I tried to perfect the Ginger and Brazil Nut Tofu recipe again today, but no dice.
I combined 6 Brazil Nuts, a 1-inch portion of a ginger root, 1/2 tablespoon dried ginger, pepper, and EVOO in my food processor and then coated 1/2 a box of extra firm tofu in the mixture. I baked it for 30 minutes at 375.
Maybe ginger just doesn’t work on baked tofu, but I feel like the taste was lost. Any suggestions?
I had the tofu with a little more than 1/4 cup of brown rice and broc.
It was a pretty nice lunch!
I also drank some Amazing Grass + unsweet almond breeze for a mid-morning snack around 10:00 AM.
Based on my online research, I’ve determined one of the primary reasons I am having so many knee problems is the biomechanics of my leg muscles. Basically, some muscles are tighter/stronger than other muscles, which causes my patella to shift into the wrong spot. Over time, this has caused damage to my cartilage.
This morning I realized my leg muscles (especially surrounding my knee) was SO tight. The joint itself doesn’t hurt (which is awesome because I went on a 2.0 mile run last night), but I can feel the muscles freaking out. I stretched out for like 3 minutes last night and some more this AM. I feel like I’m not stretching deeply enough or long enough though.
How do you stretch? For how long? How often? And if you are a runner, do you stretch before a run?