Spicy Thai Tofu Poke

1 block firm tofu
1 tbsp canola oil
1 tbsp sesame oil
1 tbsp ginger, minced
1/2 tbsp paprika
1 1/2 tbsp Bragg's apple cider vinegar
1 tbsp garlic, minced
1/2 tbsp crushed chili peppers
1/4 cup low sodium soy sauce
1/4 cup cilantro, chopped
1/4 cup green onions, sliced
1/4 cup toasted sesame seeds

Rinse and drain tofu. Pat dry with a paper towel. Cut tofu into squares. Mix marinade and gently toss with tofu. Refrigerate for 30 minutes. Serve and enjoy! 4 servings.

Calories: 177.7 Fat: 9.2 g. Carbohydrates: 11.1 g. Protein: 16.9 g

Small Kid Time Green Mangoes with Adult Kine Bug Juice! A healthier twist on a local favorite.,,,

When we were kids,my neighbors had a giant common mango tree on their property.  We would pick green mangoes with only a rock in hand, a stick or another mango.  I'm not even sure how we managed to pick any mangoes without a picker!  Lol.  But we did.  These days my green mangoes come from the farmer's market (so much easier than flinging sticks at the mangoes on a tree!), but I still like to eat them the same way!  With bug juice!  If you are from the Big Island of Hawaii, you know what bug juice is!  It's a dipping sauce made with shoyu (soy sauce), vinegar, pepper, sugar, salt and sometimes lemon juice.  Everyone has their own little favorite way to prepare bug juice.  As for me, I like my bug juice with just shoyu, vinegar, pepper, and dash of lemon juice.

However, today I thought I'd try something a little different.  Instead of using shoyu, which is high in sodium, I decided to use Bragg's Liquid Aminos instead.

And instead of slicing the mango up into bites sized pieces, I decided to make a green mango slaw.  I used my grandma's Japanese slaw shredder thingie (i have no idea what it's called but here's a picture of it! lol).

Green Mango Slaw with a Healthy Twist on Bug Juice

2 Green common mangoes

2 Tbsp Bragg's Liquid Aminos

2 Tbsp Distilled Vinegar

Pepper, to taste

1 tsp lemon juice

Wash and peel the mangoes.  Shred mango  or slice into thin slivers.  Mix bug juice and marinate mango in it for 5 minutes until the flavors marry.  Makes 2 servings.

Enjoyed some green mango slaw with my lunch today.... Thai tofu and steamed broccoli and green mango slaw with Bragg's bug juice!

Refrigerated Oatmeal

I am not a huge breakfast foods person.  In fact, I'd much rather have lunch, lunch, and dinner.  However, we know that a healthy lifestyle starts with a healthy breakfast so thank goodness for this quick and easy breakfast meal which I can actually eat cold!  (Obviously, not a big fan of hot oatmeal!)  I usually make 4 servings of these refrigerated oatmeal breakfasts and have one a day until they are gone.  They are super easy to make and the flavor options are up to you!  Here are the main ingredients that I use:

Refrigerated Oatmeal

1/4 cup old fashioned rolled oats

1 tsp chia seeds

Quinoa salad

 

If you have never tried quinoa (keen'wah) before, you are in for a  treat!  It's actually the seed of a variety of goosefoot and was of great nutritional value to in pre-Columbian Andean society.  It is a complete protein, which means that it is high in protein and includes the 9 essential amino acids that humans and animals need for their dietary needs.  Here is one of my favorite ways to eat quinoa! 

Quinoa Salad

2 cups quinoa

3 3/4 chicken broth or water

1 can of corn

1 can of black beans, drained

1/2 cup of feta cheese 

3-4 roma tomatoes, seeded and chopped

1/2 red onion, finely chopped

cilantro, chopped

Wash and rinse quinoa, similar to the way we wash rice.  Place the quinoa and chicken broth (or water or vegetable broth) in the rice cooker/warmer and press play!  Once the quinoa is done, allow it to cool.  Then add corn, black beans, feta, tomatoes, red onions (they don't have to be red onions...you may also use maui onions or vidallia onions), and cilantro.  Mix and refrigerate.   Makes about 8 servings.