Recently the United States Department of Agriculture (USDA) revealed a new guideline for daily food recommendations.  Gone is the outdated food pyramid, and in its place is the “plate”.

In my opinion, this shift is one of the more positive updates in public health in recent years.  While time will tell what significance the new recommendations will have, I am thrilled to hear that the USDA is promoting that half of each meal consist of fruits and vegetables.

A huge step in a better direction.

Fruits and vegetables are full of vitamins, minerals, and nutrients, and are relatively low in calories.  Bulking up on fruits and vegetables will properly nourish your body.  A nourished body is satisfied and therefore craves less throughout the day.  When we are full from fruits, vegetables, whole grains, and lean protein, there is less room in our bellies (and less desire) to indulge in high-calorie, low-nutrient foods. Read the rest of this entry »


Asian Style Baked Tofu

February 7, 2011

Cooking with tofu is easy, convenient, nutritious, and affordable.   Adding lean proteins like tofu into one’s diet is great for appetite control and weight loss and management.   I honed my tofu-baking skills while working on this recipe.  It really is delicious – even meat-lovers will agree!

Those who are new to cooking with tofu often wind up with a watery, bland mess.  Tofu must be thoroughly pressed and drained.  Remove the tofu from its package over the sink; a lot of water will pour out of the container.  Many recipes recommend that you drain tofu for 30 minutes.  I find that tofu soaks its marinade and cooks to a tougher quality the better it is drained – overnight works very well.

After many wasted paper towels, one creative patient of mine taught me a great way to remove the excess water.  Read the rest of this entry »