Simple Tofu Scramble

*Simple Tofu Scramble

Super simple after an intense Crossfit workout: 300 double unders, 10 Cleans (#83 pounds), 50 front squats (#83 pounds), and 60 tricep dips….WOOOF! I finished and about 45 minutes after I WAS HUNGRY!!! I usually add lots of veggies into my scramble but today I was just feeling SIMPLE and it was SO delicious….the miso lends a “cheesiness” that was just yummy. I ate my greens on the side and had whole grain toast with coconut oil spread on top, and a side of my home made Kombucha and I did not want for anything…..FRICKEN YUM.

Simple Tofu Scramble

1 package (15oz) firm tofu, crumbled

2t xvo

1T coconut oil

½ medium onion, small diced

1/4c nutritional yeast- more if desired!

1 clove garlic, minced

1/2t ground turmeric

1/2t salt

1/4t black pepper

2t miso

2T water- more if needed

Mix the miso paste with the water and set aside.

In a heated skillet or fry pan over medium high heat, heat up the oil and add the onion, garlic, turmeric, salt, black pepper and sauté until aromatic and golden.

Add the crumbled tofu and sauté over medium heat, stirring frequently for 2-3 minutes, coating the tofu with the onion mixture. Cover the pan and steam for about 2-3 minutes.

Remove the lid and mix the miso paste into the scramble. Sprinkle in the nutritional yeast and mix until well incorporated.

Serve immediately with toast or in a breakfast tofu burrito, sprinkled with additional nutritional yeast.


Strawberry Coconut LOVE Power Smoothie

*strawberry Love smoothie

June is STRAWBERRY MONTH!!! I can literally pound a quart back in the car before I even get them home so around this time I buy them every time I see them. I clean, trim, half  and freeze them so I can have them all through the year. A good freezing tip is to place them on a cookie sheet or plate and place them in the freezer so that they are just frozen enough to handle. Remove them from a plate and into a storage container- this way you don’t have a giant block of strawberry ice to contend with. The local berries are just incredible. I am planning a pick your own trip to maximize my habit.

Strawberry Coconut LOVE Power Smoothie

1c nut milk

1T hemp seed

1t raw agave or raw local honey

2c strawberries

1T gold flax seeds

1T coconut manna

1t vanilla

1 scoop protein powder


1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

Mango Recovery Power Smoothie- Omega 3’s

*mango recovery power smoothie

Mango Recovery Power Smoothie- Omega 3’s  

1c almond milk

1T hemp seed

1T Golden flax seeds

2t raw agave or raw local honey

1T chia seeds

1 generous cup of mango- or one smallish mango

1t vanilla

1T coconut oil

1 scoop protein powder


1c ice

Blend all ingredients together except the ice and process until smooth- taste and adjust if needed

Add the ice and blend just until smooth.

*optional 1T bee pollen

Kichari (Lentil Rice DELICIOUSNESS)

*kichari gluten free

Ellen’s Kichari (lentil & rice porridge)

 Kichari means mixture, usually of two grains. “Kichari may well be the most perfect therapeutic recipe of all because it detoxifies the entire system, while kindling the body’s digestive fires called agni.” This recipe is nourishing and easy to digest, and can literally be paired down to just the rice and beans and still be utterly satisfying. It can be eaten more on the soupy side or as a thicker porridge. SO.SIMPLE.SO.GOOD.

Wheat-free, Gluten-Free

1c red lentils or yellow (dahl), washed and drained

1c white basmati rice

1 medium onion, diced

1t turmeric

1T fresh ginger, sliced or grated/ or 1t dried

1t mustard seeds

1t cumin seeds or 2t ground cumin

1/2t black pepper

1t pink salt

3T extra virgin olive oil

6c boiling water

1t salt or to taste

Bring 6c of water to a boil, more if needed

 In a large soup pot, toast the spices (cumin, mustard seeds, pepper, turmeric, salt and ginger- if using dried) until aromatic. Add the olive oil and sauté the onions, and fresh ginger until golden and soft. Add the rice and coat well in the spice mixture. Add in the lentils and cover with the hot water. Bring to a boil and reduce heat and simmer for 30-40 minutes, uncovered, adding additional water if needed and or desired, stirring occasionally. In the last 10 minutes of cooking.

Adjust the seasonings before serving. If there is excess water, cover the pot to allow it to be absorbed. Serve optionally with fresh cilantro.

The City’s Gone Nuts Granola


I first made this recipe while I was living in NYC for my blog Slow Food In A Fast City, in a teeny tiny kitchen; I made it in my toaster oven. It is a super straight forward awesome granola recipe that is easy to modify by varying the nuts, adding dried fruits, and spices. This is my favorite taste combination, something about the almonds, cinnamon and vanilla that keeps me coming back to the original. I used black sesame seeds to add color contrast.

City’s Gone Nuts Granola

4 c GF rolled oats

1/3c coconut oil

1/3c maple syrup

1T ground cinnamon

1/2t sea salt (or less if desired)

1c almonds, coarsely chopped

2T black or white sesame seeds

2t vanilla

Preheat the oven to 350 degrees.

In a bowl, combine all of the ingredients and stir until well incorporated and the oats are coated.

Pour out onto a baking sheet (I had a super small convection oven so I did this in two batches- you could either do what I did, or ½ the recipe- unless of course you have an oven!)

Bake for 20-25 minutes or until golden brown and aromatic. Remove from oven and let cool on a rack. The granola will crisp up as it cools. Store in a cool dry place. DELICIOUS served with cashew nut milk as a cereal with fresh berries.

Raw Cashew Cream Cheese


This cheese is EXCEPTIONAL….full of pro-biotics (belly healthful bacteria), it is incredibly creamy and delicious. Easy easy easy to make. It’s raw, its animal free, dairy free, gluten free AMAZINGNESS…..It’s sort of like, why WOULDN’T you make it?….

Raw Cashew Cream Cheese- Savory

1c raw cashews

1c raw sauerkraut (not pasteurized)

1T dulse flakes

1t raw agave or raw local honey

1 clove garlic

1/2t pink salt

3T of coconut oil

3-4T water- just enough to process until smooth- less is better!

In a blender, add in all of the ingredients except the water and blend until totally creamy and smooth. Add the water as needed, 1T at a time. Pour into a jar with a locking lid (gasket, air sealed) and close it up. There should be at least 3 inches of space to give the cheese a chance to bloom. Label it, date it and place in a dark and warm place for 12-24 hours.

Transfer the jar into the refrigerator and allow to set up and cure for at least a week.

This is a pro-biotic rich cheese!

  • Delicious as a base for savory dips and spreads
  • Amazing spread on toast, bagels, and crackers

Avocado Tomato Toast

*avocado tomato toast

Avocado Tomato Toast/ Open Faced Sandwich

1/2 ripe avocado

1/2 lemon, juiced

1T extra virgin olive oil

salt and pepper

1 small, ripe tomato, thinly sliced

1 large slice whole grain or Gluten-free Bread

Toast the bread. In a small bowl, smash the avocado with the lemon juice and olive oil. Season with salt and pepper to taste.

When the toast is ready, spread the avocado over the entire piece. Top the avocado with the tomato slices. Drizzle with more olive oil and  sprinkle with more salt and pepper. Eat immediately.