Training for the marathon continues and we’ve entered hill territory — four repeats last night and five next Wednesday. In addition, I continue to chug away at the 22 minutes in 10lbs challenge I set for myself a few weeks ago (five pounds down, five to go). But to get on with the topic of today’s post — Food and a giveaway!
Eat-Clean Diet Cookbook
The Eat-Clean Diet Cookbook is by Tosca Reno — a successful author (of ten books), motivational speaker, wellness consultant, media personality and model (gracing the covers of Oxygen Magazine). I was first introduced to her books by my parents of all people. After my father retired, they made some dietary changes based on Tosca’s books that were very successful. Beyond weight loss, the recipes in this cookbook are healthy, easy to make, and most importantly, tasty.
In addition to giving me permission to post some recipes from the cookbook, the people at Robert Kennedy Publishing have been generous enough to also provide a copy for me to giveaway to a Fartlek Runner reader! Here is how it’ll work. Each Friday, for the month of March, I’ll post a recipe from The Eat-Clean Diet Cookbook. Simply post a comment to any or all of the Eat-Clean posts, and I’ll enter you onto a list in the order that I received your comment(s) (make sure to include an e-mail with your comment so I can contact you). A winner will be chosen using a random number generator, and announced in the Wednesday, March 31 post. Easy peasy and you could win an awesome cookbook to fuel your running!
To kick things off on a light note, this is one of my favourite recipes to have with veggies in my lunch at work. I make this dip at least twice a month. It’s very low in calories and fat, making it a guiltless way to make cut raw veggies and crackers more interesting. To repeat, this recipe is from The Eat-Clean Diet Cookbook, by Tosca Reno and published by Robert Kennedy Publishing.
Tofu and Curry Dip
Makes 12, one-TBSP Servings
- 6oz / 168g silken tofu
- 1½ Tbsp / 23ml fresh lemon juice
- 2 Tbsp / 30ml best-quality olive oil
- ¼ tsp / 1.25ml sea salt
- 2 Tbsp / 30ml chopped green onion
- ½ tsp / 2.5ml curry powder
- 1 Tbsp / 15ml parsley
- 2 cloves garlic, minced
- Place all ingredients in a food processor and pulse until just combined. Do not over-process. Cover and refrigerate.
- Serve with crudités as a healthy dip alternative, spread on wraps with grilled chicken, or anywhere else you would like a delicious shot of creamy flavor.
Nutritional value per one-Tbsp serving:
Calories: 28 | Calories form fat: 22 | Protein: 1g | Carbs: 0.5g | Dietary Fiber: 0g | Sugars: 0g | Fat: 2g | Sodium: 43mg