Chocolate Tofu Mousse

I truly believe that eating healthy doesn't mean having to sacrifice all the flavor in your diet, especially snacks that are sweet and tasty.  This quickly became one of the favorites in a Clean Eating Challenge Group I was running, and I've even had people tell me they doubled the batch and made pies with it.  Again, this has macronutrient counts for those people who are following the 21-Day Fix containers, or using macro counts as a way to control portions and caloric intake. When I put this on a meal plan, I had miscalculated the proper measurement for the peanut butter, so I adjusted it here for the appropriate count, and it's still just as tasty as it was with the over measured peanut butter in the original recipe. If you're looking for something to satiate that sweet tooth, or fill the void of your Hershey's Kisses, this one is for you!

CHOCOLATE TOFU MOUSSE

1 Protein, 2 Nut Butter

(Makes 4 Servings)

INGREDIENTS:

• 1 (16 oz.) pkg. Silken Tofu
• 2 tbsp. Almond Milk, more for desired texture
• 1 tsp. Vanilla Extract
• 1/8 c.+ 2 tsp. Natural Peanut Butter
• 4 tbsp. Cocoa Powder
• 3 Stevia Packets

DIRECTIONS:

1. Place all ingredients in a blender or food processor and blend until smooth.  Add additional almond milk one teaspoon at a time if it is too thick. Taste the final product to make sure it is sweet enough for your liking, and add additional Stevia if you prefer it sweeter. Divide into four ramekins or cups and refrigerate for a minimum of 30 minutes. Enjoy by itself, or topped with fresh fruit. 

Again, this is an awesome way to get some protein in while also satisfying that need for sweets and chocolate, not to mention that peanut butter is so good for you in so many ways.  I hope you enjoy this as much as my challengers do, and feel free to share it with other 21-Day Fixers and health foodies alike! 

Maria 

www.MariasSuperFitTraining.com 

Tofu Cabbage Rolls

Why are we talking about Tofu, and also, why cabbage?  Well folks, here's the real deal.  Tofu, Soy, Tempeh; they are all Superfoods, and well, as they say, them's the breaks.  Therefore, fitting these foods into your diet at least a couple times out of the week is a very good idea.  I've never been a huge cabbage fan, however, my husband is Polish, and therefore, Gwumkis were a staple in his house growing up, which made it easy for me to fit this one into a dinner without the nose up at Tofu.  Also, like Tofu, Cabbage is yet another sidekick in the Superfoods group.

The good thing, and the bad thing, about Tofu is that it really doesn't taste like anything at all, that is, until you season it on up. So, you can make it taste however you want.  Hooray! This particular recipe came out of The Eat Clean Diet Cookbook and it's something that both my husband and I were unusually happy about.

In a medium saute pan place 1/2 onion chopped, 3 cloves of garlic pressed, 1 c. of carrot grated, and one celery rib finely chopped.  Saute until soft, add 1/4 c. of basil and 1/4 c. of parsley and crumble 1 block of medium firm tofu in the pan.  Cook until heated through and add 3 tablespoons of low-sodium soy sauce.  Remove from heat and set aside.

Take 6 large green or Savoy cabbage leaves (I recommend doing a couple extra in case they tear) and place in boiling water until it just changes color.  Remove immediately and run under cold water.  Put the tofu mixture into each or the leaves, wrap them tightly so the mixture does not fall out, and place in a steamer basket for ten minutes.  Serve nice and hot!  

The best part is that you are pretty much using the cabbage as a wrap, so you can switch this recipe up by rolling whatever you want in the middle of them, as long as it's clean and healthy of course!