February 2012 archive
February’s Recipe Redux theme is everyone’s favorite, chocolate! I love chocolate, especially dark chocolate. One of my favorite treats is a glass of red wine and dark chocolate.
In coming up with this months recipe, I wanted to redo the classic truffle. Since my day job is a sports dietitian for the University of the Pacific, I created these with a post-workout snack in mind. Chocolate, protein powder, dates, and nuts come together to make this delicious, gluten-free treat.
With just the right balance of carbohydrates and protein, a few of these balls make the perfect recovery snack.
Chocolate Protein Bites
1 orange, juiced, 1/4 cup orange juice and 1/4 water, or 1/2 cup water. (If you don’t like chocolate-orange flavor, use water)
2 cups pitted dates
3/4 cup protein powder, chocolate or vanilla flavor
1/2 cup peanut butter
3 tbsp. flax seed meal
1/4 cup cocoa powder
2 tbsp. liquid sweetener, like agave nectar or maple syrup
1 cup crushed walnuts
In a food processor, chop the dates. Add the water or the orange juice and pulse a few times to combine. Add the cocoa powder, peanut butter and blend together. Slowly add the flax seed and protein powder until just combined. Add the syrup and pulse a few more times.
Remove the mixture and refrigerate for 1-2 hours. Roll into a small ball and then roll in the crushed walnuts. Freeze until ready to eat.
Enjoy the rest of the Recipe ReDuxer’s chocolate treats!
I don’t know about you, but I love “fish” tacos. Crispy, breaded and fried tofu with creamy slaw is one of my favorite summer meals. As we have been having summer-like weather here in California, I started the season a bit earlier this year. This salad is a take on traditional tacos, without the tortilla. Creamy, avocado slaw topped with warm baked ‘fish sticks’ is a lightened up version of the famous taco.
1 lb. firm tofu, drained
1 large package coleslaw mix (or 5 cups shredded cabbage)
1/2 cup halved cherry tomatoes
1/2 cucumber, diced
2 tbsp. cilantro, minced
3/4 cup soy or almond milk
In a shallow bowl/plate combine:
1 cup yellow cornmeal
1 tsp. ground cumin
1 tsp. cayenne pepper
1/2 cup almond meal
2 tbsp. very finely chopped nori sheets or flakes (I finely minced toasted nori sheets)
1 large avocado
1/4 cup mayo
1/2 cup almond/soy milk
1 tsp. cumin
juice from 1 lime
Whisk/Blend dressing ingredients together. Set aside.
Preheat oven to 400 degrees F. Cut the tofu into sticks. Pour the milk into a small bowl. Dip the tofu sticks into the milk and then into the cornmeal mixture. Place the breaded tofu sticks onto a baking sheet. Bake for 15 minutes on one side and flip, bake an additional 15 minutes.
Place the coleslaw mixture/cabbage into a large bowl and toss with the dressing. Allow to sit for 15 minutes while the tofu is baking to wilt and soften. To finish, add the tomatoes, cilantro , and cucumber. Gently toss and top with tofu sticks.
Who would have thought I would ever praise McDonalds? While I understand the convenience factor of fast food, eating greasy, overly processed food has never turned me on. Especially when I think about the quality of the food they serve. Ever heard of pink slime?Or seen Jamie Oliver’s Chicken Nugget recipe? As off-putting as these foods are, this post is actually in praise of McDonalds.
Well, not really praise, but thanks. The McDonald’s Corporation said on Monday that it would begin working with its pork suppliers to phase out the use of sow crates, the tiny stalls in which sows are housed while pregnant. Of all the inhumane things done to animals used for food, this is one of the worst. I am always saddened when I hear about how pigs are mistreated. The crates are 2 feet by 7 feet, too small for a pregnant pig to turn around. Being confined in this position for the four months of an average pregnancy leads to a variety of health problems, including urinary tract infections, weakened bone structures, overgrown hooves and mental stress. I can’t imagine not being able to turn around!
Like Walmart for the grocery industry, McDonald’s holds a lot of power in the food industry. When McDonald’s makes changes, companies usually follow suit. A decade ago, the company required its egg suppliers to increase the amount of cage space devoted to their hens and other fast-food chains followed suit. So, thank you McDonald’s for realizing that this is not a sustainable way to raise animals and for leading the way for change. The National Pork Association recently said it supported McDonald’s efforts as consumers have wanted to see better practices. I do believe that this decision will have a large impact on how companies choose which suppliers to purchase pork from. Hopefully, with enough consumer backing, companies will realize that most people want their food to be raised in a more humane fashion.
What do you think? Is this issue important to you?
One of my favorite Thai resteraunts is on the same block as my house so it’s no coincidence that I cook and eat a lot of Thai food. While I love curries, pad thai, and eggplant tofu, I sometimes want lighter fare.
Larb is usually made from meat, but I subbed Yves brand turkey crumbles. While I usually shy away from meat analogs, I wanted to try this product and it work really nice in their recipe. Feel free to use finely chopped tofu, tempeh or other protein.
Thai Larb Lettuce Wraps
1 package Yves turkey crumbles (or other crumbled protein, like tempeh)
1 cup white rice, cooked
1/2 white onion, finely minced
1/2 cup shredded carrot
2 jalapenos, minced
2 tbsp. fresh lemongrass (I use gourmet garden fresh herbs found in the produce section)
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro, chopped
1 head lettuce, like butter or iceburg, leaves seperated
3 limes, juiced
1 large lemon, juiced
2 tbsp. vegetarian fish sauce (I made this recipe)
In a large saute pan, add the onion, pinch of salt, & 1 tbsp. water. Stir and cook until onion is translucent, about 5 minutes. Add the carrots, jalapenos, and “turkey” meat. Cook until slightly browned. Add all of the ingredients except for the dressing and herbs; cook 5 more minutes until heated through. Remove from heat and toss with dressing, cilantro, and mint. Serve in lettuce leaves.
*Inspired from Giada’s Turkey Larb recipe
Enjoy! What is your favorite Thai meal?