National Nutrition Month is a nutrition education and information campaign created annually in March by the Academy of Nutrition and Dietetics. The campaign focuses attention on the importance of making informed food choices and developing sound eating and physical activity habits. This year the theme is "Bite Into a Healthy Lifestyle," and I have a lot of fun posts to share with you all in the coming month!
I'm a bit behind on my posts because I managed to break the trackpad on my computer (oops), but today the husband picked me up a cordless mouse so I'm back in action. So, today's post is short and sweet...
Miso soup... probably one of my favorite quick dinners and a definite go to after long runs. LAtely I've been challenging myself to make more things from scratch and have been wanting to make homemade miso soup for quite a while (instead of using powdered mix). If you've never tried miso (or heard of it), it is a fermented paste of soybeans. Not only does it contribute it's rich, complex flavor to this dish, it is packed with nutrients including vitamin B2, vitamin E, vitamin K, calcium, iron and potassium. It's high in antioxidants, protein and unsaturated fats, and as a fermented food, miso increases the concentrations of beneficial bacteria in the digestive tract. The result? A great food to boost immune health, and as in this soup, to warm you up on a cold winter day!!
2 cups water
1/2 tsp instant dashi granules
2 tbsp miso paste
1 tbsp dried seaweed flakes
1/5 block tofu, cubed
1/2 cup mushrooms, diced
1/2 cup edamame, fresh or thawed
1 tbsp green onions, diced
udon noodles, approximately 1/3 bundle
Bring water to a boil in a medium sized pot. Once boiling, add dashi granules and stir to dissolve. Add tofu and udon noodles and simmer until noodles are cooked al dente (5-7 minutes). Add your mushrooms and edamame. In a separate dish, combine miso paste with 1/4 cup hot broth (from the pot) and stir to combine. Stir miso back into your pot. Serve up in a big bowl and top with fresh chopped green onions. Enjoy!!
Kristen Chang is Registered Dietitian Nutritionist (RDN), Certified Specialist in Sports Dietetics (CSSD) and triathlete residing in southwest Virginia with her husband and dogs. Follow along as she shares favorite fueling recipes, general wellness and sport nutrition tips and stories from her athletic endeavors.
Another year has flown by, which means it's time to sit back and reflect on the past season. It has been a season of challenge in many regards, and most definitely not the season I had hoped or planned for. Thinking back to my coaching meeting in January, coach Jim and I had discussed taking things to the next level and I set some pretty high goals for myself. That remained the plan through June, until I through a complete 180 by dropping Chattanooga and deciding to focus on my health. I can vividly remember that day, sitting next to the pool after a short workout when coach asked if Chattanooga was still in the cards. I don't remember whether or not I actually responded, but I do remember the emptiness and defeat I felt in that moment knowing in my heart that the answer was no. I consider myself a "fighter"... being Italian makes me stubborn to the core and I am very loyal to the commitments that I make. However, in that moment God was calling me to let go of my own personal plans and trust in Him instead. As humbling and difficult as it was to walk away from Ironman training this past season, I'm incredibly glad that I did.Hearty Miso Soup
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