In case you didn't know, here at GG we love food - and we love to talk about it! So much so, that we want to welcome to the first edition of a new series (yet to be titled) about Nutrition & Health! My name is Joshua Scarpuzzi and I'm a young, run of mill, self proclaimed health-food nut! I've transformed my diet from starch-n-carbs, into an all-natural, plant-based vegan one. This is not just a one-time thing either; it's a lifestyle. We're absolutely thrilled to share tips with you and help guide you on the path to your own nutritional transformation! We'll be sharing recipes and "fun facts" and hope you try them all!
First thing's first -- I want to make one thing very clear: getting healthy is NOT about weighing, measuring, or counting the fats, grams, calories, carbs, or points of the same unhealthy food you already eat! Its about making conscious daily choices in what we give our bodies to utilize.
Making the switch to a vegan or vegetarian lifestyle is undoubtedly an undertaking, and it's one that I struggled with for a while, actually. But the resources are out there and most importantly your body deserves it. Once you start to adopt it, you will feel healthier and more fit then you have in years! However, if you're not up for the switch yet, all of my recipes are meat friendly -- so if you want to add meat that's up to you. I will encourage you, though, to try them meatless at least once. You may just like it!
Remember, nothing tastes as good as healthy feels! And if you can't understand that yet, don't worry. You will!
Now, on to the fun stuff...
Keep in mind that this journey is about progression, not perfection.
Low Calorie Lettuce Wraps:
Serves 412 ounces dried, flavored tofu (or your choice of meat)
3 tbsp. chopped garlic
2 tbsp. chopped ginger
2 1/2 cups shiitake mushrooms, chopped
1 cup bean sprouts
1 carrot, cut into fine strips
1 head of lettuce, use large leaves
1 tbsp low sodium soy sauce
1/2 lemon, squeezed
1/4 tsp. red pepper flakes (optional for those who'd like the extra kick!)
Salt and pepper to taste
- In a wok or frying pan stir fry garlic, ginger and carrot with some water until soft.
- Add the shiitake mushrooms and soy sauce, salt, pepper, and red flakes if using.
- Cook for 5-10 minutes before adding dried tofu.
- Cook for an additional 2-5 minutes.
- Spoon the mixture into the lettuce leaves, add a few drops of fresh squeezed lemon juice and roll those little guys up!
- If you want to make this a quick meal serve it on top of brown rice or quinoa!
Whenever you have a meal that's sauteing, simmering, or cooking, and you have a spare moment -- hop on the floor for a quick set of sit-ups. Then do some pushups against the counter top, or simply stretch out those muscles. You deserve it!
Calories from fat: 43
Cholesterol: 0Protein: 15.7g
Calcium: 231 mg
Vitamin C: 10.1 mg
Vitamin E: 0.5 mg
Beta Carotene: 1305 mg
Quick Fact! Tofu is incredibly versatile and delicious when used properly in your recipes! When using firm or extra firm tofu, get the water out first! Rinse the tofu, wrap it in a cloth or dish towel, put something heavy on top, and let it set for 20 minutes to drain out. It will be more dense and absorb the flavor of whatever else your cooking! In our lettuce wraps, the tofu will soak in not only the low sodium soy sauce but also the nutrients and flavors of all those vibrant veggies!