Sunday, January 9, 2011

I had a productive Friday while the hubby was at work and it felt really good waking up to a clean house on Saturday.  Can you guess what comes next?? I snuck out of our bedroom, closed the door quietly and pulled out my yoga mat. Yep, I did yoga for the sixth day in a row (yay me!) followed by a green smoothie and supplements. Later that afternoon, we decided to take advantage of the sunshine and take Lola to her favorite off-leash dog park, Marymoor Park in Redmond. The first few times we took her, she had an attitude and got into a few tiffs. She has certainly progressed and now fits into the packs much better! It's so fun watching her race around and simply be a dog, she loves being free from her leash. :) Afterwards, we made a grocery run since the Seahawks had their big game (and won!!!), Daner surely needed to have BBQ ribs to celebrate. I decided to make an Asian dish.

Asian Miso Dressing:

  • 1" pice of peeled gingerroot
  • 1 c of olive oil
  • 2 tsp toasted sesame oil
  • Juice of one lime (if you microve for 20 seconds first, you get more juice - Thanks for the tip, Mom!)
  • 1/4 c mellow white miso
  • 6 pitted dates or 1/4 c 100% maple syrup (I used the maple syrup)
  • 2 Tbsp Braggs liquid aminos
  • 1/3 c water
Blend all together on high till creamy and emulsified.

Saute chopped garlic and dried red pepper flakes in a little of the sauce

Add the veggies

I cooked my mushrooms and sprouted tofu separately so Dane could have some of the leftovers

 A tower of zucchini "noodles," brown rice, veggies (yellow peppers, carrots, broccoli, mushrooms) and sprouted tofu topped with a homemade Asian dressing. Plus a few pics of Daner's BBQ ribs. Enjoy!

Followed by a quick GF Pear Crisp Dessert (About 200 calories)
  • 1 pear, chopped (~95 cal)
  • 1/2 Tbsp Earth Balance (Vegan Margarine) (~50 cal)
  • (1/2-1 packet of Stevia sweetener if desired)
  • 1/2 tsp Organic Vanilla Extract
  • 1 tsp Cinnamon
  • 1/8-1/4 tsp Nutmeg
  • 1/4 c GF Granola (~55 cal)
Warm margarine and vanilla in a sauce pan. Add chopped pear and spices and cook until pear is heated through. Serve in a bowl topped with GF granola.

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