Train for Life

Tag: Rice Vinegar

  • Foodie Friday

    Foodie Friday

    Healthy Recipe of the Week While I follow a vegan/vegetarian diet, I also like to share healthful recipes for my carnivorous friends. This is a classic Filipino dish that can often take hours of marinating and braising to prepare. However, this recipe variation offers a quick to prep adobo sauce with tart, savory flavors! Chicken in…

  • Foodie Friday

    Foodie Friday

    Healthy Recipe of the Week We’ve past National Quitters Day (the second Friday of the month)…  How are you doing with the intentions you set for yourself in 2025? Do you need more support and accountability? To stay committed to a healthy eating lifestyle change, try this salad! Feel free to swap any ingredients for another…

  • Foodie Friday

    Healthy Recipe of the Week Summer salads are popping up on meal plans and satisfying our taste buds. Store-bought dressings can contain excess sugar, salt, fat, and calories, as well as a laundry-list of ingredients. Why not prep our own dressing? Sesame Dressing Ingredients (1) Garlic Clove (grated) 2 tablespoons Ginger (grated) (1) Scallion (minced)…

  • Foodie Friday

    Healthy Recipe of the Week A light, savory, plant protein-rich dish! Crunchy Tofu Salad Ingredients 16 ounces High Protein or Extra Firm Tofu (*I recommend this type at Trader Joe’s.) 2 tablespoons Neutral Oil such as, Peanut, Sunflower, or Safflower 1/4 cup Cornstarch 1 Garlic Clove (finely minced) 1 tablespoon Rice Vinegar 2 tablespoons Reduced-Sodium…

  • Foodie Friday

    A Hawaiian dish season with Asian flavors!

  • Foodie Friday

    Healthy Recipe of the Week Cool and Crunchy Cucumber Salad Spring and Summer are right around the corner! A refreshing salad that is quick to prepare on a hot day or any day when you want a light bite. With cucumbers high water content, this salad will also quench your thirst. *Special credits to Peloton instructor,…

  • Summer Salad Recipe

    Kale and Quinoa Salad with Apple Lime Vinaigrette Salad Ingredients 10 oz. Kale (spines removed and coarsely chopped into about 1 in. pieces) 1/2 – 1 c. uncooked Quinoa 2 c. shredded Carrots 1/2 large Fuji Apple (chopped into 3/4 in. cubes) 1/4 c. sliced Almonds (toasted) Vinaigrette Ingredients  1/2 c. grated Fuji Apple (about 1/2 of…