I have to admit that at first Inwasn’t fond of the idea of substituting tofu for eggs to give a vegan spin on scrambled eggs. I have cooked with tofu before and know that unless you don’t mind soggy or “mushy” textured tofu your best bet is to use extra firm tofu. Pressing the moisture out of the tofu as if your life depended on it is crucial to getting a nice firm tofu texture.
I learned from doing my research first before experimenting with it. When Ibteied this recipe for the first time I was pleasantly surprised! The sauce made of spices including cumin, chili powder and the addition of two of my faves, kale and red peppers make for a flavorful scramble.
I was so hooked that I had it again the next day. I made a fresh batch of course but did I mention this recipe is not only easy but quick too? I had it with a side of homefries as pictured. I’m a fan of southwestern style food too.
This recipe is a win win all around for me. Hope you try it and love it as much as I do. You can’t go wrong with a recipe that’s quick, easy, and packed with flavor! Check out the recipe here!
If you can tell I’m all about meals that are healthy, quick, and easy to make but most importantly full of flavor! This simple recipe features kale and quinoa which are both key energy foods. Seasoned with a little salt, a pinch of cracked red pepper and lemon juice it’s sure to fill you up and have your taste buds singing. I underestimated it until I took a bite after my taste tester (my ten year old daughter) gave me the heads up that this was a winner. Anytime they ask for seconds you know you’ve done something right!
You know I tweak things a bit. The only thing I did differently was turned this into shrimp and kale quinoa by adding more quinoa. So, in a nutshell, I had shrimp and kale with my quinoa. It was more filling that way in my opinion ;-). As with any recipe I share, add or take away ingredients to your liking! You can even make it as is. Whatever you do, just enjoy!
What makes this a perfect comfort food meal for any day of the week? It’s quick, easy to make, flavorful, and hearty! I tried this recipe this week as a Sunday night meal due to my recipe fail on Saturday. I had to redeem myself and I did because we all loved this tuscan bean soup. I’m quite the fan of tuscan style food. It’s versatile too! You can add some potatoes if you want. You could also make this vegan style by skipping the cheese which would be a great option if you’re detoxing. Soups are detox friendly meals as long as they’re packed with veggies. The crusty bread is a must though unless you’re against bread! There’s something about these hearty soups and crusty bread that help us get through the winter. Perfect for those cold, snowy or rainy winter nights! Enjoy! Recipe here!
Many say “An apple a day keeps the doctor away” but what about a tablespoon of apple cider vinegar which will do that and thensome?
Before the whole acv (apple cider vinegar) craze my mother has been the main pusher of taking acv for EVERYTHING. lol…It’s actually a recurring joke in my household that anytime anything hurts or you get any kind of ailment my mother insists that you “Get the vinegar!” “The vinegar” without a doubt being apple cider vinegar with the “mother” in it. The “mother” is a filmy looking matter that contains enzymes and nutrients that make acv beyond amazing in treating your body good. Over 15 years ago (and beyond) my mother has been such an advocate for taking acv as a natural remedy for everything from high blood pressure to body aches and dental issues. In fact, she is the natural remedy queen so it’s inevitable for me to have become a natural healer myself. What can I say? It’s in my dna!
I can honestly say that for the past six years I have been flu free despite maybe a bout of a cold here and there. When my family gets sick we never take over the counter medicine. We stick to natural remedies that are highly unlikely to cause unpleasant side effects. If I ever do get sick, it’s happens when I haven’t been taking my apple cider vinegar regularly. I went a whole two years during grad school with no illnesses and I was stressed beyond measure. I can only attribute it to my vitamins and acv tea which I drank almost daily during that time. Oh yeah, and I haven’t had a flu shot since I was pregnant with my daughter which was over ten years ago! ACV is a staple in my household for stomach issues, colds/flu prevention and treatment and I’ve also cured a wart my daughter had by using acv topically.
I like variety because I get bored easily so I use it in different ways. The apple walnut salad from yesterday’s post includes an apple cider vinegar based salad dressing. One of my favorites is a tea that I make from 2 tablespoons (1 tablespoon for newbies) of apple cider vinegar with raw honey and cinnamon. If I’m feeling adventurous, I’ll add some ginger and freshly squeezed lemon juice to the mix. I’ve also been brave enough to take a tablespoon of acv straight and chase it with a cup of water but it’s not for the fainthearted. I can attest to many of the health benefits and I’m open to trying other ways to add acv to my daily routine. For more acv info click here , here, and here!
This apple walnut cranberry salad is already packed with flavor but ingredients can easily be altered to your taste. Instead of gorgonzola use feta or omit the cheese altogether. Add honey to the homemade dressing for a touch of sweetness. This salad is perfect alone or served with a main dish. Check it out here!
During this time of year I’m all about comfort food ie. soups, chilis etc. Here is a recipe for a tomato based, hearty, flavorful and quick recipe for a soup that features cod and shrimp. This is one of my family’s favorites for the fall and winter.