Checking in Monday morning. Dinner at my nephew's restaurant in Saugerties this weekend was just delicious. My Pop said the scallops were the best he'd had in a long, long time, and he's had a lot of scallops. These were quickly seared and served in a dashi broth with smoked portabello mushrooms and baby romaine, a beautiful mix of flavors. Everything else was just as good -- a perfectly balanced Caesar salad, succulent duck breast with fresh corn risotto, spicy shrimp with a creamy mac 'n cheese and fresh cucumber "noodles," vegan corn chowder, seitan and roasted tomatoes with a delicious white bean puree, rich dulce de leche cake with vanilla sauce and fresh blueberries -- all of it so creative and beautifully presented. It rivals the best foodie places I've tried in LA, at half the price. So a shameless plug -- which I honestly wouldn't do if I didn't like the food -- Love Bites Cafe, 85 Partition Street, Saugerties, New York, phone (845) 246-1795. They're open for breakfast and lunch Friday-Tuesday and dinner on Friday and Saturday.
Back to reality, I regained 2 pounds over the weekend -- no surprise. As my sister points out, I weigh myself every day, and that isn't necessarily accurate. It's normal to fluctuate a pound or two in a 24-hour period. I use the scale as a caution sign. If I'm up a pound, I skip the extra peanuts before dinner and try to get a little more exercise. I also find it so encouraging if I'm down a pound -- that alone can keep me happily on track all day.
Here's a handy recipe You can make a batch of the peanut butter tofu spread in minutes and keep it on hand for a super-quick breakfast.
-- Priscilla
Peanut butter breakfast sandwich
Servings: 2 Prep Time: 5 mins. Cooking Time: 2 mins.
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When you whip peanut butter together with tofu, you get a lovely, fluffy peanut spread. You’re adding protein, and reducing fat. The spread is a great thing to keep on hand in the refrigerator. In an airtight container, it keeps well for at least a week. If it starts to separate, just give it a fast stir before spreading it on toast. |
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2 slices whole wheat bread 4 tablespoons peanut spread (recipe follows) 1 banana 1 teaspoon honey 1/8 teaspoon cinnamon |
1. Toast the bread and top each piece with 2 tablespoons peanut spread. Slice the banana and layer on top of spread. Drizzle with honey and sprinkle with cinnamon. | |||
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Per Serving: 179 calories 4.5 g. fat (1.5 g. sat. fat) 32 g. carbohydrates 4 g. fiber |
On Hand: honey cinnamon Peanut Spread (recipe below) To Buy: whole wheat bread banana | |||
Peanut Spread
Servings: 15 (2 tbs. each) Prep Time: 5 mins. Cooking Time: 0
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1/2 container soft or medium firm tofu 1/3 cup peanut butter (smooth or chunky) |
1. Place the tofu and peanut butter in a food processor and blend until well combined. 2. Keep refrigerated in an airtight container. | |
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Per Serving: 46 calories 3 g. fat (.5 g. sat. fat) 1 g. carbohydrates .5 g. fiber |
On Hand: peanut butter (smooth or chunky) To Buy: soft or medium firm tofu | |
Priscilla and Quinn,
Congrats on the blog—a fine idea!
From your friend in Hollywood,
Rudie S
(Always available for taste testing.)
Posted by: Ruth Silverman | 08/03/2009 at 11:26 AM