Lose Weight with Ruth: The Best Tofu Recipe Ever

Lose Weight with Ruth: The Best Tofu Recipe Ever: Tofu Ratatouille from Plant-Powered For Life Do you feel like you should eat tofu because it’s healthy but don’t know what to d...

The Best Tofu Recipe Ever

Tofu Ratatouille from Plant-Powered For Life

Do you feel like you should eat tofu because it’s healthy but don’t know what to

do with it?

I’m with you. I kept buying tofu. It would get pushed to the back of the refrigerator. Then after 4 or 5 months, I was afraid to eat it and would throw it away.

When my registered dietitian nutritionist friend, Sharon Palmer’s new book, Plant-Powered For Life, came out, I found a recipe for tofu and was determined to make it. Without pausing to think, I went to the store, bought the ingredients and made her recipe for Tofu Ratatouille. I’m not vegetarian, but after eating this recipe, I could be. In a word, FABULOUS!

The recipe is quick, easy, and healthy. It’s also fun to chop up all the vegetables and think about how healthy you are going to be from eating it. The recipe calls for onion, garlic, eggplant, zucchinis, bell pepper, tomatoes, and capers. See what I mean?! I am not a fan of capers, so I left them out. Tofu is a complete protein and contains natural properties to protect health. It can be an important source of calcium and may contain fewer calories than other sources of protein. One cup of tofu ratatouille is only 115 calories!

This recipe is a keeper and tops my list for tofu recipes.

Lose Weight with Ruth: How to Preserve Your Herbs

Lose Weight with Ruth: How to Preserve Your Herbs: Rosemary Isn't it a great feeling to plant something and watch it grow? If you are a little too successful, check out this blog pos...

How to Preserve Your Herbs

Rosemary

Isn't it a great feeling to plant something and watch it grow? If you are a little too successful, check out this blog post from Maggie Green, a fellow registered dietitian nutritionist and author of The Kentucky Fresh Cookbook on how to preserve your herbs. Maggie hopes that you add seasonal, local ingredients into your cooking. You can follow her at @GreenApron .

This is the time of year when we’re thinking about preserving the abundance in our gardens if the deer haven’t eaten it all.  Herbs are the leaves and stems of tender, edible plants. They impart various flavors in cooking and are revered for adding flavor to cooked dishes and salads without adding additional sodium. Thyme, rosemary, basil, parsley, and oregano all dry well. Here’s the link to the National Center for Home Food Preservation and their resourpage on Drying Herbs.