Tofu with Peanut Sauce Recipe


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!



  • 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
tofu in peanut sauce 2.jpg



  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

black bean burger.jpg

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!


  • 2 cans Black beans

  • 2 Carrots

  • 1/2 tsp Coriander

  • 3 Garlic cloves

  • 1 Onion


  • 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.

blackbean burger 2.jpg


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

roasted potatoes.jpg

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.

roasted potatoes 2.jpg


  • 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


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. 





Loaded Veggie Minestrone Soup


Last week was my first week back at the gym since having True. I focused on moving my body more and making a workout routine I could stick with, and I did! This week I am focusing on adding healthy meals to my routine.  I love soup but I hate canned soups from the grocery store because they lack flavor (and to be honest they are kind of gross). What makes soup such a great option if you are working towards reaching a healthy weight like I am, is that you can have a good size portion that taste amazing and leaves you feeling satisfied but with low fat, sodium, and calories.  #winning 

This recipe is the perfect comfort food for fall. I love it because I can make a big pot and have leftovers for the week. I have realized that this is exactly what I need as I am trying to eat healthy as I run my businesses, care for a two month old, make time to have fun with my husband, work out, and still have a few moments for myself!

So start chopping your veggies, get your soup cookin, grab a blanket, and snuggle by the fire! 

Serves 8


  • 2 Tbsp olive oil
  • 1 small onion, chopped
  • 1 zucchini, chopped
  • 2 celery stalks, minced
  • 1 cup butternut squash, cubed
  • 2 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 (15 oz) can red kidney beans, drained
  • 1 (15 oz) can small white beans, drained
  • 1 (14 oz) can diced tomatoes
  • 3 carrots, julienned
  • 1 tbsp. dried oregano
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tbsp. dried basil
  • 1 cup small pasta shells



  1. Heat olive oil in a large saucepan or soup pot over medium heat and saute onion and garlic until browned.
  2. Add carrots, zucchini, celery, and 1/2 tbsp of oregano and basil.
  3. Heat cubed butternut squash in microwave for 5 minute to soften then add to pot.
  4. Then add vegetable broth, diced tomatoes, beans, and remaining spices. Bring to a boil and then reduce heat, allowing soup to simmer for about 20 minutes.
  5. Add pasta and cook an additional 20 minutes, then serve. Enjoy!



Serving Size: 1¼ cups • Calories: 190 • Fat: 4 g • Carbs: 30.4 g • Fiber: 9 g • Protein: 8.9 g 


Recipe: Chicken and Black Bean Soup Recipe

I just started week 36 of my pregnancy and I have no idea what got into me, but this weekend I got a burst of energy! It's something I haven't had for a while so I was able to get so much done! Bradford and I went grocery shopping, I cleaned out the refrigerator and the entire kitchen! I even took a shower...... (yes, that is a big deal) and I made this delicious soup that you are going to love! This recipe is healthy and really easy to make!

Here are the ingredients you will need:

1 small - medium sized onion, chopped

1/2 bell pepper (any color)

1 tbsp. olive oil

1 tsp. ground cumin

1/2 tsp. chili powder

1/2 tsp. dried oregano

1 pinch of crushed red pepper flakes

1/2 tsp. garlic powder

1 tsp. salt

1/2 tsp. black pepper

1 small can of green chiles

1/2 can of Rotel tomatoes

1 lime

1 rotisserie chicken, shredded

8-10 cups of chicken stock

1/2 cup of instant rice

1 can of black beans

1 can of corn



Heat olive oil in a large soup pot over medium-high heat. Sauté the chopped onions for 1-2 minutes, until golden.

Stir in the copped bell pepper and let cook for 1-2 minutes more.

Sprinkle in the cumin, chili powder, oregano, red pepper flakes, garlic powder, salt and pepper. Stir to coat onions and peppers.

Stir in the can of green chiles and Rotel tomatoes.

Add in the juice of one lime.

Stir in shredded chicken followed by the chicken stock.

Bring to a light simmer and add white rice.

Allow soup to simmer on low for about 10 minutes, stirring occasionally.

Add black beans and corn.

Simmer on low for 30 minutes and let stand on burner for 10 minutes before serving.

Top with your favorite ingredients such as sour cream, avocado slices, and tortilla strips!

Vegan Recipe: BBQ Mexican Tostadas

This recipe is so good, it's sure to be a crowd pleaser! 


  • I used one carton of Wildwood brand Tofu meatless crumbles (the Mexican inspired blend.)

  • 1 red bell pepper

  • 1/2 onion

  • Tostada shells

  • BBQ sauce

  • 1 can re-fried beans

  • 2 tbs olive oil


Start by pre-heating your oven to 350. Chop bell pepper and onion and cook in a frying pan with olive oil until browned. Mix in your tofu mixture stirring to mix well and set aside. (Optional) I like to mix my can of re-fried beans with chipotle hot sauce for a little flavor but is not necessary. Spread a thin layer of beans onto each tostada shell. Top the layer of beans with the tofu mix pushing it into the means to hold in one place. You can make as many of these as you want or you can save the mixture for fresh tostadas the following day. Place ready tostadas on a baking sheet and in the oven for 15-20 minutes until crispy and hot.

Here's what you need for the avocado garlic dressing:

  • 1 avocado

  • 1 cup almond or soy milk (plain, unsweetened)

  • 3 Tbsp. lemon juice (about 1 lemon)

  • 2 tsp. white wine vinegar

  • 1-2 cloves garlic (I use 2)

  • 1/2 tsp. dried dill

  • 1/2 tsp. dried parsley

  • 1/2 tsp. onion powder

  • Salt to taste
    Optional: fresh chives are amazing if you can find them!


Place all contents in a food processor or blender.

Top the tostadas with BBQ sauce and your avocado garlic dressing and you are ready to eat! YUM!


Vegan Recipe: Asian Noodles in Peanut Sauch

When I first tried out this recipe, I was shocked at how easy they were to make! This was my first time ever making any form of peanut sauce and it really was as simple as can be! The best part was that we ate our leftovers chilled the following day on while on the beach for a Healthy is the New skinny photoshoot and they tasted even better! I am excited about this new direction and journey we are going on and hope to inspire people along the way!


  • 12 ounces of pasta ( your preference, I use lo mein noodles )
  • 1 Tbsp. peanut oil (or olive oil)
  • 1 red bell pepper, (thinly sliced)
  • 1 yellow bell pepper, (thinly sliced)
  • 1 large carrot, (thinly sliced)
  • 1 cup shredded cabbage
  • ½ can sliced water chestnuts
  • topping: toasted sesame seeds, sprouts, and chopped peanuts are optional

Peanut Sauce Ingredients:

  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 3 Tbsp. water
  • 2 Tbsp. honey
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. grated fresh ginger
  • 2 tsp. sesame oil
  • 1 clove garlic, peeled
  • (optional) 1 tsp. sriracha hot chili sauce, or more to taste


Cook pasta according to package instructions.

Meanwhile, heat oil in a large saute pan over medium-high heat. Add bell peppers, carrots, cabbage, and water chestnuts, and saute for 5 minutes, stirring occasionally.

Once the pasta is cooked, drain it. Add the pasta and peanut sauce to the saute pan of veggies and toss to combine. If the sauce is too thick, add a tablespoon or two of water until the sauce reaches your desired consistency.

Serve immediately, topped with sesame seeds, sprouts, and peanuts if desired.

How To Make The Peanut Sauce:

Whisk all ingredients together in a bowl by hand. (Alternately: add them to a food processor or blender and pulse to combine.)