Tag Archives: recipes

Red Curry Tofu With Spaghetti

I’ve given in to the fact that this blog will be more to remember the recipes I create than a lifestyle blog with weekly or even monthly posts. Ah well, this RD is fine with that.

Back when Alex and I first moved in together, we participated (Read I made us participate) in meatless Mondays. And, by meatless Mondays I mean we ate at least one meal weekly with no meat. We would have eggs or pizza or some crazy recipe I found on pinterest. Lately, we have been eating more poultry and less veggie focused meals. This is one of the first tofu recipes I found in those first few months and we had all but forgotten about it until I let Alex meal plan this past weekend.

I had spent the weekend up at the lake with my family and Alex stayed in the city. Since, I was getting home later than usual on Sunday he did all of the meal planning. I was pretty impressed with his selections: fried chicken, shrimp curry with rice, and this curry with tofu. Two out of three recipes were actually pretty healthy.  And the proteins were much more diverse than last week. He must have been craving curry with two different dishes set for this week. He found the recipes on the recipe book/app that came with our computers-lenovo yoga pro 2. It has a wide selection of different meals, sides, and desserts. I adapted the recipe to better fit our tastes as the recipe called for it to be eaten cold or at room temperature which Alex dislikes greatly. Plus I prefer cooked veggies to raw nine times out of ten.

This recipe is delicious, filling, protein and fiber packed! Winning all around plus there are leftovers for lunch tomorrow and maybe for Saturday too.

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Red Curry Tofu with Spaghetti (makes 6 servings)

Ingredients:

1 package extra firm tofu

2 medium carrots, peeled and cut into thin slices

2 bell peppers, sliced lengthwise thinly (julienned)

1 package peeled edamame (I got it at Trader Joe’s)

1 1/2 Tbsp Canola oil

3/4 jar of Thai Red Curry Sauce (from Trader Joe’s)

3/4 package of whole wheat thin spaghetti (I used aldi’s fit and active brand)

Directions:

1. Drain the Tofu and cut into bite size squares. Place onto paper towels to drain

2. Cook the spaghetti per directions on the box. Drain once done and mix with ~ 1/4 of the jar of sauce

3. Heat the oil in a medium saute pan. Add in the carrots, bell peppers and tofu. Cook for 5-6 minutes, stirring occasionally.

4. Add in the  and the sauce. Cook for 3-4 more minutes

5. Add about 1/6 of the pasta and veggie/tofu mixture on a plate and eat!

Nutrition Facts: 390 calories, 44 grams carbohydrates, 23 grams protein, 15 grams total fat, 9 grams fiber

So nutritious, so delicious. What’s your favorite way to eat tofu?

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Spicy Chickpea Black BeanTacos

I’m making a big effort this year to make more meatless meals. Alex and I eat at least one meatless meal per week, usually on Monday. Now, when I cook dinner, I like to make enough for both of us to have leftovers for at least lunch the next day. Its a must to make life easier during the week. Back when Alex and I moved in together, he would always “complain” about our meatless Monday meals, especially at work. So much so, that his coworkers actually thought I was vegetarian. There is nothing wrong with being vegetarian but I like my animal meats. Over the summer, his coworker had a group of the boys and a few of us girlfriends over for a barbecue and was so confused as to why I chose a turkey burger that night. Now they poke fun at our meatless Monday meals. But that is okay with me. I love the experimenting I get to have in the kitchen to create healthy, fun, and vegetarian meals that Alex will, hopefully, like to eat.

These chickpea tacos were one of my favorite new meals so far this year.  They were easy to make, came together in no time. A perfect weeknight meal, especially after coming home from the gym starving! If you don’t love spicy foods then cut back on the cayenne pepper. These have quite the kick but it’s cooled off by delicious guacamole. If you haven’t tried the Trader joe’s reduced guilt guac I highly recommend it! It has a wonderful tangy taste and is indulgent without breaking the calorie/fat bank.

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Spicy Chickpea and Black Bean Tacos (serves 6, each serving is two hard shell tacos)

Ingredients:

  • 1 can chickpeas, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 Tbsp olive oil
  • 1 clove garlic
  • 1/2 yellow onion, minced
  • juice of 1/2 lime
  • 2 tsp chili powder
  • 1.5 tsp paprika
  • 1.5 tsp cumin
  • 1 tsp cayenne pepper
  • 1/2 C water
  • Shredded cheese. I used a taco blend we had in the fridge
  • Package hard shell tacos
  • Reduced Guilt Guacamole (or homemade or other store bought. it is up to you)

Directions:

1.  Heat oil in a medium skillet pan

2. Add garlic and onion to pan, saute until translucent and soft. About 5-7 minutes

3. Add in chickpeas, black beans, spices and water. Stir well and let cook/simmer for 7-10 minutes. Add more water as needed to keep things moist

4. While everything is simmering together warm your taco shells in the oven per package directions

5. To assemble fill the shells about halfway with the black bean and chickpea mixture, then sprinkle on some cheese, and finally your guacamole. Serve with some salad or your favorite taco sides.

What is your favorite meatless meal?

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Life Update and Some Soup

Well, last time I posted on my little blog was entirely too long ago. I have plenty of excuses but none are a true reason as to why I have left my space here for over 4 months! Let’s start with an update on my little life. Last we left off, Alex and I had just gotten engaged. We have now set our date and booked our ceremony and reception venues! The planning process is slow due to my moving to full time at work.

Starting in mid-July, I took over the pediatric position at my hospital. I am now the RD for our PICU, peds floor and step-down unit. I am absolutely loving it and cannot believe my first full time job is my dream job! It has been a learning experience to say the least.

Earlier this month I ran my very first half-marathon. It was a wonderful race. I ran the Chicago Half-Marathon. I felt great most of the race and finished right at my goal time which was something of a miracle due to how poorly I trained. I am really going to try writing a race review but I am putting it out there if you love running and half-marathons, run the Chicago Half-Marathon. It is well run, a flat course and has awesome crowd support. Can we talk about what a goober I look like in the below picture? Almost every picture my family has of me running the race looks like this.

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Alex and I celebrated our 6 year dating anniversary this month and I cannot believe that in just over a year he is going to be my husband. I worked on our actual anniversary and he greeted me at the door when I got home my favorite flowers. Wonderful surprise! Speaking of celebrations, we celebrated the two marriages of some of our undergrad friends, family friends and my oldest cousin Matt. It has been a wedding filled summer.

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I’ve been spending a lot of time in my wonderful new apartment kitchen but many of the recipes I’ve been making are from other blogs or ones I found on pinterest. I feel like my own personal creativity in the kitchen has diminished some due to “being busy” with all of the changes in my life. It seems that when one thing happens, everything else changes. All in good ways though. It appears that I have now settled into my new routine of living with Alex, being a full time dietitian, managing our own apartment, and planning a wedding. Hopefully this means I can spend more time here on the blog.

To make up for my absence I have a wonderful fall soup for you! Since it is now officially fall and football season, nothing sounds better than soup. I originally found a vegetarian soup on pinterest then took it an ran to make my own version. I added chicken, some other spices, and more beans. This is a protein packed soup that is perfect for a crisp cool fall night of watching football. I made Sweet Tooth Sweet Life’s Cheesy Italian Quick Bread to go along side our soup to round it out.

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Chicken and Bean Soup  (serves 6+, We will probably get 8 bowls out of it which is reflected in the nutrition facts below)

2 chicken breasts, cooked and shredded

1 can chick peas, drained and rinsed

1 can white beans (I used cannellini), drained and rinsed

1 can tomato sauce

6 cups vegetable broth (or use chicken)

1/2 cup brown rice

2 cloves garlic

1 yellow onion, diced

6-8 cups fresh spinach

1 Tbsp olive oil

1 tsp garlic powder

1 tsp dried basil

salt and pepper to taste

1. Saute onion and garlic in the olive oil until soft

2. Add in all of the ingredients except for the spinach and let cook until rice is cooked. You can let it cook longer if you would like to let the flavors blend together. I ended up letting mine cook for about 2-3 hours but it could be as little as 50 minutes if using uncooked rice. Use 1 cup cooked brown rice to cut the cooking time, all you would need to do is let it all warm up together before eating.

3. Once rice is cooked and you are ready to eat, stir in the spinach and ladle into bowls. Top with some Parmesan if you feel so inclined and dig in!

Nutrition Facts: 1/8 recipe (~1.25 cups soup): 290 calories, 5 grams fat, 23 grams protein, 26 grams carbohydrate, 9 grams fiber

Hope all is well with you, my internet friends. What have you been up to all summer?

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Pumpkin Pie Oatmeal

The closer we get to Thanksgiving the more I feel like pumpkin season is almost over. Why is it that as soon as Thanksgiving passes pumpkin seems to disappear. It can be a Christmas food too! Or an every day sort of food. Why make it go away? I have a slight obsession with pumpkin. I recently made pumpkin chocolate chip cookies, pumpkin Amish friendship bread and today I made pumpkin pie oatmeal. Holy yummies.

This oatmeal packs a punch at 200 calories per serving you get: 6 g protein, 5 g heart healthy fiber, 95% of DV vitamin A, 13% DV iron. Talk about a healthy breakfast. And it only takes 5-10 minutes to make. Not too shabby. 

Above are what you need minus the brown sugar because it was a last minute decision once I had already started cooking.

Pumpkin Pie Oatmeal (serves 3)

1 1/2 cup rolled oats

2 1/2 cups water

1/2 tsp Pumpkin Pie Spice (I make my own using a dash of nutmeg, a dash of cloves, some cinnamon, ground ginger, and allspice). I usually give about 6 shakes of cinnamon, ground ginger and allspice and 2 of each cloves and nutmeg. Or just use store bought.

1/2 cup pumpkin puree

2 1/2 Tbsp unpacked brown sugar

1. Bring water to boil in a medium sauce pan. Once its boiling add the rolled oats, lower heat to med-low. Let it cook for about 4 minutes.

2. Add in the pumpkin pie spices and stir well. Cook another minute.

3. Add in brown sugar, stir well to make sure its well incorporated. Cook 1-2 minutes until it thickens to desired consistency.

4. Turn off the heat and add the pumpkin and stir well. Split into three serving bowls and enjoy the taste of pumpkin pie in a healthier form.

 

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