Tofu Spinach Dip

Spinach Tofu Dip

Makes 4 Servings

  • 1 block tofu (silken or firm), diced into 1/4″ cubes
  • 4 cups spinach
  • 1T olive oil
  • 1t garlic, minced
  • 1T parmesan (substitute Cashew Cheese)
  • Carrots or other vegetables for dipping

In a skillet, heat the oil over medium heat then brown the garlic.  Add the tofu and heat through, adding the spinach for the last 2-3 minutes of cooking time.  After the tofu is heated, spinach wilted, and flavors blended, stir in the cashew topping or Parmesan cheese.  Pulse in a food processor to combine and serve with your favorite dipping vegetables.

Teriyaki Chicken and Broccoli

Teriyaki Chicken and Broccoli

Makes 1 Serving

  • 1 chicken breast, boneless and skinless
  • 1 cup broccoli florets
  • 1T olive oil (I used garlic infused – otherwise sprinkle the chicken with 1/2t garlic powder)
  • 2T Bragg’s Liquid Aminos (or other gluten-free soy sauce)
  • 1t honey
  • 1t sesame seeds, optional

For the teriyaki sauce, whisk the honey and gluten-free soy sauce in a small bowl then set aside.  Cut the chicken breast into 1/2″ cubes.  In a large skillet or wok, heat the olive oil over medium heat.  Saute the chicken and broccoli until tender.  When the chicken and broccoli are almost done, add the teriyaki sauce to the mixture and stir until the flavors blend.

Eat Clean Shrimp and Grits

Shrimp and Grits

Makes 1 Serving

Heat the olive oil in a skillet over medium heat.  Sprinkle the shrimp with the cajun seasoning then add to the skillet, cooking the shrimp on both sides until the shrimp form the shape of the letter “C”.  (If the shrimp form the shape of the letter “D”, then they are overcooked.  In other words, “C” for “cooked” and “D” for “overDONE”.)  Serve the shrimp over the grits and with a side of greens.

Eat Clean Egg Salad

Egg Salad

Makes 1 Serving

  • 4 egg whites, hard boiled
  • 2 eggs, hard boiled
  • 1/8 block silken tofu (approx. 2T)
  • 2T plain mustard
  • 1/2t onion powder

In a food processor, combine all ingredients and pulse until evenly combined (or mash with  a fork…for an extra WORKOUT).  Serve in a bowl OR on two toasted slices of whole grain sprouted bread.

Simple Vegan Lo Mein

Makes 2 Servings

  • 1 medium yellow squash, spiralized or julienned
  • 1 medium zucchini, spiralized or julienned
  • 1 large carrot, spiralized or julienned
  • 1 cup edamame, cooked
  • 1 cup mushrooms, chopped
  • 1 bunch bok choi (I grew it myself in my Tower Garden!)
  • 1T coconut oil
  • 1t sesame oil
  • 1/2 ginger, grated
  • 1t garlic, minced
  • 2T Bragg’s Liquid Aminos (substitute soy sauce)
  • 1t honey or agave (optional)

In a large skillet or wok, heat the coconut oil over medium heat.  Brown the garlic in the oil.  Add the squash, zucchini, carrots, mushrooms, and bok choi.  Stir occasionally until tender (approximately 5-8 minutes).  Add the edamame, Liquid Aminos, sesame oil, ginger, and honey.  Cook until the flavors are blended (approximately 2 minutes).

Simple Vegan Lo Mein

Garlic Chard with Vegetable Marinara

While I used Swiss chard in this recipe, any leafy green vegetable will work. Same goes for the marinara: add whatever combination of fresh vegetables that are on hand.

Makes 2 Servings

8oz tomato sauce
1t oregano, chopped
1t Basil, chopped
1t + 1t garlic, minced & divided
1c green lentils, cooked
1c Portabella mushrooms
8-10 stems Swiss chard (stems removed and chopped)
1T + 1t olive oil, divided

In a large stockpot, heat one teaspoon of oil over medium heat. Brown one teaspoon garlic in the oil. Add the tomato sauce, oregano, basil, and Portabellas then reduce the heat to low. Simmer partially covered for 30 minutes.

After the marinara is cooked, heat the remaining one tablespoon of oil over medium heat in a skillet. Add one teaspoon of garlic and cook until browned. Add the greens and sauté until wilted, approximately 2-3 minutes. Remove to plates and top with the marinara sauce.

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Balsamic Siracha Edamame

Siracha adds a nice spicy kick countered by the sweetness of the balsamic syrup to this healthy treat.

Makes 2 Servings

1 bag edamame, cooked
1/2 cup balsamic vinegar
2 teaspoons Siracha

Prepare the edamame pods according to package directions. Heat a small saucepan to medium high heat. Work together the balsamic vinegar and Siracha then add to the heated saucepan. Cook until reduced by half and syrupy then drizzle over the edamame.

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