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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.

Raspberry Acai Berry Power Smoothie

*raspberry power smoothie

Filled with natural anti-inflammatory ingredients, omega-3’s and recovery boosting antioxidants…this one is a winner!

Raspberry Acai Berry Power Smoothie

1c nut milk

1T hemp seed

1t raw agave or raw local honey

1T coconut oil

1/2c Raspberries (fresh or frozen)

1T Acai Berry Powder

1T chia seeds

1T golden flax seeds

1t vanilla

1 scoop protein powder

Pinch pink salt

 —

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.

Banana Acai Double Protein Power Smoothie

*Banana Acai Double Protein Power Smoothie

Banana Acai Double Protein Power Smoothie

1c nut milk

1T hemp seeds

1 banana, ripe

1 heaping T tocotreinols

1T gold flax seeds

1T acai powder

1T chia seeds

1T coconut oil

1t vanilla powder

2 scoops protein powder

Dash cinnamon

—

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.

Blueberry Maqui Maca Berry Power Smoothie- Recovery Fuel

*Blueberry Maqui Maca Berry Power Smoothie

Blueberry Maqui Maca Berry Power Smoothie

1c nut milk

2T hemp seed

1t raw agave or raw local honey

1T coconut oil

1c Blueberries (fresh or frozen)

2T Maqui Berry Powder

1T flax seeds

2t maca powder

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.

Amazing Chickpea Salad

ChickPea Salad

Chickpea Salad

This is BOMB served in a wrap with fresh veggies and lettuce or in between your favorite sprouted whole grain or gluten free bread slices-

LOVE THIS! The celery really makes it taste like a mock tuna fish salad so don’t skimp! Feel free to choose other add-ins, like olives, herbs, fresh sweet peppers etc….

1 1/2c cooked chickpeas

2 stalks celery, minced

¼ red onion, super minced *opt

1/3c vegan mayonnaise

1t ume vinegar

salt and pepper to taste

2t dulse *opt (more like a tuna fish taste)

pinch cayenne pepper *opt

Place the drained chickpeas in a bowl and mash slightly with a fork or the backside of a large spoon. Add the remaining ingredients and stir until combined and well incorporated.

If you have a food processor, you can do all of the grunt work in it- start by processing the celery, then the onions- remove to the work bowl, then process the chickpeas by pulsing- not over processing, but letting the chickpeas stay somewhat intact- then add all other ingredients intot he work bowl and mix.

*chickpea sandwich

Summer Quinoa Salad

Summer Quinoa Salad

Summer Quinoa Salad

1 ripe avocado, pitted, and cubed

1 1/2c steamed quinoa

1T fresh basil

1/2c cooked, drained, chickpeas

½ tomato, small dice

2t fresh lemon juice or limejuice

1T Extra Virgin Olive oil

1/4t pink salt

Black pepper to taste

1T nutritional yeast

In a medium sized bowl, add the cooled quinoa (room temp is best), and all of the other ingredients. Toss well and season to taste. Serve with additional avocado and tomato slices. Summer Love.

Hearty Summer Black Bean Soup with Greens

*Hearty Summer Black Bean Soup with Greens

Local greens, tomatoes, corn, onions and garlic- this soup is so satisfying and absolutely delicious.

Hearty Summer Black Bean Soup with Greens

Wheat-free * Gluten-free*

1 large onion, medium dice

2c fresh tomato medium dices or crushed tomatoes

2 cloves garlic, minced

3c black beans, cooked and drained or 2 cans

1 medium sweet potato, medium dice- I Japanese yams which are less sweet than orange

1 medium white potato, medium dice

2c fresh corn niblets

2c greens (kale, spinach, swiss chard)

2t smoked chipotle powder

2t cumin

1t turmeric

2t chili powder

1/4t black pepper

1/4t cayenne pepper

3T extra virgin olive oil

1-2 vegetable bouillon cubes

1/4c fresh parsley *optional

1t-smoked salt

6c boiling water

1t salt or to taste

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions and garlic with until golden and soft. Add in the cleaned greens and sauté until wilted. Remove just the greens from the pan and set aside, reserving for later. Add the beans, spices, salt, black and red pepper, and sautéing for 2-3 minutes. Add the tomatoes, and both the sweet and regular potatoes, then the boiling water, and the bullion cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes.

In the last 5 minutes of cooking, add the sautéed greens and the fresh parsley. Garnish with fresh parsley and nutritional yeast.

Black & White Bean Soup with Greens

*Black & White Bean Soup with Greens

Black & White Bean Soup with Greens

This soup is wonderfully hearty and delicious. The rice can be substituted with gluten free pasta or another grain of your choosing. Adding in a mix of greens would be amazing but I am partial to kale.

Wheat-free Gluten-free

1 large onion, medium dice

1c tomato puree or crushed tomatoes

2 cloves garlic, minced

1c cannellini beans, cooked and drained

1c cooked brown rice

1c black beans

2c greens (kale, spinach, swiss chard)

2t smoked chipotle powder

1/4t black pepper

1/4t cayenne pepper

3T extra virgin olive oil

1-2 vegetable bouillon cubes

1/4c fresh basil *optional

1t-smoked salt

6c boiling water

1t salt or to taste

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions and garlic with until golden and soft. Add in the cleaned greens and sauté until wilted. Remove just the greens from the pan and set aside, reserving for later. Add the beans, rice, salt, black and red pepper, and sautéing for 2-3 minutes. Add the tomatoes then the boiling water, the bullion cube (or powder), smoke flavor if using. Bring to a boil and reduce heat and simmer for 20-30 minutes.

In the last 5 minutes of cooking, add the sautéed greens and the fresh basil. Garnish with fresh basil and nutritional yeast.

Sundried Tomato & Scallion Tofu Spread (Surfer’s Spread)

*sun-dried-tomato-scallion-tofu-spread

I was at a local co-op here they have a spread called “Surfer Spread”. It. is. YUMMY. I was determined to replicate it, I have a ton of RAW unsulfered sun-dried tomatoes, and picked up some local fresh scallions at the Farm Stand down the road and VOILA….It took me two times to get it. I have to say, mine tastes a little bit more badass. Just sayin. Don’t over process the tofu or else you will have more of a paste than you might like but experiment with the consistency you prefer!

Sundried Tomato & Scallion Tofu Spread

¼ sundried tomatoes- rehydrated

1 pound tofu, blanched and drained well

3T Extra Virgin Olive oil

1 small bunch of scallions, trimmed and coarsely chopped

1/4c nutritional yeast

2 cloves garlic

2T shoyu or tamari

1t ume vinegar

salt & pepper to taste

In a food processer, mince the scallions and then remove to a medium size bowl.

In the same work bowl, add the sun dried tomatoes and the oil and process until desired size, I like mine finely minced. Remove 2/3rd of the mix to the scallion bowl. Add the tofu in the work bowl with the garlic, shoyu, ume, and nutritional yeast and process until smooth. Remove to the scallion tomato mix and mix until well incorporated. Season with the salt and pepper, to taste.Place in the refrigerator to chill. (SO much better cold- it firms up as well)Serve with crusty bread (FRICKEN YUM), as a sandwich filler, or as a vegetable dip.

SO YUM!