I believe good health and eating right takes planning. And lately, ‘doing the right thing’ has become quite a challenge with the demands of this microbiology class.
What I feel like will be somewhat of a solution is preparing a few things in advance — and being super organized. Like yesterday, for example, I saw the following items in the fridge and wrote them on a sheet of paper under the listing:
‘Things I have in fridge:’
– block of firm tofu (need to do something with)
– grilled broccoli (leftovers from previous evening)
– chopped onions (already food processed)
– box of sliced mushrooms (will go bad if I don’t cook it up soon)
– cooked brown rice from the Whole Foods ‘take-out’ bar.
– soy sauce, Sesame-Terriyaki Marinade from Organicville (agave-nectar-based), and sesame oil.
I knew the tofu block would help me generate about five lunches. I went ahead and cut seven even rectangular slices. Then I pat-dried them with a dish towel, dumped those babies in a mixing bowl, and covered them with marinade.
I figured I’d pan fry them later and place at least one rectangular slice on my stir fry. (The other could be used in salads during the week or used as a topper for pretty much anything else.)
I went back to my list because by then I decided I’d do a stir fry with the other ingredients.
I listed items I needed like:
– red pepper
– snap peas
(Of course the list grew because while I was gone for a few days on vacation we ran out of toilet paper, trash bags and all those household items you need but actually don’t want to buy. ha!)
Off to the store I went, and returned with the remaining items for the stir-fry.
Then I sat out to make the dish by cutting the red pepper in strips.
They were tossed into a super hot frying pan with the onion and mushrooms. I make sure to cook those babies enough that the red pepper strips still have a little snap. (I use just a light spray of oil on my pan and sometimes I don’t even use oil.)
After a few minutes I throw in the rest: the pre-cooked broccoli, the cooked brown rice and snap peas.
Meanwhile, in another hot pan, I lay out all the marinated tofu. And I cook them on both sides until I can see that the marinade has left a little carmelization.
The veggie concoction goes on the serving plate first and then a strip of tofu on top. And voila! A wonderful, quick, healthy meal for this busy pre-med 🙂
(George ate a different kind of wonderful dish at our friend’s house, who is an amazing cook! Yep, I heard about the apple enchiladas!! After all, it WAS SUNDAY FOOTBALL WATCHING DAY.)
- How To Make Baked Tofu for Salads, Sandwiches & Snacks – Cooking Lessons from The Kitchn (thekitchn.com)
- Green vegetable stir fry with tofu and mushrooms (thegoodfoodtheory.com)
So bummed I didn’t go to market today. Instead, I was at our yoga shala attempting 108 sun salutations. I say attempting because I really pooped out around sun salutation number 51…and thereafter made feeble attempts to finish out two or three more at a time.
But, anyway, I’m over that.
Ready to think about this week’s menu:
Grill up some tofu for tofu/bbq sandwiches. While grilling, put on a block of tempeh. (trying a new vegan barbecue sauce). (A few beef sliders will go on grill for hubby. I’m afraid he’s gonna start throwing things if I don’t serve up some cow soon.)
Slice carrots, find recipe for sesame tamari vinigrette like you found at THE STEEPING ROOM. Also, make a few healthy snacks to take with you in the car tomorrow. TRY to clean out FRIDGE. Take some tofu and work on turning it into main ingredient for a Caprese-like plate.
Leftovers from BBQ. Turn Grilled Tempeh into burgers as well.
Avacado and salsa on blue corn tortillas with vegetarian refried beans.
Adzuki Beans for tomorrow, cook bulgur.
Tempeh burger with Big Garden Sink Salad (bulgur, kale, cabbage, carrots, tomatoes, etc.)
Buddha Bowls with adzuki beans, forbidden rice (in freezer), sweet potato, kale, tomatoes
(p.s. only going to end of Monday because I’m buying produce based on what’s super fresh, local and a good deal….sometimes I don’t like to plan too far in advance 🙂
Have a super duper start to your week!
And Happy Summer Solstice!
AUSTIN, TEXAS — It’s Saturday and I can’t wait to get to market. People are gonna kill me for saying this, but if you get there at 9 a.m. there’s free parking right next to the tents…it fills up by 10 a.m., so this post is gonna be short.
There are gonna be ‘maters, ‘maters, ‘maters … so I’m thinking about that and what I need to cook up from the fridge. I’ve got sliced onions, mushrooms, so I’m thinkin with the tomatoes I can make up a nice summer squash/Italian goulash thing.
So here’s what I’m thinking ‘menu-wise’ for today, Sunday and Monday:
– LUNCH: Kale/Spinach salad with diced purple onion and vinaigrette, topped with cherry tomatoes. (Maybe throw in some baked tofu cubes from the Whole Foods bar.)
– DINNER: Skillet mushrooms, onions, summer squash and pour on some homemade tomato sauce from the Vitamix…Use whole wheat spirals or brown rice.
PREP: Make marinade or buy (Sunday cookout), Make sesame tamari vinigrette for Buddha Bowl. (Move hummus packs from freezer to fridge.) Marinade chicken and tofu for cookout.
To buy at market or grocery: Dino Kale, Sweet Potato, Sesame Tamari Seeds, Gardener’s Feast Blue Corn Tortillas (non-GMO), purple cabbage, squash, carrots, cilantro, limes, and/or any rices/beans that look interesting. (Firm Tofu needed.)
Bananas, Ezekiel pita pockets, Baked Tostadas, and Fitness Bread (Whole Foods).
– Lunch: Kitchen sink salad with purple cabbage, tamari seeds, purple onion, black beans, corn, tomatoes. With a vinigrette of some kind. (Prep grill.)
– Dinner: Cookout, possibly block of tofu grilled and marinated organic chicken breasts. Grilled veggies.
– Lunch: Greek inspired pita pocket with leftover grilled chicken, cucumber, feta, etc.
– Dinner: Black bean tostadas topped with purple cabbage, tomatoes, cilantro, guacamole.