Eat to Live, Don't Live to Eat

As I delve into the world of fitness there is a lot of conflicting diet advice. Two things that I will just ignore and go down my normal path are from the trainers. Really...a diet of 60/20/20?!? High carbs/starch, moderate protein and veggies/fruit--I think not. My doctor has actually told me flat out: no. Go for lots of veggies, high protein, have fruit and moderate carbs. That is happily realistic for me.

Second, the aforementioned protein shake. I am choosing not to implement it unless I go into heavier weight training. I had a cookies & cream variety recommended to me and it sounded delicious. However I see this as a dessert supplement (an extra) and overall the shakes are a meal replacement in my mind. And frankly--I like real, solid food.

I want it the natural way, throw it on the BBQ, fry pan, pot, slow cooker, steamer or wok.
In closing, here is a kk protein solution:

Fried Tofu & Somen Noodles

• 1 pkg - Tofu, very firm
• Somen Noodles
• Dashi no moto (can be found in Asian food isle of grocery store)
  
• Veggies that you love
  (broccoli, mushrooms, carrots, water chestnuts, bamboo shoots, bell peppers, bean sprouts, snap peas, shredded cabbage, etc that work well for you & in combination)
• 2T Olive oil
• 1-3 Cloves of Garlic (or to taste)
• 2-3T Soy Sauce
  
• Ginger (optional)
• Sesame Seeds/Green Onions - optional garnish/flavor

Start hot water for dashi no moto stock (follow package), dissolve seasoning--bring to a boil. Add somen noodles in a strainer pot - Note they only take 3 minutes to cook. Remove noodles from broth and run cold water over them in strainer--you can add ice cubes to fully cool. It is the traditional way to eat them or you can serve hot on day #1 --if you have leftover noodles see below.

Heat fry pan or wok. Add olive oil and chopped garlic, saute. For frying tofu: (A) Fry Pan version-cut tofu laterally to the table so you have 2 large squares to do the initial hard fry & cube after main squares are golden brown (GB) on both sides. (B) If you have a wok, cube that tofu and throw it in & toss till GB. Add soy sauce to glaze the tofu (it will caramelize just bit--yum). Add veggies cook till tender.

Add broth and noodles into bowls. Put your stir fried toppings over the noodles. Sprinkle with sesame seeds and green onion if desired.

Substitutes or alternative dishes:

• Noodles - wheat noodles, American-Angel Hair pasta or udon noodles (thick Japanese noodles/serve hot)
• The somen are really best for a cool summer dish - see alternative toppers or 2nd day cold noodle meals (note store noodles separate from broth)
  
• Alternative toppings
  Cold somen noodles are great the next day with; Chopped/boiled ham (you can use the lunch meat type)-or-bacon/chicken, turkey, fish cake, etc if you want meat, cucumbers sliced into thin sticks/jullian-appx 1" long, carrot circles, tomato chunks, green onions, sesame seeds, shredded cheddar cheese, spinach are some of my faves. The beauty of this dish is you can do anything radishes, etc--this is flexible to your taste.
  
• Dashi no Moto /Substitute: Store bought fish stock (extremely diluted)
  Or beef/chicken broth if a little fish scares you
• Vegetarian broth?!? Perhaps a miso soup base.
  Or not tested: a very weak soy sauce and tahini broth?!? You may be on your own-sorry
• Dashi made from scratch (with a shitake based vegetarian alternative)
  
• Ginger - can use a small amount of powdered, for fresh -grate it or put a few peeled sticks in for flavor/remove before serving unless you love ginger and want that big bite
• Spice it up with chili paste or wasabi
  

...get your chop sticks and dig in--Itadakimasu!