Vegetarian Tofu with Bok Choy and Portabella

As I walked through the market this morning, I was oddly pulled toward the tofu. Seriously…I HAD to have it! And I’m not even a big tofu eater. I am however a huge veggie eater. So naturally, it stands to reason that every now and then, I’ll throw in the assorted vegetarian recipe.

Today’s recipe (and I just got through eating it….fabulous), is Vegetarian Tofu with Bok Choy and Portabella  (Which BTW: Websters Dictionary spells both ways…Portobella or Portabella, or considers one version to be the variant of the other ).

What you will need:

Tofu

Bok Choy

Green Onions

Cocktail Onions

Olive Oil

Portabella Mushrooms

Balsamic Vinegar

Italian Seasoning

Garlic Salts

Navy Beans (optional)

And if your feeling frisky ~ a glass of red wine….


 

Start by cubing your tofu. In the past if any holiday was near, I’d shape the tofu to fit. One year instead of cubing, I cut heart shapes. It’s up to you.

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Then prepare your veggies for sauteing.

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And using two different skillets, saute both the tofu and the veggies in balsamic vinegar and olive oil. This would be the time to add your seasonings. I’m rather fond of garlic and I add it to everything. But add what you want. I also added some cocktail onions to the tofu skillet.

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And an assorted mixture of seasoning to the veggies….

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Saute the ingredients in both skillets, till done. I like my tofu, with a slight tan….

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And serve with a side of Old Navy beans…

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Don’t forget the wine!

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As always, feel free to modify….the flavor is in the taste buds of the beholder.

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Calling All ‘Necessary Eaters’

So I have an addiction: to smoothies and self-made beverages. I’ve tried it all. I’ve even added Apple Cider Vinegar to Almond Milk (ummm…don’t go there). I know this is gonna sound strange, as I post recipes daily and cook constantly…but I honestly hate having to take the time to eat. I’m not much of a pleasure eater. Meaning, I don’t eat when I’m bored, I eat for nutrients. (And I do rather like photographing food). Chewing is time consuming…but smoothies…ahhhhh…bliss. Just chug it and go!

This morning, I went with:


  • a lime and  coconut probiotic base (Kevita)
  • apples
  • oranges
  • ,turmeric
  •  ground flax seed

Flax is easier to breakdown when ground. A coffee grinder is great for such a task.

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It wasn’t fabulous, but it was ‘necessary’.  If you’re a ‘necessary eater’, you’ll know what I mean by ‘necessary’.

And I’m not big on sugar sweets either, but I love to make them. My heart belongs to mushrooms, tomatoes and garlic. A small frying pan and all the latter….I’m in heaven!

So what is a necessary eater? Well….it’s exactly what it says. Somebody who eats for need…period. They’re in tune with what their bodies require and don’t go beyond that. Actually, to go beyond that makes them sluggish, rundown and uncomfortable. For instance, in the winter, being bottled up indoors, takes a tole on vitamin D stores. So that’s when I’ll add more milk to my smoothies. Or if there’s a bug going around…in go the oranges.

Necessary eaters aren’t actually picky…it’s more of a lack of ‘hunger pains. We generally have to ‘remember’ to eat. I know…I cook constantly….and I love it! But it’s for my family. I’m not big on meat either, but they are.  I’m more into the artistic aspect of cooking. The creation, so to speak. I could be in the kitchen cooking  for 3 hours and forget to actually eat the food.

How’s my health? Just dandy. Last year I had a full…and I mean FULL work up. I had a chest MRI, heart echo, tons of blood work, sono of my thyroid etc…. It all started because I have a low ‘baseline’ blood pressure. I kept trying to get the doc to understand that…he said …’man…that’s really low’…’and you’re 39 and you haven’t had the‘ inevitable weight jump?‘ and bam…3 day hospital admit.  His first thought was thyroid….nope…he said ‘runs like you’re 18’. Then he thought maybe a hidden cancer….MRI all clear. Maybe it was my heart? An echo later (and the tech FYI was a PILL! she kept crushing the lady parts on my chest)….all clear there. Maybe a vitamin deficiency? I mean why else would someone run on an average  of 4-5 hours of sleep….nope….all clear. Actually, EVERY SINGLE TEST, was fabulous. I’ve never seen so much blood work. The sheet with all my numbers was 3 pages long. In the end, the doc through his arms up in defeat and said “Keep Doing What You’re Doing”.

As a teenager, my mother would fuss over my weight. Always assumed I had some sort of eating problem. Nope…I just ate when I was hungry and stopped when I wasn’t. The irony of this hasn’t been lost on me. In my generation, it was all about people being too skinny. Now it’s all about people being too big.  We’re never quite happy are we?  I’ve actually seen extremely ill folks in BOTH categories…and I’ve seen extremely fit folks in BOTH categories. If we eat for need, how could that fail? Our bodies tell our minds what is needed.

For my ‘necessary eater’ friends, if you’ve discovered the joy of throwing a bunch of stuff in a blender or nutribullet or whatever…I’d love to hear your recipes. I’ve got a few I rather enjoy.


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Anything…coconut!!! Man,  I really l-o-v-e coconut! I use coconut oil in almost all of my cooking and coconut water is awesome in a smoothie. I’m also prone to chia seeds. Grinding the seeds is easier with a coffee grinder.


  • strawberries
  • bananas
  • avocado
  • chobani vanilla yogurt
  • almond milk

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Avocados, Lemons, Limes, Pineapple, Banana, Strawberry, Papaya, Almond Milk, Chobani ….oh….I LOVE Chobani, preferably vanilla…Regular 2% Milk (mainly in the winter).


  • Milk
  • chobani vanilla yogurt
  • strawberries
  • topped with whipped cream

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Cucumbers, Apple Cider Vinegar (I do a shot daily…however, best to do it in the morning. It’s acidic and we wouldn’t want heartburn. Leeks, Garlic, Star Fruit, Mangoes, Kale, Swiss Chard….To be honest, around 75% of the food budget, goes to fruits and veggies. And it wasn’t something I forced...it was something I craved. I learned early on, ‘what’ made ‘what’ tick. I learned to listen….There are times, as women, we may crave iron rich foods. Or maybe, we need a sugar boost…fruit is great for that. And eating out of boredom was never an option. The foods that don’t require a ton of fuel to breakdown, combined with foods that provide a ton of energy, have always kept the boredom at bay. There’s always something to do and the right foods have always made total recall possible. It goes like this: Bored?….oh wait…I just thought of a cool project….

I’m always on the lookout for new and interesting smoothie ideas…

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A big one this month, is the use of green tea. This is less a smoothie and more a cool beverage.


  • Green Tea
  • Lemon
  • Lime
  • Anise
  • Lemon Grass

I’ve also developed a rather fun hot  tea addiction……

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I grow a massive amount of herbs every summer. I prefer my own. I know what goes into them. Gardening has been both a blessing and a curse. All those lovelies in the spring, followed by a miserable depression with their fall breakdown.

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If you’re a ‘necessary eater’ and you  have a recipe to share, shoot me off a message on my contact page or post it in the comments below. If you’ve got a blog dedicated to healthy grub, feel free to post it. I’ll add it to the links. In the meantime….all this talk of smoothies and what not…I think I need a drink….

Nut Job Salad

The recipe? Just run your cart through the produce isle…

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Maybe a short walk through the cheese isle. Then go ahead and pack a suitcase for the nut isle.


Greens may ‘seem’ simple, but actually…there’s nothing simple about them. Every line, every wrinkle…..grown over time, watered, tended to in every way…they should be a staple in every home. We’re so quick to grab the sugar, the processed microwave ready...can’t even pronounce half the crap in it….why? I’m told “it’s the cost”...ummmm no.

I’ve spent 65$ on produce and FILLED my cart to the brim. Produce is not expensive. Find the right market and I’m  good to go. Take the Cleveland West Side Market, I  go there after two and the vendors are begging me to take the stuff. They get a new delivery daily and they HAVE to sell it quick! I’ve paid 1$ for 8 ears of corn….much cheaper then a bag of cheetos.

Just today, we stopped at Giant Eagle and BJ’s WholeSale…..

Fresh strawberries?

On sale for 2.50$ ,

Chobani Yogurt? 4$,

Milk (currently on sale for 2/5$ ( 2.50$ per gallon) at GE.

All of those things together will make 10-12 Smooothies for 9$…. divided by 10 smoothies….

=.90 per smoothie.

Dunkin Donuts, Starbucks, the local Milk-Shake Hut, whatever the heck, it’s loaded with sugar, processed garbage etc…what? 3-5$ a shake? Yeah…I don’t buy the whole “processed is cheaper” line of bull…

(And now that I’m done ranting….)


NUT JOB SALAD


dandelion greens

spinach

arugula

mizuna

baby beet greens

red oak leaf

onions (white or red)

apples (peeled and cubed)

tomatoes

mozzarella balls

yogurt covered raisins

raisins

walnuts

cashews

peanuts

almonds

flax seed

sliced lemon


I would imagine lobster, crab, salmon….any of those would be a lovely way to make a “Dory Nut Job Salad”…get it? ‘ Finding Nemo’ ? Dory is a nut job fishy?? hehehe…just a small pun.

Anyhoo…remember….the flavor is in the belly of the beholder. Feel free to tweak. Happy Snacking!

T-Bones, Strip Steaks and Crunchy Veggies

This recipe will be short. I’ve been up for a bit and it’s time I succumb to that lovely little prince of peace: Sleep. I planned this one out yesterday.  If I had actually had time to scarf it down, I imagine, it would have been sublime.

Start with: Parsnips, Zucchini Squash, Turnips, Leeks, Onions and Apples.

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To this veggie concoction, add : Flax Seed, Sunflower Seeds and Sliced Almonds….

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To top it off, sprinkle some of your favorite seasonings and lightly coat the whole kit and caboodle, with coconut oil.

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While the veggies are set to sautee’, if you’d like a sizable protein punch: grill up some juicy t-bones or a couple of sirloin strips.

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With a sizzle here and a sizzle there and finally topped off with a side of bread, your  meal is complete!

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Just wish I had actually had time to eat it……

Fruity, Spicey and Downright Delicious: Butterfly Chops

Happy New Year!

On Today’s Recipe Reveal: Butterfly Chops

Thankfully, the New Year is off to a tasty start. (Except for that whole coffee drama this morning…don’t even ask). And while out on my usual trip for fresh cuts, I came across some mouth watering juicy goodness: Thick Cut Chops, from Fligners.  Threw some produce in the cart and went home to plan my New Year’s Day Delight!

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I started with the produce. As always, anything goes! The idea is to flavor the food with less salt preservatives and junk that  none of us can even pronounce, and more whole foods. So I cut up some: Leeks, Turnips, Apples, Garlic, Portabella Mushrooms, Sage, Rosemary and some assorted Peppers. 

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Next I prepared the pan for those delectable chops. A generous rub down of Coconut Oil and I was ready to slice the chops.

* Don’t cut all the way through….think ~butterflies…not sandwich!

Once they’re sliced, I  inserted a little bit of each veggie, fruit and herb.

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I placed them in my  prepared pan and put them in the oven. (Cook till no pink remains…remember, this is pork, not beef. Cook WELL!)

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While those were cooking, I had some thin chops as well. I buy my meat and poultry by the box, so I decided to throw the rest of the veggies in a pan and gently saute’ them in some coconut oil. Then I pan fried (I used STUBBS Marinade) the thin chops.

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By the time I was finished with the pan chops, my lovely butterflies were complete!

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Remember, don’t be too cautious! You don’t know what works, if you never try! Mix those fruits, veggies and fresh herbs into a work of art. Get creative! There’s a lot of joy to be found in cooking; One only has to be brave enough to throw it all in and taste the end result. You never know, it could become the masterpiece of a lifetime.

Happy New Year!