Asian Inspiration

Happy Hump Day!

The snow continues here, only a few inches thankfully, but I wont let it get me down! In a few days I will be visiting one of my college besties in New York for her town’s St. Patty’s Day celebration! While we both keep crazy schedules, we always make time to visit each other a few times a year and the Rockaway St. Patty’s Day parade has been one of those occasions for many years!

In other efforts to keep the snow from bringing me down I have been trying to make comforting evening meals that taste indulgent but are totally healthy! This Asian stir-fry is one such comfort food I can’t live without – and neither can Phil! I have been making variations of this forever, but thanks to the Rocco Dispirito’s Now Eat This Book, I have taken all my Asian dishes to a whole other level while still keeping it guilt free!asian

Tofu Teriyaki Stir Fry

  • 1 cup brown rice
  • 2 cloves garlic minced
  • 1 shallot finely chopped
  • 1 small head nappa cabbage
  • 1 small box of shitake mushrooms
  • 1 small head of broccoli
  • 1 red bell pepper
  • 1 block extra firm tofu
  • 1 tbsp sesame oil
  • 1/2 batch Rocco’s Rockin’ Asian Sauce (1/4 cup chopped ginger, 5 cloves minced garlic, 1/2 bunch scallions fine chopped, 1 tbsp sesame oil, 3/4 cup stock, 1/2 cup reduced sugar ketchup, 1 tbsp corn starch, 3 tbsp rice wine vinegar)

* Cook brown rice as instructed on package (1cup rice 2cup water boil/cover for 20-30 minutes). Drain and dry tofu, slice into cubes and bake in oven @ 400 for 10-15 minutes, rotating every few minutes. As tofu cooks, heat non-stick pan to medium and add sesame oil. Add shallots and garlic to the pan first, followed by all the vegetables except the cabbage. Cook veggies until tender, add cabbage, rice, sauce and tofu.

The dish, sauce and all, takes about 35 minutes and is AMAZING as leftovers!

Nothing like a little comfort food to carry you over the mid-week hump..enjoy!


Wrap it up

wrapHappy Friday!

What’s better for wrapping up the work week then a whole wheat wrap for lunch!?!?!? Super simple, delicious, healthy and filling, its a fun Friday food!

Stir fry some of your favorite veggies with tofu (or any sort of animal protein), add some fresh leafy greens and you’re good to go! I used fresh arugula because I love its peppery bite with some spicy stir fried peppers, shitake mushrooms, onion, zucchini and extra firm delicious tofu!

Wrap it up…enjoy!

Totally Baked


Just because I don’t like the high calorie, high fat content that comes with frying food in oil, doesn’t mean I don’t crave the amazingly crispy crunch and soft center of a good sweet potato fry!

Baking is a great alternative to frying certain foods when you want to achieve the same texture without all the saturated fat and extra calories!

Baked sweet potato fries, baked tofu and some goat cheesy mixed veggies makes for a rich, filling, healthy, low calorie meal!

I par boil the peeled and sliced sweet potatoes for a few minutes, drain and let cool. Instead of using oil I brush these fries with a little honey and season with salt, pepper, rosemary and cayenne. Bake @ 375 until they start to crisp up (about 15 minutes).

On that same pan I lay some sliced, similarly seasoned tofu to crisp up! The key here is to get rid of as much excess moisture as possible (so press between kitchen towels before seasoning and baking).

Rounding out the plate is a big pile of mixed veggies…cooked using stock from earlier in the week instead of oil. Adding a little goat cheese at the end really makes this sassy meal saucy and delicious.

Just like everything livingleen this meal is nutrient packed, low calories, high protein and fabulous for you!

Get totally baked…enjoy!!!