Hi guys! Hope everyone’s saturday was fun and relaxing. I’m back in Orlando now…I drove back here this afternoon because I have to work all day tomorrow and didn’t want to feel stressed in the morning driving back on the interstate. On my way back here I snacked on an apple and then when I got home (around 5:45) I immediately set out to make dinner for myself! I had some tofu in the fridge that I had defrosted last week and was craving something with noodles so I made a peanut-sesame tofu noodle salad with soba noodles and a spicy peanuty dressing. It was awesome! I urge you all to try tofu if you have never before…you might find you really like it and besides all it’s great health benefits, it’s one of the cheapest proteins out there! Sounds good to me!
After dinner I went to the grocery store to get my food for the week…I have a bunch of good meals planned out so I’m excited! I bought a Fage 2% yogurt with peach at the store and ate it on my drive home for a little dessert. Oh, how I love yogurt! Now I’m just sipping on some tea and about to get in a bubble bath and read the new Cooking Light that just came today. Sounds like a pretty good night to me…I’m exhausted and want to wake up early in the morning to get a run in before I have to work at 10:00. Tomorrow my lunch post will come in around 5 but I’m super excited (as usual) because I get to pack a lunch full of goodies!! 🙂
This dinner was about 444 calories. I had a very small glass of red wine with it to make my total dinner calories around 521.
Groceries!! Sorry for the mess 🙂
And finally….
andrea
January 6, 2008 at 1:33 amCan you please post the split pea soup recipe and the roll recipe? thanks!
jenna
January 6, 2008 at 1:55 amHi Andrea,
I have a section to this site called “recipes” at the top that has every recipe I make! The soup and roll recipe is listed in that. Enjoy! 🙂
arimcg
January 6, 2008 at 3:30 amThanks for posting this recipe! I’m going grocery shopping tomorrow and was going to get stir fry ingredients to help use up my tofu, but I’ll make this instead and my boyfriend will be much happier (loves pb, hates stir fry)! Love your blog; if you get a chance, check mine out (i just started it but plan on posting regularly – you’re an inspiration!)
Anie
January 6, 2008 at 3:41 amIm jealous of your cooking light, mine hasnt come yet! weird. Just wondering, whats the difference between soba noodles and regular whole wheat pasta?
Thanks! Love the blog.
Sara
January 6, 2008 at 4:04 amHey!
I was wondering if you have any good ideas about how to season tofu? I’m sort of tentative about tofu and was wondering how I could make it more palatable? Thanks!
-Sara
Danielle
January 6, 2008 at 6:55 amYour food purchase spreads are so helpful, you have no idea!
About the produce delivery… it’s $30 for everything that I listed yesterday which may be a lot, or a little (not sure) but that’s about how much I spend at the grocery store for the same things in any given 2 weeks so I’m sure it’ll be worth it! Plus, it’s organic, I know exactly where everything comes from and I’m supporting local farmers (a concept which I really love).
Oh and P.S. I’m sorry about making you explain yourself every time you eat white bread. I didn’t mean it, I promise. I was just being curious to how you incorporated it because since being home I don’t get to chose whole-wheat as often. 🙂
jenna
January 6, 2008 at 1:13 pmAnie,
Soba noodes are made from buckwheat, darker in color, and typical in Japanese cooking. They have a nutty taste and I think I actually prefer them to whole wheat! The health benefits are the same, though 🙂
jenna
January 6, 2008 at 1:16 pmSara,
Are you pressing and freezing your tofu? I think that’s what makes the biggest difference because it gets chewy and firm. When you buy it, squeeze the water out of it and cover it with like 3 dishclothes and put your heaviest cookbook on top. Let it sit for 30 minutes. Then, cut into serving sizes (like 4 squares) and freeze each one. When you want to use one, just defrost 1 square in the fridge. This dramatically makes the tofu more palatable. One of my favorite ways to eat tofu that is very simple is to do what I said above then season with tumeric, sea salt and pepper. Cook in a nonstick skillet until golden (cut the tofu into cubes) and then add 1 tbsp parmesan cheese. It’s sort of like “tofu scrambled eggs”…but I swear its good! I think you would like the recipe that I did last night, as well because it was quite flavorful. Another recipe in my recipes page is called “otsu” and that features tofu as well and was really really really tasty!!!
Let me now how it goes!
jenna
January 6, 2008 at 1:17 pmhaha danielle! Don’t worry about it, I was doing that more for other readers who might have been wondering why I was sitting down and gobbling a huge sandwich made with white bread when I claim to be a “nutritionist”. I know you didn’t mean anything!! Don’t worry! 🙂 that fruit and veggie idea sounds GREAT…is there a website I can look at to get more info?
Courtney
January 6, 2008 at 2:36 pmJenna, what kind of Tofu do you suggest buying? I’ve never tried it! I am a vegetarian and I am always looking for new things to try. What brand and type of tofu do you suggest ?
Sara
January 6, 2008 at 3:27 pmThanks Jenna!
Danielle
January 6, 2008 at 4:29 pmHaha, okay 🙂 Yeah, I’ve heard that a few farms have this type of home-delivery and I just happened to stumble upon one near me at school. Yay! I’m so excited! The website is: http://www.grindstonefarm.com/go.asp?Home
jenna
January 6, 2008 at 9:33 pmCourtney,
I always buy the Extra-firm kind in the produce section…I’m not sure the exact name but i think its the only one there. When I get home from the store I take it out of the package and squeeze all the water out. Then, I put it on a plate, cover it with a couple clothes and put a heavy book or pot on top. I leave it for 30 minutes to “press”. After that, I cut it into 4 sections and put them in individual plastic baggies and toss them all in the freezer. When I know I want tofu for dinner the next night I just take one out and let it thaw in the fridge over night! SO easy! This process only take a couple minutes (pressing/ect) but really really really makes a difference in the tofu’s consistency..making it not so “mushy” and more chewy. Let me know what you think!