- Garden Bowl (Healthy Eating Plate) -
This is one of my ultimate go to dishes. When I don’t what to cook, I always choose 2-3 servings of vegetables, a portion of carbohydrates (usually grains or low GI carbs), and a portion of protein. When you do this, your plate will always be half vegetables, ¼ of protein and ¼ of healthy carbohydrates. This actually fits with the ‘Healthy Eating Plate’, which was created by nutrition experts at Harvard School of Public Health and is used as a guide for creating healthy, balanced meals. When I cook, I always follow try to follow this plate. Sometimes I wish that meals outside would follow this guideline; add more vegetables, less carbs and less oil.
Garden Bowl (Lettuce, Tomato, Mashed Sweet Potato, Baked Tofu with Nutritional Yeast)
'Healthy Eating Plate’, created by nutrition experts at Harvard School of Public Health
Anyways, for this meal, I decided to have romaine lettuce, tomato, and one mashed sweet potato mashed. The protein, tofu, was covered in nutritional yeast and baked in the oven for about 20mins at 180C. This way, this meal is completely oil free and the nutritional yeast adds a nice cheesy flavor to the dish and provides extra protein as well. This isn’t exactly a recipe post but more of how I keep a balanced, healthy meal that is also oil free whilst adding flavor to the dish. So I hope this gives you an idea of how I generally eat, enjoy!
Vegan, Gluten Free
Recipe:
Makes 1 Serving
Ingredients:
1 Sweet Potato
1 Tomato
Lettuce (as much as you like)
200g of Tofu
Nutritional yeast
Black Pepper
Spring Onion
Tamari
Preheat the oven to 180C.
Bring a pot of water to the boil. Add sweet potato to the boiling water, for about 25-30mins until soft.
Cut the tofu and cover with nutritional yeast and black pepper.
Place the tofu on the baking tray and bake for 10mins. Flip to the other side and bake for another 10mins.
Wash and cut the tomato and lettuce.
Mash the cooked sweet potato, place on top of the lettuce.
Place the tofu on top of the lettuce and mashed sweet potato.
Add the cut tomato and spring onion.
Drizzle with a bit of tamari.