WIAS: Rainy day edition.

WIAS = What I Ate Saturday.

I realize it's supposed to be What I Ate Wednesday. It's okay, you'll see a What I Ate Wednesday post soon (and hopefully on a Wednesday).

Do rainy days make you feel like sitting on the couch and eating all day? Or is that just me? :)

This post is going to be full of food. And a couple of recipes! Here we go.

(In case you are wondering, we are skipping to lunch because I forgot to take a picture of my breakfast!)

Lunch:

Whole wheat tortilla chips + cheese + cooked kale/carrots + avocado + chimichurri + salsa

I made my tortilla chips in the oven, and decided to use the oven for my next meal!

I've had requests to healthify normally unhealthy foods, but no specific requests. (Hint: ideas please!) Today I came up with a good one...if I say so myself. Hopefully you meat eaters approve!

Tofu Hot Wings

Serves 1

Ingredients:

• 1/2 block tofu
• 1 slice of whole grain bread, toasted
• 2 tablespoons olive oil
• salt/pepper
• BBQ sauce/hot sauce

Chop the tofu into rectangular slices, about 1/2 inch thick.

Prepare breadcrumbs by blending the toasted slice of bread in a blender/food processor. Empty onto a plate and add salt and pepper. 

Pour olive oil into a bowl and add a few slices of tofu to absorb the oil.

Then take the slices and coat them in breadcrumb mixture.

Set coated tofu on a baking sheet.

Bake at 350F for 25-30 minutes. Check to make sure the breadcrumbs don't burn!

Drizzle barbecue sauce and hot sauce atop and enjoy!

Totally delicious. I've never actually had real hot wings so I can't tell you if they are comparable, so hopefully you get a chance to try these and then let me know!!

So, since I had the food processor out, I decided to make cashew butter. I'm running low on my SunButter supply and ran out of almond butter awhile ago. (Is it evident enough that I really like my nut butters?)

Cashew Butter

Ingredients:

• 1 1/2 cups raw cashews
• 1 tablespoon olive oil
• 1 teaspoon honey

Toast the cashews in the oven (350F) for 5 minutes.

After the cashews have cooled, transfer them into the food processor. Blend to a fine powder.

Add the olive oil and blend until the butter begins to form.

Add the honey and then blend, blend, blend.

Sooo nice and smooth and creamy!

I seriously could not wait to eat this. So after consuming the hot wings, I made myself a hearty dessert:

Whole wheat toast with cashew butter and (melty) chocolate chips!!

Oh so yum. I could eat this cashew butter by the spoonful.

Okay now time to get off the couch and start studying. Bye!

Exotic eatin'.

Ever heard of chimichurri? I didn't. Until today.

And then I decided to make it.

And then I decided to make an elaborate dinner for not only myself but also for Deepa.

It was enjoyed by all.

Whole Wheat Wraps with Pan-Fried Tofu and Chimichurri

Chimichurri Sauce

Ingredients:

• 1 cup chopped cilantro
• 3 cloves garlic
• 2 1/2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon oregano
• 1/2 tablespoon cumin seeds
• crushed red pepper
• salt

Combine all ingredients in a food processor. Blend.

Super easy. And it smells delicious (even ask Deepa--she was raving about the smell of it!).

Whole Wheat Wraps

Makes 3 large wraps.

Ingredients:

• 1/2 block tofu
• 1/8 cup vegetable oil
• 1/2 avocado
• 1/2 tablespoon olive oil
• chimichurri
• spanish rice
• 2 large kale leaves
• 1 cup spinach
• 1/4 cup frozen corn
• 2% shredded cheese
• salsa

Chop the tofu. Heat the vegetable oil in a small pot and add the tofu. Pan fry until crispy and set aside.

In another small pot, saute kale, spinach, and corn with olive oil. Season with salt and set aside.

Assemble the wrap with the following layers: rice, kale mixture, tofu, chimichurri, avocado, cheese, and salsa. 

Warning: this is extremely filling.

And large. So large that it will likely fall apart while you eat it.

Just can't get enough of those avocados!

Thoughts of the day.

***Exciting news: I was mentioned in the SunButter blog once again! Check it out here.***

I apologize in advance if you came here hoping not to hear about my day. I also apologize in advance for being unnecessarily dramatic. :)

Let us commence.

1. The weather forecast should really be more accurate in predicting weather outcomes. Just saying.

2. I was planning on going to the rec today for the first time in over two weeks, but the weather did not permit. No, this was not a convenient excuse to escape working out. In fact, it was quite inconvenient. I even wore tennis shoes to class!

3. I got this afternoon energy boost in preparation for my aforementioned workout.

Plain yogurt + soy milk + cherries + blueberries + mangoes

4. The above picture is proof that there are healthy eating options on campus! Smoothies are tricky, though. Holla at me if you have any questions about that.

5. Oh, and I actually ordered a small smoothie but received a large. Cool.

6. I still really wanted to exercise. Enter at-home workout: BodyRock. I did this 12-minute workout and substituted various planks for the chin ups and dips. Don't think 12 minutes is enough to work up a sweat? I dare you to try it.

7. Cooked carrots > raw carrots.

8. Well, raw carrots + hummus is still one of the best snacks.

9. More avocados coming at you tomorrow.

10. If anyone is going to Calorie KO tomorrow, let me know. I've forgotten what it's like to do group fitness.

Injury-free since...

I have sustained too many injuries during the past 6 or so weeks. Knee, back, stomach, sternum, nose, wrist. It's a little too much and it's quite the hindrance to my workout schedule. (Don't worry, I am currently almost injury-free).

Today, I really couldn't take it anymore. I TurboKick-ed it up by myself. Oh and I rode my bike! Helmet and protective gloves (not pictured) included. Obviously.

Post workout protein shake:

Milk + chocolate protein powder + 1/4 frozen avocado + 1/2 frozen orange + ice + chocolate chips for garnish

Fancy. If you don't like avocado and still want to nutritionally benefit from it, I recommend freezing it (peel & chop it first!) and blending it into smoothies. You can't taste it at all and it makes the smoothie super thick. 

Check out my spontaneous dinner. I think it came together well.

Interested in the recipe? You're in luck!

Spanish Brown Rice

Ingredients:

• 1 cup uncooked brown rice
• 1 can tomato sauce
• 1/2 cup water
• 2-3 cloves garlic
• 1/2 jalapeno
• 1 tablespoon olive oil
• oregano/black pepper to taste

Rinse the rice. This is a critical step. Seriously, you don't want surprise little critters in your bowl of rice.

In a medium-sized pot, heat olive oil (medium heat) and add chopped garlic and jalapeno. Immediately add the rice and stir so that most of the rice is coated. 

FYI, that is a red piece of rice and not a bug. 

Add the tomato sauce and water (use more if necessary). Season with pepper and oregano. 

It will look a lot like soup. Not to worry! Brown rice absorbs a lot of liquid. 

Stir and cover the pot. Check on it every 10 minutes or so and make sure to stir. The rice should be soft and the liquid should be absorbed when finished. It took over 30 minutes for it to completely cook. 

I had to fulfill my vegetable quota for the day so I ate it with a side of kale/frozen okra/frozen corn sauteed with olive oil and cumin seeds.

Did you know that the CDC and the American Heart Association recommend eating 5 servings of fruits and vegetables a day? Do you think your diet meets this recommendation? Just something to think about!

So you want to eat an entire avocado?

Don't worry, it's completely possible. And healthy. And it's good brain food.

But FIRST. I have discovered photo editing, and I am so excited.

I hope you can see the differences in some of the pictures today. If not, here is a before/after:

SO COOL! SO CLEAN! SO EXCITED!

About that avocado. It is avocado week! Hooray. Just in time for more midterm exams!

Have you ever thought about cooking an avocado? Sometimes, I wonder why avocado is usually eaten raw. Today I was especially curious, so I Googled different forms of "cooked avocado" and found something that piqued my interest.

Disclaimer: A little oil is okay every now and then.

Crispy Avocado (& Carrot) Fries

Ingredients:

• 1 avocado
• 2 carrots
• 1/4 cup whole wheat flour (or chickpea flour)
• 1/8 cup milk
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 cup vegetable oil

Peel and chop the avocado and carrots into ~2 inch slices. 

In a small bowl, mix the flour, salt, and paprika.

Pour the milk into another small bowl. Dip the carrot/avocado slices into the milk. And then into the flour mixture.

Heat the oil in a small pot and drop the floured slices into it.

Allow the fries to crisp, and fish them out with a slotted spoon.

I thought I'd save half of the fries for later. No such thing happened. And that is how I consumed an entire avocado in one sitting. With a side of ketchup and mustard.

You have probably heard that avocado is a high calorie and high fat food. So how is it so nutritious?  

• It is full of nutrients such as potassium, and Vitamins B and E. (Vitamin E is good for skin!).
• It contains both monounsaturated and polyunsaturated fats. (These are good fats that help to reduce bad cholesterol and increase good cholesterol! Monosaturated fats also help increase resting metabolic rate).
• It is a low glucose fruit suggested for diabetics.

If the nutrition stats didn't give you enough reason to eat an avocado, hopefully the pictures of the fries have convinced you of the deliciousness!!

The best meal of the day.

Breakfast is by far my favorite meal.

Pancakes on Sunday morning!

Blueberry & strawberry whole wheat pancakes topped with SunButter  + coconut oil + maple syrup

You'd think I was breakfast-ed out after this gigantic breakfast. You are mistaken. Very mistaken.

Awhile ago, I was watching Iron Chef and saw something very interesting. I made a mental note to attempt to make the dish sometime.

It happened today, with a Tulika-fied twist.

French Toast Sandwich

Ingredients:

• 2 slices whole grain bread
• 1 egg
• 1/4 cup milk
• 2 large leaves kale
• 1/2 bell pepper
• 1 1/2 teaspoons olive oil
• 1/8 cup shredded cheese
• salt to taste

In a bowl, whisk together the egg and milk. Dip a slice of bread in the mixture and cover thoroughly. 

Heat a skillet to medium-high on the stove, drizzle 1/2 teaspoon olive oil, and drop the slice of bread on it.

While the bread cooks, cook the kale and bell pepper in olive oil and add a pinch of salt.

After thoroughly cooking the first slice of bread on both sides, pour the kale mixture onto the bread and top with cheese. 

Dip the other slice of bread in the egg/milk mixture and cook on the skillet. When ready, top the sandwich with it. To melt the cheese completely, put the sandwich back on the skillet for a minute or two.

This is a beast of a sandwich. (I recommend dipping it into a sauce of your choice! Ketchup, hot sauce, etc).

French toast + cheese is an underrated combination. That is, if you like cheese.

I do.

Fit is back.

It's been a week. A very, very eventful week.

Hence why it's been awhile since I've written. I'm pretty sure people aren't fans of blog writers in bad moods. :)

Check out my newest form of transportation:

I am so excited to ride a bike! Now whether I like it or not, I'll be getting a built-in workout everyday. The fitness gourmet is back! It's been awhile since I've really worked out, and the 6 pack has been slowly disappearing right before my eyes!! Seriously.

I was really short on time during the past couple of days so I made some super simple, super healthy meals. I've found that the best way to keep full for a long time is to incorporate as many food groups as possible (ie: whole grain, protein, veggies) into one meal. 

Oh, and I was running out of hummus so I made some. Remember the time I bought jalapeno cilantro hummus? I decided to recreate it. 

It took 5 minutes.

Jalapeno Cilantro Hummus

Ingredients:

• 1 can garbanzo beans
• 1 cup chopped cilantro
• 1/2 jalapeno (or more depending on heat level!)
• 4 cloves garlic
• 1 teaspoon tahini
• 2 1/2 tablespoons olive oil
• 1 teaspoon lemon juice
• salt to taste

Prepare food processor with garbanzo beans, garlic, tahini, and 1 tablespoon olive oil.

Blend until it forms a rough paste, and then add cilantro, jalapeno, lemon juice, and the rest of the olive oil.

Blend until smooth. Add salt and more olive oil/lemon juice if necessary and blend again. 

This really reminded me of chutney. Pretty awesome if you ask me!

I used it in one of my super quick&healthy meals:

Brown rice + sauteed mushrooms/corn topped with jalapeno cilantro hummus

Hummus and rice is a surprisingly delicious combination. 

Another quick&healthy:

1 egg spinach and cheese omelette with salsa + black bean dip + jalapeno cilantro hummus + brown rice 

Brown rice and hummus again! This meal was really, really dense. And it kept me full for a ridiculous amount of time. 

And sometimes, I just like cheese:

TJ's tortellini + assorted frozen veggies sauteed with olive oil and cheese

I've lost track of the themed weeks. Any suggestions for a theme? Or perhaps any recipe suggestions? If you haven't noticed, I really like your ideas. Send them my way!!