by jamie on March 4, 2010
If you had to pick, would you rather be an apple or a cup of oil? A mango or lard? A kiwi or a stick of butter? An orange or a Twinkie? I don’t know about you but I’d much rather be the fruit - natural, healthy, and alive instead of artificial, greasy and overprocessed. And since you are what you eat, its something to chew on the next time you’re eyeing those greasy chips, cookies, granola, or even that huge plate of pasta.
VS
The amazing folks over at Galaxy Granola started the Fruit Not Fat movement aimed to provide us with tips, recipes, stories, and more that will inspire healthier eating choices and healthier living habits. If you haven’t already, I encourage you all to join the movement - check out the website (www.fruitnotfat.com) and of course make sure you follow them on Twitter and fan them on Facebook.
If you’re not familiar with Galaxy Granola (shame on you!), they are a one-of-a kind healthy granola company that uses fruit instad of fat (oil) to bake their granola. I first discovered their amazingly healthy and delicious granola at the farmer’s market in San Rafael in 2004 and have been eating it ever since. My favorite flavor thus far is the Not Sweet Vanilla and Bryan prefers the Vanilla Almond and Cranberry Orange (he’s the bigger sweet tooth).
I haven’t yet found another granola that compares and trust me, I like granola. :) It seems like every other “healthy” granola company is trying cutting corners on their fat content by using canola oil (barf) and their sugar by adding various chemicals (double barf). If you don’t know why canola oil is dangerous or haven’t yet heard my rant, just check this out, I’ll spare you the details.
If I’m going to eat healthy, it has to be the right way. No fake stuff, just the good stuff. Fruit Not Fat baby!
Tagged as:
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by jamie on March 3, 2010
Going to the grocery store inspires a strangeness in me. Most people go with lists, have recipes in mind, bring their inspiration into the store. But not me. I tend to go the haphazard route (which is why trips can often last more than a couple of hours). I see something that I know very little about, have never made, am not sure how to prepare or what to prepare it with and its like I have to it!! I know this sounds super impulsive but trust me, its not all bad. For example, take last night’s dinner: broccoli rabe (aka rapini) and tofu.
I have eaten broccoli rabe, I know what it is, but have never prepared it, and never really thought about what I would do with it if I had it. But of course, while at the grocery store browsing the produce aisle, it caught my eye. And for a second I was able to shake it off and keep walking. I kept saying to myself, “its late. I need to make dinner. Really should not buy ingredients I don’t know what to do with.” (I always wonder if people in my neighborhood grocery store notice me rambling on to myself…)
I tried to get inspiration from more familiar veggies — squash, mushrooms, spinach, anything - but they just wouldn’t speak to me. All I could think about was the little yellow flowers and leaves on that broccoli rabe looking up at me and I knew I wasn’t leaving without it. So I bought some, washed it and began doing some guesswork and research. I know, I know — great way to get a late dinner started!
If it looks like broccoli, sounds like broccoli,is it just broccoli? Not really. Its not actually in the broccoli family, it is more closely related to a turnip. Seriously, who knew?
Here’s what I did with my broccoli rabe - anyone else have tips?
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Wash broccoli rabe and pat dry with a paper towel. While waiting, bring 5 cups of water to a boil in the pot
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While waiting for water to boil, heat 1 tbsp olive oil in a medium-sized pan.
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When the water is boiling, carefully place the broccoli rabe in the water
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After 2 minutes, drain the broccoli rabe and pat them dry
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Place the broccoli rabe into the sizzling olive oil and add tofu
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Add salt, pepper and sugar to the broccoli rabe and tofu according to taste. Gently stir the greens and tofu with a spatula and allow to sautee for 4 to 5 minutes. When the broccoli rabe is vibrantly green, remove from heat and enjoy!
Tagged as:
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by jamie on March 2, 2010
Yesterday was definitely a Monday. It was one of those days where you wake up and you just know things aren’t going to go well. From spilling my smoothie on my shirt to missing the last bus and then forgetting to pay for parking because I was in such a rush, it just had all the makings of a bad day. On top of everything else, I didn’t pack enough for lunch and was starving by 3:oo. Sticking to my guns of not snacking on crap, I was literally starving by the time Igot home from work.
And since I was extra inspired for dinner last night, I decided to make some lettuce wraps using fake ground meat, asparagus, mushrooms and soy vay terriyaki sauce wrapped in swiss chard leaves and topped with radish sprouts. I usually do my wraps with kale leaves but my local grocery store never seems to carry it, and I’ve been way too lazy (or busy) to get my ass up to Whole Foods, so decided to give swiss chard a try. They were delicious.
Tagged as:
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