Tuesday, January 27, 2015

meal replacement

A year past maintenance and folks are likely wondering why am I talking about meal replacement. It is simple. I get a little bored with my snack options. I am a lover of desserts, but would rather have a healthier alternative. I need to infuse more fruits, berries mostly, into my daily nutrition.

A few years ago I discontinued use of meal replacements. The ones I did stock reached expiration. However since, I occasionally picked up a packet here and there, but nothing major. I was always a fan of Spirutein and Hemp Pro. 

Going forward, I paid a visit to my favorite vitamin supplement site, and discovered a special for the new year on meal replacement/fitness powders. I found my old trusted Hemp Pro at a fabulous price. I also spun my wheels a bit looking for an additional plain and chocolate variety. The plain is a base that can be flavored to my taste. You can never go wrong with chocolate. The brand of choice is VEGA. It is plant-based. I have tried the plain with strawberries, blueberries, banana, and a teaspoon of vanilla flavoring. Delicious. 

I will try the chocolate. I have great expectations for it, like adding peanut butter, banana, and perhaps a couple of Tablespoons of oat powder. The serving size for VEGA is a huge scoop measuring approximately to 4 Tablespoons. That is a little aggressive for me to start. Two tablespoons is more my frequency. 

Many independent contractors approached me to try their meal replacements. I am not a fan of a lot of protein without a fiber content. Plus the price point must be friendly. I am very much aware that many of these companies are mostly multi-level marketing businesses, driven for-profit and prize. I am not here for that.

Friday, January 23, 2015

crispy fried tofu

Ingredients
  • ½ cup corn starch
  • vegan eggs
  • Seasoning: garlic, pepper, salt, parsley, Italian season.
  • Crushed corn flakes. You can season your corn flakes, lightly.
  • two pieces* of thawed extra firm tofu crumbled, release water (divide block of tofu into 4-6 pieces)
  • ¼ cup ground carrots and celery
Directions for the Tofu Nuggets
  1. Mix Vegan egg with tofu, spices, vegetables, and corn starch.
  2. Finely crumble and season cornflakes.
  3. Drop pieces of the nuggets into seasoned cornflakes, roll to coat.
  4. Heat the vegetable oil in a deep fryer or a small saucepan. (You’ll know the oil is hot enough if you dip a wooden toothpick into the oil and small bubbles float up to the top around the toothpick.)
  5. Fry the nuggets for approx. 3 minutes.
Transfer to a plate lined with paper towel. Serve.

Monday, January 19, 2015

tofu chops

Prep Vegan egg…

One egg equals [1 tablespoon flax meal plus 3 tablespoons water].

Prep Tofu cutlets…
1 pack of extra firm tofu, freeze, then thaw (provide a chewy texture), press to release water
1 cup chopped celery
½ cup ground carrots
2 T minced garlic
1 T grated Parmesan cheese
2 Vegan eggs (see prep above)
Ranch seasoning mix
Salt
Cracked Pepper
Italian seasoning
1/3 cup cornstarch

Other ingredients…
Smoked Provolone
Spaghetti Sauce
3 T of cooking oil

Preheat oven to 400 degrees.

Form Patties...
1. Grind tofu and vegetables. Add seasoning, cornstarch, and vegan egg.

2. Using a ¼ cup measure scoop, level the tofu mixture into a heated oiled skillet over medium high heat. Cook until brown on each side. Repeat until you have no more mixture remaining. Place on paper towel.

3. Place a thin layer of sauce into the bottom of your baking dish. Arrange your cutlets on top of this sauce layer. Place provolone cheese on top of each cutlet. Pour sauce on top of cheese. Repeat.

4. Bake for 20 minutes covered. Then an additional 10 minutes uncovered. Enjoy.

Saturday, January 17, 2015

multi-layer salad

Ingredients

Romaine Lettuce, torn pieces
Roma Tomatoes sliced
Broccoli chopped
Green Peas
Red Onion sliced
Carrots coarsely shredded
Hard Boiled Eggs sliced
Green Pepper diced
Cucumber sliced, quartered
Shredded cheese
8 slices Morningstar Farms bacon chopped
1 cup mayo
1/2 cup sour cream
2 T sugar


Preparation

1. Place torn lettuce layer in the bottom of a glass dish. Layer the remaining vegetables to your desire, alternating colors.
2. Mix mayo, sour cream, and sugar. Spread dressing over the top of vegetables completely to the edge of bowl. Sprinkle with cheese and vegetarian bacon.
3. Cover salad. Refrigerate for at least 2 hours.
4. Serve. Enjoy.