Tag Archives: healthy

Vegetarian does NOT = Boring!


Tofu chili, with a delicious “sweet” tamale.
My tummy is happy after eating this veggie chili. I grabbed a home made tamale out of the freezer and threw it on top of the chili, yum!!

1 package of tofu, baked (see recipe below)
2 15 oz cans of pinto beans (or refried beans) (do not drain)
2 15 oz cans of red kidney beans (do not drain)
1 15 oz can of of diced tomatoes
1 medium sliced zucchini
1 2.25 oz can of sliced olives
1 packet of taco seasoning (1 tsp for tofu, the rest for the pot)
1/3 cup of whole grain brown rice (any rice is fine though)
1/2 tsp crushed garlic
2 green onions diced
3 TBsp olive oil.

Baked tofu:
Drain tofu and lightly press with paper towel to absorb a little of the water. Slice tofu length wise and place on greased cookie sheet. Using about 1 teaspoon of the packet of taco seasoning, Light dust top and sides of tofu with taco seasoning. Safe the rest of the taco seasoning for the cooking process. Place in pre-heated over 400 degrees, for 20 min. After 20 min, turn tofu to brown on another side, bake for another 15, repeat one more time. Total baking time about an hour. Let tofu cool and dice into small chunks. Set aside. You can bake up to a day ahead of time.

Heat olive oil on high, until hot. Toss in the onions, garlic, rice and cooked tofu. Stir constantly while browning, about 2 min. Turn heat down to medium heat. Put in all ingredients except the zucchini. Bring to a quick boil, then put on low heat. Cook for five minutes, then toss in the sliced zucchini, then turn off heat. DONE! Let sit for up to half hour before serving, it will thicken up nicely while waiting. Salt to taste πŸ™‚ Even better the next day!!


Skinny Girl. What??


My daughter pointed out to me that I have Skinny Girl vita-gummies and a Margarita, hahahaha. The hair and nail vitamin gummies taste like candy, and I have noticed a huge change in the amount of hair that falls out when I wash my hair. The margarita was a “prize” at a work function I went to. This particular container is 168 calories, which is super low for a margarita. But I honestly prefer Kettle 1 and cranberry, LOL!!

I don’t make a habit of trying to be a “skinny girl”. I think that is a really bad message for all women and girls. I eat clean, take vitamins and love my body just the way it is, 5’7″, 150 lbs πŸ™‚

Eating “Clean”

1/2 cup of cooked (boiled) pinto beans, 1/2 cup of low fat cottage cheese and 1/2 of an avocado. Dash of salt and pepper to taste.
This meal breaks down as follows; 90 calories for the cheese, 120 calories for the avocado and 120 calories for the beans. That’s a good and healthy meal under 400 calories, and it’s filling! Men would need a bit more volume and calories.
If your stomach can handle hot sauce, I would put some salsa verde to this! Or maybe some pico de’gallo πŸ™‚

In California I am lucky to have so many fresh foods at my finger tips! As a vegetarian avocado’s are a big part of my life. In the past 6 years I have cut out soda, fast food and processed foods to the best of my ability. The change of my eating habits have caused me to feel a lot less bloated (yes, even eating the beans, lol!), fewer headaches, and an over all “healthy” feeling.

Vietnamese Lunch

Pho (pronounced Fa)
Lemon, cilantro, red peppers, green peppers, basil, bok choy, bean sprouts, rice noodle, tofu, and broccoli.

My daughter, her boyfriend and I went out to lunch in Alameda, California. We went to a Vietnamese place called Pho Singh http://www.phosinh.com The pho had so much personality, not salty, but totally full of flavor. I will definitely go to this restaurant again!

This was my lunch today. Egg whites (endorsed by Weight Watchers, 0 points!!), a few pieces of zucchini, a few bits of carrot and a few dried cranberries. Sometimes I simply put half an avocado with my egg whites. Try adding cilantro and basil too, Yummm! Salt & pepper and I’m good to go. If you are NOT watching your caloric intake, you should add some cheese!!




Spicy-Edamame-II 11 4 13

I could eat edamame day and night! This spicy recipe will warm your taste buds and fill your tummy!

Ingredients (SERVES 2)
1/2 lb (227g) frozen edamame in shells
1 tbsp. canola oil or grapeseed oil
2 cloves garlic, minced
2 tsp. chili paste (Sambal Oelek)
1 tbsp. M1nute Miso Organic – Sweet

1.Prepare edamame according to package instructions. Transfer cooked edamame to a big bowl.
2.Heat vegetable oil in a small frying pan over medium heat. When the pan is hot, add garlic and chili paste and cook until combined and fragrant. Add M1nute Miso Organic and mix all together for 1 minute.
3.Remove from heat and pour the spicy miso mixture over the edamame and toss to coat. Serve immediately

Life is good, eat edamame


Quinoa Salad In A Jar

http://www.theyummylife.com/Quinoa_Salad_In_A_Jarsalads in mason jars

These healthy salads are a complete meal in a jar. With the convenience of making them several days ahead, you can have these grab-and-go lunches ready as you head out the door on busy mornings. If you’re like me, it increases the likelihood of choosing a healthy lunch option if it’s already made. Salads are normally time consuming to prepare, but when you make several at one time, they become a convenient way to prepare lunches for the week. These recipes are vegan, gluten- & dairy-free, and between 259 and 302 calories. Like my popular refrigerator oatmeal recipes, these salads simply make life easier and healthier.

I’m not sure who was first to come up with the idea of making individual salad servings in jars. For years, Whole Foods, Trader Joe’s, delis and grocery stores have been selling pre-made salads; but, as far as I know, pre-making them in jars at home is a relatively new concept. The first time I saw anything like this was in a post about storing cut lettuce in a jar by Paula on her aptly named blog, SaladInAJar.com, using mason jars and a Foodsaver. It’s brilliant, works amazingly well, and has changed the way I store lettuce. Since then I’ve seen many versions around the internet and on Pinterest that stack lettuce along with other salad ingredients in mason jars. You’ll find links to some of those at the bottom of this post.

I had tried a few varieties in the past, but have found it difficult to keep the jarred salads fresh tasting for very long. I admit that I’m really picky about fresh veggies. If there is even a teensy bit of darkened, slimy lettuce, or veggies that are past their prime, it’s a deal breaker for me. It’s a challenge to keep salad greens fresh tasting when they’re combined with other ingredients in a container. But there are some tricks that make it possible to extend the shelf life of these jarred salads for several days. Mine were all still good after 4-5 days. I used only vegetables that tend to be more stable and hold up to days of storage in the fridge.

4 International Flavor Varieties — Curry, Mediterranean, Asian, Fiesta. I like variety, but I wanted to make this easy. So, these 4 jars use the same basic formula and several overlapping ingredients to make it as efficient as possible to assemble them. These can be made and eaten with or without greens added at the top. I’ll explain how to make them both ways.

Life is good, eat good foods