Nutrition: Meal Prep 2

This is a continuation of the previous meal preparation blog and mixes in a little bit of calorie and macro management. Here we will talk about meal timing and quantity.

Calculating Number of Meals Conventional wisdom suggests to eat 5-6 small meals a day. I generally agree with this but do also recognize that there are various types of dieting and caloric intake methods. Whether it is intermittent fasting, carb cycling, Atkins or Shakeology; as long as you are accountable to some sort of system, I believe you will have results. Beware of gimmicks or "fad dieting". Try to find something that is maintainable for you and make a lifestyle change. I dropped about 10lbs since that post last year and am going to stay lean since summer is approaching (between 180-185lbs). It's purely a personal decision on how to split your calorie count up. Everyone has different daily schedules so certain methods may or may not apply well to your lifestyle. I work a desk job with access to a refrigerator and microwave. I can also choose to workout at lunch or after work if I get busy. Due to my work situation, I can be pretty flexible with my meal count and timing. My method of calculating meal count is based on my protein macro (instead of fats or carbs). Since I'm focused on bodybuilding/aesthetics, it's one of my most important macros to hit. It also is a macro that is hard to exceed. I often find myself trying to limit fats and carbs, looking for foods that are low in these categories. For protein, if I'm being strict and counting every gram, I often have to try to make up protein at the end of the night. So I like to figure out how much protein I need daily and try to split that between 5-6 meals. For those of you trying to drop weight, your total caloric intake is likely the most important macro. Track that and split it in between your chosen number of meals.

Meal Timing Below is the timeline of a typical day of eating and a brief look into the activities between those meals.   Meal #1 8:00am *** Woke up, walked dogs. 1 pinch of Almonds (1/4 cup) 5oz Salmon fillet 2 cups steamed veggies   Meal #2 11:17am *** At work, just out of meeting. 5-6oz Ground Turkey 1-2 cups black beans   Snack #1 2:00pm *** Finished workout during lunch. Protein Shake (Whey mixed with water)     Meal #3 3:16pm *** Still at work. 5oz Salmon fillet 1-2 cups black beans Additional: Nuun tab in water   Meal #4 4:45pm *** Wrapping up at work. 5-6oz Ground Turkey 2 cups steamed veggies Additional: Green Tea in water   Meal #5 8:15pm *** At home or out and about. Bowl of Ramen w/ an egg and a can of tuna added. Example Alternate Dinners/Lunches Repeat Meal #1 or #4 (low carb meal) Meal from my girlfriends prep. Generally some type of tofu dish w/ veggies. Large Texas Tuna Sandwich Lean Lemon Turkey Chicken bowl, stock velvet w/ double veggies instead of rice   Snack #2 10:30pm *** Optional meal, before bed. Boiled Egg Pinch of almonds If short on Protein that day: Protein shake w/ Almond Milk

Considerations This style of eating is not for everybody. Depending on your fitness goals, it may not be ideal for you to use this meal timing. This is just an example of what works for me and my specific goals. I encourage people to research various styles of eating habits and explore what works best for them. Whether it is counting all macros or just carbs or "points". Once you become familiar with your chosen diet system, I believe that you can transition to "free eating" and become less strict with your bean counting. That may not be ideal for those trying to lose lots of weight however. The more you eat your meal prep, the better your results will be. Not everyone can eat steamed veggies and fish all the time so I do like having "cheat" meals. Just don't turn a cheat meal into a cheat day. On weekends if I have some drinks or dinner out, I still will have eaten at least two meals from my meal prep. It's all bout finding a sustainable balance between living life and being healthy. As long as you are eating healthy and exercising more often than you are not, you should still be moving toward a fit physique. Of course the higher percentage of meals you prepare and control yourself, the better your results will be. If you are just starting out with eating healthy, do not try to drastically change your eating habits immediately. Maybe just switch out your lunch for a healthy option initially and slowly expand from there. Read more about that in our Getting Started Blog.

Check back for additional advice and browse our posts regularly for ideas on workouts and nutrition. Good luck!

Nutrition: Meal Prep 1

Another popular question I receive is about how to eat healthy. This is an attempt to jot down a simple process to prepare meals.

Basic Steps 1 - Plan Ingredients 2 - Shopping 3 - Prep 4 - Cook 5 - Plate

Advanced Steps

1 - Plan Ingredients I usually start out by planning what ingredients I need to acquire to prepare meals. I prep meals 1-2 times a week so I start by checking the fridge to see if there are any leftover ingredients from my last prep. This prevents me from overstocking ingredients and helps keep the fridge clean! My prep is broken down into three basic sections: protein, veggies and carbs. Protein My usual protein options include: chicken, turkey, fish and egg whites. Although I don't eat them, lean beef and cottage cheese can be throw in this category too. For vegetarians, protein sources can include: tofu/tempeh, quinoa, beans and meat substitute products (i.e. seitan, veggie burgers, etc). Some of the vegetarian protein options could technically be considered a carb too. Be mindful of that if you are carb conscious. Veggies The vegetables options are almost endless. I like to always include leafy greens but it is best to "eat the rainbow". My usual leafy greens include: spinach, kale, bok choy and collard/mustard greens. I also mix in: broccoli, asparagus, green beans, snow peas, carrots and various peppers. Carbs Carbohydrate options are similarly numerous but I like to be healthy with my carbs. You don't want to go around eating a bunch of bad carbs (i.e. french fries). Quinoa, brown rice, whole wheat pasta and whole-grain breads are acceptable. Most beans or legumes can be used. Oats, sweet potatoes and yams work too. My favorites are: black beans (unsalted), sweet potatoes (boiled/baked), whole wheat pasta and brown rice. Snacks Snacks are not necessarily included in my prep but since you are headed to the store anyway, you might as well try to set yourself up for success by keeping healthy snacks around. I put fruit into this category. Usually with my breakfast or a protein shake, I like to include fruit. Yogurt, boiled eggs, canned tuna, snack packs of lightly salted popcorn and oatmeal are frequent purchases of mine. Nuts like almonds, cashews, etc are good snacks as well. Sliced cucumbers or similar veggies can even be quick, healthy snacks. The best method to measure your portions is to use an actual food scale. This is a little hardcore so for times when I'm just free-eating, I just eyeball my portions. I "guesstimate" my portions by comparing it to the size of my palm. For men, it's about 6-8 ounces. For women, it's around 3-4 ounces. Depending on your eating schedule, you want to add one "palm" of protein and then either one "palm" of veggies or carbs. I go "either/or" with my veggies and carbs, eating carbs only around my workouts and not too late in the evening. That's just my regimen, it's ok to mix in the carbs w/ veggies but I suggest to not go too crazy on the carbs. Veggies are fairly safe to eat in excess. I write down what I might need and then proceed to go shopping for the ingredients.

2 - Shopping Eating healthy may seem expensive but it actually is way cheaper than eating out. You don't necessarily need to go non-GMO, all organic with your purchases either. Organics are worth looking into though but I won't go into that here (google "Monsanto"). You want to primarily stick to the edges of the grocery store. Not saying you don't need to visit any of the inner aisles but the outer aisles usually contain all the fresh produce. Anything fresh needs refrigeration and thus the outer edge of most grocers keep their coolers there. It's just easier to run them there. I do visit the inner aisles for things like my condiments (Mrs Dash!), canned beans/tuna, brown rice or whole wheat pasta. All my proteins, veggies and eggs are around the outer edge of my local grocery store. To make cooking easier, you could go with pre-cut or bagged ingredients. They're sometimes not as "fresh" as raw ingredients but it does save a bunch of time. Pre-cut meats and fish are usually also available in the meat or seafood department. Here is an example of what I bought for my most recent meal prep: Two 1lb packages of boneless, skinless chicken breasts Two packages w/ 2 salmon fillets each Two cod fillets Two ground salmon jalapeno burgers Container of pre-cut melon A dozen brown eggs Two heads of broccoli One bunch of collard greens One package of pre-cut matchstick carrots One package pre-marinated asparagus One medium sweet potato One 14oz can of unsalted black beans

3 - Prep My prep is fairly simple. I usually don't marinate anything, I just season as I cook. If you want better tasting meals, you can cut your meats (tenderize if needed), season them in a ziplock bag and refridgerate them. This helps the meat turn out more juicy and flavorful. It does require a little more foresight and time however. I like to use low sodium options to season my meals. Lower sodium diets help prevent cardiovascualar disease, high cholesterol and obesity. Sodium is important for fluid regulation and other bodily functions. So you want to still keep sodium in your diet. My low sodium seasonings are any flavor of Mrs Dash and Braggs Liquid Aminos. Mrs Dash can be found almost anywhere but I can only find Liquid Aminos are more "natural" grocers like Whole Foods or Sprouts. I just cut my meats and sprinkle Mrs Dash all over them before baking/pan-frying them. I don't add anything to my veggies except maybe some minced garlic while steaming. For the carbs, I add cinnamon to my oats or sweet potatoes. Everything else is pretty plain. If you are just starting out with meal prep, I find it totally acceptable to sneak in some more conventional condiments with your food. Not everyone can just eat a bunch of steamed broccoli plain. I suggest trying to see if you can just use the Liquid Aminos or Mrs Dash with them. Test it out with a single serving before prepping a bunch of meals that you don't like and won't eat. If it still isn't enough, try to add a light amount of butter or ranch or whatever you need. In my opinion, it's still better than eating a side of french fries. Gradually try to wean yourself away from the unhealthy condiments though.

4 - Cook Cooking is the fun part! Cleaning dishes is the not-so-fun part lol. I generally grab everything out of the fridge and stack it on some counter space. I am not a Cordon Bleu graduate line chef. I'm just you're average guy so the order that I do things may not be the most efficient but it seems to work. A - Bake: Baking things usually take the longest so I like to pre-heat the oven while I'm pulling ingredients out of the fridge. I like fish a lot and the easiest way to cook it is to bake it. Sometimes I bake chicken or sweet potatoes too. In this example, I had plenty of fish. I placed foil on a flat pan, greased it will non-stick and then placed my fish down on it. For salmon there's no need to remove the skin, it comes off easier when cooked. Sprinkle whatever seasoning you need on it & place in the oven. I cook it at about 350 degrees, which is low. But I will be busy doing other things so I don't need the fish done right away.

B - Skillet/Grill: Stuff that is pan-fried usually requires a little bit of cutting. After I get the baked stuff started in the oven, I go to prep stuff for the pan. Things that I normally pan fry are any type of burger, chunked meat, tofu or ground meat. In this example, I had some salmon jalapeno burgers and chicken to cook. So I opened the package of chicken, cut away a bit of the excess fat and sliced it into chunks. In place of using a skillet, I could use a few "Foreman grills". I used to do that but cleaning the ones I have is a nightmare. Usually the meat I buy is really lean anyway, so I'm not too worried about fat drippings. A good replacement for pan frying is grilling. Right now I lack a grill but a propane grill is easy to get going fast (although I do like charcoal better, sorry Hank Hill). Once cut, I fired up two burners & greased two skillets. I placed the salmon burgers in one & the chunked chicken in another. The burgers already had seasoning so I only threw Mrs Dash onto the chicken. I cook them on medium since again, I will be doing other things and not exclusively watching them.

C - Steam: Vegetables don't take long to steam so I save them for last. Plus they are low maintenance since they just sit in a pot. This allows me to check on the baked items and stir/flip the skillet/grill items simultaneously. I'm not super particular about my food touching so I use a large stock pot with a colander to steam all my veggies at once. I place the colander at the bottom of the pot. Fill it with water up to just below the colander. Place on the stove with the lid on and heat high. In this case I had collards, asparagus, broccoli and carrots. I threw the carrots in first since they were pre-cut. I washed and ripped the collards into smaller pieces and placed into the pot (w/out the stalk). Cut the asparagus and broccoli into small chunks and place into pot too. Leave covered. Once the water gets boiling, I like to drop the heat down to medium. I like my veggies slightly crunchy so I leave them in for about 10 minutes. Adjust time based on your needs.

D - Boil: This step usually includes whatever random stuff I may need to prep. Snacks and other odd bits that would be be convenient to have already cooked get done here. In this example I cracked open my can of black beans and cooked that. After that was done, I boiled about six eggs to keep in the fridge. I had some already baked sweet potato left over from last weeks meal prep so I pulled that out here. During this step I usually have the fish done, finish up any grilling and start looking for my tupperware containers.

5 - Plate A cheap tupperware set costs only a few bucks from almost anywhere. I like to get a few sets that all use the same top so it's easy to match them. I use a set of medium size bowls so I can fit an entire meal into one. While everything is finishing and/or cooling off, I lay out a number of empty containers.

Once I have everything laid out, I grab my various protein sources and start "plating" them into different containers. I try to switch it up and not place 4 containers of fish right next to one another. Spread it out so you get a variety of different food. This also helps prevent you from getting too "tired" of eating the same thing all the time.

After plating my protein sources, I move into plating my carb sources. Due to my diet, I have way fewer carb sources than veggies so I like to spread those out before handling the vegetables. I have carbs in 2-3 meals per day so I plate that first and space them off. The veggie steam pot gets moved over and then I add veggies to the remaining containers that do not contain carbs.

Once plated, I like to let the food cool a bit before placing the tops on them and moving to the fridge. Anything that is leftover, I place into other tupperware and use that for dinner or my next meal prep.

Tips / Advice Start slow. Do not attempt to prep an entire weeks worth of meals off the bat. Try to monitor your existing meals or eating out while introducing your prepped meals slowly. Maybe prep lunch or breakfast for a few days to start out. Once you have the routine down and have figured out what you like, step it up and prep more meals. Get comfortable with the process. Meal Prep does take some time but as you get more familiar with doing it, you become faster. I can knock out about 12-14 meals w/ leftovers in under an hour now. Find a balance that includes speed, efficiency and taste. Protein, veggies, and carbs are the three basic things I need. Often times I just "wing it" and head to the store after work and pickup my raw ingredients. Make sure you switch it up often and try other combinations of food so you don't get tired of meal prep. I introduce 1-2 "cheat" meals or semi-cheat meals into my meal prep. For this example it was the salmon jalapeno burgers. There is salt and cheese packed in the burger patty so it's not totally "healthy". It's really tasty and I like it though. It gives me something to look forward to. Save fridge space! Prepped meals take up a bit of space, so clear out the fridge. Be mindful of roommates or significant others. Look for inspirations on social media or blogs (like this one!) for ideas and techniques.

Check back for additional advice and browse our posts regularly for ideas on workouts and nutrition. Good luck!

Nutrition: Black Bean Pancakes

Nutrition: Black Bean Pancakes

Recipe 1-2 scoop of vanilla/chocolate protein powder * 1/3 cup of drained, unsalted black beans ** 1/4 teaspoon of baking powder 1 tablespoon of dark cocoa powder 1 egg white 1/3 cup of Unsweetened Almond Milk ***

Substitution Items * I suggest sticking with vanilla/chocolate protein because flavors like "Tropical Punch" taste weird in a pancake. ** If you don't like beans, replace with Whole Wheat Flour *** You can use soy/dairy milk if you wish

Directions Add 1-2 scoops of Vanilla or Chocolate Protein Powder to a mixing bowl. *** I use Optimum Nutrition Gold Standard Whey - Extreme Milk Chocolate flavor. Add 1/4 teaspoon of baking powder Add a tablespoon of dark cocoa powder Add 1/3 cup of drained, unsalted black beans Add 1 egg white Add a 1/3 cup of Unsweetened Almond Milk ***Optional: Unsweetened coconut flakes ***Optional: A couple pinches of Stevia ***Optional: Ground psyllium powder for extra fiber Blend all ingredients well Heat a pan coated in olive oil or non-stick spray Cook pancakes using your normal method Makes about 3 large, thin pancakes Enjoy.

Review Black beans are high in fiber, protein, vitamin B6 and antioxidants. When eaten with brown rice, its a complete protein and extremely useful for vegetarians. The pancakes hold together well and taste like normal flour pancakes. If you like your pancakes sweet be sure to add Stevia. You can also alternately play with your black bean to flour ratio.

Nutrition: Veggie Quiche

Nutrition: Veggie Quiche

Recipe 2 Pre-Made Pie Crust 1 cup chopped Faux Chicken * 1/2 head of broccoli (chopped) 2 handfuls of spinach 1 handful of green onions (chopped) 2 carrot (grated) 2 tbsp minced garlic About 9 eggs 1 cup Soy Cheese ** 1 cup Goat Cheese *** Optional: 1/2 cup non-dairy milk (soy, almond, etc) Optional: 1 tbsp Flour

Substitution Items * Can substitute in cooked firm tofu or even real meat (ground beef/turkey, cubed/shredded chicken, etc.) We use stuff like this ** Can use real cheese here but we use this. *** Can leave this out but the quiche seems to hold together better leaving it in

Directions Look at the pie-crust instructions and pre-heat oven to that temperature. Pre-cook crust for 12 minutes. Cook your faux meat, tofu or real meat until its done. Chop/cube it into smaller pieces. *** Can season to your liking with Mrs Dash, Creole seasoning, salt, etc. We just sautee with garlic & little Mrs Dash. Heat a large skillet with some olive oil. Add the green onions and garlic. Cook for a few minutes. Now add your chopped broccoli and grated carrots. Cook for about 5 minutes until the veggies go a little soft. Stir often. During the last minute of cooking, stir in some spinach. Continue cooking until the spinach wilts. Remove the skillet from heat. Add in your chopped faux meat, soy cheese and goat cheese. Stir the mixture. Scoop spoonfuls of the mixture into your pie crusts until they are full (you may have leftover, just eat it). Crack open your eggs into a bowl and whisk. *** Can season to your liking with Mrs Dash, Creole seasoning, salt, etc. We leave it plain though. Slowly pour the eggs into each pie crust until the mixture within the crust is saturated with eggs (careful not to spill). Bake at about 400 degrees for 30-40 minutes or until you see the quiche is set. Once finished, set the quiche out for about 5 mintues to cool before diving in. Enjoy.

Review The recipe is very simple and tastes great. It also requires very little prep time and can be done in a hurry if you have pre-cut veggies. It reheats well but is also good as cold leftovers. Since it has a pie crust, you can eat a slice on-the-go with no utensils (watch out for crumbs though).

Nutrition: Veggie Chili

Nutrition: Veggie Chili

Recipe Two 12oz pack of LightLife Smart Ground Veggie Crumbles Three 28oz can of diced tomatoes 15oz can Kidney beans (drained) 15oz can Black beans (drained) 1 cup diced white onion Three whole peppers, sliced thin (jalapeno or whatever you like) Minced Garlic Your favorite hot sauce (tabasco, sriracha, etc) Chili Powder to taste (I use at least half a bottle) *** This recipe yields a large crockpot of chili. Serves 10-12.

Directions Pan fry the crumbles and season them with hot sauce (or whatever you like). Dump the cooked crumbles and the tomatoes and beans into crock pot. Add at least 3 large splashes of chili powder. Sautee onions & peppers w/ the garlic & add to pot. Start crock pot & stir occasionally. Add more chili powder & maybe salt to taste. Should cook in about 3-4hrs on low & 1-2hrs on high.

Sweet Potato Soup

Nutrition: Sweet Potato Soup

Recipe 2 large sweet potatoes 2 lbs diced chicken * 1 cup chopped sweet onion 1 cup chopped celery 1/2 cup carrots 2 tbsp chopped garlic 1 cup Enchilada Sauce ** 7-8 cups Chicken Broth *** Creole Seasoning ****

Substitution Items * Substitute w/ 1 cup fried hard tofu or 1 additional sweet potato for vegetarian version ** Double this for the vegetarian version (veggie broth is a lil bland). *** Substitute Vegetable Broth for a vegetarian version **** You can substitute sea salt and pepper w/ maybe some paprika

Directions Wash and cut up the chicken into small chunks, place in a bowl, season and put in fridge while you cube potatoes *** Obviously skip this step for the veggie version Scrub the sweet potatoes (or peel them) and cut into cube chunks Heat a large soup pot w/ some extra virgin olive oil Add carrots, celery and onion. Cook for five minutes. Now add the garlic, enchilada sauce and a couple tbsp of your seasoning to the pot and stir well. Let cook for a minute or so. Add the Broth now, stir and raise the heat to high. Cover the pot. Once boiling, remove the cover and add in your chicken and sweet potatoes. Lower the heat to a mild simmer and leave the cover off. Stir the soup every 5-10 minutes and season to taste. Cook until the sweet potatoes are tender and the chicken is cooked thoroughly. (It was approx 15-20 minutes for me) Enjoy.

Review Sweet potatoes contain a good amount of fiber, complex carbs, calcium, iron and vitamins A and C. They're only about 100 calories per cup. The soup came out spicy due to the fact that I used Creole seasoning and a spicier enchilada sauce. For a mild soup, use salt and pepper along with a green enchilada sauce. The recipe as stands fills a large crock-pot and serves about 5 people.

Kale Shake

Nutrition: Kale Shake

Recipe A bunch of Kale *** Or any greens of your choice, the darker the better (i.e. mustard greens, spinach, bok choy, etc) Apple Juice *** Also can use any 100% juice of your choice Almond Milk (unsweetened, plain) *** This can be left out or replaced w/ any non-dairy milk of your choice (i.e. soy, rice, coconut, coconut water, etc) Fruit *** I use honeydew, cantaloupe or mango chunks A good blender Optional: Add honey or peeled ginger Optional: Add Ground flaxseed, protein, etc

Directions Grab a stalk of Kale. While washing it, pull the leaves of the stem. Drop into the blender. *** These directions are based on a 7-8 cup blender. Repeat previous step until the blender is about full. Do not press the kale down, let it sit loosely. Drop in 3-4 large chunks of the fruit of your choice. *** About 1/2 to 1 full cup of your fav fruit. Place about 1 cup of Apple Juice into the blender. *** Double this and skip step# 5 if you choose to not use any type of non-dairy milk. Place about 1 cup of Almond Milk into the blender. Cover blender top & start blending slowly. Gradually increase speed every 5-10 seconds until you are using your highest, most powerful setting. We want to completely break down the kale into a smooth mixture. *** If your mixture is still grainy on its highest setting, you need a better blender. Pop open the blender & pour. Enjoy!

Review This is a great way to get your greens, especially if you're not big into vegetables in general. You can tweak the balance of the recipe to make the shake as sweet as you need it. Dark greens are good for your immune system, they contain anti-oxidant & anti-inflammatory properties and lots of other good stuff. Optional ingredients can allow you to get your protein or omega-3s into this shake as well. My blender is good but not strong enough to totally blend my leafy greens into a smooth mix but I don't mind a bit of grit. It's kind of like the difference between no pulp & some pulp orange juice. I like pear juice & almond milk but others usually do not use milk & go with straight juice. Tips: *** If you have animals, they may like the stems if you don't want to waste them. *** If you make a large amount, you may want to do a small blend upon refill as the shake will settle a bit. *** The shake may have a semi-strong vegetable smell when you crack open the blender but generally the drink itself in a glass smells good.

Veggie Jambalaya

Nutrition: Veggie Jambalaya

Recipe 12oz pack of LightLife Smart Ground Veggie Crumbles 14oz pack of LightLife Smart Dogs Veggie Links *** NOT RECOMMENDED. I would double up on the Veggie Crumbles above. These dogs taste like sand. Going to find a better tasting veggie dog. 28oz can of diced tomatoes 32oz of Vegetable Broth 1 cup chopped celery 1 cup chopped bell peppers 1 cup diced white onion 2 tbsp Worcestershire Sauce 2 tbsp Tapatio (Hot Sauce) 2 tbsp Creole Seasoning (or to taste) 2 cups Cooked brown rice *** Instead of the Veggie crumbles & Links, you can use your ground meat & sausage of choice

Directions Cut up hot dog links into chunks, add to pot. Break up crumbles into small chunks, add to pot. Add the celery, bell peppers &onions to the pot. Add the vegetable broth & diced tomatoes (w/ tomato juice) to pot. Mix the pot contents & then add your Worcestershire, Hot Sauce & Creole seasoning. Stir & season to taste. (Be careful if using the vegetarian meat as they are generally already salty). Start crock pot & stir occasionally. Should cook in about 5-7hrs on low & 2-3hrs on high. In the meanwhile, cook the rice however you normally would & set aside. Once the crockpot is done, serve the mixture on a bed of rice. Enjoy.

Review Good substitute recipe for Fat Tuesday. Just add beads & a Zydeco band to complete. I used the Smart Dogs Veggie Links to try and replace the Andouille sausage but I am not a fan of that brand. If I had to make it again now, I would just double or triple the amount of Veggie Crumbles instead. I will update this blog post once I find a Veggie Sausage I like. Also the Veggie version doesnt need to cook as long the regular meat version. You can use ground beef/turkey/chicken or chicken chunks instead of the Veggie crumbles. Also replace the Veggie Links with regular hot links.

Tofu Potato Salad

Nutrition: Tofu Potato Salad

Recipe 1lb bag of small red potatoes 1pkg (16oz) of Extra Firm Tofu * 1pkg (16oz) of Soft Tofu 10 tbsp extra virgin olive oil ** 5 tbsp lemon juice 1/2 tsp tarragon 1/2 cup parsley 2 tbsp Spicy Brown Mustard (to taste) *** Salt to taste ****

Substitution Items * Can substitute w/ eggs, tuna or whatever you like ** Can substitute w/ Grapeseed Oil or another oil of your choice *** Can leave out the mustard or substitute with your own type **** I used a couple dashes of some light sea salt

Directions Scrub the potatoes & boil them until they're tender While the potatoes cook, pan fry your firm tofu to your taste *** If you used a substitution, i.e. Tuna, prepare it how you normally would separately Grab a blender and toss in the soft tofu, lemon juice, olive oil, tarragon & parsley. Blend items until a smooth mix is formed. *** You can add a couple tablespoons of water if the mix is too thick. Find a large mixing/serving bowl & pour the mixture into it. Add the mustard, some salt and mix by hand thoroughly. Add additional spice to taste. Once the potatoes finish cooking, drain the excess water either mash them or quarter them. Add the potatoes to the mixture along with the firm tofu. Mix thoroughly. Cover the bowl with foil & place in the freezer/refridgerator until the mixture is cooled. Enjoy.

Review Everyone really liked this one. It's also my first blog post that I didn't rip from The Chevolution. I like all types of tuna/egg/potato/macaroni salad but the underlying issue is that they all generally use a lot of mayo. Mayo is bad for those trying to watch their weight, keep their cholesterol in check or with heart issues. This recipe avoids all that & if you take it easy on the salt, it's low in sodium too. It also contains a good amount of fiber. There is a very high carb count on this for you Atkins folks however. If you drop the potatoes out of the equation and maybe go with a couple cans of tuna (or similar protein), you can significantly drop the carb count. This is great to consume on its own or in a sandwich.

Stuffed Bell Peppers Review

Nutrition: Stuffed Bell Peppers

Click Here For Recipe

Review Great recipe. Easy to make & prepares fairly quickly. The longest part is waiting on the rice but I don't have a rice cooker so that's my bad. Eating a lot of bell peppers upsets my stomach so next time I may leave out the rice & use the filling inside a baked potato (or other carb/starch). I used Soy Taco "Meat" (all vegetable filling) but you can replace this ingredient with ground turkey, beef or pretty much anything similar. If you do stick with the fake meats, be careful because a lot of vegetarian options (i.e. tofu dogs, soy chorizo, etc) contain a lot of sodium (salt). They are extremely processed and need that sodium to help taste & preservatives to help them keep. So while they are vegetarian & sometimes assumed to be healthy, you don't want to consume a bunch of sodium daily.