tag:blogger.com,1999:blog-29348792866551422602024-03-13T09:10:23.947-07:00The Name Of WellnessRachel Woodshttp://www.blogger.com/profile/14654556521906028099noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-2934879286655142260.post-55517317773472552412012-07-25T17:08:00.000-07:002012-07-25T17:08:42.378-07:00Baked Tofu with a Blood Orange GlazeEver since I found <a href="http://vegenista.com/post/20630901910/mango-butter-mustard-champagne-glazed-tofu">this</a> recipe on <a href="http://pinterest.com/rae_woods/">Pintrest </a>my mind has been spinning with recipe ideas. After stumbling on a jar of Blood Orange Spread from <a href="http://www.croftersorganic.com/">Crofter's Organic</a> I knew exactly what I wanted to do! This jam is not super sweet, and has a slightly bitter taste. It is delicious on toast, especially when mixed with cream cheese or butter, but it is not ideal for topping oats with. The slightly sweet flavor is what makes this jam an ideal addition to a savory glaze!!<br />
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I usually stick to my favorite method of <a href="http://nameofwellness.blogspot.com/2012/03/incredi-bowl.html">dry frying</a> tofu, but this glaze requires the protein to be baked! By roasting tofu the center stays tender, and the edges become a touch crispy, a great change to our typical stir fry!<br />
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<u>Blood Orange Glaze</u><br />
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1/4 cup Blood Orange Jam<br />
2 inches Ginger, minced<br />
½ T garlic Powder<br />
½ T Soy Sauce <br />
Pinch Cayenne<br />
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<u>Tofu + Veggies</u><br />
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1 Block Firm Tofu<br />
10 mini zuchinni or 1 large zuchinni <br />
1-2 Cups heirloom cherry tomatoes<br />
Oil<br />
S+P <br />
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Press and drain Tofu for at least 30 minutes.<br />
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Cut block of Tofu into slices approximately ¼ inch thick <br />
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Pre heat oven to 375 degrees. In a small bowl, mix together ingredients for glaze. <br />
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Place tofu on a foiled + greased cookie sheet and top with half of the glaze. Roast for 20 minutes, then remove from the oven, flip and spread the remaining glaze on the other side. Roast for a final 20 minutes, along with zucchini, tomatoes, oil S+P.<br />
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<br />Rachel Woodshttp://www.blogger.com/profile/14654556521906028099noreply@blogger.com0tag:blogger.com,1999:blog-2934879286655142260.post-16028348563627784892012-07-23T07:06:00.002-07:002012-07-23T07:08:28.281-07:00Adaptable Tacos and Getting Back on TrackRecently I have gone off the wellness wagon! I have done a lot of traveling, spent some time with my amazing family, and indulged in some delicious but not very nutritious entrees, desserts, and brews. After a few weeks of indulging, it is time to get back on track!<br />
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Getting back into a healthy routine is hard, and I often find myself craving foods I normally go fine without. It is important to recognize the pattern of your cravings, where they started from, and what actions/smells/tastes triggered them. For example, a one serving glass of wine at the end of the day suddenly makes me crave the decadence of my aunts ricotta cake which I happily <strike>inhaled</strike> ate at my cousins batmitzvah a few weekends ago. After a few days of wine+cake+more wine, my body made the connection that the red stuff should be accompanied by creamy sugary goodness and BOOM the craving hits. Breaking the cycle means feeding your body the flavor it wants with a nutritional kick. Greek yogurt and honey did the trick for this craving, and so did an extra glass of wine. Hey, you gotta start somewhere. <br />
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OK enough about me, time for a recipe.<br />
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<u>Pinto Bean and Red Potato Tacos</u><br />
<em>Easily adaptable for carnivores and pescatarians</em><br />
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Corn tortillas<br />
1 red bell pepper, julienned <br />
1/2 cup frozen corn <br />
1 onion, chopped <br />
1 clove garlic, minced<br />
1 avocado <br />
1 can Pinto Beans <br />
5-7 small red potatoes <br />
1 Bag TJ's instant brown rice (aka lifesaver)<br />
Lime Juice <br />
Cilantro <br />
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<em>Spices</em><br />
1/2 tsp smoked paprika<br />
1/2 tsp cumin<br />
1 tsp chili powder<br />
1/2 tsp cinnamon<br />
1/2 tsp Cayenne pepper (or more)<br />
S+P<br />
1/2 packet Stevia <br />
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Pre-heat oven to 375 degrees<br />
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Rinse beans, chop potatoes, onion, red pepper, corn and garlic and place in a mixing bowl along with a drizzle of oil. Add the rest of the spices tossing well. <br />
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Place mixture on aluminum foil lined+greased baking sheet and roast for 30-35 minutes. Toss the mixture every ten minutes or so to prevent burning. <br />
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In the last 10 minutes of cooking chop cilantro, slice avocado, and cut limes into wedges. Finally, cook your brown rice according to the microwavable directions. Seriously, if there is a Trader Joe's in your area you MUST pick up a box of these. It is a quick and delicious addition to any meal! Mix brown rice with cilantro, salt, and lime juice to taste! <br />
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Assemble tacos according to your liking! I layered my taco mixture over rice and used homemade <a href="http://nameofwellness.blogspot.com/2012/06/evolution-of-chili.html">tortilla chips</a> as an edible spoon. Best way to eat Mexican food!!<br />
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The best part of this recipe is that it is EASILY adaptable to different diets! Just use the same spice mixture on chicken breasts or fish and cook in a skillet until done! I love the idea of having a customizable taco party where people can choose their protein as well as their toppings!Rachel Woodshttp://www.blogger.com/profile/14654556521906028099noreply@blogger.com0tag:blogger.com,1999:blog-2934879286655142260.post-61795415072672631702012-07-20T07:10:00.001-07:002012-07-20T07:10:41.276-07:00For Your Reading Pleasure<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Greetings from the Name of Wellness!<span style="mso-spacerun: yes;"> </span>So far on the blog I have talked a lot about food, and not a lot about the other components of wellness.<span style="mso-spacerun: yes;"> </span>Here are some excellent articles regarding health and wellness which I would highly recommend checking out in between your weekend festivities.<span style="mso-spacerun: yes;"> </span>Enjoy! </span></div>
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<a href="http://www.nytimes.com/2012/07/10/health/nutrition/q-and-a-are-high-protein-low-carb-diets-effective.html?ref=nutrition">Q & A: Are High Protein, Low Carb Diets Effective?</a></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">A seriously fantastic Q&A that very bluntly explains the lunacy of fad diets (lookin’ at you low carb craze) and how people need to look to SCIENCE for answers to their health/nutrition ailments.<span style="mso-spacerun: yes;"> </span>I personally have very strong opinions about celebrities, trainers, and even doctors who create diets purely for their own income.<span style="mso-spacerun: yes;"> </span>And YES I think Dr. Oz is an idiot who is essentially performing prostitution, i.e. going against what is ethically and morally right (as a scientifically trained medical doctor who knows what he is saying is garbage) in seek of fame and money.<span style="mso-spacerun: yes;"> </span><strong>Prostitute. </strong></span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"> <a href="http://well.blogs.nytimes.com/2012/07/18/the-couch-potato-goes-global/?ref=health">The Couch Potato Goes Global </a></span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">If this article doesn’t get you moving I don’t know what will!<span style="mso-spacerun: yes;"> </span>After sharing some unique new statistics about the obesity rates in North America, the article goes on to explain how physical inactivity is just as dangerous as smoking or being severely over weight, even if you are otherwise “healthy”.<span style="mso-spacerun: yes;"> </span>In fact, 5.3 million people die every year from diseases related to physical inactivity.<span style="mso-spacerun: yes;"> </span>Time to get moving people, ANY physical activity helps!!</span></div>
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<a href="http://well.blogs.nytimes.com/2012/07/18/medical-costs-may-remain-high-after-weight-loss-surgery/?ref=health">Medical Costs May Remain High After Weight Loss Surgery </a></div>
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<a href="http://2.bp.blogspot.com/-heSL3TFR6pA/UAll4WMNkII/AAAAAAAAAIM/Bjct8Gs0Hjs/s1600/14well_bariatric-articleInline%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="277" src="http://2.bp.blogspot.com/-heSL3TFR6pA/UAll4WMNkII/AAAAAAAAAIM/Bjct8Gs0Hjs/s320/14well_bariatric-articleInline%5B1%5D.jpg" width="320" /></a></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">An interesting article about how weight loss surgery may not decrease health care costs in the long term like traditional weight loss can.<span style="mso-spacerun: yes;"> </span>It is clear that more research needs to be done in this area. </span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"><a href="http://www.nytimes.com/2012/07/18/us/school-menus-get-a-fresh-look.html?ref=health">School Menus Get a Fresh Look </a></span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">A look at how schools are incorporating fresh fruits and veggies and whole grains into lower calories and lower sodium dishes.<span style="mso-spacerun: yes;"> </span>It appears that school systems are (finally) headed in the right direction, but as the ending paragraph states, what you put on the plate is only a piece of the puzzle, kids have to actually eat the food to get the benefits.<span style="mso-spacerun: yes;"> </span></span></div>
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<a href="http://www.nytimes.com/slideshow/2009/07/13/health/nutrition/20090713_RFHPANTRY_index.html">NYT Recipes for Health: Pantry Clean-Out</a></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">I am getting ready for my move to Colorado, and am trying to eat up all of my pantry staples! Here are nine vegetarian recipes, and one pescatarian (although easily adaptable to vegetarian) to help you cleanse your pantry AND your body!<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">For the boyfriend who is hopefully reading this post as well as all of these articles, here is a link to the <a href="http://www.stevemadden.com/Item.aspx?id=94908&np=595">PERFECT fall boot</a>.<span style="mso-spacerun: yes;"> </span>My boyfriend/any generous person should know that I am a size 8 and prefer them in brown.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Have a good weekend!! </span></div>Rachel Woodshttp://www.blogger.com/profile/14654556521906028099noreply@blogger.com0tag:blogger.com,1999:blog-2934879286655142260.post-15029235815558876922012-07-12T05:50:00.000-07:002012-07-12T18:05:18.715-07:00Savory Tomato Galette and Melon Avocado SoupThis weekend I traveled to my hometown in Ohio for my best friends wedding! The entire weekend was amazing, filled with good friends, good times, and GREAT food!!<br />
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Whenever I go home I try to make a healthy meal for my parents. DaddyN.O.W loves his meat and potatoes, so I often see this as an opportunity to expose him to delicious, healthy, vegetarian food! <br />
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<strong>Savory Tomato Galette</strong><br />
Inspired by a <a href="http://www.tarteletteblog.com/2012/03/recipe-gluten-free-heirloom-tomato.html">recipe</a> I found on <a href="http://pinterest.com/rae_woods/">Pintrest </a><br />
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<u>For the crust:</u> <br />
Subbed GF flour for half white flour and half whole wheat flour<br />
I added fresh rosemary and fresh oregano<br />
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<u>For the Filling:</u><br />
I highly recommend using <a href="http://www.food.com/recipe/Tofu-Basil-Ricotta-279343">tofu ricotta</a>, but I decided to go with traditional ricotta for my daddy. I added fresh rosemary, basil, and oregano to the spice mixture.<br />
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<u>For the Topping:</u><br />
Sadly no good heirlooms in Ohio, so I stuck with halved cherry tomatoes. I also omitted the parmesan and added a drizzle of truffle oil. <br />
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Do not be intimidated by this recipe! The galette came together perfectly, my mind is already spinning with ways to lower the butter in the crust. Im thinking pumpkin or chickpeas?<br />
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Of course, my family couldn't stop calling this a pizza, which infuriated me! This galette is so much more than a pizza, it has a buttery flaky rust filled with herbs, a creamy ricotta filling, and tomatoes that just melt in your mouth. Like I said-NOT a pizza!<br />
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<strong>Cold Melon and Avocado Soup</strong><br />
5 Cups Cantaloupe, cubed<br />
1 Avocado<br />
2 T Good olive oil<br />
1/2 T Apple Cider Vinegar<br />
1/4 cup fresh lemon juice<br />
1 tsp ground ginger<br />
3/4 tsp nutmeg<br />
pinch cayenne pepper*<br />
5-8 fresh mint leaves <br />
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Greek yogurt, and more olive oil to garnish <br />
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Combine all ingredients except mint leaves and garnish in a large food processor or blender. At one point the entire recipe looked like disgusting baby food, but as the cantaloupe continued to process the soup became and interesting orange with a pale green tint.<br />
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Once the soup is pureed, add slices of mint leaves and let sit in the refrigerator for at least 30 minutes. <br />
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*This soup just needs a touch of spice, I added a pretty heavy pinch which tasted perfect at first, but as the soup cooled and the flavors melded the spice level went up!! <br />
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Top with a dollop of greet yogurt, a drizzle of olive oil, and more mint leaves.Rachel Woodshttp://www.blogger.com/profile/14654556521906028099noreply@blogger.com0tag:blogger.com,1999:blog-2934879286655142260.post-91164576250089021012012-06-29T05:40:00.000-07:002012-06-29T05:42:15.536-07:00Beans N' Greens<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">On my last trip to whole foods I picked up a couple heads of baby bok choy. I have wanted to create a recipe with these cute little creations for a while now, and I finally jumped on the opportunity. </span></div>
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<u><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Sautéed Baby Bok Choy with White beans and a Lemony Vinaigrette</span></u></div>
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<b><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">For Beans</span></b></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">1/2 can of white beans </span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">2 T Olive oil</span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">2 T White vinegar</span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">2 T Lemon juice</span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">½ Onion Chopped (left raw)</span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">~4 leaves fresh basil</span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">~2 leaves fresh mint</span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">½ Stevia in the Raw packet </span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Drain and rinse beans and set aside. Chop onion and add to beans. In a bowl, make your vinaigrette by mixing the remaining ingredients adjusting seasoning to taste. Add vinaigrette to bean mixture, toss and place in refrigerator to marinate for at least 30 minutes. </span></div>
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<b><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">For Greens </span></b></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">2 Cloves Garlic, minced</span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">2 heads baby Bok Choy, separated, and rinsed</span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">~2 T Olive Oil </span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">½ </span>Cup Vegetable Broth (or water)</span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Salt </span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Since this was my first time cooking with bok choy, I found some wonderful <a href="http://howtocookfantasticfood.com/how-to-cook-bok-choy">instructions</a> on the internet!</span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;"> Cut base of Bok Choy off, separate and rinse leaves. </span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Heat ~1T olive oil in a large sauté pan or wok, add garlic and fry until fragrant. Add the greens and <u>thoroughly </u>toss! Pour in veggie broth, immediately cover, and cook for one minute. Season with a pinch of salt</span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Toss beans n’ greens together in a bowl and serve!</span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">This dish gives the beans a very light and summery feeling, as opposed to a spice laden vegan chili which is equally delicious, but not so nice with the rising summer temperature. </span></div>
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<span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Happy Vegan Challenge! </span></div>Rachel Woodshttp://www.blogger.com/profile/14654556521906028099noreply@blogger.com0tag:blogger.com,1999:blog-2934879286655142260.post-60747661203952858702012-06-26T16:09:00.005-07:002012-06-26T16:11:38.877-07:00The Evolution of Chili<div class="MsoNormal" style="margin: 0in 0in 12pt;">
<span class="Apple-style-span" style="font-family: Calibri;"><span class="Apple-style-span" style="line-height: 18px;">When I first moved out of my parents house I only knew how to cook two things. The first was an easy dish involving a box of cooked pasta, and entire container of ranch dressing, sliced grapes, and a cut up pieces of a rotisserie chicken. The second dish I knew how to make was chili. I can hardly even call it that, because it was more like ground beef + taco seasoning topped with Fritos. Not vegan, not healthy, and not very creative.</span></span><br />
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<span class="Apple-style-span" style="font-family: Calibri; line-height: 18px;">Fortunately, my journey to wellness has included an interest in healthy cooking and the desire to cut animal products from my diet. My chili has come a very long way in the last five years, and I am proud to say this is one of my FAVORITE dishes! </span></div>
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<u><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Vegan Pumpkin Chili </span></span></u></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 Sweet Onion, chopped</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">3 Cloves Garlic, minced</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 Can Red Kidney Beans, drained and rinsed</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1/2 Can Black Beans, drained and rinsed</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 Cup of Frozen Fire Roasted Corn (or one can)</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 Can Fire Roasted Tomatoes with Juices</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 Can Pumpkin Puree</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 Cup Vegetable Broth</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 T Smoked Paprika</span></span><br />
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 T Cayenne Pepper</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 tsp Cumin</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">1 tsp Chile Powder</span></span><br />
<span class="Apple-style-span" style="font-family: Calibri; font-size: 16px; line-height: 18px;">1 tsp T Oregano</span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">2 Bay Leaves</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Directions:</span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">In a pot over medium heat, sauté garlic in ~1T olive oil until fragrant. Add onions and continue to stir until they become translucent. </span></span></div>
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Add in broth, pumpkin, tomatoes + juice and bring pot to a low boil. Add in spice mixture reduce heat, and simmer for one hour. </span></span></div>
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I served my chili with store bought corn muffins (vegan) and homemade corn tortilla chips!<br />
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><u>Easy Tortilla Chips</u></span></span><br />
<span class="Apple-style-span" style="font-family: Calibri; line-height: 18px;">Corn Tortillas</span><br />
<span class="Apple-style-span" style="font-family: Calibri;"><span class="Apple-style-span" style="line-height: 18px;">Olive oil Spray</span></span><br />
<span class="Apple-style-span" style="font-family: Calibri;"><span class="Apple-style-span" style="line-height: 18px;">Salt </span></span><br />
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<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">Pre heat your oven to 325, </span></span><span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;">spray tortillas with oil, and sprinkle with salt. Cut the tortillas into what ever shape you want, and place them in the oven on a greased+foiled cookie sheet. These chips literally only take minutes! Rather than set a timer I just plopped myself in front of my oven and watched them crisp up.</span></span><br />
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<span class="Apple-style-span" style="font-family: Calibri;"><span class="Apple-style-span" style="line-height: 18px;">Day TWO of the vegan challenge is a success!! </span></span><br />
<span style="font-size: 12pt; line-height: 115%;"><span style="font-family: Calibri;"><br /></span></span></div>Rachel Woodshttp://www.blogger.com/profile/14654556521906028099noreply@blogger.com0tag:blogger.com,1999:blog-2934879286655142260.post-23960666850368716952012-06-26T04:29:00.000-07:002012-06-26T07:51:14.812-07:00Weekend in Boston<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">Friday and Saturday I was a good vegan, but Sunday dissolved into a to-die for pescatarian sandwich! </span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">Here are some stand out pictures from my weekend in Boston with my brother! </span><br />
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">Lunch on Friday! Simple dressing of equal parts apple cider vinegar and olive oil, drizzle of honey, and salt and pepper to taste. So easy it doesn't even require measuring. Massage dressing into kale leaves, and top with segmented orange and raw fennel.<br /><br /><br />Normally I would pack Greek yogurt and honey in addition to my salad, but since I am thinking about becoming a vegan, I bought some soy yogurt instead. I was hoping this would serve as a good protein source, but I was wrong!! Only 6 grams compared to over 20 I would be getting from Greek yogurt. AND it had both fat and saturated fat when the Greek yogurt I buy usually buy has none! </span></div>
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<a href="http://4.bp.blogspot.com/-nvgaSyxk6uA/T-mbk0FGepI/AAAAAAAAAGE/5WsEUCtUVyg/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-nvgaSyxk6uA/T-mbk0FGepI/AAAAAAAAAGE/5WsEUCtUVyg/s320/photo.JPG" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-a23VEYqAvOU/T-mbjgyBI6I/AAAAAAAAAF8/75XB31_sgEw/s1600/photo+copy.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">Friday night the bro and I headed to one of the local beaches for a picnic. I packed a teriyaki tofu sammi and a crisp apple, which I ate in the car because the second we got there it started to rain! Fortunately we stumbled upon the bar from Good Will Hunting, and we waited out the storm with a Sam Adams in true Bostonian style. </span><br />
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;"><br /><br />On Saturday we headed into the city to walk the freedom trail, and do some sightseeing. We stumbled upon a fabulous market in the North End, and snacked on fresh fruit as we trotted around the city. </span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">Unfortunately we got caught in ANOTHER down pour, and made a dash for the closest restaurant. Cold and wet, we were happy to sit down for big bowls of warm Vietnamese soup. I had some sort of curried pho with tofu, while the bro had an AMAZING fish stew with pineapple. Sounds strange, but the sweetness made for an interesting flavor combination. </span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">On Sunday we headed to a Red Socks game! My other brother was nice enough to get us tickets, and we had a blast! Thanks Luke! </span><br />
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">After the game, we headed to Boston Beer Works. I couldn’t decide what beer I wanted, so I opted for a tasting flight. Blueberry, watermelon, Boston red, and bean nut brown were my flavors of choice and they were all fantastic! I was torn between the Blueberry and the Boston Red as my favorite!</span></div>
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<a href="http://3.bp.blogspot.com/-CV4ExfIKILY/T-mcrDbhJ5I/AAAAAAAAAGg/L-bzTOsj6TA/s1600/photo+copy+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-CV4ExfIKILY/T-mcrDbhJ5I/AAAAAAAAAGg/L-bzTOsj6TA/s320/photo+copy+3.JPG" width="320" /></a></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">I also devoured an incredible scallop Po Boy, and since my vegan streak had been broken, I ate the last of the ice cream in my fridge as well.</span></div>
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<span style="font-family: Arial;">After my not so vegan weekend, I am officially announcing the beginning of my 10 Day Vegan Challenge!</span></div>Rachel Woodshttp://www.blogger.com/profile/14654556521906028099noreply@blogger.com0tag:blogger.com,1999:blog-2934879286655142260.post-32362669199387767652012-06-22T13:10:00.000-07:002012-06-22T13:11:06.541-07:00Vegan for a Day<span class="Apple-style-span" style="font-family: Helvetica;"><br />After becoming a vegetarian (with pescatarian tendencies) a year and half ago I have decided I want to try becoming a vegan. Over the next month I am going to slowly transition to a vegan lifestyle. For the record I will NOT be saying no to ultra fresh seafood while living so close to the ocean, I will eat sushi at least once, and will occasional eat eggs, dairy , and yogurt. This transition is meant to be slow, but I hope to be a full blown vegan when I move to Colorado to start graduate school! </span><br />
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<span class="Apple-style-span" style="font-family: Helvetica;">Yesterday marked my first attempt at actively being vegan. All in all I had a great day, despite the unbearable heat wave that has overcome the city of Boston. </span><br />
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<a href="http://3.bp.blogspot.com/-VvnED2RBVV8/T-TPWi737jI/AAAAAAAAAE8/rwXkfgJ9Gko/s1600/208971_3433963574602_1835902225_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-VvnED2RBVV8/T-TPWi737jI/AAAAAAAAAE8/rwXkfgJ9Gko/s400/208971_3433963574602_1835902225_n.jpg" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Helvetica;">Yeah, this was the temperature INSIDE my apartment. </span><br />
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<span class="Apple-style-span" style="font-family: Helvetica;"><br /></span><span class="Apple-style-span" style="font-family: Helvetica;">I normally go for a bowl of oats in the morning, but opted for (unpictured) overnight oats instead. For some reason it just did not hit the spot for me! I put all the goodies in my jar, but I felt something was missing. There is just nothing better than the warm creaminess of melted nut butter on my morning bowl of awesome oats. </span><span class="Apple-style-span" style="font-family: Helvetica;"><br /></span><span class="Apple-style-span" style="font-family: Helvetica;"><br /></span><span class="Apple-style-span" style="font-family: Helvetica;">Luckily lunch was much better. I am officially really bad at this blogging thing because I have no evidence of my meal, but I guess that just means it needs re-created! I splurged on some baked teriyaki tofu at whole foods recently, and packed up the fixings' for some lunch time tofu tacos!</span><span class="Apple-style-span" style="font-family: Helvetica;"> </span><span class="Apple-style-span" style="font-family: Helvetica;"><br /></span><span class="Apple-style-span" style="font-family: Helvetica;"><br /></span><span class="Apple-style-span" style="font-family: Helvetica;">Evening came, and I made possibly the easiest dinner I have ever had. I was in no mood to slave over a stove in this heat (wish I had a balcony for a grill!) so I sliced a spaghetti squash in half, tore out the seeds, gave it a drizzle of olive oil, salt and pepper, and placed it in my oven at 350 degrees. I then ran away to my bedroom and sat under a fan for the next 30 minutes. </span><span class="Apple-style-span" style="font-family: Helvetica;"><br /></span><br />
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<span class="Apple-style-span" style="font-family: Helvetica;">After a half hour fan session, the squash was soft enough to be pierced with a knife, and I took a spoon to scrape the insides into a bowl. This was my first time making spaghetti squash and I didn't realize it was so easy! For some reason I thought I was going to have to create strands with a fork or something, but all you do is scrape the insides out with a spoon an instant veggie noodles!! I seasoned the strands with a little more oil, salt, and pepper, until it reached the flavor I wanted.</span><span class="Apple-style-span" style="font-family: Helvetica;"> </span><span class="Apple-style-span" style="font-family: Helvetica;"><br /></span><span class="Apple-style-span" style="font-family: Helvetica;"><br /></span><br />
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<span class="Apple-style-span" style="font-family: Helvetica;">Seeking a protein, I went to my pantry and found some vegetarian baked beans. I already felt like I was <strike>inside</strike> at a barbeque, so it seemed pretty appropriate. I dumped the can into a bowl, threw it in the micro and added the beans to my squash. So simple, so delicious. </span><span class="Apple-style-span" style="font-family: Helvetica;"><br /></span><span class="Apple-style-span" style="font-family: Helvetica;"><br /></span><br />
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<span class="Apple-style-span" style="font-family: Helvetica;">I avoided the dairy ice cream hiding in my freezer, and snacked on some frozen berries throughout the rest of the evening. </span><span class="Apple-style-span" style="font-family: Helvetica;"><br /></span><span class="Apple-style-span" style="font-family: Helvetica;"><br /></span><span class="Apple-style-span" style="font-family: Helvetica;">My first successful day as a vegan!</span><span class="Apple-style-span" style="font-family: Helvetica;"> </span>Rachel Woodshttp://www.blogger.com/profile/14654556521906028099noreply@blogger.com0tag:blogger.com,1999:blog-2934879286655142260.post-38723724080423215232012-03-27T17:07:00.004-07:002012-03-27T17:09:17.203-07:00Incredi-Bowl<div class="separator" style="clear: both; text-align: center;">
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Today's recipe is one that is totally customizable, although this particular combination is a wonderful mixture of sweet, salty, crunchy and chewy.<br />
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It starts with a base layer of some type of grain. I chose spelt berries, they have a nutty chewy texture that is wonderfully addicting. Spelt berries are my absolute favorite grain to cook with, but who knows next week I will probably be raving about quinoa. <br />
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The next layer is the vegetables, I chose to leave mine raw for an added crispy texture that would bring bright flavors into this dish. The final layer is the tofu. If you are one of those people who cringes at the sound of soy protein, I urge you to try this method of preparation. <i>I am a firm believer that those who hate tofu haven't actually had good tofu. </i><br />
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<b><strike>Dry Fried</strike> Perfect Tofu</b></div>
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<u>Step 1: The press</u></div>
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Tofu is packaged in water in the shape of a block, so the first step is to drain the liquid. Next you want to cut your block into individual rectangles, and then cut those rectangles into triangles. If you need a tutorial on how to cut tofu, here is a good one. Before cooking the soy goodness its important to press the tofu between two kitchen towels to get rid of as much of the liquid as possible. There is my tofu, hidden under a cutting board and a basket of fruit I keep on my counter. </div>
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<u>Step 2: The Dry Fry</u></div>
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After your tofu is pressed and cut, it is time to fry those babies up. <b> Heat a non-stick skillet over medium heat and <u>do not add any oil to your pan</u>. </b>Because we are using no oil in this method, it is important that your skillet is non stick! Place your tofu in the skillet, and occasionally press down on the pieces with a spatula to expel any excess liquid. Your tofu will start to become more firm and take on a nice golden color. When one side gets to your desired level of firmness (~5-6 minutes) flip and allow the other side to brown. Here you can see the difference between uncooked tofu (just placed in the skillet) and fully dry fried tofu. Remember to do this on medium heat, you want these babies to become firm throughout, and not to burn on the edges! </div>
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<u>Step 3: Add Your Sauce</u></div>
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Once the frying process is complete, add a packaged or pre-made sauce to you pan and watch that baby sizzle!! You will see the sauce become a thick glaze but do not panic! Just add some water to deglaze the pan, although other recipes may use vinegar or wine as a de-glazer.</div>
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There you have it. The absolute best way to cook tofu. </div>
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Now on to the actual recipe I used for this wonderful meal, stay with me folks!</div>
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<b>Incredi-Bowl with Lime Soy Glaze </b></div>
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1/2 cup spelt berries</div>
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Julienned raw vegetables</div>
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Carrot</div>
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Yellow bell pepper</div>
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cucumber</div>
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3 T soy sauce</div>
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2 packets of stevia in the raw</div>
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1 T lime juice</div>
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1 clove garlic, pressed</div>
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1/2 T minced ginger</div>
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1 tsp red chili flakes</div>
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First, cut and press your tofu. While the tofu is pressing, prepare your sauce by mixing the soy sauce, stevia, lime juice, garlic, ginger, and chili flakes in a small bowl. </div>
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Next begin to prepare your veggie slaw by julienning your veggies. Be patient, good knife skills (which I have yet to master) take time. I added a drizzle of olive oil, 1 T apple cider vinegar, and salt and pepper to my veggies, but believe me this recipe is just as delicious leaving them as they are. </div>
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Dry fry the tofu and add your sauce using the directions above.</div>
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Finally, layer the grain, veggies, and tofu into a bowl....an <i>incredi-bowl</i>. </div>
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</div>Rachel Woodshttp://www.blogger.com/profile/14654556521906028099noreply@blogger.com0tag:blogger.com,1999:blog-2934879286655142260.post-4378935360654082502012-03-25T08:12:00.000-07:002012-03-25T11:45:44.313-07:00Smokey Salmon Burgers<div class="separator" style="clear: both; text-align: center;">
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Happy Sunday! <br />
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Sundays are those days when I wish I had a big family to cook for. Ya know, strap on my apron and slave in the kitchen all day. Problem is that its just me for now in my little apartment in the Boston Suburbs. This is why I love having a freezer. <br />
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As a pescatarian (no meat but still eating fish) sometime I miss out on the great barbecue experience. Don't get me wrong, sometimes it amazes me how people can still eat meat when I am enjoying my oh so delicious veggie burger or grilled 'shroom burger. But when grilling season comes around, and I am living so close to the Massachusetts Bay, <i>there is nothing like a good salmon burger</i>.<br />
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Go ahead stomach, start grumblin'. <br />
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So here I am, slaving away in the kitchen making plenty of freezable burgers for a quick lunch or lazy dinner. This is why I love Sundays. <br />
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<b>SMOKEY SALMON BURGERS</b><br />
<span style="font-size: x-small;">Makes approximately 4 burgers </span><br />
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1 can of sockeye salmon, drained*<br />
2 oz (approximately 1/4 cup) smoked salmon*<br />
2 T Greek Yogurt<br />
1 T whole grain Dijon mustard<br />
1 T capers<br />
juice from 1/2 lemon<br />
1/2 tsp dill<br />
Salt and pepper to taste<br />
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Calories Per Burger: 135<br />
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*<i>If you are salt sensitive, have high blood pressure, or are on a heart healthy diet I would <b>NOT </b>recommend using canned or smoked salmon because of the high sodium content. Use a leftover filet of salmon instead, or a low sodium can if you find it! </i><br />
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In a food processor, pulse canned and smoked salmon until flaky. <u>Do not blend until smooth</u>! You want big flaky chucks of delicious fish.<br />
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Transfer to bowl, mix in the rest of the ingredients, and season to your liking <br />
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NOTE: Just want salmon salad? Add 4 more T of Greek yogurt, 1 T horseradish, 1 T light mayo, chopped red onion and celery. Or you could just mash up a pre-made burger over a salad of greens and call it a day.<br />
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Heat a skillet with ~ 1 T of live oil over medium heat. You want these babies to cook over medium heat so that we don't burn the edges. Place each patty on the skillet, for ~4 minutes, flip, and cook the other side.<br />
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Assemble burger with bun (or TJ's whole wheat sandwich thin) and toppings of your liking. I chose Spinach, cucumbers, onion, Dijon mustard and ketchup. <br />
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Insert sandwich into mouth, and be happy you made enough to freeze for future.<br />
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<br />Rachel Woodshttp://www.blogger.com/profile/14654556521906028099noreply@blogger.com3