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 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)
Broiled Chipotle-Tamari Chicken Wings with Zucchini Sticks (Serves 4)
by Ming Tsai
Ingredients:
1 large red onion, rough chopped
1 tablespoon minced ginger
1 tablespoon minced garlic
1 tablespoon Chipotle en adobo, chopped
1 large tomato, rough chopped
½ cup Wanjashan naturally brewed rice vinegar
¼ cup Wanjashan low sodium naturally brewed Tamari
2 tablespoons butter
2 pounds chicken wings, separated into wings and drumettes, rinsed and brined
1 cup Fage Greek yogurt
1 large zucchini, cut into 1 inch x 2 inch pieces
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
Directions:
Pre-set oven to high broil and place rack on lower part of oven. In a sauce pan on med-high heat coated lightly with oil, sauté the onions, ginger and garlic until soft, about 2 minutes. Add the Chipotle and tomatoes and stir. Add the rice vinegar and tamari and deglaze reducing by 50%. Buzz the mixture with hand stick or blender, adding butter to the mixture. Take ¼ cup of mixture and mix with yogurt, season and hold in fridge. Rinse and dry the wings and toss with remaining sauce. Spread on sheet tray and broil, flipping once when browned, about 10 minutes total. Meanwhile, cut the zucchini into strips and serve on the side with reserved sauce and wings.
Check back for new recipes!
Copyright 2009 Ming Tsai