Blender Love Affair

Good Morning!

I just wanted to show you how my Green Monsters have been going ever since I whipped out my brand new Ninja blender. See below ๐Ÿ˜‰

It’s a beautiful thing, isn’t it? I want to introduce you to my green smoothie. He is just a down-right lovely sight to see in the morning. So.ย Green.

Power Peach Kale Green Smoothie

-2 cups of kale

-1 cup of almond milk

-1 tablespoon ground flaxseed

-1 tablespoon wheat germ

-1/2 frozen banana and 1 peach

I am still trying to adjust to kale in my green smoothies. I know they are good to mix up with the usual spinach, but in smoothies they are quite bitter and chewy. Maybe next time I will add some more banana for added sweetness and less kale. Honestly, I stuffed my blender with it. Healthy yes, extremely normal green smoothie tastiness, not quite. Work will be done on the kale ratio for green smoothies.

Oh Ninja, you did good my friend. I blended through my frozen bananas like there was no tomorrow. I often thought my old blender would die when I blended them, but this is just a walk in the park for my new morning friend. I am so excited about it!

I also added half of my sample packet of Amazing Grass Amazing Meal, in the Original blend. I wanted to just “test” the waters with any supplement. I have to say I enjoyed it! I only used half a serving, but the protein kept me full and I could barely taste it as I blended away. Looking at the ingredients and nutrition, I am thinking about investing in some.

In other news, I am learning more and more about preparing tofu. I always reserved my supply for stir-fry’s, but I wanted something more savory with less oil for tonight’s dinner. I realized you can’t really seriously mess up with tofu, you could even eat it raw. I looked up this baked tofu recipe from vegweb.com. Click here for more tofu goodness!

Simple Baked Tofu

It turned out to be so easy and so delicious. The marinade is easy and I had leftovers for the next few nights.

Marinade:

3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 tablespoon garlic powder
1 tablespoon ground ginger
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon olive oil

(I added some nutritional yeast for more minerals and vitamins!)

Cut up 1 pound of firm tofu and marinate overnight of for 10 minutes. Set up a wire cooling rack over a pan and bake in the oven for about 20 minutes.

I enjoyed this with quinoa and the last of this summer’s asparagus. I can’t believe I missed asparagus season! Oh well, they were delicious.

Anyway, I have also been going to Lila Yoga here in Spokane. I have to say, I have just done the introductory two weeks and I am coming up on my second week. I have tried Yin Yoga and Vinyasa. I love them both. I am considering a summer package. Yoga just makes me feel so good, flexible, and strong!

Well, off to work. Ciao for now! -Mary

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A Successful Day, I’d Say!

Finally. A totally blog-worthy day. I did it: I had my camera and took a picture of everything I munched on today, and guess what? All of it was completely healthful, colorful, and delicious. Oh you would be proud!

So here you go bloggies, a first fully fledged blog post.

Let’s start with breakfast. I put together a green smoothie, much like from The Green Monster Movement, from Angela on Oh She Glows, but I added a secret ingredient: Wheat Germ! Oh the benefits of wheat germ. It is only 60 calories for a tablespoon, but is brimming with healthful statistics. Wheat germ is the remnants of the grain when refined white flour is made, meaning it is chalk-full of goodness. Its full of folic acid, fiber, and a slew of other minerals and vitamins.

I got my wheat germ recently on my saving grocery trip (finally!) from Bob’s Red Mill. I love this brand of flours and whole grain goodies. Who knew that there was more out there than white and wheat flour? I’m talking potato flour, almond flour, and more. I also grabbed oat flour for some future pancakes in the works ๐Ÿ˜‰ stay tuned!

Today’s blend was almond milk, one tablespoon each of wheat germ and ground flaxseed, a handful of kale, and half of a frozen banana.

It finally looks the way a green monster should look: green. It was also my first time dabbling with putting kale into my smoothie, but it was delicious. It just looks like a happy smoothie, doesn’t it? I know my insides were happy too!

Now, I was all happy inside but even happier with today’s lunch results! I had a leftover “Mizuno” salad from Spokane’s Main Market, a health food co-op! It was so delicious: chick peas, spinach, tomatoes and more.

I laid them gently on a bed of fresh spinach with some EVOO (channeling my inner Rachael Ray, in case you don’t watch, its extra virgin olive oil!!) and balsamic vinaigrette. On the side was two pieces of 100% whole wheat toast with a hummus spread. Surprisingly, hummus toast is to die for. I never will look back to butter; it is so much more creamy and way healthier, mind you!ย 

Snacks throughout the day: almonds and an apple. ‘Nuff said.

Now dinner. I made the mistake of starting to make dinner after I was absolutely STARVING. BAHH. And I pre-planned my day so I wasn’t going to turn back. My plans were for a tofu-stir fry with sticky brown rice. (which takes 45 minutes to boil!) So while I was fighting hunger pangs (it was that bad!) I decided to nosh on some left over organic frozen edamame beans.

Can’t get enough of these little guys!! Well.ย Finally. Rice is done. Now I will introduce you to the college gal’s super easy and healthy stir fry!

Fast Tofu and Veggie Stir Fry

  • cubed organic extra-firm tofu
  • teriyaki sauce
  • minced garlic
  • onion powder
  • red pepper flakes
  • olive oil
  • frozen veggies
  • sticky brown rice
1) Start boiling water (3 cups of water to 1 cup of rice for the “sticky” version). When the water starts boiling, add the rice and cover. Return to simmer for about 45-50 minutes.
2) Press out the excess water of your tofu on paper towels, and then marinate with red pepper flakes, onion powder, and teriyaki sauce.
2) Heat up pan over the stove until hot, then add the oil until it starts to heat up.
3) Add the minced garlic for a few minutes (be careful not to burn!)
4) Throw in the tofu, and saute until it is lightly browned, remove from heat.
5) Next, toss in your frozen veggies (of your choice) and saute until well heated. Feel free to more add spices, water or sauce, and oil as you need.
6) Mix in cooked tofu.
7) Serve on top of sticky brown rice.
8) Eat.
9) Enjoy. ๐Ÿ™‚
So easy, so healthy! A great addition to a college budget, fly-by-the-seat-of-your-pants, healthy-minded girl ๐Ÿ˜‰ Now that’s what I would call a successful day!
Off to watch a chick flick with my friends and share a bottle of wine. Hope it’s a good one!
Ciao for now! -Mary