Archive | January, 2011

The Trifecta

31 Jan IMG_3917

Simple and reliable brekkie.


I can make this bad boy in a snap before my 8am class or an early gym sesh.

Smashed Avocado and Feta

Toasted on Seeded Whole Grain Bread

  • about half a (very ripe) avocado
  • Feta
  • Bread
  • S &P
  1. Smash up (lazily for people who like it chunky) the avocado on the bread
  2. Top with feta
  3. Get on that toaster action
  4. Sprinkle with a little S&P and a little love
  5. Stuff (your face, that is)

 

I did a ton of research for my Flax-a-thon, oh and for that paper too ;) .

It had only reaffirmed my devotion to the plant and to healthy fats.

I loved learning about vegetable oils in my Botany class the other week and because I also love my healthy fats equally:

I am going to try to make a conscious effort to get a decent dosage of healthy fats (polyunsaturated and monounsaturated) a day and try to sneak them into more meals.

For dinner I turned to an old stand by sauce. It is spicy, sweet, AND salty.

The trifecta.

Mustard, Brown Sugar, Soy Glaze

  • 2 T Whole Grain Mustard
  • 2 T Brown Sugar
  • 1 T Tamari (soy sauce)

Combine all the ingredients and spread onto your vessel of choice and pop it in the oven!

I would try it with salmon, chicken substitute, tofu, broccoli, other green veggies.

My mom would spread this on top of salmon all the time. It’s really the bet pairing with it, but once its baked turns into an even BETTER glaze.


This salmon was local and wild-caught. Score for lowering my eco footprint!

Flax Fact of the Day: Flaxseed’s fat profile is : 9% saturated 18% monounsaturated and  57% Alpha Linolenic Acid   17% Linolenic Acid } both are polyunsaturated

ALA’s = omega 3   LA’s = omega 6

57%!!!! the next highest concentration is canola oil with 11% ALA

The ratio of total Omega 6 to Omega 3 we should be getting is somewhere between 5:1 and 10:1. We probably get around 15:1 to 30:1 which can be a bad thing.

Flax has a ratio of 1:3 and has wayyy more EPA’s and DHA’s then even the fattiest of fish.

Gotta love statistics sometimes. ;) I’ll be back with more flax facts pertaining to more interesting things, like skincare, soon

Casey

An Ode to Sunflower Market

28 Jan

Oh my good golly gosh was our refrigerator a disaster site this week.

 

*This was a particularly bad day as all four of us went grocery shopping on the same day.

You know that sesame street game: One of these things is not like the other?

Lets Play!


Mile High Tofu. Yes that is all tofu with some tempeh on top, just to keep ya guessingI absolutely love how one of my flatmates, Natasha, and I are so in sync.

We get doubles of EVERYTHING. I don’t think we realized the hilarity of this situation till we stocked the fridge.

Note: the FOUR, yes FOUR packages of Tofurkey, guiltypleasure Laughing Cow Cheese, and two identical containers of Sunflower Market’s fresh Chipotle Salsa.

I was always a Whole Foods, Trader Joes and farmers market enthusiast and loyalist.

But I have found a new love, and am engulfed in my infatuation.

Sunflower Market!

Headquartered in Boulder, CO Sunflower Market sells many organic, local, the-whole-nine-yards, products. And everything is so inexpensive.

 

What really sold me is their house brand bread. So much variety to choose from, all whole and natural ingredients and a short ingredient list at that.

Apple Cinnamon Streusal, Hawaiian, Cinnamon Raisin Walnut?

I settled on Jalapeno Cheddar.

It. Rocked. My. World.

So flavorful, so fluffy. nom nom nom good on its own or on a toastie.

This is one of my favorite food photos to date. Look at the little spheres of yolk! (Is this odd how excited I am about a molecule?)

Glorious. The bread fluffed up even more on the stove top
F.Y.I: That is not mold, it is a fresh jalapeno.

Ay. yi. yi.
I think yolk breaking is my favorite part of egg-in-a-hole.That and this little guy!

Hmm….the cult favorites. The low prices….

…come to think of it Sunflower Market is Colorado’s answer to Trader Joes.

Have a great weekend!

 

Casey

Little Pillows of Soy

27 Jan

Greetings Blog-lings,

Last week I brought you Spicy Latin Eggs. Today I bring you My Big Fat Greek Egg.

I made an egg over easy and topped it with some feta when it was almost ready.

Then I topped it with sautéed onion, olives, and SSorry Greece, you were tasty but my Spanish eggs were way more fun ;)

Now for a little Asian influence. I made Mama Pea’s Orange Sesame Tofu

Which mimicked the flavors of an orange chicken type of dish.

Marinating:

Oven time:
They look so cozy. Like little pillows of soy.

Looking back on it, I should have topped the dish with sesame seeds for added presentation. Oh well, it was still just as satisfying.
Okay kids, its story time:
This reminds me of a story I had read in the Denver newspaper last year.

There was a woman in Boulder, CO who wanted to declare her love of tofu on her license plate to read “ILUVTOFU”
She was rejected because the plate was deemed innapropriate.
They interpreted it as “I LUV TO F U”

So here’s to you, Boulder Tofu Lover: expressing you appreciation for tofu with or without a license plate.
Peace and Love,
Casey
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