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!
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!
Thought I’d share a recipe for chia seed pudding that is quick, easy, and versatile because it can be eaten anytime of the day. Chia seeds are a high fiber and protein food with a plethora of Omega 3’s so you can’t go wrong with them! You can always substitute as needed. This is what works for me! Here is the recipe I use:
1 can of organic coconut milk (or almond milk)
1/4 cup of chia seeds
2 tablespoons of maple syrup
1 tsp (approximately) vanilla extract
1 pinch himalayan pink salt
Add 1/4 cup of chia seeds to 1 can of organic coconut milk in a separate container/glass mason jar (preferably). Stir well to distribute chia seeds. Add 2 tablespoons of 100% maple syrup, 1 tsp vanilla, and 1 pinch of himalayan pink salt. Stir ingredients well. Seal the container or mason jar. Refrigerate overnight or at least for 1 hour.
Add berries or other fruit, and/or granola that you prefer. Enjoy! You can always layer ingredients after starting with one layer of chia seed pudding added to the bottom of a glass as shown in the picture to make a parfait. Be creative because you can do a lot with chia seeds. The more creative the better because it will allow you to be versatile and encourage you to make them a part of your regular diet.
Since Winter is still here for some of us due to the snow and cold we have on the first day of Spring, I decided to share one of my family’s favorite Fall/Winter soup recipes. I just posted a new video on my youtube channel where I share all things natural living. This weekend I shared a recipe and brought my viewers along with me in my kitchen as I prepared Tuscan Kale and Root Vegetable Ribollita, a Tuscan soup perfect for anytime but especially the colder months.
This is a hearty, flavorful soup seasoned with fresh herbs like thyme, sage, rosemary, and parsley. I found the recipe on Pinterest but tweaked it just a little bit. I add some ingredients and omit others. It never disappoints in my household. My nine year old and even my carnivorous husband love it! Of course it is most flavorful a day or two after it is made as most soups and stews. We like ours served with a sprinkle of parmesan cheese and toasted bread on the side but feel free to serve any way you’d like! If you try it, come back and let me know if you enjoyed it!