Paul’s Healthy Eating Tips
- Whenever I order dessert and want to keep it healthy, I order Fresh Fruit or Sorbet (sorbets are basically frozen sweetened water flavored with iced fruit)
- I always substitute brown rice for white rice.
- I ask the server for my fish to be grilled
- When I order vegetables I ask for them to be steamed
- Always ask for sauces to be served on the side
- I love sushi – but be aware that “Spicy Rolls” have mayonnaise in them
Paul’s Pre-Game Meal
Before every game, Paul eats the same nutrient-packed meal – grilled salmon, a baked potato and broccoli. Now that’s the truth! Per serving: Calories-248, Total Fat-16g, Saturated Fat-4.2g, Cholesterol-40mg, Sodium-26.2mg, Carbohydrates-22.7g
Cooking with Ming Tsai
At my FitClub34 from Harvard Pilgrim Launch – my good friend Ming Tsai and I made Veggie Orzo with Ponzu Vinaigrette – it was delicious!!
Veggie Orzo with Ponzu Vinaigrette
by Ming Tsai
- 1 shallot, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons Wanjashan organic ponzu
- 1/2 cup canola oil
- 1 package firm tofu, cut into 1/4-inch cubes
- 4 cups blanched whole wheat orzo (or regular orzo)
- 1 English cucumber, washed, cut into 1/2-inch dice
- 3 large tomatoes, Heirloom preferred, 1/2-inch dice
- 1/3 cup thinly sliced scallion greens, for garnish
- Kosher salt and freshly ground black pepper to taste
- Canola oil for cooking
In a large bowl, combine shallots, mustard and ponzu and whisk well. While whisking, drizzle in oil to form an emulsion. Check flavor and season with salt and pepper. Add tofu and toss to coat. Add orzo, cucumber and tomato and mix gently, taking care not to break up tofu. Check for flavor and season with salt and pepper. Before serving, garnish with scallion greens. (Serves 4)
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Copyright 2009 Ming Tsai