New healthy hacks for the week of 1-18

                                                             So for the new year I thought it would be fun to try out some healthy hacks. Every week I want to test out 2-3 hacks that will better my health and my families. This week I started up Meatless Monday again and tried Baked tofu. This was easy and fast to make but it was not a hit with the family. I enjoyed it but that also meant I had to eat all the leftovers so after the 3rd day I was done. Below is the recipe and where I got it from.

http://www.whatrunslori.com/2012/04/hawmc-writing-about-health-why/

Baked, Not Fried, Tofu (with nutritional yeast, soy sauce, and spicy paprika) AKA

Best-EVER Baked Tofu

• 1 16-oz package firm, extra protein tofu
• 1/2 cup nutritional yeast (you could do only 1/4 cup, but the more the better!)
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black or white pepper
• 1/4 cup Tamari or soy sauce
• 2-3 tbsp olive oil
• 1 tbsp lemon juice
• red pepper flakes or Sriracha Sauce (optional)

Directions:
In a glass baking dish (or bowl), mix together 1/4 cup of the nutritional yeast, garlic powder, paprika, pepper, Tamari, olive oil, lemon juice, and red pepper flakes, if using. Set aside.
Slice tofu into cubes: Place your tofu onto a cutting board and slice lengthwise twice, so you have 3 strips of tofu. Then turn the tofu onto its side so that the cut side (you just made) is on its side. Again, cut the tofu twice. Lastly, cut the tofu, going perpendicular to the cuts, creating cubes.
Place tofu cubes into the Tamari/soy sauce mixture, spreading evenly, so all pieces are laying in the marinade, if possible. Let tofu sit in marinade for 10 minutes. Toss or turn all pieces of tofu and let sit another 10 minutes- making sure all pieces get covered with marinade.
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper. Spoon out each piece of tofu and lay each evenly onto the parchment paper. Sprinkle with remaining 1/4 cup nutritional yeast.
Bake tofu for 10 minutes then flip each piece, returning to oven for additional 10 minutes (20-25 minutes bake time, total).

                                                             The next hack I wanted to tackle was to find something to aid my family into getting regular. So I decided to make Flaxseed lemonade was something fun to try. This defiantly helped but I think having sauerkraut, cauliflower, and drinking this was not a good decision. Warning don't get weirded out by the consistency of the final product. This does get slimy when simmering. To strain out the zest and seeds I used a French press. I did add 3 more cups of water and served it over ice.
  

Inspired by a recipe in The Complete Vitamin Cook Book, published in 1943, this is a delicious drink that can be served hot or cold. The soaked flaxseeds thicken the lemonade slightly, and then are strained out and discarded for easier digestibility.

• Ingredients
• 2 tablespoons flax seeds
• 1 cup sugar
• Zest and juice of 3 large lemons
• 1 lemon, thinly sliced, for serving

Directions

1:

Place the flax seeds in a saucepan and add 4 cups of water. Cover, bring to a boil, then reduce the heat to low and simmer for 45 minutes. Add the sugar and lemon zest and let simmer until the sugar has dissolved, 15 to 20 minutes. Stir in the lemon juice.

2:         

Strain the mixture, discarding the seeds and zest. Serve hot in a mug, at room temperature, or over ice, each serving garnished with a lemon slice.

 

http://www.giadaweekly.com/view/f91aee76e6184baadd34a9554b5a556f?utm_source=31215&utm_medium=Giada-Weeky-Pinterest&utm_campaign=Flaxseed-Lemonade

              If anyone has some healthy hacks they do or would like me to try out let me know.