People keep reminding me when I struggle with hard classes that "you chose to pick a hard major....why don't you pick something easier and just finish your degree..."
It's coming up so often It made me want to address it. First I realized that maybe I'm complaining about my struggles too much, so I put an abrupt stop to that and reclaimed my positive focus.
Most importantly I want to clarify why I am going to college for Zoology and not an easier degree. If you read my Rebecca page you'll know my inspiration. I am not going to college to simply get a degree. I like good grades but I would rather have learned a lot from a class then get an A and remember nothing. The harder something gets the more I want to push the "I quit" response down and replace it with "I am a warrior and I will conquer this!" I want a degree that will allow me access to the world of wildlife conservation with as much knowledge as I can get. I don't plan on just graduating and getting a job. I plan on making a difference and saving wildlife! Yes it is hard, yes I get frustrated and even want to give up some days but I refuse to let doubt run my life. I have a lot of great supporters, however, even some of them "encourage" me to try something easier. No Way! I may need detours or extra help at times (yep organic chemistry is hard for me) but I am not giving up just getting more determined.
I Can Make A Difference!
Now moving on, I have gotten a lot of requests for my vegetarian recipes so I will periodically post some here. Let me know what you think. Don't be afraid to adjust them or try new things. Spring is here so I'm sharing one of my favorite salad meal recipes. It makes you feel satisfied and stuffed with low calories and lots of heatlthy variety.
Tofu Taco Salad
1 Large Head Green Cabbage
Variety of Green Lettuce washed
2 cups low fat or non fat plain greek yogurt
1 Red bell Pepper julienned or chopped
1 yellow or orange bell pepper julienned or chopped
1 15oz can low sodium black beans rinsed and drained. Separate into 4 portions.
1 cup fresh or frozen corn kernels thawed
1 cup sliced green onions
1 4oz can sliced black olives
Salsa or hot sauce of your choice
1 sweet onion chopped
1 cup shredded low fat cheese or soy cheese
1 package low sodium taco seasoning
1 package firm or extra firm tofu diced
1 cup water
1-2 cups diced fresh tomatoes
In large saucepan pour one cup water. Whisk in 1 package taco seasoning. Add diced tofu. Toss and stir occasionally until sauce has thickened and coated tofu. Once tofu is heated all the way through set aside
over low heat to keep warm. Take head of cabbage and carefully remove 4 large leaves. Wash and pat dry leaves and place one on each plate. Take remaining cabbage and cut into shreds. For Each Plate place two handfuls lettuce onto cabbage leaf. Next place one large handful shredded cabbage. Place ¼ of the black beans on top of the cabbage. Next add peppers, corn, sweet onion, and tomatoes. Sprinkle lime juice onto salad. Next
take ¼ of the warm taco tofu and place on top of the salad. Sprinkle ¼ cup shredded cheese on warm tofu. Add ½ cup plain yogurt in a dollop on top. Sprinkle with green onions and 1 oz black olives. Finish off with salsa or hot
sauce of your choice.
Makes four servings.
Calories 350 per plate (with cheese)
Add decadence: Add diced avocado to top of salad
(keep it green by tossing in lime juice)
These ingrediants also make great burritos and nachos. Mix and match as you like. Replace ingrediants you don't like with ones you do! If your making it for many people, think about setting up a "build your own...bar" a fun meal with family and friends, always popular at my house.
Let me know what you think. Enjoy!
Remember to Keep things Positive!