Tuesday, May 17, 2016

Peppery Tofu

(Adapted from Archana Pidathala's recipe)

5-6 Oz of Tofu - Pressed, drained and cut into thin pieces
1 tsp of Olive Oil
Salt to taste

Spices for Seasoning
1/4 tsp of Whole Black Peppercorns
1/2 tsp of Cumin Seeds
1/2 tsp of Fennel Seeds
1/2 tsp of Coriander Seeds

1. Dry roast all the spices for seasoning until they turn slightly brown. Be careful not to burn them.
2. Let the roasted spices cool and then grind them into a coarse powder.
3. Heat the oil in a pan and add the cut tofu pieces and saute them on a medium heat until they are nicely browned on both sides. You can cook them a bit longer if you like crispy tofu.
4. Put the spices - you do not have to add all of it, you can add as much as you like. Add salt. Mix it well.
6. Cook the tofu with spices for a few more minutes and then serve it hot with a side of vegetables. In this case I served it with some sauteed cabbage and cucumbers.

1. You can make this spice mixture ahead of time and store it in an airtight container.
2. You can modify the spices by adding paprika instead of peppercorns or red chilies etc.
3. The spice measurements were a bit extra for my 6 oz of tofu, so I ended up using only 3/4 of the mixture, but you can adjust it according to your taste.

Thursday, March 10, 2016

Dry Okra Curry

(From Banu's Cookbook)

4 cups of Chopped Okra
2 tsp of Olive Oil
Cumin seeds for Seasoning
Salt to taste
1/2 tsp Turmeric Powder
2 - 3 tsp Cumin Powder
1-2 tsp Red Chilli Powder
Lemon Juice - about 2-3 Tbsp

1. Heat a heavy bottomed wide wok. Add the olive oil and cumin seeds.
2. Once the cumin seeds turn brownish, add the chopped okra and immediately add the lemon juice.
3. Mix well once. Reduce the flame to medium low.
4. Cook the okra until it starts to brown. Do not cover the pan. Cook it open.
5. Do not stir too many times otherwise the okra will get gooey. Just stir it one or two times.
6. Once the okra has started to turn brown, add the salt, turmeric, cumin and red chill powder.
7. Mix well and continue to cook on medium heat until it is well done. If you do not like it well done, you can switch off the heat earlier.

1. You do not need too much oil for this curry as you are adding lemon juice. You can add bit more lemon juice than I mention if you like your curry tangy.
2. I just wipe the Okra and then chop it. I do not really wash it in a lot of water etc. This also helps in not making the curry very gooey.
3. You can add other powders per your taste like Garam masala etc. I like this combination and keeps it tasty and simple. 

Thursday, March 03, 2016

My Version of Good Girl Moonshine

(From Banu's Cookbook)

I have always been a fan of Apple Cider Vinegar. I have used it in Salad Dressings or even just tossed with cucumbers and black pepper. I had heard of this Good Girl Moon Shine drink from several friends of mine but had never tried it. I read a lot of blogs and came up with my own version.

You can drink Natural Organic ACV with the Mother plain with some water or with some cinnamon or add it to any herbal tea. I use Bragg Organic Version. "Mother" is the most important part of the ACV that has all the good healing properties etc. But ACV is highly acidic so I would not recommend drinking it straight as it will damage tooth enamel and also your throat. You always mix it with water and drink it or do these different version of GGMS (Good Girl Moon Shine) recipes.

At the bottom of the post, I have given links to the Original GGMS and other blogs that I found helpful. You can use any tea that you like, my recipe uses the Mango tea bags as I like that flavor a lot, but as you can see from the different blog links, most any tea works good.

You might be wondering why even drink this - the benefits of ACV are numerous and ginger is just an amazing produce for your health. So combining these two and plus getting all your water intake for the day!! Win Win.

4 bags of Mango Flavored Tea (I use Trader Joes brand)
3 bags pf Pukka Three Ginger Tea (Here is a link for it)
4 Tbsp of Organic Apple Cider Vinegar with the Mother
3-4 Tbsp of Splenda depending on how sweet you like it.
1-2 tsp of Mango Flavor Fountain (I use Olive Nation Brand)
1/4-1/2 Tsp of Orange Extract (Olive Nation Brand Here)

1. Immerse the tea bags in 2 qt of cold water and leave it in the fridge overnight. This is what I call cold pressing or cold brewing of tea. Overnight works the best. Although I have soaked them for couple of hours in a pinch too.
2. Remove the tea bags, add the rest of the ingredients and Sweetener to taste and your GGMS is ready. I drink my 2 quarts throughout the day.

1. You can use Ginger powder instead of the ginger tea bags, but I personally did not like floating powder in my drink, so I use the tea bags. Some of my friends even use Ginger Essential Oil. You can even skip Ginger.
2. I use Splenda as my choice of sweetener, but you can use any and you might have to experiment a bit to see how much sweetness you need.
3. I would also recommend that you start slow, maybe 2 tbsp per quart for the first week and then increase. Since I have been consuming ACV for a long while now, I had no problem with going with my 4 tblspn.
4. The extracts I have used are all optional. I just like how they make my drink taste.
5. I have bought my Pukka Three Ginger tea from Amazon.com, but I have seen them in Whole Foods and sometimes in Sprouts too.
6. ACV with Mother is available in all major grocery stores.
7. You can add some cinnamon too if you like.

Blog List:
1. Original THM (Trim Healthy Mama) GGMS (Good Girl Moon Shine) Recipe

2.  Hawaiian Punch GGMS

3. Another Version with Honey

Wednesday, February 03, 2016

Lemon Madeline

(Adapted from Internet Recipe)

Disclaimer: Not my Original Recipe. Adapted from a Recipe someone posted in Ideal Protein support forum on Facebook.

1 IP Pancake Mix packet
1 IP Vanilla Drink Mix packet
1 Tsp Baking Powder
1/4 Tsp Lemon Peel (Optional)
Zest of 1 Lemon
2 Tsp Milk
2 Tsp Olive Oil
1/3 C Egg White
2 Tbsp of Lemon Juice (or more - as needed to make the batter moist)

1. Preheat the oven to 350 Deg F.
2. In a bowl mix the the two IP packets and baking powder well. This step is quite critical. Take some time to mix all of them well. I mix for about 40-50 secs with a whisk.
3. Add the Lemon Zest, peel and all the wet ingredients.
4. Mix well gently. Do not over mix it or beat it. More like fold it all in together until the batter is moist.
5. Spray a Madeline pan with Olive oil spray.
6. My Pan had 12 slots and I spread the batter evenly between all the 12 slots.
7. Bake for about 8-10 Minutes. Mine felt done around 8 minutes. So I removed it, took them out of pan and let it cool.

Dipping Sauce:
2 Tbsp Walden Farms Marshmallow Dip
2 Tbsp of Lemon Juice
A bit of lemon zest

Mix all the ingredients together well with a whisk. I added a bit of water as well as the WF marshmallow dip was bit clumpy.

1. I did not need additional lemon juice than 2 tbsp. The batter was quite moist.
2. Fresh Lemon juice makes a big difference in this recipe.
3. I used this Madeline pan - from Amazon.com
4. I arranged the Madeline's in such a way that you could see how much dark the backside had become.
5. I used the Lemon Peel from Penzey Spices.

Thursday, December 03, 2015

Curried Green Beans

(From Banu's Cookbook)

2 cups of washed and chopped green beans
1 tsp of Olive Oil
Cumin Seeds for Seasoning
Mustard Seeds for seasoning
Curry Leaves for seasoning
IP Salt to Taste
1 1/2 tsp Cumin Powder
1 1/2 tsp Corriander Powder
1 tsp Red Chilli Powder
1/2 tsp Tumeric Powder
1-2 tsp Lemon Juice
Chopped cilantro for Garnishing

1. Remove the ends of Green Beans, wash and chop them.
2. In a pan, heat olive oil and add Cumin and Mustard Seeds. Once the mustard seeds splutter, add curry leaves and the chopped green beans and mix well.
3. Reduce the heat to low and cook the green beans by covering the pan. Do not add any extra water. Green beans get cooked by the condensation that forms when you close the pan with a lid.
4. Keep stirring it in between and once the green beans are almost cooked (about 9-10 mins depending on the quality of green beans) - add all the spice powders including salt and mix well.
5. Continue cooking until the green beans is well done.
6. Add Lemon juice and chopped cilantro and serve it hot.
7. You can serve it with Tofu like I have done in the picture or with IP Potato puree

1. You have to cook this in low fire without any water, else the green beans will become soggy.
2. The curry leaves add a nice taste to the curry, so try to add that as much as possible. 

Egg Curry in Tomato and Garlic Gravy (Sauce)

(From Banu's Cookbook)

6 boiled Eggs cut in half
4 cups of tomatoes chopped
3-4 Garlic Cloves
2 tsp Olive Oil
1 tsp Cumin Seeds
1 tsp Tumeric powder
1 1/2 tsp Red Chilli Powder
1 1/2 tsp Cumin Powder
1 1/2 tsp Coriander Powder
IP Salt to taste
Chopped Cilantro for Garnishing

1. Heat a pan and add 1 tsp of Olive Oil. Add chopped tomatoes and garlic and cook well on medium heat until the tomatoes are completely cooked.
2. Let this cool down and come to room temperature. Blend this mixture in a blender or food processor with just a tad bit of water.
3. Heat the same pan with 1 tsp of Olive oil and put cumin seeds and all the spice powders and fry for a few minutes.
4. Add the blended tomato mixture and cook for a few more minutes.
5. Add the halved boiled eggs and ip salt and mix well gently.
6. Reduce the heat and cook for 5-6 minutes so that eggs absorb the spices.
7. Garnish with chopped cilantro.

This recipe creates two IP Servings of 2 cups of Vegetables and 6-7 ounces of protein when you eat three eggs with half of the sauce.

You can serve this with a IP potato puree pita bread if you so desire.

1. You can add 1-2 tsp of splenda if you feel that the tomatoes are a bit sour. I personally like the slightly sour taste of tomatoes, so I did not add any splenda.
2. You can even reduce the tomatoes and add some spinach for a slightly different taste.
3. You can use this tomato gravy and add it to other vegetables as well like bell peppers and cauliflower. Just reduce the tomato to 1 cup and and another cup of vegetables. It is better to roast these vegetables first. I will post another recipe soon.
4. You can use canned sauce, but somehow the taste is much better with fresh tomatoes.

Wednesday, November 11, 2015

Tomato Rasam (Soup)

(From Banu's Cookbook)

Tomato - 2 Medium (About 1 Cup == 7 oz)
2 Tsp Cumin Seeds
1 Tsp Whole Black Pepper
A Few Curry Leaves
1 Tsp of Granular Splenda
2 Tbsp Chopped Cilantro
Salt to Taste

For Seasoning:
1 Tsp of Olive Oil or Butter flavored Olive Oil
Mustard Seeds
A pinch of Hing

1. Boil the tomatoes with just enough water to cover them until you see the skin peeling.
2. Let the tomatoes cool. Peel the skin and mash them well. Add it back to the water you boiled them in.
3. After mashing, I took out the big chunks of tomatoes that I felt were too big and blended them well.
4. Dry Roast Cumin and Whole Pepper seeds and grind them into a powder. Add this powder to the mashed tomato mixture along with salt, splenda, curry leaves and cilantro and boil the mixture for a few minutes. Do not over boil it as it spoils the taste.
5. Heat oil in a small pan and add mustard seeds and hing and add the seasoning to the Rasam (soup) as soon as Mustard seeds splutter. Serve it Hot.
6. This makes perfect meal options for cold weather. Cumin and Black Pepper are good digestive aids as well. This entire serving will count as 1 cup of Vegetable serving for Ideal Protein.

1. You can use Jaggery or Sugar instead of Splenda. Since, I wanted this to be Ideal Protein Friendly, I used Splenda.
2. You can use Ghee for Seasoning instead of olive oil. Again to keep it Ideal Protein Friendly, I used olive oil.

Tuesday, October 20, 2015

Baked Tofu and Vegetables

(From Banu's Cookbook)

1 pkt of Extra Firm Tofu pressed for 20-30 mins
2 Cup of Green Beans (10.6 Ounces)
11/2 Cup of Baby Bella Mushrooms (5.1 Ounces)
1/2 Cup of Bell Peppers (2.6 Ounces)
6-8 Garlic Cloves
Red Chili Flakes and Salt to Taste

For the Sauce:
1 Tbsp Olive Oil
1 Tbsp Toasted Sesame Oil
1 Tsp of Chili Paste
1 Tsp of Garlic Chili Paste
2 Pkts of Splenda
3 Tbsp of Low Sodium Soy Sauce

1. Press the tofu in a Tofu Press for at least 20-30 mins. Pat it with a paper towel and cut into 1 inch cubes.
2. Wash and cut the vegetables roughly. They need not be too fine. I did chop the big garlic cloves into a few smaller pieces.
3. Mix all the ingredients for the sauce in a bowl. You can taste it at this point and add more chili paste if need be.
4. Once sauce is to taste, mix the sauce with the tofu and vegetables, add salt and crushed red pepper flakes per your taste.
5. Heat the Oven to 400 Deg F.
6. Spray a glass baking dish with Olive Oil Spray.
7.Add the tofu and vegetable mixture into the glass tray and bake in the oven for 20-25 mins.
8. Baking time varies on the oven and also on how cooked you want the vegetables to be. You might see some water in the tray, that is from the vegetables, as you cook more, the water will get evaporated.
This recipe creates two servings of Ideal Protein Meal - about 7 ounces of Protein and 2 cups of vegetable for each serving. The Tofu weighed about 14 ounces after I pressed and chopped it into cubes.

1. For this to be 100% Ideal Protein protocol, you can omit the Toasted Sesame Seed Oil.
2. You can replace the Splenda with brown sugar or agave nectar or sugar.
3. You can add any combination of Vegetables that you want.