I don’t do resolutions. I’m not a rebel and I’m far from perfect but resolutions are bound to be bent, broken, or forgotten. Before you know it you are back doing the exact thing you didn’t want to do. Instead, I look to balance.
After the hectic month of December I had due to my Mother’s illness and my son’s appendix surgery, I need balance.
How do you find your balance? If you want to eat better, instead of eliminating everything, substitute one not so healthy food for a better alternative. Instead of resolving that you will lose 50 pounds, run a marathon, and get a six pack by the end of the year, tone it down a bit and make a balanced plan of what you can really do. It makes for a less stressful life. Isn’t that what we really want anyhow?
So how am I going to balance my life. I need more relaxation but honestly I probably won’t get a lot of it. I’m adding a few sessions of Yoga at home, as well as additional practices of karate. Yes, for me karate is a relaxer! I already eat rather well, but I still could improve, so I want to try to cook at home even more. For now, I’m starting with that. It’s supposed to be balance not overload.
For those of you, who want to find some food balance. I’ve included some photos of Okara Muffins and my Tofu Cheesecake. Still all the yummy goodness of the full fat, not so healthy versions, but lightened and now healthier. Okara is the insoluble parts of the soybean which remains after pureed soybeans are filtered in the production of soy milk and tofu. It can be found at many Japanese grocery stores, farmer’s markets and in Asian stores in the states. If you make your own tofu, then the residue is Okara.
The Okara Muffin recipe has been posted. Try it, you will find that they are really good!
Vegan Tofu Cheesecake
Banana & Blueberry Okara Muffins
1/2 cup soy milk
1 cup okara
1/3 cup vegetable oil
1 tsp vanilla
1/2 cup yogurt, plain
1 1/4 cups flour
1/4 cup almond flour
1 tsp cinnamon (if making banana)
1/2 tsp salt
1/4 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1 cup blueberries
Preheat your oven to 375°F / 175°C. Fill your muffin tray with paper liners.
Combine wet ingredients in a medium bowl. Sift dry ingredients in a larger mixing bowl.
Add dry ingredients to wet, mixing until just combined. DO NOT OVER MIX. Then add the blueberries and mix gently.
Spoon the batter into the liners until almost full. Bake for 25 to 30 minutes until lightly brown or until the toothpick test comes out clean. Depending on the wetness of your okara, the baking times might be slightly different.
Cool for 10 minutes, take muffins out of tins and place on wire racks to cool completely