healthy dinner

The Utter Importance of a Quickie Dinner

Tofu and Brown Rice Stir Fry Dinner

Tofu and Brown Rice Stir Fry Dinner As some of you may know, and as an answer to why I am the least consistent blogger in the blogosphere these days, I'm currently training to be a SoulCycle instructor.  The program is long and rigorous and I've been loving every second of it despite how overwhelmingly busy my life has been.  On top of commuting into the city for training, long hours in the studio, extra hours riding in classes, we are also currently homeless (read: living with my in laws til our new house is ready for us), Richie's grandfather passed away, his brother had a baby, and and and...  It's been a crazy summer.  One I feel like I've missed so much of.  More new beginnings than I can count!

Maintaining the routine we once so smoothly danced through is legitimately impossible.  We're mostly grasping at straws to keep up appearances of any sort of semblance.  So, on those rare occasions when I actually get home early enough (and with enough energy) to cook a dinner, it better be a quick one and nutrient dense packed with protein!  I've mastered a few new quickie recipes (since Richie is always complaining about how he misses my clean cooking) and a few goodies for on the road too (packing a lunch and snack for training and before and after rides is integral to keeping me sane).  I'll do my best to post them all, but for today, here is a superhealthy favorite around here that (assuming I get the rice going while I shower) takes only 10-15 minutes from prep to table:

Ingredients:

a few handfuls of chopped kale

Wildwood (organic, sprouted, non-GMO of course) Tofu, I like the Garlic Teriyaki Smoked the best, but they're all pretty good

Whatever veggies you have around and sound good!  This time I used: Shitake mushrooms, Edamame, Onion (I used red here, but whatever you have around works), Cabbage (I used red here too, but either are fantastic), Broccoli, Garlic

Toasted Sesame Oil

Shoyu (or tamari)

Mirin

Avocado, cut into large bites

Prepared Brown Rice

Gomasio

-In a large cast iron pan or wok, heat the oil.

-Once hot add the garlic, mushrooms, cabbage, and onion and saute until soft.

-Once the veggies are cooked add the edamame and broccoli.  Basically what you are doing is sauteing the veggies that need sauteeing and then steaming the rest, so...

-Add about 2 tablespoons of mirin, 1-2 tablespoons of shoyu (depending on how much salt you like), and 1 tablespoon of water, stir then cover.

-Cook until the broccoli looks bright green (you do not want to overcook it!).

-Add the tofu and cook just until it's all hot.

-Plate the brown rice and then sprinkle it with gomasio.  Then pile the veggies and tofu on top.

-Eat!

(You can garnish it with kelp or dulse shake and/or braggs)

Fresh Pea and Vegan Sausage Soup

Love Life and Lollipops- Fresh Pea and Vegan Sausage Soup

A couple weeks ago, on one of those miserable rainy days (kinda like today was), I was feeling like it was a soup day (to be honest many days are soup days for me, not use gloomy ones). Soup somehow seems to comfort when I'm cranky, warm from deep within, and nourish unlike anything else. Soup is my secret weapon for weight loss clients, it is my detox trick, it is my love.

This particular rainy day, seeing as a trip to the market would not be pleasant with a baby strapped to my chest, I took a look through my fridge and did a bit of a kitchen sink thing. I started with onions and leeks, browned some Field Roast sausage, sprinkled some turmeric (superfood spectacularness), and used the fresh sweet peas I'd been dying to use in something. The end result was perfection with some garlic bread (organic, whole wheat, sourdough of course) and a simple mache and sprouts salad.

Here's how I did it:

Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 4 cloves of garlic minced
  • 3 leeks, white and light green parts chopped
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 2 Smoked Apple Sage Field Roast sausages
  • 1-2 cups of fresh peas (however many you can get your hands on and like...you can use frozen if you can't find fresh)
  • I carton of No Chicken Broth
  1. In a large soup pot (I love my cast iron one), sauté the onion, leek and garlic in the olive oil until soft.
  2. While that cooks, using your hands, break the "sausage" into small pieces and add them to the pot to start to brown.
  3. Once all that is good and going, add the spices and cook for another minute or so to allow the oils to release and become fragrant.
  4. Add the broth and peas and bring to a boil.
  5. Bring it down to a rolling simmer and let it cook for 30 minutes up to an hour or so until you're ready to serve.
  6. Enjoy thoroughly;)