Food and weight-maintenence blog for the POST diet girl

Archive for the ‘Tofu’ Category

Will work for date

Today I took hours for a coworker. I did it because I was so happy about switching around my schedule to go on my date Saturday, that I wanted to make others happy as well and help them when they were in need. Everyone got what they wanted! This week is going to be wonderful! Have to leave a bit early since I will be walking so I’m sure meals won’t be overly-complicated.

Also, I’ve managed to con my brother and sister-in-law into letting me come over later tonight to watch Next Food Network Star. YESSSSSSSSSSSSSSS! (It’s not much of a con if they were going to watch it anyway…which they were…hehe. But you get my drift.)


I had 2 slices of that strawberry banana bread left that I ate. I don’t have a microwave, so I ate it straight out of the fridge and BY GOD! I had NO IDEA cold banana bread was so great!!! You learn something new every single day.


I had a ham sammich that I made along with an apple.


Hoisin Tofu Stir Fry

So lets see, this had tofu, eggplant, zucchini, chopped onion and parsnips. I just stir fried it all in olive oil and added about 1/4 cup hoisin sauce, a splash of lemon juice, about a T of rice vinegar and some soy sauce. Added some crushed red pepper, salt and pepper to taste. Served it on sticky rice.


My brother and sister in law actually stopped over to try and experiment a bit more with my Internet connection. So afterwards we all ended up walking back to their house so I could watch my stories! YAY! I was so happy and so excited! I loved the show! Alton Brown is so fuckin boss and cute. His bowties are a complete turn-on. It doesn’t take a lot to make me incredibly happy.

My day at work was pretty awesome. I did not have to ring on the register all night, which is always a plus. I prefer working the floor, I feel busier, more productive. I like the freedom of running around. ALSO at the end of my shift a co-worker stopped in to give me plants! YES! I HAVE HERBS!!! He gave me chives, 2 different types of mint, raspberries, and will be giving me sage later! I am going to have an herb window box!!! I’m so incredibly excited about this!

Exercise: 2 mile walk to work (co-worker took me home with all those plants hehe), 6.5 hours at retail job

Injury advice?

My ankle is still a little swollen today, but not as bad as it was yesterday. I really really want to go to the gym. I could just work out on the stair stepper here, which is great for fat burn, but not too good for cardio. If I stick to the low-impact machines at the gym and don’t do any treadmill running, do you think it’ll be OK on my ankle? I can’t just sit here. I don’t want to injure myself any more though. It really doesn’t hurt that bad, just a little swollen.

I have big birthday party to go to this weekend! Special birthday cupcakes will be made. Oh yes they will. ^_^


Baked Orange Coconut Banana Donuts

Taken from:

Makes 8 donuts in this Wilton doughtnut pan

1/4 cup banana, mashed (about 1/3 of a large banana)

1 tablespoon butter or margarine, melted

1 tablespoon orange zest

1/3 cup white sugar

1/4 cup brown sugar

1/4 teaspoon cinnamon

1/2 cup buttermilk (you could use 1/2 cup regular milk/cream/nut/soy milk + 1/2 teaspoon vinegar to mimic buttermilk if you don’t keep buttermilk on hand)

1 egg (or flax/chia egg or other egg replacer)

1/2 teaspoon vanilla extract

1/2 cup coconut flakes (I used Tropical Traditions unsweetened shredded coconut. They are unsweetened and very fine flakes. If using Baker’s or grocery-store brand shredded coconut, increase to 3/4 cup)

1 teaspoon baking powder

3/4 cup + all-purpose flour* (Note: depending on the type of coconut flakes used and how “runny” your mashed banana is, you may need to add more flour. Batter should be fairly thick. Thicker than pancake or waffle batter, not as thick as cookie dough. Add enough flour to reach a fairly thick batter, possibly 1/4 cup more)

Pre-heat oven to 325F and spray the donut pan with cooking spray, very well. In a microwave-safe bowl, mash the banana and add the butter. Microwave the banana and butter for 20 seconds, or until butter begins to melt, and stir to combine. Add orange zest, sugars, cinnamon, buttermilk, egg, and vanilla and stir to combine. Add the coconut flakes, baking powder, and flour and stir until just combined. Neatly spoon batter into donut cavities (or pour batter into a Ziploc bag and cut the corner off and then pipe the batter into donut pan). Bake 15 to 18 minutes, or until dough is set and spring back when touched. Watch for signs of browning as coconut flakes tend to burn easily and baking times will vary. Allow donuts to cool for at least 5 minutes before removing them from the pan.

Orange Coconut Vanilla Cream Cheese Glaze

1 teaspoon+ orange zest (increase if you like more orange flavor)

1/2 cup+ powdered sugar

1 to 2 tablespoons cream cheese, softened

1/2 teaspoon+ vanilla extract

1/4 teaspoon cinnamon

1 tablespoon+ shredded coconut

1 to 2 tablespoons milk or cream

While donuts are baking and cooling, make the frosting by combining all ingredients except for the cream. Note: All amounts are suggestions and add more or less of certain flavors, to taste and based on how thick or thin you prefer the glaze. Add cream slowly, whisking or stirring, until desired consistency is achieved. Spoon the glaze over cooled donuts or dip them in the glaze bowl. If you glaze the donuts while they are hot, the glaze will run more, and that’s okay, too. Add a final dusting of coconut flakes, orange zest, cinnamon-sugar mixture; sprinkles, or other extras over the top of the glazed donuts, if desired.

To make Gluten Free: Use a gluten-free flour blend. To make Vegan: Replace the buttermilk with full fat coconut milk or almond milk and add 1 teaspoon vinegar as noted in the recipe to mimic buttermilk; increase the amount of baking powder to 1.5 teaspoons. Use melted margarine or Earth Balance, use a flax/chia egg or other egg replacer rather than regular egg, use Tofutti instead of regular cream cheese.

*I made these into “donut holes” with a mini-muffin pan. I rolled them in the glaze and sprinkled a little orange zest and coconut on top. They blew me away! The flavours all balanced absolutely perfectly and the orange in particular really stood out! And they were gorgeous! I wish I had the patience to let the glaze sit and harden a little but alas, I was hungry. Hehe! It’s so hard to find good recipes using orange, so I will definitely be adding that as a category and using more of it!

Also, there was a bunch of leftover glaze. Instead of shoving it down my gullet, I took a queue from Nicole and murdered it in the sink by drowning! Hey, I’m making cupcakes this weekend, I really don’t need all that extra crap inside me! ^_^ Thanks for the inspiration Nicole!!


Leftovers!!! (Rare occasion!!!) Leftover Pork White Bean soup and Mac & Cheese! It helped free up a bunch of my day, so I had time to go supplies shopping and work out!


Crispy Orange Tofu

1 package super firm tofu, drained and chopped into 1-2 inch cubes

3/4 cup panko (Japanese breadcrumbs.  In my opinion, far superior to regular.)

1 egg

1 tbsp water

1/4 cup flour

dash each of garlic powder, coriander and cinnamon

Orange Sauce: 

1 cup orange juice (I used fresh squeezed, because I had oranges)

4 tbsp rice vinegar

3 tbsp brown sugar

2 tbsp sweet Thai chili sauce

2 tbsp soy sauce

1/2 tsp sesame oil

1/2 tsp red pepper flakes

salt and pepper

Added (from a similar recipe, also take into consideration that I did a 1/4 recipe of the sauce above):

Juice of 1/2 of a small lemon
1 t Orange Zest
1/4 cup Water
1 t Cornstarch
To assemble the sauce, put all the ingredients in a small sauce pan and bring it to a boil.  Let it boil gently for awhile, maybe 10 or 15 minutes, until it reduces.  If it’s still too runny for your taste, whisk in a half a teaspoon of flour, and then cook for another 3-4 minutes.

For the tofu, set up three bowls, one with the flour, one with the panko and the spices, and one with the egg and the water (whisked together).  Spray down a cookie sheet with Pam and set the oven to 375 degrees.  With each chunk of tofu, dredge it in the flour, then the egg mixture, than coat in the panko/spice mixture, and set on the cookie sheet.  Do this for all the tofu.  Spray the tofu again with Pam before you put it in the oven.  Bake it, turning every 10 minutes or so, for about 30 minutes, or until the tofu is golden brown.

*I also sauteed some chopped onion, sliced carrots and broccoli with a little olive oil, salt and pepper. I made some sticky rice while I was sauteing the veggies. I put the small layer of rice at the bottom of my bowl, then added the veggies on top of that, then the tofu. I heated the sauce down until it was the thickness I like, then drizzled that on top of everything! SHIT SON this was amazing! The tofu???? You have no idea! I was so proud that it was baked instead of fried, it was the crispiness I’ve always wanted! It was SO PERFECT and the sauce was FABULOUS on top of it all! SO happy!


I did go work out! Only for an hour though to try and be nice to my poor ankle…I’ll take another anti-inflammatory before going to bed and I think it’ll be better by morning! It’s INCREDIBLY windy outside right now, which actually worries me a bit because we have a massive tree in the backyard. Last year a huge branch fell onto my car and crushed it. So I have good reason to worry. Let’s hope a tree doesn’t fall onto my house tonight!

My husband is out for the evening. He’s staying with some friends drinking and whatnot tonight. I stayed in to watch IT Crowd and made my amazing food! Super good evening! I feel bad as this is the second day in a row I’ve not done my yoga even though I had every intention to. I will get to in the morning definitely because my husband won’t be here. I wanted to do it tonight, but I’m worn out. It would be better if I tried the new moves that I want to try in the morning anyway after I’ve rested my ankle a while longer.

I’ve decided what cupcakes I’m making tomorrow: Hot Buttered Rum!

Exercise: 1 hour at the gym

I <3 Healthy Eating!

It’s been a good week! I feel great, I look great, I’m happy!

My husband passed his bartender test! He’s an officially licensed alcoholic beverage artist now!

He went out again last night, it’s really nice that he has friends now who are willing to drag his ass around. I also really like having the bed all to myself! I sleep MUCH more comfortably by myself. I dunno, I can just stretch out all the way across the damn thing and its so much more comfy than jamming your knees into your significant others back all night (or really, trying to AVOID doing so). So my morning has been very relaxing and uneventful. I got the chance to comment in some of the blogs I follow, responded to a couple of potential customers, and squeezed in my yoga. I will soon be off to get some work done!

It’s Meatless Monday!


Strawberry and Pineapple Brown Rice Pudding

1/2 cup uncooked Brown Rice
Scant 1 cup Water
1 cup 2% Milk
1/2 t Cinnamon
1/2 t Vanilla extract
3  mashed Strawberries
1/3 cup Pineapple, roughly chopped
1/3 cup sliced Strawberries
1.5 T Molasses
1/4 t Salt
1/8 cup shredded unsweetened Coconut
Half a handful of Pistachio Nuts

Heat the water to a boil and add the rice. Reduce heat and simmer for about 20 minutes, until the rice has absorbed most of the water. Add the milk, cinnamon, salt, coconut and mashed strawberries and simmer, uncovered this time, another 20 minutes until a creamy consistency. Add molasses and fruit. Take off of the heat and allow to cool and thicken for 5 minutes. Throw the nut of your choice on top (I of course have a penchant for pistachios!) and a little extra shredded coconut!

*Great for people who don’t want their breakfasts “too sweet” (whatever that means), there was still just enough for someone like me! Nice and creamy, filling, lots of great nutrients  and good things for you! And since it was sweetened with molasses there were no refined sugars! YAY! If I made this again I would probably add a little honey drizzled on top, I can’t help it! I just love things sweet!


Ok I’m SO sad because I took a GORGEOUS picture of my beautiful soup with cute little sliced almonds on top and bright green chopped cilantro and it was pretty pretty pretty! Then I accidentally deleted it off my camera as I was moving pics onto my computer. GAAAAAH! :< So I’m using the picture off of the website I took the recipe from. SAD!

Butternut Squash and Almond Butter Soup

¼ cup water
1 onion
2 teaspoons minced fresh garlic
4 cups peeled and chopped butternut squash
½ teaspoon ground cumin
¼ teaspoon ground coriander
4 cups vegetable broth
½ cup almond butter
2 Tbsp tomato paste
1 Tbsp braggs liquid aminos
½ tsp crushed red pepper
¼ cup chopped fresh cilantro

Pre-preparations include peeling and chopping the butternut squash, so it’s assumed that part is already completed. Place the water into a large pot. Add the onion and garlic and cook stirring frequently for about 2 minutes.

Add the squash, cumin and coriander. Cook stirring frequently for another 2 to 3 minutes.

Add the remaining ingredients except the cilantro and bring to a boil. Reduce heat, cover and simmer for about 15 minutes or until squash is tender, stirring occasionally to make sure ingredients are well combined.

Puree in a blender, Vitamix or food processor. Add any additional water so that it’s at a consistency that you like. Garnish with cilantro before serving.

A common practice with any soup is to make a double batch of it and freeze the left over portions for another day.


I like this soup recipe quite spicy, so frequently add cayenne pepper, fresh ground black pepper and a very special Habanero oil garlic sauce I have access to here locally. Ginger would also add a nice kick in the colder fall and winter months. Experiment with your flavors. Turmeric would be a great addition to this recipe as well.

If you like, add 2 Tbsp of ground chia seeds before blending for additional fiber, nutrients and Omega 3 fat’s.

*GOD I love soups! This was wonderful, filling, amazing! I didn’t have any vegetable broth (you’d think I’d learn to keep some on hand at all times by now) so I just used water. I did in fact make mine spicy as well with crushed red pepper and Habanero sauce. Just sooooo good! AND I’m pretty impressed with my almond butter if I do say so myself.


Butternut Squash and Tofu Curry on Zucchini Noodles


2 tablespoons canola oil
1 small onion, thinly sliced
1 pound cubed butternut squash (I’d already roasted mine)
1 cup sliced mushrooms
5 cups vegetable or chicken stock
1 pound extra-firm tofu, dry-fried or deep-fried
2 tablespoons soy sauce (to marinade the tofu)
1 tablespoon rice vinegar (also for the marinade)
1 14-ounce can coconut milk (I didn’t have any so I used low-fat evaporated milk)
2 tablespoons jarred green curry paste (I used a sweet red curry paste)
1 tablespoon brown sugar
2 tablespoons fish sauce, plus more for adjusting seasoning
1 cup thinly sliced basil (I chopped mine)
3 cloves garlic, minced
1 tbsp grated fresh ginger
1 tbsp curry powder
1/2 tsp cumin
pinch cayenne (to taste)
1/2 tsp sea salt (more to taste)

Okay this took a few steps. I had to fry my tofu, which I did in just enough olive oil to cover the bottom of the pan. After they were done I let them drain on a paper towel and then soak in a marinade of soy sauce, rice vinegar and a little salt & pepper.

After that, I sauteed the onion, garlic, ginger and mushrooms together. After they were done I took them off the heat and put them aside.

Then I mixed together the evaporated milk, curry paste, brown sugar, fish sauce, basil, curry powder, cumin, cayenne powder and salt. I poured the sauce ingredients into the pan that I sauteed the onions in and let it reduce and thicken a little. Then I added the veggies back in, then the tofu with the marinade. And allowed it all to reduce and thicken. Add some cornstarch to thicken if you’d like. I added the roasted butternut squash (that I had already cooked earlier) and let it warm through.

Zucchini Noodles

3 small zucchini
1/2 t salt

If you have a mandolin/slicer, julienne the zucchini into small strips. If not, take a peeler, slice them with that, then julienne them by hand from there (which is what I had to do). Place them in a colander and toss them with the salt. Let them sit as long as you can, half an hour at the very least. Take a paper towel and lightly squish as much liquid out as you can. Then I just warmed them up in the microwave before putting the squash tofu curry on top.

*Pretty impressive! I would probably not put this on top of zucchini noodles again, those should be used for more Italian-type dishes. But I had zucchini that I needed to use up, so I used it anyway. And since I’ve been trying to keep things light lately, it made me ultimately feel better about myself to use them. The curry turned out WONDERFUL despite the fact that I didn’t have any coconut milk. You can never go wrong with curry and butternut squash! FAB!


I actually did not go to the gym today. I took that time out to take my husband out to apply at some places and go grocery shopping because he was out of food. Also, I had gone 5 days in a row. I know that the body needs rest to repair itself and build muscle and etc. Normally I would have at least done some stair stepping, but I figured a good full day’s rest would be good for me. I DID get to do a little shopping for myself as well, so it was still a good day!

Exercise: 1/2 hour of yoga

Feeling better already!

I started up my birth control again yesterday and am feeling SO much better already! I look and feel less bloated, I can tell I’m retaining less water, and I get to work out later, so I’ll feel EVEN BETTER! ^_^ I had one of those workouts yesterday where it was hard to keep my heart rate up, I don’t know why some days are easier than others. Energy level? I dunno. I didn’t have my pot o coffee yesterday so that might have had something to do with it.

I felt like starting this Meatless Monday with something HEALTHY! I’ve forgotten how good I feel about myself when I eat healthier, and everything still tastes great!


*I can’t make notes in there because the recipe is actually an image! Anyway, I used sugar-free maple syrup instead of brown sugar for the banana topping! This way, I wasn’t using any refined sugar in the recipe! Woo! Also, this uses mostly oats and very little flour, and even then it uses half whole wheat flour, so that was also awesome! GREAT recipe! The only downside was that I should have turned my griddle down just a little as molasses burns rather easily (which it does warn, and I did watch it like a hawk) so one side turned a little dark, but that’s alright! It still tasted great! They came out COOKED (yes!) and fluffy! I felt really good about myself after eating this, I will continue the healthy eating for the rest of the day I think! ^_^


Quinoa and Lentil Pilaf

1/3 cup uncooked Quinoa
1/3 cup uncooked Lentils
1/4 cup Corn
1/4 cup Peas
1/4 cup diced Tomatoes
1 Carrot, shredded
1 Parsnip, sliced
2 slices of a large Vadallia onion, cut into quarters
1 clove Garlic
1 cup Vegetable Stock (I didn’t have any, so I used water)
1 T Olive Oil
Mrs. Dash Table Blend, no salt added
Chopped Cilantro to taste
S&P to taste

Saute onion in olive oil till mostly caramelized. Add garlic and saute about 30 seconds longer. Add uncooked quinoa, uncooked lentils, and corn and let them toast for a couple minutes (until quinoa visibly browns a little). Add stock (or water), the rest of the vegetables and spices. Cover and simmer for about 15 minutes or until all liquid has been absorbed. Stir in chopped cilantro.

*HOW WAS THIS SO GOOD??? Seriously! How was this so amazing?? Its just quinoa, lentils and veggies! It was….SOOOO good! I just SMASHED on this! YAY for Meatless Mondays!!! I am now out of quinoa though. SADFACE! I’ll need more soon!


Buttercup Squash Ravioli with Tofu Ricotta

Adapted from:


What you’ll need . . .

  • 1 large sweet potato, peeled and diced (I used squash)
  • 1 cup unbleached white flour
  • 1 cup wheat flour
  • 1 tablespoons olive oil
  • 1/2 teaspoon salt

Method . . .

  1. Bring a pot of water to boil; add peeled & diced sweet potato to the water.
  2. Once the sweet potato is softened, drain, mash and set aside.
  3. In the bowl of a stand mixer fitted with paddle attachment, combine the one cup of flour and salt.
  4. While the motor is running, slowly add in the oil and mashed sweet potato.
  5. This next part is tricky depending upon how much sweet potato you have. Add the second cup of flour (again, while the motor is running) in small heaps — until the dough becomes a ball and isn’t too sticky. You may need to add more or less flour depending on the consistency you observe. Go with what looks right to you.
  6. Flour a work surface and divide the dough in half. Roll each piece as thinly as possible using a floured rolling pin.
  7. Cut 2″ – 3″ circles out of dough using whatever you have to do so. I, in fact, used the top of my baking powder container! You may also manually cut with a knife . . . or cookie cutter. As Tim Gunn would say, “make it work!”
  8. Make tofu ricotta (below these glamorous pasta photos — notice the fancy pasta cutter).

TOFU RICOTTA (From Post Punk Kitchen)

What you’ll need . . .

1 pound firm tofu, pressed
2 tsp lemon juice
2 tsp olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 cup nutritional yeast flakes (I used grated Parmesan cheese)
handful fresh basil leaves, chopped fine (I used dried)
dash fresh black pepper

Method . . .

In a large bowl, mush the tofu up with your hands, till it’s crumbly.
Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well. Use a fork now, because the oil will make it sticky.

*I’ve made this once before, this time I boiled the ravioli instead of frying it. I also made a simple tomato sauce from crushed tomatoes, onion, green pepper, garlic, milk, grated Parmesan, oregano, thyme, basil, and S&P. Using the squash I had to use a lot more flour to make it not-sticky enough to roll out. I think squash is a better idea to put on the inside of ravioli hehe. While it was absolutely delicious, I wish I could have tasted the squash more. I made a little steamed cauliflower on the side as well! Just incredibly good! I have more of the pasta left over and will be using it in my dinner tomorrow!
Exercise: 1/2 hour of yoga, 1.5 hours at the gym

I’m a computer genius

That’s right! I dropped my computer the other night (because I’m the clumsiest person I know) and noticed that the lid wasn’t closing as tightly as it used to. I took a look and noticed the back of the screen had popped out a little from its frame. I was able to snap it back into place with a butterknife and some patience. Even though I DID buy the accidental warranty, I didn’t see any reason not to try to fix it myself if I could. I’m glad I’m not afraid of fucking around with things and taking them apart and putting them back together. I don’t want to end up like my mother-in-law who calls her son to come over and change a lightbulb. Seriously? Yes, seriously. She does this. Often. Who wants to rely on other people to fix shit for them for the rest of their lives?

This could also be why I didn’t go to a real therapist to fix my ED. I feel like if I can’t rely on myself, the who fuck else can I rely on? I have to trust myself. I have to make a decision and stick to it. I just have to DO it. And its not easy, but “not easy” never ever ever means “impossible”. Remember that.


Blueberry Cream Cheese Muffins

Taken from:

adapted from Shape magazine’s Better Blueberry Muffins

NOTE: These are muffins… not cupcakes! I honestly view most bakery muffins as cupcakes sans frosting. These are plenty sweet for my taste preference, but if you prefer a sweeter muffin, you might want to increase the evaporated cane juice to 1/2 cup.

yield: 12 muffins


  • 1 1/2 cups whole wheat pastry flour
  • 1/3 cup evaporated cane juice, or other unrefined granulated sugar (or 1/2 cup for sweeter muffins, see NOTE above)
  • 1/2 cup old-fashioned rolled oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup + 2 Tbsp low-fat buttermilk, well shaken
  • 1 large egg, preferably organic
  • 2 Tbsp canola oil
  • 1 tsp pure vanilla extract
  • 1 pint fresh blueberries, preferably organic, washed and dried
  • 1/4 cup neufchatel (1/3-less-fat cream cheese), at room temperature
  • 1 Tbsp pure maple syrup
  • 1 Tbsp turbinado sugar


  1. Preheat oven to 375°F. Grease a 12 cup muffin tin, or line with muffin cups.
  2. In a large bowl, whisk together the flour, evaporated cane juice, rolled oats, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together the buttermilk, egg, oil, and vanilla extract.
  4. Toss the blueberries with the flour mixture. Add the wet ingredients into the dry and stir just until incorporated.
  5. In a small bowl, stir together the neufchatel and maple syrup.
  6. Divide the batter evenly amongst the prepared muffin cups. Make a small well in the center of each batter-filled muffin cup. Fill each well with 1 tsp of the sweetened neufchatel. Sprinkle each filled cup with a bit of the turbinado sugar.
  7. Bake until a toothpick inserted into the center of a muffin comes out clean (cream cheese sticking to the toothpick is fine, but no raw batter), about 15 minutes. Cool in pan for 5 minutes; transfer muffins to a wire rack to cool completely.

*I made a 1/3 recipe of this, so 4 muffins. I should have realized these wouldn’t be particularly sweet with the description. Not that I need everything packed full of sugar, so that’s fine! I also don’t have any turbinado sugar, so I’m sure it would have been a bit sweeter with it. I would have liked the texture too. I baked mine at 350 for 15 mins because I KNOW my oven and for once these did not come out overcooked! YAY! For someone who doesn’t like overly-sweet muffins, these would be perfect.
Next time I think I’d like to use this recipe:


Quick Stir Fry

We had a lot of errands to run today so I tried to make something that was just fast and easy. Nothing that was going to take half an hour to bake. All I really did here was grabbed some olive oil and sauteed some sliced onions and minced garlic. Then I added carrots, broccoli, mushrooms and red pepper. I threw in some rice vinegar, soy sauce, lemongrass ginger sauce, crushed red pepper, and S&P to taste. I put it all on a bed of sticky rice. YUM! And look me about half an hour to make and devour! (My meals tend to take around an hour to make, so for me this is really quick!)


AHHHHH don’t kill me! (Especially nicoleandgwendolyn!) I FORGOT to take a picture YET AGAIN of my meal!!! It’s so sad because it was so delicious and I was REALLY proud of how this one turned out! I can at least post the recipe of what I had!

Fried Tofu and Potatoes with Thai Peanut Sauce


1 tablespoon peanut oil
1 tablespoon panang curry paste or red curry paste
1/4 cup coconut milk (I was out so I literally grinded some shredded coconut into flour and mixed it with cream, this actually worked REALLY WELL!!!!)
1/4 cup chicken stock (I used water since I’m trying to be meatless today!)
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon chili sauce (or 1 birds eye chili, sliced)
2 tablespoons peanut butter
1 teaspoon sesame oil
2 tablespoons peanuts (roasted and crushed)

1. Heat the oil in a pan.
2. Add the panang curry and saute until fragrant.
2. Add everything else and simmer to thicken it a bit, about 2-3 minutes.

I fried the tofu and potatoes in olive oil for a while, until they looked cooked cuz I dunno, I’ve never fried potatoes before! Hehe. So I overcooked the tofu a bit because of that but its ok! I’ll know better for next time! Tofu is really an art, its NOT easy to work with, but when you get it just right it is HEAVEN! I added the onions and allowed those to cook for a little while. I drained all of that on a paper towel, wiped out the saucepan, and tossed in all the sauce ingredients that I had mixed in another bowl. I followed the directions and let that cook until thick. Then put everything on a bed of rice.

*This was by far the BEST peanut sauce recipe that I’ve tried yet. I was incredibly impressed! I need to buy certain ingredients to make it more authentic, but for an easy peanut sauce I was pretty blown away by this one! And I made a ton of it! YES!


Sorry again for forgetting twice this past week to take pictures! I feel awful about it! I must have been really hungry or something for me to have not thought about it. Also, I adore peanut sauce, so it could have been my anticipation for trying a new sauce recipe that lead me to forget! I ALMOST got a project completely done today, I will definitely have it done by tomorrow and sent by Wednesday!

I need a coffee grinder like woah.

I wanna start grinding my own coffee, for sure, but I also need something to grind up these seeds and spices! I made my own makeshift version of Chinese 5-Spice today (which I’m sure tasted NOTHING like real Chinese 5-Spice, hehe, but I did my very best!) and had to grind my fennel and peppercorn seeds with a little marble totem pole guy that I had sitting on my mantle! While it worked, I can think of so many uses for a coffee grinder (those seeds in that dressing I made yesterday, grinding actual coffee beans, making flours out of nuts and grains, etc…) so I think that’s going straight onto my Christmas list! Too bad my family doens’t read this blog, hehe. Anyway, for either lunch or dinner (or maybe both!) I’m going to specifically look for recipes to use the rest of my fake Chinese 5-Spice in!


Pineapple Rice with Fried Egg

Serves 4


– 1 cup brown basmati rice

– 1 tablespoon butter

– 2 cups water

– 2 teaspoons olive oil

– ½ diced red onion

– ½ teaspoon grated ginger

– ½ teaspoon Chinese five -spice

– 1 cup diced pineapple

– 3 tablespoons peanut butter

– ¼ cup soy sauce

– 1 cup spinach (I only had kale, so this is what I used)

– ¼ cup chopped almonds (I used chunky peanut butter, so didn’t bother adding more nuts)

– 4 eggs


Combine rice, butter and water in a medium size saucepan and bring to a boil over medium-high heat.  Reduce to a simmer over low heat, cover and cook for 50 minutes.

Coat a wok with the oil and heat over high heat.  Add the onion and sauté for 3 minutes, stirring constantly.  Stir in the ginger and the Chinese five-spice and fry for 2 more minutes.  Mix in the cooked rice, pineapple, peanut butter and soy sauce.  Stir until the peanut butter is completely melted.  Continue to sauté for 10 minutes.  Fold in the spinach and chopped almonds.  Remove the wok from the heat. 

Heat a small buttered sauté pan over medium heat.  Fry the eggs to your liking.  Plate one egg atop a few large spoonfuls of the rice per person and serve.

*So this was a recipe I found online last night while looking for a breakfast recipe using pineapple. I for some reason never thought to combine peanut butter and pineapple! Great combo! My makeshift 5-Spice was pretty good, though I will be purchasing a real mix of it soon just to taste the difference. I also wish I would have had spinach as I feel it had enough of a peppery flavour already with the 5-Spice and didn’t really need the extra pepper taste of the kale. Otherwise the rice was nice and gooey with the peanut butter and added egg on top and all in all I was not disapointed. Going to go looking right now for another 5-Spice recipe for lunch!


Chinese 5-Star Comfort Food

4 oz Chicken (ps, I always weigh my food PRE-cooked/raw)
1/3 cup Peas
1 medium Carrot
1 small Peach
1/4 small yellow Onion, sliced
1 medium Red Potato
1/2 T freshly “made” Chinese 5-spice (probably a bit less if you’re using the real stuff)

For the sauce:
Freshly grated Ginger
1/4 cup Apple Cider
1 T Soy Sauce
1/2 t Plum Sauce
1 t Rice Vinegar
1 t Cornstarch

Cube and boil a red potato for 10 minutes. Meanwhile, allow chicken and onion to cook in a sprayed saucepan until the onions are translucent and chicken is mostly cooked. Toss in peas, carrots and spices. Cook until chicken is done and carrots soften. Stir up all sauce ingredients in a seperate bowl. Add sauce mixture and peaches to saucepan and cook until sauce is of desired consistency. Mash the potatoes with a little milk and butter. Serve over the mashed potatoes.

I really needed like, a chicken pot pie today but didn’t really have the time or energy to actually make one. I also wanted to use up that Chinese 5-Spice I made and a pot pie just seemed a little odd to put it into. This was a nice compromise, I still got the “comfort food” effect from it and was able to use up my spices. It was quite yummy and something I would almost definitely make again, next time with real 5-Spice just to try it. ^_^


Tofu, Anise, Broccoli and Mushroom stir fry

I had just come home from the store and wanted to try this anise I’d bought really badly, but didn’t really have the time to look up a real recipe. I treated it sort of like I would onion and it seemed to work really super good!

1/3 block Light Tofu
1 cup Baby Bela Mushrooms
1/4 cup chopped Anise
1 clove Garlic
Whatever was left of that buttercup Squash that I had, cubed
1 cup Broccoli
A few Blackberries, halved
Spinach (since I knew I wasn’t using rice, I wanted something to bulk it up a little more)
1/4 cup Light Coconut Milk
1/4 cup Almond Milk
Splash of Rice Vinegar
Splash of Chicken Stock (or Veggie Stock of course! ~_^)
1 T Brown Sugar
A few Sage leaves, chopped
Fresh chopped Rosemary
1/4 t ground Ginger
S&P to taste

Normally I would press tofu for at least half an hour before cooking it, but I didn’t have the time tonight. I cut it into thin triangles and pressed them by hand inbetween a towel for about 30 seconds lol. So it didn’t turn out as crispy on the outside as it would have had I done it properly but its ok. It tasted great! So press your tofu for at least half an hour if you can. Spray a saucepan generously with oil and fry the tofu until both sides are golden brown, spraying a bit more oil as needed. Add anise and garlic and fry until fragrant (smells WONDERFUL!). Add broccoli, squash, mushrooms and spices. Fry until broccoli starts to soften. Add milks, vinegar, brown sugar, blackberries and chicken stock. Add a little cornstarch if needed to thicken (although I have to say, I didn’t need any in mine). Turn the heat way down and throw a couple roughly hand-torn handfuls of spinach on top. Cover and let spinach wilt for a couple minutes. Stir it in and serve!

I was CERTAIN to write this one down because I really really enjoyed it a lot. My biggest problem was that my coconut milk had gone a bit sour and I didn’t realize this untl it was already in the pan. It wasn’t BAD persay, but it was definitely not fresh. I added the brown sugar to counterbalance the slightly sour coconut milk, so if you use good milk, you can probably skip the sugar. The anise was an INCREDIBLE touch to this. I needed something to go with wine since my hubby and I were spending the evening together drinking Merlot, watching Sideways and eating some cheeses.

You guys…I’m really excited about tomorrow. Like REALLY really excited. I will let you know all about it first thing in the morning. You’re going to shit yourselves, yes, its THAT exciting!

Morning weigh-in: 125 lbs (finally back down to my target weight!)
Exercise: None today, instead had a really long talk with my husband about some things. Almost as exhausting, just as productive.


I knew today was gonna suck. No sunrise. Basically no sun at all. It’s completely gloomy as hell outside. When its gloomy all day, I don’t want to do anything. I feel tired. I don’t want to work, I don’t want to leave the house, I don’t want to do anything. I didn’t even start making breakfast till around 10:30. And though it tasted really super good, I fucked it up. I’m tired of fucking up pancakes. I love them, and I can’t seem to make them correctly. I need to start being really specific with what I do and what I add and EXACTLY how thick the batter needs to be and how hot the grill needs to be and etc etc etc. I seem to keep getting the same results no matter what I change. I dunno. I suck at pancakes. Sorry I’m so down on myself already today. I just always get put into an automatic shitty mood when everything above happens.


These are sweet potato, orange juice and ham pancakes with sugar free maple syrup. Tasted great? You bet! Looks pretty? A hell of a lot prettier than the last attempt at similar pancakes that I made! But (and theres always a but) they weren’t cooked. Again. At all. They were totally and completely raw on the inside. It was good that at least they tasted wonderful because if they didn’t, I’d be ready to go on some form of binge. So I need advice on cooking pancakes. The last time I made them the griddle was too hot and they stuck like a motherfucker on it and burned more and more as I pushed the batter around the gril. This time, I was afraid to make it too hot and so I think I set it too low. I had to work REALLY hard to make completely certain that they wouldn’t stick, so I kept unsticking and unsticking and unsticking them over and over. I’m afraid if I set the heat any higher, they’ll stick and burn. But if I don’t set it higher, they won’t cook. I seriously cooked these for about 20 minutes and they didn’t NEARLY cook through. At least they’re pretty. And tasted good. I worked really hard on these and failed. :< Again.


Garden Linguini with Mushrooms, Summer Squash and Sweet Potato sauce

3 oz Garden Delight Linguini
1 cup Mushrooms, sliced
1 small Yellow Summer Squash, sliced
3.5 oz Sweet Potato, peeled and cut into cubes
2 slices small Yellow Onion, sliced into large pieces
1/8 cup Fat Free Evaporated Milk
1/4 cup Almond Milk (I think…it may have been less…just use as needed to thin the sauce)
Splash of Balsamic Vinegar
Splash Lemon Juice
1 t Lemon Honey
1/2 t Brown Sugar
S&P to taste

I dunno, I think I forgot something in there. If I did, I’ll add it later. I ate this incredibly late because I had to go errand shopping with my husband. And as much as he says “Oh it’s only a couple of places, it won’t take very long…” errand running always takes up most of my day. So we didn’t get home till about 5 PM and I didn’t want anything overly complicated. My hubby DID buy me a Christmas present while we were out though, a Hamilton Beach hand blender with processor and wisk attachments! Oh man, I had to break into that IMMEDIATELY and make a sauce out of it! I LOVE the damn thing! The husband loves how quiet it is (since he’s basically sleeping/hungover all the time) and I can whip things up SO much faster! LOVE LOVE!

Anyway, I just sauteed the onions, garlic, tarragon and summer squash for a few minutes while waiting for the linguini and sweet potato to boil (I just threw them into the same pan, worked out well!) then blended the mashed sweet potato with the rest of the ingredients (with my new hand blender!!!) and poured the concoction into the pan with the veggies and allowed it to cook down a bit to the consistency of my choice. It was actually really really good. Like, really good. I hope I got all the ingredients right in there because it really was yummy.


Baked Buttercup Squash with Tofu, Apple and Sweet Peppers in an Apple Cider sauce

1/2 Buttercup Squash
1/3 block of Lite Tofu
1 cup Baby Bella Mushrooms, sliced
1/2 Sweet Yellow Pepper
2 slices small Yellow Onion, sliced into chunks
1 Apple, peeled and cut into chunks
1 clove Garlc, minced
1/2 cup Apple Cider
1.5 T White Wine (or so, I may have used 2 T)
Splash of Red Wine Vinegar
1/8 cup Yogurt (more or less, I always have low-fat vanilla yogurt on hand)
Pinch of Cardamom
Fresh grated Ginger
1 t Butter

Cut squash in half and bake sliced side up sprayed with a little olive oil (I just really love the roasted quality of baking squashes cut side up) at 375 degrees for 1 hour or until soft. While this is cooking, feel free to start preparing everything else. Or have a cupcake. One of these options will surely strike your fancy. Cut your tofu into thinish triangles and press between a couple of towels (literally just place them in between towels and put a bunch of heavy crap on top of it) for about the duration of the baking squash. Spray a saucepan with some olive oil (I even sprayed a little more than I normally would have) and fry your tofu until golden. Spray the uncooked side with some more oil and flip them all over. Sautee on the opposite side until golden. Remove from pan and wipe out the used oil. Re-spray and add onion, peppers, garlic, mushrooms, and spices and sautee till onions are translucent. Add apple cider, wine, vinegar, and let reduce for a while. Add yogurt, tofu and apples. Let heat through. Sprinkle some brown sugar on top of the squash half. Fill with tofu mixture. Serve up all pretty-like!

Yeah this was off the hook. I hope I got all the ingredients right because it was friggin goooooooood! I used a slightly old apple (just trying to use stuff up and not waste anything) so they started disintigrating a bit in my sauce, turning it into an applesauce-like consistency. So I’d use a fresher apple next time. Also, feel free to use a little cornstarch to thicken the sauce up a bit if you’d like. I tend to do this because I dont like to be wasteful and runny sauces tend to stay on the plate instead of ending up in my tummy. ^_^

Oh also, I love it when it’s obvious that there are 2 different light sources in a picture. Bleh. Ah well, it still looks super pretty to me! And it was ridiculously good. Resturant quality shit right here!

So my other meals made up for my crappy morning. For the most part. It started snowing AFTER I got home last night, which was awesome. I’m not really into driving through snow. My car doesn’t handle it well. And I got some housework done. Did my laundry, cleaned up the kitchen a bit, etc. I will attempt pancakes again in the morning. So here’s hoping kids!

Morning weigh-in: 127 (I was TOTALLY pissed about this. I blame the chocolate.)
Exercise: Well, I was out and about for 5 hours, and did some housework. But  didn’t do any stair-stepping. I will be at work for 8 hours tomorrow, so it will be fine. I was active at least.