Monday, November 26, 2012

southwest tofu scramble

Whenever my family is looking for a healthy hearty brunch option, we often make a tofu scramble- loaded with protein & veggies, you won't even miss the eggs

  • 1 block firm tofu- drained & pressed
  • 1 Tbs. olive oil
  • 1 soy chorizo sausage- chopped
  • Any vegetables you have in your kitchen- chopped
  • 1 Tbs. cumin
  • 1 tsp. garlic salt
  • a dash of salt & pepper
  • 1 tsp. Tabasco hot sauce (optional)
  • 1/2 cup shredded cheddar cheese (optional)

1.While the tofu is being squeezed, chop up the vegetables you have on hand- for example, we used onion, carrot, broccoli, red bell pepper & mushrooms, since that's what we found in the fridge
2. In a skillet, heat the olive oil & sauté the chorizo about 1 minute
3. Add all the chopped vegetables to the skillet & sauté until tender
4. Crumble the tofu with your fingers into the pan & season with all the spices & Tabasco
5. When the mixture is seasoned to your liking, sprinkle the cheddar cheese on top & let it get a bit melty before plating it up!

 Serve with a side of salsa & your mom's favorite, generic, frozen hash brown patty- yumm! :)

Tuesday, November 20, 2012

overnight apple raisin chia seeds

It might look strange, but chia seeds make a completely delicious, protein-packed breakfast on the go

  • 2 Tbs. chia seeds
  • 1/2 cup rice milk
  • 1/2 tsp. vanilla extract
  • 1 Tbs. raisins
  • 1/4 apple diced
  • a drizzle of honey

1. Measure out all your ingredients
2. Place everything except the honey into a mason jar or glass bowl, give it a good stir & let it sit over night
3. In the morning, top the mixture with a drizzle of honey & gobble it down with a spoon!

Thursday, November 15, 2012

spaghetti squash

Fall is the perfect time to enjoy seasonal gourds & spaghetti squash is one of the best!

  • 1 spaghetti squash
  • your favorite pasta sauce
  • parmesan cheese (optional)

1. While your oven is preheating to 400° F, slice the squash in half & scrape out the seeds
2. When the oven reaches temperature, place the squash cut-side down in a glass baking dish & fill it with about 1/4" water
3. Bake the squash for 40 minutes, or until it's soft enough that you can easily insert a fork into the rind
4. When the squash is ready, remove from the oven & use a fork to scrape away the cooked squash, which will fall away into noodle-like strands
5. Top with your favorite sauce & a little bit of parmesan cheese- dig in! :)