Today I did a quick mid-week run to the grocery store. I picked up a pint of cherry tomatoes, spinach, arugula, bananas (of course) and miso paste. I always keep a container of miso paste in the freezer to have on hand as I don’t use it frequently. I use an organic chickpea-based miso which is gluten free. I had a craving for miso soup, so I made a big batch (see recipe below). After I made the recipe, something told me that maybe miso isn’t allowed on the Eat To Live program. I checked the book for his recipes and saw that he used white miso to make a dressing. But I didn’t see it used in his stir fry or soup recipes, so I’m thinking this might have been a huge no-no! Well, if so, it certainly was a delicious one! Time will tell whether it sets me back at all.
Today’s Recipes
Breakfast: 5-Minute Oatmeal & Fruit Breakfast
This is my version of a Dr. Fuhrman recipe from his Eat To Live book. It’s a nice little breakfast to throw together when you’re in a hurry. Here’s a link to my version of the recipe.
Lunch: Middle Eastern Salad Wrap with Hummus, Arugula & Tahini Dressing
My husband and I finished this off today. He wants to make another batch! Here’s a link to the recipe.
Dinner: Mushroom Onion & Tofu Miso Soup with Carrots & Spinach; Basic Salad
While this soup is really delicious, I think I might have overstepped the bounds on the miso usage, which has a high sodium content. I’ll know tomorrow morning if it was a problem as my fingers will most likely be swollen, along with bags under my eyes! Hopefully everything will be fine. If you’re planning on making this, you could modify my recipe by just cooking it with water, and then mixing 1/2 – 1 teaspoon of miso into your bowl right before serving.That way you’ll control the sodium content. The fact that I ate this along with a big salad makes me feel a bit better, though!
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