Tofu with Peanut Sauce Recipe

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When it comes to tofu I am a beginner.  In Mexico, finding tofu isn't always the easiest task but we were able to find one pack of soft tofu on our last trip to the store. I wasn't sure if we would like the texture but we gave it a shot and to be honest the soft tofu was better than the firm tofu for this recipe. It melts in your mouth like butta! 

Bradford loves asian food but when we order it at a restaurant it always seems to hurt his stomach. So happy to say this recipe is vegan, healthy, delicious, and didn't cause any problem for Bradford who has a lot of food allergies. So it is a win!

 

Ingredients

  • Tofu Bowl
  • 2 cups cooked rice
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 teaspoons olive oil or additional sesame oil, divided
  • salt/pepper
  • 16 oz  tofu, pressed and drained

 

  • Peanut sauce
  • 1-2 tablespoons toasted sesame oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup 100% pure maple syrup
  • 2 teaspoons chili garlic sauce
  • 1/4 cup creamy or crunchy peanut butter
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Instructions

 

  1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
  2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
  3. Toss the broccoli and cauliflower with 2 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
  4. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
  5. Arrange rice and veggies on a plate or in a bowl. Top with tofu pieces and drizzle with peanut sauce and peanuts. (Note, we also love adding a little sweet Thai chili sauce to the cauliflower.) Enjoy!

Bomb Black Bean Burger Recipe

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I have to say that I am really proud of myself for this one. Since we stopped eating meat I have been wanting to learn how to make a really good black bean burger but I had this idea in my mind that it must be really difficult to do.  I was wrong! This recipe is a game changer for families wanting to cut out the meat but still partake in the family BBQ's and burger night! The best part is that I have several patties left sitting pretty in the freezer. That makes my life so much easier knowing I can just cook one up in 5 minutes and have a satisfying meal that is effortless. 

I originally got this recipe from Buzzfeed on Pinterest. Here is what you will need!

Ingredients:

  • 2 cans Black beans

  • 2 Carrots

  • 1/2 tsp Coriander

  • 3 Garlic cloves

  • 1 Onion

Condiments:

  • 1 tbsp Soy sauce

Pasta & Grains:

  • 1/2 cup Quick oats

Baking & Spices:

  • 1/4 tsp Cayenne pepper

  • 1/2 tsp Chili powder

  • 1 Salt and pepper

Oils & Vinegars:

  • 1 tbsp Olive oil

Nuts & Seeds:

  • 1 tsp Cumin

Bread & Baked Goods

  • 1 Burger buns or bread of your preference. I used one piece of toasted Indian bread.

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PREPARATION

Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent. Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat. 

In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats. Mix and form four patties. Place in freezer for 30 minutes to set. Cook patties on a pan coated in cooking spray over medium heat, flipping halfway. 

Use patties to create your dream veggie burger.

Easy Roasted Potatoes with Garlic and Italian Seasoning

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When I left home and moved to NYC to go to college, I had no idea how to cook. This was before Facebook, Instagram, and Pinterest, mind you. I wasn't able to type something in and see a video on how to do it and so I ate lots of pizza and junk food.  Even though I was working out, I just couldn't understand why I wasn't losing any weight. Over the years I have realized the importance of cooking at home and making healthy food taste amazing. I grew up eating fast food and vegetables were not something we ate at home.  If on the rare occasion there were veggies they never tasted good. I have learned some easy and fast ways to make veggies taste amazing and I am happy to incorporate them into my daily meals.  I hope you try some of these recipes out for yourself.

Let's start with these bomb roasted potatoes! I love potato everything and I will never say no to potatoes so I had to learn how to cook them in a healthier way instead of always having them as just french fries.  These potatoes have so much flavor and are an amazing addition to any meal.

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Ingrediance 

  • Fingerling Potatoes: I find that these work best for roasting! They get crispy and are the perfect size, so you only have to cut them down the middle vs larger potatoes that require more chopping. Use as many as you want, I fill a baking sheet full single layered. Then we have leftovers... ok probably not because they are so good. LOL
  • 4-5 Cloves of Fresh Garlic: Chop into pieces and set aside. 
  • 2-4 Tbs Olive Oil
  • Italian Seasoning Blend
  • Rosemary
  • Salt and Pepper
  • Large Ziplock Bag

Directions

Preheat Oven to 400

Cut potatoes in half or small wedges and add to ziplock bag.

Add olive oil and Italian seasoning, rosemary, salt and pepper to the bag. Zip and shake, shake, shake. Yes, also shake your booty. It makes them taste better for some reason.  Not sure how much seasoning to add? This is where you will have to do trial and error. I am not a huge "measure everything out" kind of person. I do like my veggies and potatoes well seasoned so test it out until you perfect these bad boys just how you like them. 

Lay your well shaken and seasoned potatoes flat on a baking sheet. Only one layer, if you have extra just add a second baking sheet. We want all the potatoes to lay flat on the pan. 

Bake in the oven for 25 min. 

Flip over potatoes and add the chopped garlic to the mix and cook for an additional 20 min or until potatoes are brown and crispy.  Note: We add the garlic halfway through to avoid burning. 

Toppings: These potatoes are yummy just as they are or you can add some parmesan cheese and or fresh parsley. We are trying to eat less dairy so we just have them with good ol' ketchup. 

Enjoy! 

 

 

 

RECIPE: Roasted Cauliflower & Chickpea Soup

We're all about trying new recipes here in our home, so when our good friend and Natural Model, Germaine Nichols mentioned her favorite soup, we new we had to bring her over to try it! 

Here's what you'll need to make Germaine's roasted cauliflower and chickpea soup:
-1 bag of cauliflower
-1 can of chickpeas/garbanzo beans
-1 teaspoon of minced garlic
-1/2 yellow onion
-olive oil
-veggie broth
-chili powder
-sea salt
-pepper
-chili flakes
-"Slap Ya Mama" cajun seasoning
-1 tablespoon of tahini

Here's how to make it:

  • spread cauliflower and 1/2 a can chickpeas on a baking sheet and drizzle olive oil over the top, keeping the chickpeas separate from the cauliflower
  • season with both cauliflower and chickpeas with a generous coating of: chili powder, chili flakes, "Slap Ya Mama" Cajun seasoning, sea salt, and pepper all to taste
  • Bake at 375 degrees for 15-20 minutes or until golden
  • While the veggies are baking, sautee onions and minced garlic in a pot with olive oil until golden brown
  • add in the rest of the chickpeas into into the pot and stir
  • add 1 carton of veggie broth
  • with a hand mixer, puree chickpeas, onions, garlic, and broth until creamy
  • pull roasted cauliflower pan out of the oven and add into the pot
  • add remaining broth (if any), cauliflower, and 1 tablespoon of tahini and blend
  • serve and top with oven roasted chickpeas!

This recipe pairs perfectly with our roasted broccoli salad. Get the recipe HERE!

Hope you all enjoy!

 

Roasted Broccoli Salad Recipe

I am in love with this Salad recipe from my good friend and Natural Model Germaine Nichols (@thatssogermaine)! It's quick and packed with nutritious goodness!

Here's what you need:

-1 bag of broccoli, roasted with olive oil, salt, and pepper
-1 shallot, sliced or chopped
-1 cup of farro cooked drained and set to the side
-1 bag of arugula

Dressing Ingredients:

-2 tablespoons of olive oil
-2 tablespoons of balsamic vinegar
-1 tablespoon of yellow mustard
-1 tablespoon of spicy brown mustard
-2 teaspoons of tahini
-1 teaspoon of soy sauce
-1 pinch of pepper
-1/2 teaspoon of garlic powder or minced garlic

VIDEO: My Go-To Salad Recipe!

Who says salads have to be sad and boring?! Over the last few years I've been able to perfect the art of salad making. I've even been able to convert a few skeptics into loving this salad!

I grew up in the mid-west eating fast food and like many people, I hated salads. As I got older and started making changes to the way I ate, finding healthy recipes that I liked became a bit challenging. So I decided to take recipes and ingredients that I loved and make them healthy! I started with this salad and it has been my go-to ever since! The secret is to chop the veggies and lettuce mix so that you get a little bit of everything each bite! What's great about this salad is that you can add, omit, or mix and match ingredients as you like! So here it goes! I hope you enjoy this simple salad recipe as much as I do:

Ingredients:

-1/2 cup of chopped bell peppers
-1/4 cup black beans
-1/2 cup garbanzo beans
-1/4 cup corn
-1 cup shredded carrots
-1 hardboiled egg, sliced
-2 tbsp feta cheese
-1/2 cup croutons
-2 tbsp seasoning (oregano, basil, garlic powder, black pepper, parmesan cheese)
-arugula
-2 tbsp balsamic vinegar

Directions:

Mix together the veggies, beans, cheese, croutons, egg, and seasoning. Add in your arugula or lettuce mix. Drizzle 2 tbsp of balsamic vinegar. Mix and serve!

Lentil Chili

I don't know why, but I just love different kinds of soups and chili. They really are the best way for me to eat healthy and feel satisfied as I manage my busy schedule, which includes working from home with a 3 1/2 month old baby.  This week I made a large pot of this lentil chili and had leftovers for days! #winning

INGREDIENTS

2 Tbsp. olive oil

1 medium onion, chopped

1 large red bell pepper, chopped

5 garlic cloves, minced

4 tsp. chili powder ( I tend to do way more LOL) 

1 bag of brown lentils (16 oz.) 

2 cans no-salt added diced tomatoes (14.5 oz.)

1 bay leaf

2 cartons vegetable stock or chicken stock (32 oz.) 

⅓ cup fresh chopped cilantro

sea salt and fresh ground black pepper

Optional toppings: sour cream, cheddar cheese, croutons, tortilla chips, avocado

 

INSTRUCTIONS

In a large heavy duty dutch oven, heat olive oil over medium heat. Add onion and red bell pepper; saute the vegetables for 8 minutes or until soft and lightly browned, stirring occasionally.

Stir in garlic and chili powder; cook for 1 minute.

Add lentils, tomatoes, bay leaf and stock. Season with salt and ground black pepper, to taste. Bring to a boil, lower the heat to medium-low and simmer, partially covered for 30 minutes or until lentils are tender. Remove from the heat and discard the bay leaf.

Transfer 3 cups of cooked chili into a food processor and process until pureed; add the pureed chili back into the remaining chili and stir to combine. Taste for salt and pepper.

Stir in cilantro and serve.

So quick and easy! 

Oven Roasted Potatoes and Veggies

I am a huge fan of potatoes... I like them cooked pretty much every way possible, but unfortunately for me, they don't have much nutritional value.  This recipe is a great way to have your veggies and your potatoes too! This recipe is really tasty and can be used as a side or main dish. As you may know, I am a fan of making one recipe that I can use multiple times as leftovers to make different meals throughout the week. So here we go!

What you need:

Produce:

  • 2 lbs Fingerling potatoes
  • 1 Orange bell pepper
  • 1 Corn, on the cob
  • 1 tbsp Fresh dill
  • 1 Red bell pepper

Baking & Spices

  • 1 tsp Pepper
  • 1 tbsp Salt, coarse
  • 1/2 tsp Cumin

Oils & Vinegars

  • 3 tbsp Olive oil

Directions:

Preheat oven to 400F. 

Chop peppers and cut your potatoes into smaller cubes and combine all ingredients into a ziplock bag. Shake until all veggies and potatoes are coated in oil and seasonings. Lay them out in a single layer on a nonstick baking sheet. Bake for 20 minutes, toss mix, and then bake again for an additional 10-15 minutes or until browned. 

Leftover Idea:

I made a roasted veggie salad and topped it with an egg! That was a first for me and I was surprised because it was so good! It was so easy. All you need to add is arugula, then your veggie mix warmed in the microwave, and top with an over-medium cooked egg. There are many amazing flavors in tis dish and the fact that it took 5 minutes to make is a bonus! Enjoy.