Happy Wednesday! Hope everyone is staying fit and healthy as we continue with “Fun, Food and Fitness” sponsored by the very fit Jenn at Peas and Crayons!
Most of my meals could be considered on the healthy side, but there’s always room for improvement. I tried increasing my raw food consumption, but in effect I also increased calorie intake by eating too many nuts and soaked grain products! So right now I’m trying to figure out what are some good sources of lean (uncooked) protein. Well, yogurt has been working out so far, so I’m going to stick with that. Most other raw sources are high in fat, so if any one has suggestions, please let me know!
The other morning I was very, very tired, even though I slept earlier than usual (because I was so tired!) I didn’t do my morning exercise routine, but this morning I felt better so did my exercises, tried doing a hill run (puff, puff!) and came back to a watermelon lassi for breakfast:
Lunch was a big bowl of cold watermelon soup…with a twist! I am saving the recipe for Saturday’s Recipe Redux, but I can tell you it was just what I needed for that hot, humid day. I can wait to share the recipe, but I can’t wait to share a teeny portion of my lunch:
Come back on Saturday to view the recipe and the rest of the photo!
I let my husband try some of the watermelon soup as a starter for dinner. He couldn’t eat/drink the whole bowl, I think the flavors were too strong? Green? Piquant? As our main course I made panko-crusted tuna tofu patties: 2 cans water-packed tuna, 1/2 cup medium or firm tofu (more, if you like,) 1 tablespoon white miso paste, 1 teaspoon Spike seasoning, 1/4 cup chopped onion, 1/2 cup shredded carrrots and a dash of pepper. Squish tofu and tuna together with your hand, mixing well. Stir in rest of the ingredients. Divide into 8 balls, smash lightly to make patties (don’t make too flat, they’ll fall apart.) Coat in mixture of 1 egg beaten with 1 tablespoon cornstarch. Coat with panko, crushed corn flakes or crushed corn chips. Fry in hot oil on medium heat until browned on both sides. Serve on buns, with rice, or on a salad:
My friend Suzi asked me about watermelon sorbets, which I never made before (no ice cream machine.) I tried making one this morning, but since I didn’t add a lot of sugar, the texture just wasn’t the same. Xanthan gum helped to thicken it up and the vodka kept it from turning into a bowl-shaped block of ice, so rather than forcing it to become something else, I just ended up calling it a slushie.
It may look a bit underwhelming, but I urge you to try this recipe. The addition of cayenne and salt amplifies the lime and rounds out the sweet-sour-salty combination nicely. It’s not spicy and if you want to share with kids, simply omit the vodka.
Refreshing Watermelon Slushie
makes about 12 ounces
1 1/2 cups mashed watermelon, about 2 cups chopped
zest and juice of 1/2 lime (zest first then cut lime in half)
1 tablespoon natural sweetener such as honey or agave (I used the hollowed-out lime rind as my ‘measuring cup’)
1 tablespoon vodka (used the same ‘measuring cup’ as above)
dash of cayenne
incredibly tiny pinch of salt
1/8 teaspoon xanthan gum (helps thicken it up)
Add all ingredients to a blender and mix on low speed until combined. Pour into a shallow bowl or dish and freeze for 1 hour. Stir, breaking up frozen chunks around the edges, and freeze for 2 hours more for slushy consistency.
Going back to what I was talking about earlier in the post: what are some good sources of protein that are low in fat? How about veggie sources? How do you like to prepare them? I’m looking for more sources, so any suggestions would be most helpful!