Today was my first time making zucchini noodles. I actually just got the attachment for my kitchen aid and tried it. It was just super awesome and extremely easy to use.

These Asian zucchini noodles turned out great. Next time I am going to be making a salad. Whichever type of vegetable noodles I make I think they will turn out fabulous in any recipe I try.  Will see what other veggies I can turned into noodles.

I served these Asian zucchini noodles along side with some rice. I didn’t want the sauce to go to waist so it was perfect with it.

For me, I just have to make sure that I cook whichever vegetable noodles I make. I have heard of stories in which raw vegetable noodles give a lot of gas. The point being is that uncooked vegetable can sometimes give bloating and gas so I will make sure I will cook mine.

For those that are going to be getting on a clean diet after the holiday these Asian zucchini noodles recipe is the perfect dish for you. Easy, healthy and nutritious.

I hope you get to make these Asian zucchini noodles. If you have not gotten on the vegetable noodles bandwagon you should.

Enjoy!

Asian zucchini noodles

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes

Ingredients:

• 2 lbs of zucchini, spiralized
• 1 lb extra firm tofu, cut into small chunks
• 3 tbs olive oil
• Sesame seeds, optional

Sauce

• 1/3 cup soy sauce
• 2 tbsp sesame oil
• 1 tbsp arrowroot powder or cornstarch
• 2 tsp chinese five spice powder
• 2 tbs honey
• 1/2 cup water

 

Directions:

In a small mixing bowl add the sauce ingredients and combine. Set aside.

Make noodles with your spiralizer. I used the one that goes with the kitchen aid.

Add the olive oil to your wok and and the tofu. Cook stirring occasionally until it is slightly browned. Add the zucchini noodles and cook stirring occasionally for 5-8 minutes. Add the sauce and cook further for another 2 minutes or so until the sauce thickens.

Sprinkle sesame over the noodles and serve.

I actually also served it with some rice on the side to make sure I was not wasting any sauce.

The post Asian zucchini noodles appeared first on Eat Good 4 Life.

Even though this is the version that will remain for now, I think next time I make it I will double the batch to have a taller cake which will satisfy me more, especially after it is frosted. As far as the frosting is concern, I think it has been one of the best frosting recipes I have ever made. I haven’t posted anything similar before, so you are welcome!

If you are looking for a healthier frosting recipe this is the one you should try. High in protein and not that sweet at all.

This version is made with tofu but don’t be turned off by it. It is truly an awesome recipe. I hate when cake frostings are so sweet you can’t event taste the flavor of it. I really hate that. This frosting is not that sweet but you can modify the sweetness to your liking so if you would like to add more maple syrup go ahead.

If you guys want to make something sweet that won’t derail your dietary efforts this would be a great contender. This black bean cake with coffee frosting is full of protein, it is gluten free and not so bad for you. A super win recipe in my book.

I have actually made double the batch of the frosting and froze half of it so I hope it tastes the same as to when I made it at first. I will be using it this coming weekend so I hope it doesn’t have to go to waste.

If you are looking for a healthier take on chocolate cake look no further. This black bean cake with coffee frosting will satisfy anyone so I hope you like it as much as we did.

Enjoy!

Black bean cake with coffee frosting

Miryam's original recipe

Yield: 8 servings

Total Time: 45 minutes

Ingredients:

• 15.5 oz. can black beans, thoroughly rinsed and drained
• 1 tsp aluminum free baking powder
• 1/2 cup unrefined sugar
• 2 tsp instant coffee granules
• 1/4 cup cocoa powder
• 3 eggs
• 3 tbs coconut oil
• 1 tsp vanilla

Frosting

• 14 oz firm tofu, drained
• 4 oz cream cheese
• 1/3 cup maple syrup
• 3 tsp instant coffee granules
• 2 tsp vanilla extract

Directions:

Preheat oven to 350 degrees F. Place unbleached parchment paper in the bottom of an 8×8″ baking pan. Grease the sides. This will be your security blanket to make sure the cake doesn't stick to the pan!!

Place all the batter ingredients in a food processor or blender and pulse thoroughly until smooth and well combined.

Pour batter into the baking dish. Bake for 35-40 minutes or until the top is dry and edges begin to pull away from the baking pan. Cool completely before frosting.

Unwrapped the tofu and place it in a plate.  Place a couple of paper towels on top of the tofu followed by a heavy book. Leave the book over the tofu for 20-30 minutes. There would be a lot of liquid in the plate. Drain the liquid that will accumulate in the plate.

In a food processor add all of the frosting ingredients and pulse until you obtain a smooth homogenous consistency. Spread the frosting over the cake and top with some chopped pecans if you like. Serve.

NOTE: If you will like a taller cake double the batter ingredients. I know I will next time I make it.

The post Black bean cake with coffee frosting appeared first on Eat Good 4 Life.

This time, my trip to Spain had a specific purpose. I actually went there to solidify a dream that I have had for quite some time. I actually purchased a piece of land to eventually be able to built a home and retire to my beloved Spain.

I am really proud and extremely thankful to have been able to do this. I have been working really hard for a long time and to be able to do something like this really brings me and my family joy since we all love Spain so much.

Soon I am going to post the beautiful area where I always when I visit Spain. It is an area extremely popular for its wine, food and culture so if you go to Spain I really recommend visiting this region.

Anyways, onto the recipe.

This caramelized tofu arugula salad with tahini dressing was really refreshing and unique. I have had these two huge jars of tahini that I have been wanting to use for ever. Yesterday I was able to make the most simple, tasty dressing with the tahini and in my opinion it was sensational.

I have heard many times how people hate tofu. For me, the trick is to buy extra firm tofu where the consistency is not soft and mushy at all. This allows me to caramelized or saute the tofu prior to adding any other veggies or protein to make it crispy. This my friends makes a huge difference.

For this caramelized tofu arugula salad with tahini dressing you can add any veggies you may like. I love the combo I provided but if you would like to add shredded carrots, onions etc anything goes.

I am excited to get back to my kitchen and keep providing wholesome recipes to you all. I am hoping my second year of PA school is not as hectic.

Anyways, I hope you try this caramelized tofu arugula salad with tahini dressing, if not, the dressing can be used for any other salad recipe of your choice so I hope you get to make it.

Until my next recipe…

Enjoy!

Caramelized tofu arugula salad with tahini dressing

Miryam's original recipe

Yield: 4 servings

Total Time: 15 minutes

Ingredients:

• 16 oz extra-firm tofu, cubed
• 7 oz fresh arugula
• 15 oz chickpeas
• 1 large cucumber, chopped
• 2 large avocados, chopped
• 1 tbsp sesame seeds, optional
• 2 tbs olive oil
• 1/4 cup low sodium soy sauce

Dressing

• 1 cup tahini
• 1 cup water
• 1/4 cup rice wine vinegar
• 2 tbs sesame oil
• 1 inch cube fresh ginger, or garlic

 

Directions:

In a non-stick pan, over medium to high heat, add the oil and cubed tofu. Cook for about 3-5 minutes stirring occasionally until it begins to brown.

Add the soy sauce and cook further for about 1-2 minutes until the tofu begins to caramelized a bit. Place in glass jars and set aside.

For the dressing, place all the ingredients in a blender and blend until smooth. Set aside.

To assemble the salad, in 4 plates divide the arugula. Topped each plate with cucumbers, chickpeas, sliced avocado and cooked tofu. Add 3-4 tbsp of the tahini dressing and sprinkle some sesame seeds.

NOTE: If the dressing is still too thick for your liking you can add more water. You will also have left over dressing. It will last for 1-2 weeks in the refrigerator. 

The post Caramelized tofu arugula salad with tahini dressing appeared first on Eat Good 4 Life.

Originally I was looking to post this recipe on Wednesday but I really couldn’t wait any longer, so here it is.

If you are like me and are a sucker for quick, simple, healthy recipes you are going to love this dish. It literally takes 15 minutes from start to finish. I think you spend more time chopping the onion and tomatoes than cooking it.

Once again, I have opted for using none GMO tofu but if you are one of those people that despise soy or tofu you can make the recipe with just veggies or add any other protein of your choice. Tempeh, chicken, beef, shrimp…whatever rocks your boat!

The same goes for the veggies. These are the veggies I had on hand onions, mushrooms, snap peas and tomatoes but whatever veggies you prefer you can add to this dish, anything goes!

For the sauce, since you are going to need oyster sauce, make sure you find a variety that is free of MSG, it make take some looking around but you will find it, especially if you have an Asian market close by.

I am planing to post other Thai recipes in the blog, I just don’t know which ones. Probably at least one or two more. Will see…maybe Pad Thai which I haven’t got around to making it yet.

Until then, I leave you with this amazing sweet and sour tofu with vegetables recipe that is nothing but delicious, easy and healthy for you.

Enjoy!

Sweet and sour tofu with vegetables

Miryam's original recipe

Yield: 4 servings

Total Time: 15-20 minutes

Ingredients:

• 1 lb fried tofu, or extra-firm tofu, cubed
• 2 tbsp olive oil
• 8-10 oz sliced mushrooms, any type would do
• 1 large onion, chopped
• 4 oz pineapple, cut into small pieces (fresh or canned)
• 2 tomatoes, cut into big chunks
• 8-10 oz snow peas

Sauce

• 3 tbsp oyster sauce, free of MSG
• 1 tbsp fish sauce, free of MSG
• 2 tbs ketchup
• 1 tsp coconut sugar

 

Directions:

In a small mixing bowl add the sauce ingredients and combine. Set aside.

Add the olive oil and garlic to your wok or large skillet pan over medium to high heat. Cook for 30 seconds or until fragrant. Add the onion and mushrooms and cook for 3 minutes until they begin to soften.

Add the tofu snow peas, tomatoes and pineapple and  cook for another 2-3 minutes.

Add the sauce and stir until it becomes warm, 1-2 minutes.

Serve over brown rice.

NOTE: If you can't find fried tofu use extra-firm tofu and add it before the onions and mushrooms. Cook it, stirring occasionally, until it browns for about 5 minutes.

The post Sweet and sour tofu with vegetables appeared first on Eat Good 4 Life.

Lucky for you, in the recipe, the changes have been noted so that you can get the best result possible. The way I got the thai basil tofu with zucchini the first time I made it. I love this dish and I will be making this over and over again. Thai food is my ultimate favorite cuisine.

While I got the Thai basil paste at my local Asian market you can still get it through Amazon. If you have an Asian market around where you live I am sure you will find it there.

The flavor of Thai basil is very unique. It is very different from regular basil. If you can’t find Thai basil regular basil will have to suffice.

You can also make this recipe with chicken or any other protein of your choice. I have seen it done with chicken most but any veggies and protein you like to use for this recipe would be fine.

I love the fact that this recipe takes just about 15-20 minutes to make…the rice takes longer to cook it is that quick. Subsequent times I will be trying this Thai basil tofu with zucchini with rice noodles. I will let you know how it tastes but I believe it will be equally good.

I hope you get to try this recipe. If you like Thai food you will love this one.

Enjoy!

Thai tofu basil with zucchini

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes

Ingredients:

• 16 oz extra-firm tofu, cut into small pieces
• 3 large zucchinis, cut into small pieces
• 1 small onion, sliced
• 3 cups fresh Thai basil
• 4 tbsp Thai basil paste
• 2 tbs honey, or coconut sugar
• 2 tbs soy sauce, gluten free if needed
• 1 tbs water
• 2 cups brown rice
• Pepper flakes, optional

Directions:

In a large skillet, over medium to high heat, add the thai basil paste and tofu and brown for 5 minutes stirring occasionally. On the meantime, in a small bowl mix the water, soy sauce and honey, set aside.

Add the zucchini and onions to the skillet and cook until soft stirring occasionally, about 5 minutes, or until the veggies are soft.

Add the soy sauce mixture, thai basil to the skillet and stir. Turn heat off and sprinkle some pepper flakes if using. Serve over brown rice or rice noodles.

The post Thai basil tofu with zucchini appeared first on Eat Good 4 Life.

I want to make other Halloween treats, or at least one more before the end of the month and before it is too late. I think it is also going to be a chocolate theme dessert so stay tuned.

This healthier Halloween chocolate graveyard was made with tofu. You can make it with avocado if you don’t like tofu but since this tastes nothing like tofu we didn’t mind at all. With tofu the consistency of the dip is a bit thicker. I have tried it with avocado as well and the consistency is smoother.

Each are equally goo so choose which ever you like best.

An important note about making this recipe: Make sure that you drain the tofu. Just place the tofu in a plate. Place folded paper towels and a heavy book over the tofu and let it sit for 20 minutes. Water will drain to the plate.

I also used Oreo cookies you can get a Trader Joe’s. These don’t have trans fats and since they are too sweet for my liking I actually removed the filling.

As far as the candy to use to decorate the graveyard with you can use anything you like. I found these sugar Halloween decorations at the store so I thought they would look cute.

This Healthier Halloween chocolate graveyard is pretty simple to make. If you want to wow your kids or want to make something with them this Halloween this is the perfect recipe.

Enjoy!

Healthier Halloween chocolate graveyard

Miryam's original recipe

Yield: 8 servings

Total Time: 20 minutes

Ingredients:

For the Dip

• 24 oz soft tofu, drained
• 8-10 oz dark chocolate
• 1 tbsp coconut oil
• 1/3 cup maple syrup, more if you like
• 2 tsp vanilla extract

To Decorate

• 10 chocolate cream sandwich cookies, crushed, I didn't use the filling
• 8 oval cookies, I used belvita oat cookies
• Halloween pixs
• Halloween sugar decorations
• More extra cookies, pretzels, graham crackers, apples etc for serving

 

Directions:

In a save microwave bowl place the dark chocolate and coconut oil. Melt at 30 seconds intervals.

Add drained tofu, melted chocolate (save 2 tablespoons), vanilla extract and maple syrup to your food processor. Pulse until the ingredients come together stopping in between to scrap down the sides. Transfer dip to a serving dish and smooth top with a spatula.

Spread crushed chocolate cookies over the top of dip. (I placed the chocolate cookies in a zip log bag and crush with a rolling pin)

Place the extra 2 tablespooons melted chocolate in a zip log bag. With scissors, make a tiny cut at one of the bottom corners. Pipe the chocolate onto the oat cookies and write RIP, BOO or what ever you like. Let it sit for 5 minutes until the chocolate sets.

Scatter Halloween sugar decorations and pixs to top the dip. Serve with extra cookies, graham crackers, sliced apples or pretzels.

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