Tofu Smoothie Success!

I was pretty impressed with this morning's smoothie experimental outcome.

The flavor was mild but pleasant, filling, not too sweet, and none of the ingredients seemed to overwhelm.  The only change I would make to this morning's smoothie would be to leave out the almond butter or sub it for a creamier version.  I usually stick to the Trader Joe's raw almond butter.

Here's my variation:

1/3 cup extra firm tofu

1/3 cup whole milk

1/2 banana, frozen

2 Tbsp flaxseed meal

1 Tbsp almond butter (optional)

1/4 cup wild blueberries, frozen

1/4 cup chopped spinach, frozen (you would never be able to guess this was in there!)

1/4 cup water

3) et Voila!

First, grind the flaxseeds if you haven't already.  I did this with a clean coffee grinder and it only took 10 seconds.

Step 1

2) Whir it up 10 seconds

First measure out your tofu, milk, flaxseed, almond butter (if using) and put them all in the blender with the banana.

Mix it all up!

Scrape down the sides of the blender and add the blueberries and spinach.  Blend it until smooth adding water as needed.
* I did add the full 1/4 cup of water since my blender is not like those high powered Vitamix.  Sure I wish I had one of those babies!



Pretty and Purple, I had my breakfast on-the-go!

So pretty!

There it is.  Among the last bits of my homemade kraut, colorful and various shaped leftover containers

 is the tupperware with the green lid, 

on the second shelf, 

hiding behind the foil-wrapped bowl.  

The unconsumed remainder of tofu.

I have been struggling with the idea of tofu lately.  I read that it is a good protein source when meat isn't an option, but then I have also read that too much isn't good for you because it is a phytoestrogen (can screw with your hormone levels).  I read that organic is okay, but what you really want to look for is non-GMO sourced soybeans.  Then I saw a video that claims any soy isn't good for you unless it is in the fermented forms of tempeh or miso.

AAAAAAAAaaaaahhhHHHHHHH!

How am I supposed to know what is right?
And here I am faced with another conundrum: Dustin likes tofu and we used a little bit last week, and now if it doesn't get used in the next couple of days it's going to go bad.  I HATE wasting food.  Sooooo, I had the bright idea of blending it (I don't care for the texture of the firm) into a breakfast smoothie.  Don't give me credit just yet; I'm planning on making it tomorrow morning.
here's the recipe I found from an old blog called 'Brownies for dinner' (cute name):

• Breakfast Smoothie (adapted from The UltraSimple Diet)

  1/4 cup silken tofu
  1/4-1/3 cup unsweetened soy milk
  2 tablespoons ground flax seed (optional)
  1 tablespoon almond butter (optional)
  1/2 banana, sliced (frozen if possible)
  1/4 cup frozen cherries
  1/4 frozen blueberries
  1/4 cup water (or more depending on your preferred thickness)
  1. Put tofu, soy milk, and banana into the blender with flax seed and almond butter if using, and blend on low until it’s mixed up.
  2. Add berries, cherries, and water. Blend starting on low and working your way up to high until everything is smooth.
  3. Enjoy!
  4. Nutrition Information:  With almond butter: 266 calories, 11g fat, 9.7g protein, 33.5g carbohydrates (7g fiber)                           Without almond butter: 171 calories, 6.2g protein, 30.5g carbohydrates (5g fiber)

Sounds good enough, right?  I'll let you know when I make it how it turns out.  I have to go grind some flaxseeds now.

<jumping for joy>

Reaching for those... Chips, cookies,CHOCOLATE (you fill in the blank)

http://www.precisionnutrition.com/rr-calorie-restraint-fat-loss
Check out this link above.  It's an article from John Berardi and if you like health then get to know his name! He founded Precision Nutrition which seems to me like an amazing organization.  I only get the weekly newsletter, but this is one piece of electronic mail I don't immediately junk. There's lots of research behind his work, so I geek out on that (since I have a social science background).
If you are interested in the topics, but don't want all the technical info from the research it's easy to jump around the research bits.

Hope everyone has a lovely Easter.  Don't eat too many candy eggs!!!

Remember to enjoy little things that you love

Thank you lawd fo this sunshine!!

Just when I think the day couldn't get any better (60°+ in Seattle, I'm off work) but I walk by a lovely lady perched on the corner of Columbia and 5th Ave strumming a ukelele singing.  Wow.  I was reminded the power music has with people when I heard her sing.
Thank you anonymous diva, you made my day.
I don't always have these moments, but if you pay attention and look for them, they are happening right under our noses all the time.  We just have to open our consciousness to it all happening around us.
Remember to notice things you love and give thanks.
Peace.

Wonderful San Juan Island

What a fun place to be.
Thanks to Ariel, we had the most quaint little mini-moon you could possibly dream up.  I am truly thankful for Ariel's gift for lodging in Friday Harbor for a wedding gift because we could have quite possibly pushed off planning a honeymoon for years. 
But talk about a recharge!  This trip came exactly when I needed it!  Last week I felt so lousy, most likely a stomach flu (but still waiting on test results), and felt good for nothing.  Luckily when Saturday morning rolled around most of that nasty bug had made its way through me.
Anyways, it's so important to take time out for yourself to do just whatever you want to do.  And if you have a partner to have a getaway with that person once in a while.  We often get so caught up in daily tasks, work, housework, family issues, and you-name-its that we forget who we are and are run down.  It's good to take time to refresh ourselves with what we need.  The best way to do that is to listen to your body; it has a mind of its own, you know.

What have you done for you lately?

Finally! A doctor who confirms what I've been suspecting

From Huffington Post: http://www.huffingtonpost.com/dr-mark-hyman/diet-soda-health_b_2698494.html

Here they are!

Aren't they just lovely little cakes?  Ahh!  Did I mention how much I love crab? 

Here's the recipe I used:
(adapted from a recipe called Paleo Maryland Style Crab Cakes, & had just the right amount of spice)

1 large egg
2 Tbsp plain yogurt
1 tsp prepared mustard
1/2 tsp Bragg's Liquid Aminos
1/4 tsp chili flakes
1/2 tsp lemon juice
1 1/2 tsp Old Bay (type; I made my own mix) seasoning
ground black pepper to taste
1 pound lump crabmeat (remember those lovely legs?)
1/4 cup fresh bread crumbs
1 Tbsp diced sweet red pepper
1 green onion stalk, sliced thinly

1. Whisk together in a bowl the first 8 ingredients.
2. Break apart the crab meat and place it into a large bowl.  Pour the ingredients from step 1 into the crab bowl.  Mix in the red pepper and green onions.
3. Pour the bread crumbs into a shallow bowl. *See note for "healthy" bread crumbs*
4. Form the crab mixture into patties by pressing the mixture into a 1/4 cup measuring cup.  Gently knock out the mixture into the bread crumbs and coat.  If these aren't sticking together to your liking, go ahead and mix some bread crumbs into the crab mix.
5. Place the formed patties onto a baking sheet and throw into the fridge to chill out for about an hour.
6. Preheat your oven to 400 degrees and bake the cakes for 15 to 20 minutes, flipping them about 10 minutes in.
7. Enjoy with tartar or lime juice.  I used some homemade horseradish sauce!

*A lot of store bought bread crumbs have hydrogenated oils or corn syrup in them.  Avoid this by taking a couple slices of bread and toasting it until completely dry and then put in the blender or food processor.  Just make sure your bread doesn't have those nasty ingredients in it either.  I can't believe 'food' makers put that junk in everything! <rant*

Although I got a suggestion to use my crab for some devilishly delicious looking crab rangoon, these were lovely and I'm glad I could find shortcuts to make them healthy!  I substituted plain yogurt in this recipe for mayo, didn't use prepackaged breadcrumbs and baked instead of fried them.  These tricks can be used in a lot of other recipes too.  

P.S.  I did use some of the leftover pieces in my lunch with drawn butter.  Old habits die hard, and while I try to be absolutely healthy, I don't think there's too much wrong with a tablespoon of butter here and there.