We've been trying to eat healthier!
Jeff and I were feeling dumpy and heavy and decided that it would be best for the whole family if we started to pay more attention to what we were eating. (And not just paying attention to how good things taste, like bacon, doughnuts, cookies, ice-cream...)
We're not into dieting (well, I'm not into it, and I'm the one who cooks) but I saw Alton Brown's lists somewhere on the internet and thought it would be a good place to start. We liked the idea of having options and being flexible (especially because we tend to eat with other people a lot) and just appreciated taking on a new outlook on daily/weekly/monthly eating habits.
We definitely don't stick to it ALL the way (once a week for alcohol for Jeff???) but we've switched to whole grains and eating more veggies and fruit and have added more fish and nuts and green tea to our lives. We've also started to do more detox-ing, especially if we have an "off" day (i.e., eating at House of Prime Rib = next day fasting and drinking lots of green tea with lemon for at least half the day)
Typical lunch is a salad with lean chicken, garbanzo beans, etc. (Probably too much cheese in this one...)
I've taken to baking a lot more (see whole wheat and flax seed muffins). Seems like it's not that easy to find affordable whole-grain options for bread and rolls and breakfast foods...
And, here's a recipe we've been eating almost every week. It's yummy!
Tofu in Marinade with Kale
10 oz. extra firm tofu
1/4 cup soy sauce
1/4 cup lemon juice (juice from 2 lemons)
2 T. honey
1 T. sesame oil
3 T. olive oil
salt and pepper
1 big bunch of lacinato or tuscan kale (I like the dark kale better for this recipe)
cooked brown rice
Cut tofu into 1-inch cubes and place on paper towels to drain while you make marinade.
Whisk soy sauce, lemon juice, honey, sesame oil, 2 T of the olive oil and salt and pepper to taste in a bowl. Add the tofu and gently toss to coat. Let marinate for 15 minutes.
Remove tough stems and ribs from kale and cut the leaves into 1/4-1/2 inch slices. Rinse and dry very well. Set aside.
Set a large, nonstick frying pan over medium-high heat; add 1 T olive oil and heat until shimmering. Use a slotted spoon to lift the tofu out of the marinade and add to the pan in one layer. Cook, undisturbed until the bottoms of the tofu are golden brown, about 2 minutes. Stir the tofu and continue to cook for another 3 minutes until golden brown on most sides.
Add the marinade and let it boil down for about 1 minute. Pour all the tofu and marinade from pan over the kale and toss gently to coat the leaves with the dressing. Let stand for a little to slightly wilt the kale, toss once more, and serve over brown rice.