~With a glass of milk and sugar, you’re all set for a meal.~

1 cup breakfast cereal

1 banana, sliced

6 ounces (150g) tofu, well drained

½ cup raisins (optional)

milk and sugar

Instructions:

1. Cut tofu into ¼-inch cubes. Pour breakfast cereals in individual bowl.

2. Arrange sliced banana and tofu over breakfast cereal. Sprinkle with raisins if desired. Best served with milk and sugar.

There are many combined factors in a person’s life that equate to good health. Exercise, proper eating habits, and positive mental health all benefit one’s body and mind… After writing all these posts I feel like I need to unwind myself and try some yoga poses for men to increase self awareness, promote a sense of peace, and increase my body’s strength and endurance.. =)

~Simple yet hearty soup that can be served any time.~

12 ounces (300g) tofu

3 1/2 cups soup stock or 3 1/2 cups water plus

3 bouillon cubes

2 green onions, cut thin round

2/3 teaspoon salt

1 teaspoon soy sauce

1 tablespoon minced parsley

8 strips of lemon or orange peel

1 egg, beaten

Instructions:

1. Cut tofu into 1/2-inch (1.2cm) cubes.

2. Then heat 3 1/2 cups of soup stock, 2/3 teaspoon salt and 1 teaspoon soy sauce to boiling.

3. Add tofu and continue to cook until tofu cubes start to float on surface then add green onions.

4. Turn off heat and add one beaten egg over the tofu.

5. Serve in small individual bowls and top with minced parsley and orange or lemon peel.

That’s it for today guys!..Now let me go back to “Naya”..In case you were wondering what in the world is “Naya”…Well, Naya is the name my pet dog and I was just about to let her have a bath but decided to make this post first. I also came across a good website that has great pet care deals while publishing this. Hmm….Come to think of it, I might as well get their grooming services so that I can focus most of my time making new posts.

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~High-protein, low-calorie diet food served with milk makes it as ideal lunch dish.~

12 ounces (300 g) tofu, drained

2 tablespoons lemon juice

4 tablespoons salad oil

1/2 teaspoon salt

dash of white pepper

1 clove garlic, crushed

1 tablespoon grated Parmesan cheese

assorted salad greens

Instructions:

1. Blend tofu in blender for a few seconds. Pour in salad oil and lemon juice.

2. Add crushed garlic, salt and pepper and Parmesan cheese; blend until smooth for about 30 seconds. Serve chilled.

~A vegetable dish that is high in protein and low in calories.

12 ounces (300 g) drained tofu

1 onion

3/4 medium head cabbage

1 1/2 cups broccoli

2 stalk celery, cut diagonally into 1/4 inch slices

4 large Chinese mushrooms, dried and soaked in water until soft, thinly sliced

1/2 pound (225 g) bean sprouts

1/2 can water chestnuts, drained and thinly sliced

1 clove garlic, finely chopped

1 hard boiled egg

4 tablespoons oil

1 cup chicken broth (or 1 cube chicken bouillon plus 1 cup water)

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon rice vinegar

2 teaspoons soy sauce

1 1/2 tablespoons cornstarch, dissolved in 1 1/2 tablespoons water

1/4 cup cornstarch

Instructions:

1. Cut tofu into 1/2-inch slices. Place on paper towel to drain out water. Marinate in 1 tablespoon soy sauce for a couple of minutes.

2. Cut onion in half, then slice into 1/4-inch slices.

3. Cut broccoli diagonally into 1 1/4-inch (3 cm) pieces. Cook until tender, then drain.

4. Coat tofu with cornstarch.

5. In a skillet or wok, heat 1 tablespoon oil and saute tofu until light brown. Set aside.

6. In a skillet or wok, heat 3 tablespoon oil over medium heat. Add in garlic and stir-fry until light brown. Add all vegetables except cooked broccoli. Stir-fry until crisp and tender. Mix chicken broth, salt, rice vinegar and soy sauce then pour into vegetables. Add tofu and broccoli and bring to a boil. Stir in cornstarch mixture until thickened. Remove from heat.