Antibiotics and Tofu

It was an ordinary day, I opened my e-mail and checked a particular letter from my universities Institute of Infectious Disease Research. Apparently this week is the Antibiotics Awareness Week! Also, two years ago I used to work in Dr. Loeb's office and apparently they published a new study recently stating that "new cases of C. difficile associated diarrhea among hospitalized patients taking antibiotics can be reduced by two-thirds with the use of probiotics". Probiotics to the rescue! Personally I find all of this probiotic stuff fascinating, it could be one of the big links between nutrition and our health :)

This picture was too cute that I couldn't resist including it!

Over the last two weeks, I have been on a tofu roll. In fact I'm having some tofu for dinner today too. That's what happens when your daddy shows up home with 4lbs of tofu and your undying curiosity wants to experiment with a couple of different recipes.

The first recipe I made was the Szechuan Marinade Tofu. It had a nice gingery and slightly spicy taste. It paired nicely with rice (no duh Chinese food) and kale, so it makes a perfect light meal. Totally a keeper but it really depends if you're into ginger!

Next off, I prepared a very classic Lemon Herb Tofu. This is exactly what you would expect from Mediterranean food- lemon, olive oil, basil, oregano, and thyme. The only change I made was that I subbed honey for agave syrup. If you're have guests coming over and need to quickly whip something up, this is the perfect marinade. Who doesn't like the simplicity of a few herbs?

Then I got creative and made Honey Mustard Tofu. The recipe was funky, but in a good way. I wouldn't recommend making it for guests because it might be a little to much for their taste buds. It would also be pretty hard to pair with things unless it's quite plain like rice. To be honest I ate it just the way it was as a post-workout snack. Lots of Dijon Mustard Goodness!

Lastly, I tried Ellen's BBQ Tofu. It required a bit more ingredients but so worth it! The sauce is to die for and is filled with some many different flavours 0.0 I made a few changes in that I actually marinaded the tofu beforehand (I really liked that sauce... I drank some too) and I used red wine vinegar in place of cider vinegar. Definitely a keeper recipe ^^

That was a lot of Tofu, technically my parents helped me consume it... Whoever said that tofu is tasteless lied, don't believe them :P

Have you guys been experimenting with any new foods/ recipes?

What's up with the name?

Hope all you East-Siders are keeping save from the mighty storm! It has finally reached the Toronto area and it's nasty out. I'm so glad that one of my meetings got cancelled so I managed to get home by 8pm. It was crazy how quickly the weather deteriorating and it has gotten very windy. Yuck! So much for going for a nice long jog this weekend to check out nicely decorated houses. I just hope that kids get a chance to enjoy Trick-or-Treating this year because I really doubt that anyone will be doing much decorating in this weather. Well... enough of the depressing.

I wanted to talk about the reason why I named my blog Milk and Honey on the Run. After I made it, I realized that it has somewhat a religious connotation which was not intended. It has nothing to do with "the land of milk and honey" or anything else in the Bible. Instead, it is more about Greek Mythology. I remember reading that when Zeus was hidden from his crazy child-eating father, he was fed on milk and honey. That's what has raised him to be strong and healthy. That's what the "Milk and Honey" stands for- strength, health, and just well being in general. Kind of funny because I don't even drink milk... gives me tummy problems when I run (TMI?). I guess it was a powerfood in the past before we started to treat our cows like crap and inject them with hormones & antibiotics.