Tofu Bean Sprout Soup

With the cool weather comes the need for baking and soup making (like my little rhyme there?). As you know I have been trying to retrain myself to eat intuitively. It’s kind of a slow and steady process but I’m happy to say I’ve lost 13 pounds! Even with these improvements some days I just feel ravenous and find myself wanting to eat a massive quantity of everything! In order to allow myself to be able to eat more and hopefully feel full I made myself a big pot of bean sprout soup today. As weird as it sounds… I absolutely love this stuff. I especially craved it when I was pregnant. It’s low in calories and it fills you up fast. A little back story…

A few years ago my mom came across Asian dramas (with an emphasis on the Korean dramas) and a whole new world opened up to us. Asian romances and Asian food! Our love of the Korean culture even pushed my mom to sign up for a Korean exchange student who lived with us for nearly a year. We had so much fun learning her culture and tasting the new foods she shared with us. Bean sprout soup was definitely a “love at first bite” for me.

It’s so yummy and a nice addition is tofu and rice. This soup is gluten free as well as paleo if you forego the rice.

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Tofu Bean Sprout Soup
(Slightly Adapted from Bap Story)

6 cups water
200g bean sprouts (about 2 cups)
6 dried anchovies (or 1-1/2 tsp. dashi)
1 piece of dried kelp
2 inch slice of daikon radish
7 ounces firm tofu
2 teaspoons salt
1 teaspoon Korean red chili powder
2 tablespoons chopped green onions

Add water, anchovies (or dashi), kelp and daikon radish to pan. Bring to a boil, lower heat to medium and cook for 4-5 minutes.

Remove kelp and anchovies. Add bean sprouts and tofu. Cover pan with lid and increase heat. Bring to a boil for about 2 minutes.

Then add salt, Korean red chili powder and green onion. Let simmer for a few minutes and serve. To make it a little more filling you can add a 1/2 cup rice to your bowl and its delicious. If you are Paleo then leave out the rice and its just as tasty!

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Day 9 of Intuitive Eating

In the book, “How to Have Your Cake and Your Skinny Jeans Too” the author recommends not weighing yourself. Since the body changes weight constantly it can be discouraging if it seems like you are making no progress. She suggests using clothes, about a size smaller, as a way to determine if you are losing weight or not. Every time you want to step on the scale to check your progress instead you can try on your too small clothes and gradually you will see the changes in your body.

I have a pair of capris I chose as my weight loss determiner. I had bought them at a yard sale 3 or 4 weeks ago and couldn’t even button them. After a couple days of eating intuitively I could! They don’t look attractive (yet!) but it was encouraging. As fun as this is I did cheat this morning and step on the scale. In these 9 days I have lost 4.5 pounds! I’m sure some was water weight but what is awesome is I have been eating whatever I wanted when I was hungry and still lost some poundage. At different times throughout the past week I’ve had lemon chicken pasta alfredo, coconut-lemon cake, Schwan’s ice cream almost every evening, raspberry cream pie, muffins, a latte, coffee with creamer, burritos, tacos, hot dogs, bagels.. and the list goes on. How awesome does it feel to know I’ve lost 4.5 lbs. while enjoying foods that I love and knowing I am capable of eating them intuitively – I actually stop when I’m hungry and as of today actually threw the rest of my meal away when I felt full. It feels great! 

This morning I started my day off with an Egg McBagel (egg, turkey bacon and cheddar cheese on a delicious, soft, potato bagel from Costco) and some watermelon. Yum! I ate the watermelon and half of the bagel because I was full. Since it would keep OK I set it aside and when I was hungry later I ate it as a snack.

Egg McBagel

Egg McBagel

For lunch I ate the last of the Tilapia Fish Taco with Spicy Coleslaw stuff I had. Mmmm…Fish Taco

For a snack I had a small cup of decaf coffee with vanilla creamer and a macadamia nut caramel cluster (normally I could have eaten like 10 of these!). I had planned on making a shrimp Alfredo tonight but my husband wasn’t hungry so I popped open a can of Nalley’s Chili and ate it over Fritos with cottage cheese, cheddar cheese and sour cream. What can I say?… that’s the way I like it and since I CAN eat it that way I will.. hehe. 

Chili

There is something about this chili and chip combination I love and yet somehow, in 9 days, I was able to know my hunger and stop when I was full… I know it’s not a lot but for me it is. I actually threw this away. Go me! 

Leftovers

And for dessert I am enjoying, once again, a delicious slice of Raspberry Cream Pie with Schwan’s Raspberry Rumble ice cream. An excellent combination! 

raspberry pie

Making Changes

Eating intuitively seems like such common sense but in my real world I’ve spent my entire life over eating and eating when I wasn’t hungry. There is something about dieting, telling yourself you can’t eat certain foods, that suddenly makes you crazy for food. When I would tell myself… you can’t have that donut… it was like 20 times harder not to eat it. 

Allowing yourself to eat ANYTHING and learning your hunger cues is so exciting! Food no longer feels like it has a hold on me since I can eat whenever and whatever I want. At the end of the day it’s not so much, “how much did I eat today?” but more like “how much DIDN’T I eat today?” I am having so much fun starting this journey and I can already see some positive results. 

Today I started my morning with a high fiber pancake with maple syrup and a slice of turkey bacon. Normally I would probably eat 2 of each and still feel a little deprived (or at least think I’m deprived). Around 10:30 I drank half a cup of coffee with some creamer because I was sooo tired! For lunch I had one Tilapia Fish Taco with Spicy Coleslaw. Then for dinner I ate half a grilled cheese sandwich on sourdough with tomato soup, roasted asparagus and watermelon. I didn’t even finish my soup because I felt good. And for dessert I enjoyed a slice of Raspberry Cream Pie with a scoop of Schwan’s Raspberry Rumble ice cream. A great way to end the day! 

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Tilapia Fish Tacos with Spicy Coleslaw

Today was one of those days as a parent where I think, “how do I survive on so little sleep?” and “why does my 2 year old need to get up at 6am?” I get my 2 year old down for his nap and then my 3 month old thinks it’s time to play. If only they would sleep at the same time so I could do the same! With my lack of energy today I was thankful for some leftovers from dinner last night to keep me fueled for the day.

Fish Taco Final

Tilapia Fish Tacos with Spicy Coleslaw

(adapted from Tyler Florence)

Spicy Slaw:

1 head green cabbage, shredded

2 carrots, grated

2 green onions, chopped

1 red chile, sliced

11/2 cups mayonnaise

1/4 cup Creole mustard

1 tablespoon cider vinegar

1 lemon OR lime, juiced

Pinch sugar

1/2 teaspoon celery seed

Several dashes hot sauce

Kosher salt and freshly ground black pepper

Combine the cabbage, carrot, green onions, and chile in a large bowl.

In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice (or lime), and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours.

Tilapia Prep:

(From Home Cooking Memories)

Preheat Oven to 400 degrees F.

2 pounds tilapia fillets, fresh or frozen that have been thawed

1 lime or lime juice

Salt & Pepper

Seasoning (see below) or your favorite seasoning

Corn tortillas or flour tortillas. I personally love the pre-made tortillas at Costco that you cook up yourself. So fresh and tasty!

Optional toppings: shredded cheddar cheese, sour cream, avocado, guacamole, lime wedges, cilantro

For Seasoning:
  • 1/2 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper or paprika

Instructions

  1. To make seasoning: Mix together all seasonings and set aside.
  2. Preheat oven to 400 degrees F. Place tilapia fish fillets on a greased baking sheet or a glass dish , and squeeze lime juice over them. Season with salt and pepper. Sprinkle lightly with seasoning. Bake for 15 minutes or until fish is done (flakes easily with a fork).
  3. While fish is baking, prepare toppings and heat tortillas.
  4. To assemble tacos: place desired amount of fish, broken up slightly, lengthwise in the middle of your tortilla. Depending on the size of your fillet, each one can usually make about 2 tacos. Top fish with spicy coleslaw and cheddar cheese, a squeeze of lime juice and a couple squirts of Tabasco sauce if you like spicy… or any other toppings you think sound good.

Oven-Roasted Cauliflower – GNCO

I don’t think I’ve ever enjoyed cauliflower this much! 

This was the 2nd place winner for our August Game Night Cook Off (GNCO). I have never enjoyed cauliflower so much. And yes it lacks a picture – I will promptly cook this myself so I can post the yumminess! 

Oven-Roasted Cauliflower

From Emeril Lagasse on the Food Network

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish (optional)

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan,  roasting pan or cast iron skillet. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Lemon Chicken Breasts

This chicken recipe is included with the Lemon Chicken Alfredo Pasta. This chicken is great to use in quesadillas, over rice or in Caesar salad. It adds so much flavor! 

Lemon Chicken Breasts

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts
1 lemon

Directions
Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. 

Chicken Alfredo Garlic Bread Pizza – GNCO July Winner

In continuation of my recent Game Night Cook Off (GNCO) post I wanted to share this recipe as well.  It was the winner of our July Cook Off, made by my younger brother. It was tasty!

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Chicken Alfredo Garlic Bread Pizza

Adapted from TastyKitchen

Alfredo:

  • 2 Tablespoons Butter
  • 1 clove Garlic, Minced
  • ½ cup  Half And Half, Regular Or Fat Free
  • 1 cup Grated Parmesan Cheese
  • 1 pinch Parsley Flakes
  • 1 pinch Freshly Cracked Black Pepper
  • Salt To Taste

Pizza Time:

  • 1 loaf Italian Bread
  • ½ cup Butter, Room Temperature
  • 2 teaspoons Garlic Powder
  • ½ teaspoons Parsley Flakes
  • 1-½ cup Cooked Chicken Shredded or 2 Chicken Breasts cut into small cubes
  • 2 cups Cooked Broccoli Florets (optional)
  • 3 cups Shredded Mozzarella Cheese

Chicken Prep:

If using chicken breasts then thaw, cut into cubes, and cook on medium high until just cooked. You want to cook chicken on a high temperature and as fast as possible so it doesn’t become chewy.  Once cooked set aside.

Alfredo:

Melt butter in a medium saucepan over medium heat. Then add garlic and cook for about one minute longer. Gradually stir in half-and-half followed by Parmesan cheese and continue stirring until blended and sauce thickens.

Reduce heat to a simmer, stirring occasionally until heated through.
Remove from heat. Stir in parsley flakes, pepper and salt.

Pizza Prep:

Preheat oven to 375 F. Line a large baking sheet with aluminum foil and set aside. Slice Italian bread in half lengthwise. Put the bread halves onto the sheet, cut side up.

In a medium bowl mix butter, garlic powder and parsley flakes until blended. Generously spread over bread.

In a medium bowl toss chicken with prepared Alfredo sauce. Spread evenly over the Italian bread slices. Top with broccoli then sprinkle with cheese.

Bake for 15-18 minutes until cheese is melted. Cut into desired slices and serve.

Note: Leftover chicken, store bought rotisserie chicken works great for this recipe.