food adventure day

I somehow managed to plan in two ‘experiment foods’ into today’s meals. – lentils and tofu. I have eaten both before, but not enjoyed either. As you may know lentils and tofu are hot items in the health and nutrition world for many reasons. They are nutrient dense foods and are also very affordable providing lots of nutrients for few calories and dollars.
I used half of the lentils to make a soup – your basic lentil vegetable soup. The tofu was destined to be part of a stir fry. I wasn’t completely won over by either of these recipes, but they were far more successful than my previous attempts. I may be willing to include these in my weekly rotation of ingredients. As a general note, rotating your ingredients and keeping variety in your meals is helpful for many reasons. Two big ones: making sure you get all the nutrients you need, and avoiding boredom.

After a day of cleaning, cooking and studying we decided to treat ourselves to a night out. We went and bowled three games with Carver’s sister and her fiancé. Carver had one great game, I had 2 mediocre game and 1 embarrassing game. We did get some exercise and a good photo of the two of us, so it wasn’t a complete waste of money/time.

Lentil Soup

Chop 3 celery ribs, 3 medium carrots (peeled) and 1/2 large onion into 1/2″ pieces. Heat a large soup pan over medium-high heat with 1t olive oil. Add vegetables to the pan and cook until softened, about 2-3 minutes. Add in 1c dry lentils, stir to combine and cook 1-2 minutes. Add in 2c low-sodium vegetable broth, 4c water, and 2 fresh bay leaves. Bring soup to a boil and add in 1/2t Mrs. Dash and a 1/4t salt, lower the heat and simmer for 1 hour, uncovered. Serve hot with 1t grated parmesan and a warm baguette. Serves 6, 1c (generous) per serving. Points Plus: 3

Teriyaki Tofu Stir Fry

Marinate 1lb silken firm tofu (cubed) in 1/4c ginger-teriyaki marinade for 1-2 hours. Preheat large skillet with 1T vegetable oil, add tofu without marinade and cook, stirring quickly for 5-6 minutes. Remove tofu from skillet and set aside. Add in 1T vegetable oil and  4 cups of mixed vegetables (I used baby corn, baby bella mushrooms, broccoli and carrots) and cook, stirring quickly for 5-6 minutes. Add in 2T ginger-teriyaki marinade and tofu and stir to bring all ingredients to the same temperature, about 2-3 minutes. Serve warm with 3/4c brown rice, approximately 1 1/2c per serving. Points Plus: 4 (7 with rice) Serves 4.


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