Los Betos Slumming and the Pantry Cleanse

14 Apr

Rice Bake

Brown Rice Tofu Bake

I have a confession to make: I can’t remember the last time I had a real meal.

It seems that I have been subsisting on burritos and sandwiches and sushi. Oh, and coffee. Lots and lots of coffee. The kitchen has turned into Beruit, and I am no soldier.

What is going on?

Well, I’ll tell you… I’m stressed. And a little sad. And busy. The last thing I want to do when I’m any of those things is worry about what I put in my mouth. Though I suppose a more accurate statement is that I tend to desire things in my mouth that are utterly, horribly bad for me when I’m any of those things. Like the aforementioned burrito. Bummer.

I am constantly aware of my goals, though. I’ve got an abdominal muscle challenge going on, an impending half-marathon to train for and it’s almost summer, which signifies the upcoming birthday month and the rebirth of the bikini. I need to be prepared. If I’m honest with myself, none of that stuff really matters. The truth is, I just need to take better care of myself. I can’t be too down on myself though because I have been drinking at least a little water, something which is akin to pulling teeth for me, I’ve continued my running/yoga regime, and I’m just trying to stay aware.

This week, I’m making a concerted effort to turn things around. It starts tonight with this week’s food challenge thought up by my fantabulous friend over at a blog I mention often, Create.Snap.Eat. The premise is that we use what’s on hand to create a dish instead of going out and buying an ingredient. Whatever’s in the fridge/pantry/laying around on the kitchen floor. She mentions the waste our society undergoes, and it makes me want to cry. As a society we throw away at least 40% of the food in our kitchens, but I am probably somewhere closer to 80% here lately. Grrr. I want to do better. I need to do better.

So I went rummaging. And here’s what I came up with. Not only do I have a lunch meal for the next few days, I used up quite a few things in the house. And that feels good. Hooray. Here’s the info for my Brown Rice Tofu Bake

What I Used

1 container of Extra Firm tofu
1/4 cup Braggs
1 tbsp soy sauce
1 tbsp garlic, minced
2 cups veggie broth

2 cups water
1 cup nutritional yeast
1 stalks green onion
1 tbsp coconut oil
2 cups brown rice
1/2 cup coconut milk

What I Did

To begin, I drained the tofu and patted it dry. I didn’t weigh it because the extra water wasn’t going to hurt my rice which I figured would be short on liquid anyway. I sliced the tofu in half and then into strips and then into bite-sized pieces. Next I mixed up the marinade, the Braggs through the broth, and let that sit in a glass dish underneath foil for a half hour.

About half-way through, I preheated the oven to 350. To the marinading tofu, I added the nutritional yeast, green onion and rice. I boiled the water just slightly, added the coconut oil and then poured this over the heap of rice. Mixed it all up with a wooden spoon and pop in the oven. After an hour and 10 minutes (You may need to adjust cooking time. I would check every 30 minutes), I added the 1/2 cup of coconut milk and popped it back in the over for 15 minutes. The flavor in this dish is kinda awesome! I will be making this again for sure!


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