Beat the Heat with Broccoli Slaw

It's finally summer in Boston. Hot as heck, humid and muggy summer in Boston. Which is no problemo if you can bask in the coolness of your air conditioner. But since ours is still sitting in the basement, I've done no such thing. So, to stay cool, I have stayed far from my oven and stove and have been thinking up as many cook-less meals as possible.

In a quick trip to the grocery store, I grabbed random produce with no recipes in mind to make for the week. One item I bought was a bag of broccoli slaw, which is basically strips of the stems of broccoli (my favorite part) and carrots. I figured I had some sort of dressing and add-ins at home to make a decent side dish. Once home, I read the back of the package to find a quick and tasty recipe for Broccoli Slaw, and I happened to have the necessary ingredients. In a matter of minutes I whipped up a slaw that looked something like this:

1 bag broccoli slaw

1/4 cup chopped walnuts

1 apple, diced

3 snack boxes of raisins (recipe called for dried cranberries)

dressing of choice (I used a soy ginger dressing)

I tossed all ingredients together and shook them up with the dressing. After letting the salad marinade for about an hour, I had this fresh, crisp salad to enjoy. Its coolness doesn't replace the air conditioner, but this dish is a summer staple.

Breakfast of Champions

Leave it to me to think about what to make for breakfast for the day following the triathlon. That's right - just hours after crossing the tri finish line, I decided to stay on my feet and whip up some pancake batter to enjoy with my friends the next morning. Fortunately this recipe took no time at all, and it was pancake-ready when we woke up. The recipe is from Vegan Yum Yum and the batter doesn't use standard baking soda or baking powder but instead yeast for slow rise pancakes.

Lolo, the recipe creator and Vegan Yum Yum author said of her pancakes, "Not only would yeast risen pancakes have extra flavor added by using a slow-rising batter, but you could omit baking soda and baking powder altogether, creating a cleaner tasting pancake."

She was right - there was no salty tinge, just pancake fluffy goodness. Her recipe is below, and we used whole wheat pastry flour instead of all purpose. We added blueberries and banana slices to our batter and topped the pancakes with date syrup. It was the breakfast of champions.

Slow Rise Pancakes from Vegan Yum Yum
Makes 8 thick 5″ pancakes

2 Cups All-Purpose Flour
2 1/4 tsp Active Dry Yeast (one packet)
1 tsp Salt
2 tsp Sugar
1 1/2 Cup Soymilk (or other non-dairy milk)
2 Tbs Oil
1 Ener-g Egg, prepared (1.5 tsp mixed with 2 Tbs water)
1/3 Cup Soymilk, for thinning the next morning, if desired

Whisk all the dry ingredients together until well combined. Add the rest of the ingredients (except the 1/3 cup of soymilk) and mix well. Cover with plastic wrap and refrigerate overnight. Use batter anytime the next day.

Once you’re ready to make pancakes, remove the batter from the fridge and stir in up to 1/3 cup of soymilk to thin it if needed/desired. Let the batter sit out on the counter for 20-30 minutes. Heat a non-stick pan over medium heat. Spray with spray oil and wipe out the pan.

Using a 1/3 cup measure, begin making pancakes.

You can add anything you fancy: blueberries, chocolate chips, bananas, strawberries, etc.

Once the top is bubbly and the edges are set, check to make sure the bottom is brown. Flip.

Cook on the other side for another few minutes until browned. Stack pancakes in a low oven to keep warm, serve with earth balance margarine and maple syrup.

My First Triathlon: Danskin, Webster MA

This past weekend I accomplished a big goal of mine: my first sprint triathlon. About a year ago I started thinking about doing a triathlon, and always stopped myself when I realized 1) I don’t swim and 2) I don’t have a bike. But over the next few months I started chatting with others who have done triathlons and started to get more and more excited about the idea. I bought a tanker of a road bike off Craigslist for less money than it cost to replace my pedals! And I started using the local public pool, taking swimming lessons and teaching myself freestyle. I also read triathlon magazines, rented swimming videos, and read tri books, blogs and websites. Next was registering for a race and I had the Danskin tri in mind, since it’s all women and perfect for newbies.

Lucky for me, I have a fantastic friend Nicole who is always up for a challenge. When I called her the day before my 27th birthday to see if she’d join me in the triathlon, I was armed and ready with ways to convince her to join me. But when I asked if she was interested, she didn’t skip a beat in saying yes and we were on our way to train for this incredible event.

Over five months, I trained myself to swim in the pool, in the mucky lake, and to ride on the road, instead of a stationary spin bike. I practiced brick workouts and obsessed over what to wear on race day. I dealt with injuries (and Funk dealt with me) and spent more time than I’d like to admit in physical therapy. And I learned to love three sports – swim, bike, run – that I had never even seriously attempted before two years ago.

When race day finally arrived, I felt ready and prepared. Dressed in some of the ugliest sports-wear known to man (spandex, swim cap and goggles are not runway ready), I couldn’t wait to experience my first triathlon. The entire race I think I was grinning ear to ear – except of course in the swim portion because that would have screwed up my breathing.

During the swim portion, I was thankful I had practiced in the lake, which is entirely different from a clear pool with lane lines. Despite all of my training in freestyle, I mostly resorted to breast and side stroke (much to my physical therapist’s dismay, I’m sure, since my hip is now re-injured). I officially got over my fear of frigid, dark and disgusting lake swimming. And I was out of the lake in 13 minutes – which is more than 7 minutes faster than I ever did in training! I took my sweet time in T1 before jetting off on my bike, thankful to have a pep-talk from my cheering squad, Emily, Jasmine and Funk, as I was transitioning. I knew what to expect when I got to mile 4 on the bike ride with the steepest hill I’d ever ridden, straight up and straight down. I felt great passing everyone on the uphill until I watched as they whizzed by on the downhill. I am not quite fearless on the bike! I was excited when I got to the run portion since this is where I’m strongest and I was so surprised and excited when I heard my uncle cheering for me as I ran by him in the crowd. I high-fived Nicole on the run and yelled, “You’re almost a triathlete!” when she had about a mile to go. Then within minutes, the finish line was in sight with the fans screaming around me – I sprinted across it with a smile on my face.

Nicole and I both wowed ourselves with our times (1:31 and 1:32 respectively!) and how fantastic we felt. I met and exceeded my goals, and even decided while I was cruising along on my bike that this would not be the last triathlon I do. The best part about this triathlon was the immense amount of support and encouragement we received from Danskin, our mentors, and fellow racers. I don’t think I could have had a better first tri experience. And it was so nice to see over 3,000 women competing, in ages ranging from 14 to 74, in all shapes and sizes and athletic ability, from new moms to grandmas. I almost cried when I overheard a little girl say to her mother, “Mom? I’m really proud of you.”

Since this blog is food focused, I should add in that Nicole and I devoured some amazing cupcakes we bought the night before as our post-triathlon treat.

In the last few months, people have asked me why I’m doing a triathlon. All I could ever think to answer was, “Why not?” I’m so lucky to be healthy, and I don’t do a run without saying to myself, “I’m so thankful for my legs. I’m so lucky I get to run.” It helps me remember that I should really drink up every ounce of these amazing opportunities I have. I tri because I can and because I love to challenge myself, push myself, and make myself grow. If I don’t do it, who will? The triathlon pushed me to do things I was afraid of, and to do things I wasn’t good at. I learned so much about new sports, and I learned even more about myself. But, I didn’t do it alone. So thank you so much to everyone who offered support and encouragement, friends and family, my mentor and Danskin group, and especially Jasmine, Emily, Funk, Neal and Nicole who were there with me on race day.

She SWIMS. She RIDES. She RUNS. She ROX!

Carbo Load Dinner

This past weekend was so exciting: My friends were in town to for my first triathlon! Nicole was competing with me and to prepare, we knew we had to have a powerhouse, carbohydrate-rich meal two nights prior to the event to really fuel our tanks. Nicole, who is a fellow dietitian, and I knew that all the training in the world wouldn't fully prepare us unless we were also eating right to prep for this big event.

We whipped up a box of whole wheat spiral pasta and once it was cooked, tossed in a few handfuls of fresh baby spinach that wilted on the spot. We then rinsed the pasta with cold water to have a cold pasta dish instead of hot. Next we stirred in a jar of Trader Joe's Bruschetta, which is a flavorful mix of tomatoes, garlic, onions, canola oil, basil, vinegar and spices. Can't find jarred bruschetta? You can make your own using canned diced tomatoes and a nice mix of the ingredients above. Our protein punch was a can of rinsed white beans added in.

I think this meal was the finishing touch in our triathlon training, because we both wowed ourselves with a great race and fantastic times. Curious about the race? Stay tuned and I'll tell you all about it in an upcoming blog post!

Pizza Crust with Bean and Basil Spread

Life has been hectic lately and even grocery shopping has taken a back seat (seirous shocker). So, I had to crack open my cupboard to see what would inspire my next dinner creation, instead of heading right to my fridge to use some fresh produce, as usual. Funk's mom gave us some pizza dough mixes recently and I decided to start there. One of the mixes was rosemary basil, which I love.

The mix couldn't have been easier and I'm ashamed to admit, this is my first attempt at letting any sort of dough rise - success! You just add yeast, oil and water to the pizza mix, knead and let rise. An hour later I got to take my frustrations of the day out on the dough by punching it down and then spreading it flat into my pizza pan. I decided to jazz up the white crust a bit by brushing on some olive oil, and then sprinkling on some wheat germ (for fiber) and nutritional yeast (for some B12) and baked according to the package.


Meanwhile, I decided to whip up a bean spread. Hummus is also another one of those staples we have in the fridge, but my lack of grocery shopping has prevented that. Actually, truth be told, I haven't gone grocery shopping since Saturday. Which to some, might seem pretty recent. But to me, it feels like eons have gone by and my fridge is bare (despite the fact that Funk went grocery shopping two days ago)! Apparently I have a food shopping addiction, but I digress. It could be worse.

Using my immersion blender I blended a can of white beans, rinsed and drained, with about 15 fresh basil leaves from my now-deceased basil plant. I added in two cloves of garlic, some salt and pepper to taste and blended until I had a nice creamy spread.

Once my pizza crust was baked, I spread on some bean and basil spread, in place of pizza's typical sauce and cheese. It was so delicious, paired with a big bowl of steamed broccoli, since my main meal was lacking a little color. This bean spread pizza could also make a great appetizer or party food - just slice your pizza crust into breadstick-like strips and have the spread on the side to dip.

With foodie friends arriving from out of town tonight (for triathlon weekend!!!), first thing on the agenda after work: grocery shopping.

Zucchini Ribbon and Heirloom Tomato Salad

I think this past weekend in Boston was our hottest yet of the summer. Which meant after another great day in the sun, I was not about to make anything for dinner that required heat. Armed with two zucchinis and some beautiful, multi-colored heirloom tomatoes, I decided to make a simple salad.
I started by peeling the zucchinis into thin ribbons that looked like linguini noodles. This was such a simple process and a fun change from just slicing or dicing. See how it’s done here:

Zucchini Ribbon Salad from Janel Ovrut on Vimeo.

Next I sliced the tomatoes in half and added them to the zucchini ribbons. If you can’t find these colorful tomatoes, just use grape or cherry tomatoes. I made a quick dressing of olive oil, red wine vinegar, and lemon juice, and added some lemon zest, salt and pepper. I drizzled this on the veggies and let it marinade for about 30 minutes. You should eat this salad soon after prepping it, but if there are any leftovers, they’d make a nice crunchy addition to a sandwich, or salad greens.

The salad was so simple to make and tasted fresh and tangy, with the combination of lemon juice and some tart tomatoes. Too hot to cook? Don’t sweat it. Try this fun zucchini ribbon and tomato salad instead.

Bring on the Best Breakfast

I recently pitched some ideas to a reporter writing a story on Bad, Better, and Best breakfast ideas. I don’t usually like to use such drastic black and white terms when describing food. But, I like the story theme as a way to show how healthy improvements to your breakfast can make all the difference between a crash-and-burn start to your morning and a satisfying, delicious and nutritious breakfast. Who knows whether my ideas will be brought to print in her article, so in the meantime, I thought I’d share them with all of you!

Bad: corn flakes with 2% milk
Better: whole grain cereal with skim milk
Best: whole grain cereal with at least 5g fiber per serving, skim milk, fruit and some chopped nuts mixed in the cereal

Corn flakes or other low fiber flaky cereals usually have only 1g of fiber per serving and 2% milk is a high saturated fat dairy source. Choose whole grain cereal with more than 5g fiber per serving to keep your blood sugar stable and to keep you satisfied until your next meal or snack. Skim (or reduced fat non-dairy milk) is a great source of calcium and protein without the added fat. Adding fruit to your breakfast is a great way to get more fiber and nutrients in, and a serving of fruit! Try fresh or frozen berries. Chopped nuts will add some healthy protein and fats to keep you satisfied.

Bad: Yogurt drink or yogurt in a tube
Better: low fat yogurt, ideally plain with your own sweetener added
Best: Yogurt parfait made with plain yogurt (regular, soy or even Greek for higher protein), whole grain cereal and berries.

Popular yogurt drinks or yogurt in a tube is high in sugar, making this a sugar-spiked way to start your day. Choose a low fat yogurt instead. Plain yogurt is the lowest sugar option, and you can add your own sweetener, like brown sugar or agave nectar to adjust to the tart taste. You’ll likely add in less sugar than the amount in pre-sweetened brands. Mixing in whole grain cereal will provide you with fiber, and tossing in some berries will add sweetness, fiber and antioxidants to power up your morning.

Bad: bagel egg and cheese sandwich
Better: egg and cheese sandwich on an English muffin
Best: open-faced egg white sandwich on a slice of whole wheat bread with reduced fat cheese, tomato slices and spinach

A white bagel is chock full of refined carbs, it is typically about 3 servings worth and could be up to 500 calories – just from the bagel! Choosing an English muffin will cut the calories and extra carbs. Egg whites are a great option over whole eggs when watching your cholesterol and saturated fat intake. Choose reduced fat cheese to lower your saturated fat, and spinach and tomato slices to add a healthy serving of vegetables. An open-faced egg white sandwich combines whole grains from the bread, protein from the reduced fat cheese and egg whites, and healthy nutrients from the vegetables. This combo of complex carbs and protein will satisfy your morning without stuffing you with unnecessary carbs and fat.

Bad: coffee
Better: coffee plus fruit
Best: make your own fruit smoothie and have coffee on the side if you need a caffeinated pick me up (though a healthy breakfast may do it!)

Having just coffee for breakfast might hold you over until lunch but its the hot liquid that is filling your stomach, tricking you into feeling satisfied. And you likely wind up overeating come lunch, when you’re famished! Adding a piece of fruit will help jump start your metabolism in the morning. Or, take your breakfast to go by blending fresh or frozen fruit with skim milk or yogurt. A healthy idea for a combination of protein, complex carbs, and some healthy fat too would be a frozen banana blended with fat free milk or yogurt and a tablespoon of peanut butter.

Bad: oatmeal
Better: oatmeal plus fruit
Best: oatmeal plus fruit and chopped nuts

It’s not fair to say that oatmeal is “bad” since it isn’t at all! Oatmeal is a great source of fiber and is a complex carb, but you’ll need some added protein to keep you satisfied all morning. Mix in some crushed walnuts or peanut butter for added protein, fiber and healthy fats (omega 3s) and enjoy some berries mixed in, a banana on the side, or even some diced cooked apples and a dash of cinnamon for a sweet start.

Use these tips to help bring your breakfast to its best!

Mighty Leaf White Orchard Tea

Mighty leaf tea sent me my latest samples: two packets of White Orchard tea. I was excited that it wasn’t another sample of green tea. No offense, Mighty Leaf, but I’ve been eyeing your other varieties for months, and was so happy to see white tea at my doorstep.

I read this description as I was patiently brewing my tea:

White tea from China harmoniously blends with mouthwatering fruits of melon and peach in our White Orchard White tea to produce a fruity and light infusion. The perfect tea to get white tea health benefits along with smooth, rich taste.

Spot. On. Description. Wow this tea was good. I’m picky about my fruity teas, but love melon and peach flavored anything. I added a dash of sugar and vanilla soymilk, but think the tea has enough natural sweetness to do without. Fortunately I have another sample to experiment with before I go out and buy my own. I know I’ll turn to this tea in the depths of dark winter when I’m craving some summer flavors. And no, I'm not paid to endorse this tea. (Order here!)

Mighty Leaf gives a good description of the health benefits of white tea as well, making this a better beverage in my book!

White teas consisting only of young buds, are withered and immediately dried in the sun or by steam. Like black and green teas, white tea contains an abundant source of natural plant-derived antioxidant compounds called polyphenols. Included within the broad antioxidant polyphenol class are flavonoids and catechins. A kind of flavonoid, catechins are found in tea leaves and may provide protective antioxidant action against harmful free radicals. Research shows that these free radicals cause heart disease, some kinds of cancer and increase the risk of strokes. Drinking white tea with its high antioxidant levels help protect the body by combatting dangerous free radical activity. Further health benefits of white tea may include lowering cholesterol, strengthening the immune system, promoting healthy blood vessel functionality and even protecting teeth and bones. In addition, white tea provides a source of nutrients including magnesium. Manganese, potassium, calcium, and the vitamins C and K all in trace amounts. White teas contain the least amount of caffeine of all teas, generally ranging in the cup from 5-15 milligrams.

Use: Try White Orchard for a delicate infusion with lingering peach and melon notes. Pairs well with fruit, a cream-based dessert or pastry.

What’s that, Mighty Leaf? You want me to pair this with a cream-based dessert or pastry next time? Oh sure thing. I suppose it IS part of my sampling duties, no? Noooo problemo.

Sweet Yellow Beets and Greens with Couscous

Beets don’t intimidate me anymore. Nope. Not after I realized that you really need to bake the heck out of them (for about an hour) so you can easily slide the skin off and enjoy them. Fresh beets beat canned any day and I love their earthy flavor and heartiness. So I didn’t skip a beat when I saw these bright orange beets at the Coolidge Corner Farmer’s Market the other day and picked up a bunch, fully intact with a huge head of beet greens. They literally took up my entire veggie drawer in the fridge.

I have never cooked orange beets. Actually, I think they’re referred to as yellow beats, but I’m sold on the fact that they don’t stain your hands (or plates, or countertops) like red beats do. Funk seemed to like these yellow beets cooked better than the red ones so I have my fingers crossed that I’ve converted him to a beet eater.

I cooked the beets in tinfoil in the oven at 400 degrees for an hour and let them cool overnight before peeling and cutting them into bite sized pieces.

Funk whipped up about 3 servings of whole wheat couscous in the microwave. After rinsing and ripping the beet greens, I sautéed them in about 1 tablespoon of grapeseed oil on the stove. I’ve started using grapeseed oil lately because it has a higher smoke point when heating than olive oil does and it has a nice flavor, in addition to healthy fats.

Next I mixed in my cooked couscous. While cooking, I drizzled on about a tablespoon or two of agave nectar and some rice wine vinegar. Beets are sweet, and yellow beets especially so, so I made this into more of a sweet than savory dish. You can use honey if you don’t have agave. I also added in a pinch or two of salt to finish off the dish.

This was a great mixed meal that tastes good hot or cold the next day. Are there any other varieties of beets out there besides red and yellow? If so, I’ll be on the prowl.

Easy Summer Slaw with Farmer's Market Finds

On Thursday, I visited the Coolidge Corner Farmer’s Market for the first time this summer. People rave about this market, so I was excited to check it out. The reviews were spot on: the market was bustling with people in the middle of a weekday, and the local farmers brought their best, brightest, and tastiest produce. There were also vendors selling freshly baked bread, bakery goods, ice cream, herb plants, and fresh seafood (which had the longest line of all of the vendors). I even got to spend some time looking at woodworking by a local craftsman, and gorgeous photography of produce and Boston scenery by a woman. This is where I also picked up a fun gift for my mom, so if you’re reading this mom, you’ll just have to wait and see what it is!

I had to choose my produce wisely, mainly because I only brought a limited amount of cash to spend. This was probably a good thing, because I could have bought out the whole market. I picked up a big bunch of yellow beets, which are orange on the outside, a kohlrabi and a bunch of carrots that were plucked out of the ground that morning. I had never seen or eaten kohlrabi and the farmer told me I could just slice it and eat it raw. I did some research on the veggie and found out that it goes well in salads, and tastes similar to the stalk of broccoli (which I love) with the texture of a raw radish. It looks like a purple alien vegetable, which made it even more appealing to try!

On Sunday, Funk and I spent hours lounging in the sun and picnicking along the Charles River in Boston. The sun sapped all of our energy and when we got home we talked about just putting a frozen pizza in the oven to avoid making dinner. But seeing my gorgeous produce in the fridge just waiting to be used, I knew I had to get cooking, or at least chopping. I had just enough energy to spend five minutes whipping up this fresh slaw:
Ingredients
½ head cabbage, cut into thin slices
1 kohlrabi, cut into bite sized pieces
about 10 carrots, cut into bite sized pieces
about 1 tablespoon grapeseed oil
about 3 tablespoons Orange Muscat Vinegar from Trader Joes
salt and pepper to taste

I chopped and mixed all ingredients in a big bowl and let the flavors marinade for about 45 minutes before we settled down to enjoy dinner (paired with some frozen veggie dumplings popped in the microwave – hey, I didn’t have enough energy to make an entire meal!) This salad was fresh, easy, and tasted like summer. You can use any combination of ingredients, such as sliced radishes or broccoli stems in place of the kohlrabi, or romaine lettuce instead of cabbage. The Orange Muscat Vinegar could easily be replicated with a few tablespoons of orange juice mixed with some white wine vinegar.

I hope you’ve had a chance to enjoy the weather recently, and let the sun sap you of all of your energy. But try to save just enough to whip up this quick and tasty slaw.

Cumin Grilled Tofu & Papaya Salsa Slaw

When I was scanning my favorite food blogs last week for a good grilled tofu marinade recipe, I came across a super simple recipe at Fat Free Vegan for cumin grilled tofu, and it was paired with papaya salsa. I’ve pretty much narrowed down salsa as my all time favorite food. I’ve never met a salsa I don’t like, and use chips only as a means to devour big scoops of salsa. I mean it is made of veggies! So a recipe for papaya salsa obviously caught my eye.

I’ve been meaning to try the method of freezing tofu before you cook it, since I’ve heard the texture is really good and it soaks up more flavor. All you have to do is cut and slice your tofu, then freeze it. When you’re ready to use the tofu, let it defrost (I let mine defrost in the fridge all day), drain the water, pat dry, and it’s ready to go. This is a great way to store tofu if you’re not planning on eating a whole block all at once. I could tell just by looking at the tofu that this is probably how most restaurants prepare it, which is exactly how I like it. I marinated the tofu in the cumin mixture (below) which took only minutes to whip up. I love the texture from pre-freezing tofu and will be using this method from now on! The tofu had a great texture and really did soak up the marinade well.

Tofu:

1 pound tofu
1 tablespoon lime juice
1 tablespoon agave nectar
1 tablespoon soy sauce
1/4 teaspoon cumin

The papaya salsa is where I took things into my own hands! I really butchered the recipe since I was missing a few ingredients, and wanted to make the salsa into more of a side dish. So, thanks to Susan at Fat Free Vegan for the starter inspiration. But here is my take on Papaya Salsa as a side:

Papaya Salsa:
2 cups papaya, cut into cubes – I used the entired papaya which was probably closer to 4 or 5 cups
2 tablespoons red onion, finely diced – I used a whole white onion, and since I don’t like raw onion very much, I sauteed it for a few minutes in some olive oil
1/2 cup red bell pepper, finely diced – I used a whole pepper
1 hot pepper, seeds removed and minced – I didn’t use a hot pepper. Instead I put in a few dashes of hot sauce so it was enough spice for me, but not too much for Funk.
1 teaspoon mint, minced – omitted, but it’d be tasty if you have it!
1 tablespoon lime juice
1 tablespoon white wine vinegar – I only had rice wine vinegar…worked just fine
1 teaspoon agave nectar – I ran out of agave in the tofu marinade, so I used date syrup. Since you’re only using 1 teaspoon, it was a minor swap and you couldn’t even tell, but both are equally sweet!
1/4 teaspoon salt
1 pinch cayenne
freshly ground black pepper -- to taste

Then I cut up half of a head of cabbage to make this papaya into more of a salad or slaw. I wound up at least doubling most of the ingredients above so it’d be enough flavor to coat the cabbage too. I think the salsa would also be great over a bed of greens, or of course, with some tasty tortilla chips.

Once I plated this meal I yelled to Funk to, “Come quick! This is the prettiest meal I’ve ever made!” as I snapped plenty of photos for this blog to showcase it. I love how good my grill pan is at getting grill marks on food and the colors from the red pepper and coral colored papaya made this a nice looking summer dish, don’t you agree? It was pretty to look at, for sure, and delicious to eat!
Below are the Fat Free Vegan directions, which don’t involve pre-freezing the tofu:

Slice the tofu into 8-10 slices and press each one lightly between paper towels (or tea towels) to remove some of the moisture. Mix the remaining tofu ingredients in a small bowl. Put the tofu into a large zip-lock bag, add the marinade, and turn to coat. Turn the bag every now and then, letting it marinate for at least 1 hour while you make the salsa and prepare the grill. (You can marinate it in a long baking dish, of course, but the zip-lock bag is easier.)

Papaya Salsa: Mix all ingredients in a bowl. Cover and refrigerate until ready to serve.After marinating the tofu, cook it on a barbecue grill until lightly browned on both sides. (Or, heat a non-stick skillet, lay the tofu in a single layer, and cook, turning once, until brown on both sides. Just before removing from heat, add the marinade and cook until it's absorbed by the tofu.)

Serve tofu topped with papaya salsa.

Play With Your Food

While shopping in Newport, RI at a cutesy store, I came across and bought this hilarious piece of dishware: A Fred Face Plate! It reminded me right away of this old magnetic board I had with a bald headed person, and you used the magnet brush to add hair to his head, a mustache, beard, etc. Now I can have the same fun with food!

This ceramic plate is dishwasher and microwave safe and “Fred” can be dressed using food. Who says you shouldn’t play with your food? This plate is a fun way to get kids interested in what is on their plates (and me too, I guess, though I'm always interested in what is on my plate!).

Whole wheat spaghetti would make great curly hair. I can picture cherry tomato eyes and a beard made out of broccoli. I’m excited to add this new plate to our collection, along with our “Health Nut” plates and another new one that says, “Funky Monkey.” Clearly, we have fun with our food.

My Eggplant Parmesan

A few weeks ago Funk was telling me about an office lunch he had where the only veg option was eggplant parmesan. Funk, who will typically eat anything that is “crispy” (and usually requests that all foods be made crispy) was disappointed that the eggplant was deeply battered and fried but droopy, soggy, and a bun full of mush. It got me thinking of how I could make my own healthier eggplant parm, of course keeping crispiness in mind.

While at a berry farm over the weekend, I picked up an eggplant and tomatoes still on the vine and this was the start of my eggplant parm dish.

Ingredients:
1 eggplant, thinly sliced
4 medium tomatoes, thinly sliced
1 cup shredded soy cheese (until I can find a good soy parmesan, this is the cheese I’ll use!)
1 can diced tomatoes – I used a can flavored with Italian seasonings
Whole wheat breadcrumbs (about 2 cups)
2 eggs (I used En-r-g egg substitute which made this dish vegan)
15 fresh basil leaves from my basil plant, chopped
Salt to taste
Italian seasoning blend to taste

1. Put your eggs or egg replacer in a bowl. Dip both sides of the eggplant slices in the “egg” and then dip both sides into a plate of breadcrumbs to coat.
2. Place eggplant slices on a baking sheet and bake in the oven (400 degrees) for about 15 minutes. This got the slices crispy…they just didn’t stay that way!
3. Once the eggplant is cooked, layer it in a baking dish coated with cooking spray. I only had a 9x13 baking dish so my eggplant slices only covered the bottom in one layer. With a smaller dish, you could probably have two layers of eggplant. 4. I topped the eggplant slices with a can of diced tomatoes. Then I sprinkled on some Italian seasonings, salt, and chopped basil leaves. I tossed on about ¾ cup of my soy cheese.
5. Next I layered on slices of tomato and baked in the oven for about 30 minutes.
6. Finally I sprinkled on the last ¼ cup of soy cheese and baked this in the oven for about 5 more minutes for the cheese to melt.
While the tomatoes were likely the culprit in making this dish less crispy, it was still delicious and tasted fresh – not greasy and mushy like you’d get at a sub shop. I wound up layering my eggplant slices like lasagna once I served it on my plate. We paired the eggplant with a hunk of freshly baked, soft and squishy onion and rosemary Focaccia bread. I’ll be sure to bake tonight’s leftovers extra long in the toaster oven so they get appropriately crispy! Maybe we’ll even make eggplant parm sandwiches. Any way we eat it, I’m very glad there are leftovers.

Corn and Tomatoes: A Perfect Pair

If I had to choose the two vegetables that represent summer the most, they’d be corn and tomatoes. Of course they taste divine on their own, with tomatoes eaten right off the vine or corn eaten off the cob, but together they made a really tasty summer salad too.

I started off by cutting the corn off of two cobs. Next I halved about 20 grape tomatoes and cut 10 fresh basil leaves into small ribbons. I purchased this pretty basil plant from Trader Joes for only $3 and it is satisfying my need to have a windowsill garden, despite having absolutely no green thumb. Since the plant was already in full bloom when I bought it, I figure I have at least a few weeks with it before I somehow kill it, like I do with all plants.

I cooked the corn, tomatoes and basil in a pan with a little bit of olive oil for about 10 minutes. Once everything was piping hot, I added in soy mozzarella: about four servings cut into small cubes. The cheese melted into the mix making this a hot, gooey and flavorful summer salad. Tomatoes and corn make a great pair, and tomato, mozzarella and basil salads are popular, so with all combined it was a hit. Without the melted cheese, it’d be a great cold summer salad, and could even be mixed into a pasta or rice dish. The possibilities are endless, and fortunately we have a few more months with these summer staple veggies to try them out!

Sweet 4th of July

I hope you had a happy 4th of July weekend! Funk and I had a little "staycation" and enjoyed the city, which we rarely get to do, even though we live here! We wandered around like tourists in Harvard Square Friday night and found this adorable bakery called SWEET. Filled with mainly cupcakes, and some cake too, SWEET is a sweet-tooth heaven. It has the standard chocolate and vanilla varieties, but Friday night there was also a carrot cake, bubblegum flavored cupcake, and 4th of July themed ones, like the yummy one I got called "Red White and You" - vanilla cupcake and vanilla buttercream frosting with jelly filling. It was delicious and topped with lots of frosting, which is my favorite part. And after reading some more about SWEET, which has another location in Back Bay, Boston, I realized they offer vegan cupcakes on Mondays and Tuesdays, which means I'll be back soon to test these out.

Family Mealtime

This past weekend Funk and I took a trip to visit his brother, sister-in-law, 11 month old nephew and 4 year old niece. Our busy weekend was filled with sidewalk chalk, Crayola crayons, a trip to the pool, and lots of make believe. We also made a stop to a popular grocery store in the Virginia/Maryland area, called M.O.M.s – My Organic Market. It was incredible – beautiful produce, large containers of whole grains like quinoa and amaranth, natural beauty products, and such good food. I picked up some En-r-g egg replacement that I’ve been searching for, amaranth, pectin to make homemade jelly, and a yogurt starter because I have big plans to one day make my own yogurt.

But even after only a few days away from my home cooking, I realized: you can take me out of MY kitchen, but you can’t take me out of any old kitchen. I was given the task of cooking dinner one night and thought it’d be fun to see what mealtime was like with a baby bouncing around and a 4 year old waiting patiently for dinner. Knowing I needed to get dinner on the table pronto, I cooked some pasta and chopped a variety of veggies, including a red onion, two zucchinis, two portabella mushrooms, a yellow pepper, cherry tomatoes, and garlic. I also had fresh basil that was picked from the garden.

I sautéed the veggies in a wok with some olive oil along with the garlic and basil. Once they were cooked, I added in the pasta and about half of a frozen bag of peas for some added protein, that defrosted on the spot. The peas were a big hit with the little ones, though I can’t say they devoured the rest of my meal.

In no time I had a 1-pot (or should I say 1-wok) meal on the table with enough leftovers for lunch the next day. I made up this meal as I went along with no plan in place, adding in veggies as I found them in the fridge, but think it turned out well. While I’m no super-mom (or mom at all, for that matter), it was a great time to see what family cooking and mealtime is like, even when crunched for time and in an unfamiliar kitchen. As long as you have healthy ingredients on hand, you can make a well-rounded meal in minutes, with time to spare for some more make believe and Crayola artwork, of course.

Diet.com video - fruity summer desserts

When you think of summertime desserts, does the ringing song of the ice cream truck come to mind? As tasty as a cool cone can be, there are lots of other treats to try. Fortunately summer’s fantastic fruit bounty makes for some tasty (and healthy!) hot-weather desserts.

In my latest diet.com video, I talk about how to make great grilled pineapple, banana ice cream (one ingredient, fat free!), sorbet sandwiches, frozen chocolate banana bites, and fruity popsicles. Check it out so you can cool down with these sweet treats.

(If the video doesn't load properly in this post, just click on the video for it to take you to YouTube.com)