cook your broccoli using whatever method you like. Flip the tofu and add the asparagus and tomatoes to the pan. While everything cooks, make your noodles. You can use a spiralizer or julienne or shred the squash. Place noodles in a bowl and top with everything from your pan. Top with sauce, recipe below.



Sauce Ingredients

• 1 Garlic Clove, Peeled & Sliced
• Pinch Sea Salt
• 1 TBS Onion, roughly chopped
• 1 Bunch Cilantro
• 1 tsp Brown Sugar
• 1/4 Lime
• Olive Oil
• Small drizzle of Agave, optional

Instructions

Place garlic and salt in a mortal and pestle and grind until combined. Add onion and continue until it no longer resembles its original state. Next add in the cilantro and do the same. Then add in sugar and lime juice. Taste and re-season accordingly. Add in agave if it needs more sweetening. Once you reach the desired flavor drizzle the olive oil to create a thinner sauce.

I served mine alongside a simple salad with a simple homemade dressing.

Aug 16 0 comments
Recipes

Curried Tofu Scramble

I’ve sorta been experimenting (not necessarily on purpose) with vegetarianism lately. My friends call me a “weekday vegetarian”, which I suppose is pretty accurate. Ever since I did my raw challenge, meat just hasn’t had the same allure. I went from eating some form of animal protein at every single meal to generally one meal containing a high quality source of protein. This has sort of evolved to eggs and/or tofu with dinner and fish on the weekends. It’s been about 3 weeks now where I haven’t had any meat, and it’s been on my plate at least 3 times, I just have no taste for it. I’ve heard of this happening to people before, but I never imagined it would happen to me!

Luckily i LOVE my veggies and it gives me a chance to experiment more with different ingredients. Tonight I played around with tofu and the results were fantastic.

Curried Tofu Scramble

Serves Two

Ingredients

1/2 Block Extra Firm Tofu*
1/3 c Bell Peppers, chopped (I used red and orange)
1/2 c Sliced Carrots
1 1/2 tsps Bragg’s Liquid Aminos
1/4 tsp Turmeric
1/2 tsp Curry Powder
1 Tbsp Nutritional Yeast
1+ cup Spinach, Torn

Instructions

Step 1 Spray a cooking pan with cooking spray, and saute the peppers and carrots over medium-high heat for 5:00, or until they’re soft.

Step 2 Use your hands and crumble tofu into pan. Stirring often, saute until liquid has evaporated and tofu begins to brown.

Step 3 Add all ingredients, except spinach, and stir until combined.


Step 4 Add desired amount of spinach and cover until spinach is slightly wilted.

Step 5 Remove from heat and serve.

I added a nice side (ok, ok, half-a-plateful) of broccoli to mine. Yum!

Jul 26 0 comments
Recipes

Making something out of nothing

What’s a hungry girl to do when she leaves her credit card with her brother-in-law, has no groceries in the house, and it’s dinner time?

Improvise, that’s what.

I usually keep my fridge fully stoked; people would think it’s for a whole family… Nope, just me. I had plans most evenings last week and wasn’t home much at all over the weekend. I planned to do a full re-stock tonight (even hit Costco), but when I realized I was money-less those plans were shattered.

Luckily, I bought some fresh yellow tomatoes at the local Farmer’s market on Saturday and they became the basis of my meal. I started there and made stuff up as I went along. Emptying the embarrassingly stark fridge of nearly-past-their-prime ingredients, I discovered half a zucchini, some spinach, mixed greens, blueberries, baby cucumber, and a few pieces of kale. I sorta felt like I was on an episode of “Chopped”– here are some random, don’t belong together ingredients., now concoct an elaborately gourmet meal.. GO!

I sliced the beautiful tomatoes, tossing out the ends and set them aside. I took the zucchini and cut it into slices and placed them into a greased saute pan set on high. I sprinkled with some Italian seasoning and let them handle themselves. Next I sprinkled a tiny bit of Sea Salt and a droplet of Olive Oil on the wimpy amount of kale that I had. I got my hands dirty and massaged the leafy greens until they were wilted. I set them aside and chopped the zucchini, half the plum, and half a yellow onion I found. I placed all the greens (except kale) in a large bowl and tossed in the rest of the veggies. I threw in a handful of blueberries, drizzled a bit of oil, dijon, and red wine vinegar and thoroughly mixed everything together. I poured the salad on the plate, topped it with the kale and garnished with a few flax seeds.

I went into my garden and picked a few leaves of fresh Basil and brought them in for my “Napoleons”. I placed one slice of tomato on the plate, topped it with one basil leaf and one slice of zucchini and a drop of oil. I repeated these steps until I used the whole tomato. I drizzled the tower with some high quality balsamic vinegar and a sprinkle of Sea Salt. I added the rest of the zucchini to the plate and Voila! Dinner is served.

Not a fully raw meal, but delicious nonetheless and I enjoyed every bite.

Now tomorrow night might not be as impressive if I can’t get my card back. Something tells me that half a plum, some almond milk, San Pellegrino, baby carrots, and random condiments can be combined by even the most accomplished of chefs to create anything edible.

Jul 25 2 comments
Recipes

Protein Pancakes

I’m all about recovery lately. I think nutrition and fuel is so incredibly individualized and there is no one-size-fits-all solution when it comes to replenishing our stores after a challenging workout (or workouts, as the case may be). What we do know, however, is what we put into our bodies post-workout is crucial and has a large impact on how we feel afterwards.

Funny how I end up somehow thinking about food one way or another while i’m training. maybe it drives me, but i always like to concoct my meal in my head and it motivates me to work hard so i can really enjoy it. This morning I worked for my protein pancakes. i kid you not, these things rock.

Protein Pancakes
Ingredients

• 1/4 c Oats
• 2 egg whites
• 1/2 smashed banana
• Handful Blueberries
• Cinnamon, to your liking
• Dash of salt
• Squeeze of Agave (i prefer raw)
• 1 tsp Coconut Oil

Instructions

Heat coconut oil in small saucepan until fully melted and coats the pan. You want your pan very hot. Meanwhile, mix together all ingredients in medium bowl until you reach a dough-like consistency. Next add in blueberries (or any other desired add-in). Stir and pour mixture into hot pan. Wait until edges are browned and flip. Keep in mind the pancake will be thick and needs to be cooked enough before it is ready to be flipped.

Optional Toppings (or add-ins)

• Blueberries
• Bananas sliced
• Walnuts
• Peaches sliced
• Strawberries sliced

Add any toppings you’d like and welcome the yummy recovery :)

I typically add lots of fruit on top and a tiny bit of sugar-free syrup. Pair it with a hot cup of coffee and start your day off right :)

Jan 10 0 comments
Nutrition, Recipes

14 Day 100% Raw Challenge- Day 5.

Against better judgment, i woke up and went on today’s ride… I wore pretty much the same thing as wednesday, only this time I put socks on my hands to block the air. I must have looked ridiculous to onlooking cyclists, but whatever warmth is more of a priority. Too bad it didn’t work.. or maybe it did, but it certainly wasn’t enough b/c once again i was frozen to the core. It was terrible. The way out was somewhat tolerable, but once I turned around and had the headwind, I was ready to be home.
Once I made it in to work and made my breakfast my day started to get better. Once again, I made “fruit cereal” and once again, loved every bite. If it ain’t broke, don’t fix it, right? I also had some more Yogi tea throughout the morning.

For lunch I made it a priority to eat up the things in my fridge before they went bad. It was another everything-but-the sort of salad. Quite filling– massaged kale, the rest of the broccoli (not much b/c i ate it all in one sitting!), cucumbers, carrots, and sundried tomatoes. For dessert I had another chocolate energy bite.

I snacked throughout the afternoon. I had the second half of my apple and nectarine from the morning and a handful of raw cashews. I was at the office late working on a video capturing the progress of the rebranding I’m working on. I spent the last couple hours with bright lights and video cameras on me. Not my favorite thing to do. I get so nervous in front of the camera and had to shoot a bunch of takes. Guess it’ll get better with time…

Dinner was much like lunch, such that the goal was to eat the leftovers. I only had a little bit of pesto left so I added some of the white sauce i had, more basil, olive oil, garlic, lemon, and some pine nuts (raw) to the blender and made more. I had leftover spiralized zucchini pasta to which I added some cherry tomatoes and the pesto. Instant dinner. I also had a side salad (maybe larger than that name would suggest) of massaged kale, tomatoes, and sprouts.