Tofu definitely has some haters. I was one of them not too long ago. After an unsuccessful first attempt at cooking it for myself at home, and an equally traumatizing experience giving it a second try at a sushi restaurant, I was close to giving up hope and accepting that it just wasn’t my thing. There are lots of other plant-based proteins, right! I really am glad I gave it another try and figured out how to prepare it in a more appetizing way. If my tofu struggles resonate with you, you’re in the right place! I’m sharing my tips for how to cook with tofu for those of you who may be wanting to incorporate more plant-based eating into your lifestyle.
I love to bake, but I almost never follow the original recipe. I’m always looking for ways to pack more nutrition into my treats without sacrificing flavour or that light, cakey, crumby, chewy, flakey texture we all love! I thought I’d share some of the swaps and substitutions I make when I’m in the kitchen, and what nutritional value you’ll get out of these changes if you try them too!
There’s no reason why baked goods can’t be enjoyed as part of a healthy diet. But by baking your morning muffin at home instead of picking one up at the drive thru on your way to work or popping into your favourite cafe, you control the nutritional value and portion size. Loading up your homemade baking with whole grains, healthy fats, and keeping the sugar content in check can really boost the nutritional value and make your treat more of a nutrition powerhouse than a guilty pleasure.
Pay attention to what you are eating. Be present.
No, I don’t just mean paying attention to your food choices – opting for lean proteins, whole grains, and lots of veggies. What’s on your plate should demand your attention. We have become mindless eaters. We absently scroll through our newsfeeds while we sit down to eat, we eat on the go – on trains, in cars, walking down the hallway in between meetings – failing to acknowledge or even notice the food in front of us. It’s no wonder we are constantly fighting cravings to snack. Our bodies are missing an important sensory aspect of eating when we consume without really paying attention.
Walking downtown the other night, I saw this couple coming out of a burger joint, presumably after having indulged in a meal which may have included fries, onion rings, and maybe a milkshake. Sometimes you just crave a good hamburger with all the fixin’s and the greasy sides that go along with it. They probably really enjoyed their meal, I know I would have! Just then, they walk right into the heavenly smell of freshly made waffle cones coming out of the Marble Slab next door. Can you guess what happened? The guy is already sold, and asks the girl if she wants to go in to get dessert, or at least just look – the most deceiving words of all time; you go in, you’re not coming out empty handed. She replies with a stern “no”, while half laughing. Oh c’mon, pleads the guys, as the girl keeps walking towards the car as if distance from the ice cream parlour will make it easier for her to stick to her guns.
While some people may be new to the Green Smoothie Club, others have been adding handfuls of spinach, kale, celery, and parsley to their blends for years. For all you prospective members who may be hesitating due to the muddled green colour of some of our green smoothie concoctions, I’ve got a smoothie recipe for you. Full of healthy greens, but no green colour in sight! How about that?
Green smoothies have been all the rage as of late. A more substantial alternative to juicing, blending up your ingredients instead of separating the juice from the pulp drastically increases fiber content which helps slow digestion, keeping your fuller, longer! Smoothies are also a quick, easy and convenient way to pack a few extra servings of fruits and veggies into your busy life, and I think it’s safe to say we could all use a little more of that. Read More