Hey, folks, my apologies for posting the Meatless Monday recipe on Tuesday again…
seems to be that if it’s not the computer having problems, it’s the internet connection! What a ruckus!
Well, this is a little pick-me-up recipe that I like to make from time to time. It’s satisfying, filling and delicious. It also allows me to pretend for a few moments that maybe I’m somewhere nice and warm, sipping on a tropical drink outside (hopefully we won’t be waiting TOO much longer for that!).
2 cups diced frozen mango
1 1/2 cups pineapple juice3/4 cup silken tofu
1/4 cup lime juice
1 teaspoon freshly grated lime zest
Combine mango, pineapple juice, tofu, lime juice and lime zest in a blender; blend until smooth. Serve immediately.
Easy Peasy Lemon Squeezy!
Makes 3 1/2 cups for 2, 1 3/4-cup servings
254 calories; 3 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 54 g carbohydrates; 0 g added sugars; 6 g protein; 3 g fiber; 10 mg sodium; 714 mg potassium.
What a great, healthy option to have to satisfy the craving for Chinese take-out. I like to add extra veggies to mine, typically whatever I have on hand which tends to be bell peppers and broccoli. I also like to add water chestnuts, bamboo shoots, bean sprouts or baby corn if I have some of them handy. Keep in mind if you do add any of these, they are not calculated into the nutritional information so you’ll want to add them yourself.
2 cups uncooked instant rice (or quinoa)
2 tablespoons grape seed oil, divided
1 (14-ounce) package reduced-fat firm tofu, drained and cut into (1/2-inch) cubes
2 large eggs, lightly beaten
1 large yellow or white onion, chopped
1 cup frozen peas and carrots, thawed
4 garlic cloves, minced
1 teaspoon minced peeled fresh ginger
2 tablespoons rice wine vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon sesame oil
Thinly sliced green onions
- Cook rice or quinoa according to package directions.
- While rice cooks, heat 1 tablespoon grape seed oil in a large nonstick skillet over medium-high heat. Add tofu; cook 4 minutes or until lightly browned, stirring occasionally. Remove tofu from pan, set aside until needed later. Add eggs to pan; cook 1 minute or until done, breaking egg into small pieces. Remove from pan. Add the other tablespoon of grape seed oil to the pan. Add onions, peas and carrots, garlic, and ginger; sauté 2 minutes.
- While vegetable mixture cooks, combine rice wine vinegar, soy sauce, hoisin sauce, and sesame oil. Add cooked rice to pan; cook 2 minutes, stirring constantly. Add tofu, egg, and soy sauce mixture; cook 30 seconds, stirring constantly. Garnish with sliced green onions (I like to use my kitchen shears to cut them quickly and easily); serve hot.
4 servings (serving size: 1 1/2 cups)
Amount per serving
- Calories: 376
- Calories from fat: 26%
- Fat: 11g
- Saturated fat: 2g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 5.1g
- Protein: 15.8g
- Carbohydrate: 50.6g
- Fiber: 3.2g
- Cholesterol: 106mg
- Iron: 3.8mg
- Sodium: 629mg
- Calcium: 79mg
adapted from cooking light