This recipe is certainly a keeper. I will definitely be making this again. My husband even asked me to and that’s coming from someone who doesn’t typically like tofu. With tofu, it’s all about the spices and the amount of them you use. It’s also about the quality. I used Nasoya Extra Firm Tofu which is organic and non GMO.
Here’s what you’ll need:
1 package (14 oz) extra firm tofu
3 large leaves Swiss chard
1 cup mushrooms, sliced
1 red pepper, chopped
1 can black beans
1 tsp garlic powder
1 tsp chili powder
1 tsp turmeric
1/2 tsp season all salt
1/4 tsp black pepper
Cheddar “cheese”, shredded
1 tsp olive oil
Optional (shown in my pic):
Sprouted Grain Bread
What to do:
Heat a large sauté pan on medium and add the olive oil.
Add the mushrooms, pepper and Swiss chard and sauté about five minutes starring every minute.
While you wait, remove the liquid from the tofu. Place 2 paper towels under and 2 above and press lightly. Repeat as necessary. You’ll need several paper towels to absorb it all.
Mix the spices in a bowl.
Add the beans to the sauté pan and the whole block of tofu in the middle.
Break the tofu into small pieces while mixing everything together.
Add the spices and mix. Sauté another 5 minutes.
Add the “cheese” on top and melt. (Check out Daiya)
Do you have an abundance of vegetables from your garden and not sure what to do with them?? Well, find the biggest zucchini or yellow squash you have and stuff it with a mix of vegetables, quinoa and little cheese and call it a day! This will take about 1/2 hour to prep and 1/2 to cook.
I can’t take credit for this coming from my own garden; it actually came from my sisters. Great job Em! I was unsuccessful this year, however, I did benefit from others 🙂
In my version, I used a number of vegetables and white quinoa. You can honestly use whatever you have available if you don’t have exactly what’s in this ingredient list.
What you need:
1 large zucchini
1 orange pepper
1/4 sweet onion
4 cloves of garlic, minced
5 collard green leaves
1 cup quinoa
1 cup vegetable broth
1 cup water
2-3 Tbls olive oil
Grated Parmesan cheese
Sea Salt and Black Pepper
Chop the carrots, onion, pepper, collard greens and tomato.
Heat the olive oil in a large sautee pan on medium high heat. Preheat the oven to 375.
First add the carrots and let simmer for 3 minutes. Then add the onion, garlic, pepper, and collard greens and simmer another 5 minutes (or until veggies are soft) stirring every minute. Add the S&P also. Lastly, add the tomato.
Add the broth, water, and quinoa. Mix well and reduce to medium heat. Simmer with the lid on for 10 minutes.
While that’s cooking prepare the zucchini. Slice in half lengthwise, remove the skin and scoop out the center.
Remove the lid, stir and simmer another 2 minutes or until the liquid has been dissolved and the rings show on the quinoa.
Stuff the mixture into the zucchini, top with parm and bake for 20-30 minutes. It really depends on how big your zucchini is. It will look and feel soft.
Recipes for overnight oats are all over the net. Oats are pretty bland, for the most part, so I like to spice it up. The more I put in the better it tastes! There are so many goodies you can include in your overnight oats including seeds, nuts, and/or fresh and dried fruits. Don’t stop there! You can use any kind of milk and a bit of your favorite sweetener too (just stay away from anything artificial). My point is, don’t limit yourself to just one recipe. Switch it up, put some variety into it and add some flavor!
This is just a side note but I like making these on a work night so I can grab my breakfast and walk out the door in the morning. Plus they’re a healthy way to start the day!
Make your own favorite combination out of these ingredient ideas. I would suggest only using one type of oats at a time and one type of milk with or with out yogurt. Put as many fruits, seeds, nuts and sweeteners in as you’d like. Take it easy on the sweeteners too, you don’t want a sugar high.
I was recently introduced to Turkish Kofta and found it is really what I knew to be meatballs, just with a Turkish cuisine spin. Traditionally, they are made with ground lamb or beef and, the recipe I saw, served with a spicy tomato sauce. I opted to go healthier and chose a combination of turkey and pork. I was also pressed for time and used organic ketchup with a splash of hot sauce.
Honestly, I didn’t know how these were going to turn out because I literally used what I had in the fridge to make them. I don’t have any picture other than one I took when I was packing the leftovers. I never anticipated they would be so delicious.
These are so easy to make. My prep time was about 15 minutes.
What you need:
1lb Ground Turkey
1lb Ground Pork
1/4 Cup Parmesan Cheese
3 Splashes of Milk
1/2 Cup Plain Greek Yogurt
1 Cup Cubed White Bread, Crust Removed (not prepackaged, fresh bakery bread that is a couple days old)
1/4 cup Panko Bread Crumbs
2 Handfuls Toasted Pine Nuts
1/2 Medium Onion, chopped small
1/4 Cup Parsley, chopped
2 tsp Garlic Powder
Olive oil spray
Preheat the oven to 375 degrees. Mix all ingredients together except the olive oil. Make small patties or balls out of the mixture (I made patties). Spray a sheet pan with olive oil spray lightly and place the patties on it. Bake for 20 minutes or until they are cooked through and slightly browned. It really depends on how big you make them. Serve with ketchup, spicy ketchup, or eat plain.
If you’d like to see what inspired me, click here.
Water doesn’t have to be boring. Add some flavor to it!
Did you know that “…you should try to drink between half an ounce and an ounce of water for each pound you weigh, every day?”* That’s a lot of water so why not make interesting…as much as you can. I promise this is tasty.
Add a 1/2 of each fruit and some fresh mint to a pitcher of water, whal la. I used a blood orange, lemon, and lime. Put it in the refrigerator for at least two hours before drinking it. You can truly use any type of fruit you want but I was in a citrus mood today since it was so hot outside. Not only are you getting closer to your daily water intake goal, you’re getting your vitamins from all that fruit!
To top it off, mint is beneficial to your health. To name a few, it helps with digestion, nausea, headaches, and weight loss. Check this out.
If your having people over, it looks even better in a fancy pitcher!