One Pot Mexican Quinoa

One Pot Mexican Quinoa

Prep instructions: 7 servings for 420cal each, 

14 servings for 210cal each

To Sauté first w/ veggie broth:

1 cup vegetable broth

2 small red onion, chopped

6 cloves of garlic, minced

2 orange peppers, chopped 

2 red peppers, chopped

1 jalapeño, diced (optional)

Step 2:

2 cups quinoa

3 cups vegetable broth 

6 cups canned diced tomatoes w/ green chilies 

3 cups black beans – no salt added  

4 cups frozen corn

2 tbsp paprika 

1 tbsp cumin

black pepper to taste

cayenne pepper to taste

red pepper flakes to taste

Step 3:

2 limes, juiced

4 green onions

1 cup fresh parsley, chopped

1/3 of an avocado per serving (not included in calorie count)

Over medium heat, add 1 cup of vegetable broth and chopped onion, bring to a simmer, and cover. Allow the onion to cook for about 2 minutes, then add the garlic, peppers, and optional jalapeño. Cover again and cook for another 2-4 minutes. 

Next, pour out any excess vegetable broth and then add all of the remaining ingredients except lime juice, green onions, parsley, and avocado. 

Turn heat to medium, cover, and cook for 20 minutes. 

Once cooked, mix in the lime juice then divide evenly into 7, or 14, containers. Top each evenly with green onions and parsley (if desired).  

Smoothie Recipes 6-10

Smoothie Recipes 6-10

Blend greens and water first, then add all remaining ingredients and blend again.

For optimal health, you'll want to make sure everything is organic; here's why.

Smoothie 6:

- 5 cups packed greens

- 2 cups water

- 1 apple

- 1 cup frozen strawberries

- your choice: ½ pear OR ½ cup mango

- 1 tbsp ground flaxseed

Smoothie 7:

- 5 cups packed greens

- 2 cups water

- 1 apple

- 1 cup frozen strawberries

- ½ banana

- 1 tbsp ground flaxseed

Smoothie 8:

- 5 cups packed greens

- 2 cups water

- 1 apple

- 1 pear

- 1 cup strawberries

- 1 tbsp flaxseed

Smoothie 9:

- 5 cups packed greens

- 2 cups water

- 1 apple

- 1 ½ cup blueberries

- ½ or 1 banana – your choice depending on your day

- 1tbsp flaxseed

Smoothie 10:

- 5 cups packed greens

- 2 cups water

- 1 cup strawberries

- 1-2 apples

- 1 tbsp flaxseed

Smoothie Recipes 1-5

Smoothie Recipes 1-5

Blend greens and water first, then add all remaining ingredients and blend again

For optimal health, you'll want to make sure everything is organic; here's why.

Smoothie 1: 

- 3 cups of spinach

- 2 cups of water

- 1 apple

- 1 cup frozen strawberries

- 3/4 cup frozen mango

- 1/2 pear

- 1 tbsp ground flaxseed

Smoothie 2: 

- 3 cups spring mix greens

- 2 cups water

- 1 banana

- 2 apples

- 1 1/2 cup frozen strawberries

- 1tbsp ground flaxseed

Smoothie 3:

- 1 cup spring mix greens

- 2 cups spinach

- 2 cups water

- 1 1/2 cup frozen blueberries

- 1 banana

- 1 apple

- 1 tbsp ground flaxseed

Smoothie 4:

- 2 cups kale

- 1 cup spinach

- 2 cups water

- 1 apple 

- 1 pear

- 1 1/2 cup frozen mixed berries

- 1 tbsp flaxseed

Smoothie 5: 

- 3 cups spinach

- 2 cups water

- 1 1/2 cup pineapple chunks

- 1 1/2 cup frozen mango

- 1 banana 
- 1tbsp flaxseed

Crunchy Veggie Medley with Fresh Lime

This fresh pop of flavor is great as a snack, on tacos, 

as part of a salad, or anything you can think of! 

Crunchy Veggie Medley with Fresh Lime:

1 organic cucumber

1 organic red yellow pepper

1 organic green pepper

2-3 organic celery stalks

1 organic lime

Optional: fresh spearmint and a variety of other crunchy veggies like red peppers!

Dice the veggies to the size of your liking (I think the smaller, the better), combine them in a bowl, and top with the juice from the lime to taste. That's it!

Healthy Life Tip: prep this at the beginning of your week and separate into several different grab-and-go servings for an easy snack! 

Pairs excellently with these BBQ Seitan Skewers 

and may also want to check out this Pepper & Lime Salsa:

         

Classic Spinach & Artichoke Dip

Classic Spinach & Artichoke Dip:

1/8 lb. vegan butter

12 cloves fresh garlic, minced

12 oz vegan cream cheese (Kite Hill highly recommended for this recipe)

16 oz vegan sour cream (Tofutti highly recommended for this recipe)

4 oz vegan parmesan (Follow Your Heart highly recommended for this recipe)

24 oz artichoke hearts, chopped

24 oz fresh spinach, chopped

1/4 tsp onion powder

salt & pepper to taste

Combine all ingredients into your slow cooker and set on low. Cook for 2-3 hours stirring and testing occasionally until it's all melted into this the best spinach & artichoke dip you've ever tasted, then enjoy!!! 

Mushroom Barely Soup

Mushroom Barely Soup:

64 oz organic low sodium vegetable broth
1 cup dry organic barley
1/3 cup Marsala wine
16 oz organic baby Portobello mushrooms
5 organic russet potatoes, chopped
5 organic carrots, chopped
1 organic yellow onion, diced
2 organic celery stalks, diced
3 garlic cloves, minced
4 tablespoons garbanzo bean flour
8 sprigs fresh organic thyme
2 bay leaves

Cook barley separately and according to direction.

In a separate pan over medium heat, add the vegetable broth and slowly whisk in the garbanzo bean flour. Next, add the potatoes, carrots, onion, celery, garlic, thyme, and bay leaves and bring to a boil, cover, and reduce heat to medium-low.

While the vegetables are cooking, sauté the mushrooms in the marsala, stirring continuously, until the wine has completely evaporated into the mushrooms and set aside.

Once the vegetables in the soup are soft (check carrots and potatoes), then add the mushrooms and simmer for an additional 5 minutes.

Once soup is complete, add barely to a bowl, cover with soup, and enjoy!!


Healthy Life Tip: As with all soups, I recommend making extra to either have throughout the week as an easy lunch or quick dinner, or to freeze to enjoy later or to have on stand-by for those nights when things just don't go according to plan!

Clam-less New England Clam Chowder

Clam-less New England Clam Chowder:
makes 8-10 servings


Blend Together:

1 cup organic whole cashews, boiled
1 organic russet potato, boiled
- boil the potato and cashews together until soft and before blending, don't discard water
2 tbsp of the cashew/potato water
1 1/2 cup organic unsweetened almond milk
2 tbsp nutritional yeast
2 tsp ground black pepper
2 tbsp lemon juice
1 tsp oregano
1 tsp thyme
1 tsp garlic powder

Cook in Vegetable Broth:

2 cups organic low sodium vegetable broth
1 organic yellow onion, diced
2 organic celery stalks, diced
2-3 large potatoes, chopped - skin on or off, your preference
1 tsp oregano
1 tsp thyme
2 tbsp garbanzo bean flour (may or may not be needed)

Sautee Mushrooms:

10.5 oz organic oyster mushrooms, chopped to the size of clams in chowder
1/4 cup water
1 tsp organic miso paste
1/2 tsp low sodium soy sauce
1/2 tsp apple cider vinegar


Begin by adding the vegetable broth, onion, celery, potato, oregano, and thyme to a pot, bring to a simmer, partially cover and allow to cook, stirring occasionally.

Set the cashews and potato to boil. While they are boiling, add all other ingredients in "Blend Together" to your blender and set aside.

Next, combine the water, miso paste, soy sauce, and apple cider vinegar and whisk together. Add the mixture to a frying pan over medium heat and sauté with the mushrooms until the mushrooms have absorbed the liquid. Once they have, remove from heat and set aside.

Once the potato and cashew are soft, add them to the blender, along with 2 tbsp of the water they were boiled in (more if needed depending on your blender) and blend everything together until mixture is smooth and set aside.

Once the vegetables in the vegetable broth are mostly cooked, add the cream mixture from the blender and stir together. Allow to simmer together for 10 minutes. After 10 minutes, test the chowder for taste and thickness. If it needs to be thickened, add 1-2 tbsp of garbanzo flour and also add more pepper, and other spices to taste if needed.

Finally, add the mushrooms and stir together completely. Allow to cook together for another 5 minutes and then enjoy!

I especially love this chowder the next day, as I feel the flavors really get a chance to blend together overnight.


Healthy Life Tip: With all soups, I suggest making enough to save for lunches or quick dinners later in the week!

Slow Cooker Seitan "Beef" Stew

Slow Cooker Seitan "Beef" Stew:

24 oz seitan, cubed into large bite-sized pieces
64 oz organic low sodium vegetable broth
1/4 cup garbanzo bean flour
16 oz organic tomato paste

3-4 large organic carrots, chopped
4 organic red potatoes, cubed
3 organic celery stalks, chopped
1 organic medium onion, chopped
4 organic garlic cloves, minced
3/4 cup organic sweet yellow corn

2 1/2 tablespoons organic parsley
2 tablespoons organic oregano
2 teaspoons organic thyme
3 organic bay leaves
1 teaspoon organic onion powder
1 teaspoon  organic garlic powder
3/4 teaspoon organic ground black pepper
1/4 tsp freshly ground sea salt

Optional: add 1/2 cup organic peas and/or string beans


First, add the vegetable broth to the slow cooker and whisk in the garbanzo bean flour and all purpose flour thoroughly then whisk in the tomato paste. Add all of the spices, cover and let warm while you prepare the vegetables. Drain the seitan and pat down with paper towels lightly reducing the amount of water left inside, cube to large bite-sized pieces, then add to the slow cooker. Prepare and then add the vegetables, cover and cook for 6-8 hours, and Enjoy!

Another heartier soup you may enjoy:

Buckwheat Banana Pancakes

Buckwheat Banana Pancakes:
Makes 4 large pancakes

1 cup Bob's Red Mill Buckwheat Pancake Mix
1 NeatEgg
1 tbsp organic extra virgin olive oil
1 cup cold Orgain Unsweetened Protein Almond Milk
1/2 cup cold water
1-2 organic bananas
1/2 tsp organic cinnamon
1/2 tsp organic nutmeg
1/2 tsp organic vanilla flavoring

Prepare the NeatEgg according to direction, mash the banana, and set both aside.

Next, combine the flour, olive oil, almond milk, water, NeatEgg, cinnamon, nutmeg, and vanilla flavoring together, then fold in the banana.

If you don't have a non-stick griddle, heat a large fry pan and coat it however you choose so that the pancakes won't stick. I either use extra virgin olive oil, or about 1/3 tsp vegan butter per pancake.

To test that that pan is hot enough, take a pea sized amount of batter and put it on the pan, if it sizzles then you're ready to go! Add about 1/4 of the batter to the pan. It can be a little thick sometimes, so I quickly and gently spread it out some. Once the edges begin to crisp and there are bubbles forming throughout the top of the pancake, flip it over for about a minute.

Serve immediately and enjoy!

Healthy Life Tip: Spread a nut butter such as peanut butter over the pancake instead of syrup to increase the protein count and keep all of that extra sugar out of your breakfast!

A package of neategg was gifted to me by Neat Foods LLC.

Sesame Veggie Noodle Stir-fry with Tofu & Seitan

Sesame Veggie Noodle Stir-fry with Tofu & Seitan:

6 servings Pad Thai brown rice noodles
2 packages seitan strips
1 package extra firm tofu, drained and cubed 4x5x3
1 tbsp organic extra virgin olive oil
1 cup organic green beans broken in half
2/3 cup organic shredded carrots
1 package organic white mushrooms
1/2 package organic portobello mushrooms
2 organic zucchini,
1 organic red pepper, chopped
1 organic yellow onion

For the Noodle Sauce:

1/2 cup organic soy sauce
3 tbsp organic rice vinegar
1 tsp organic sriracha
2 2/3 tbsp (or 2 tbsp and 2 tsp) organic sesame oil
1/4 tsp organic cane sugar

Toppings:

sliced organic green onions
organic sesame seeds

Drain and lightly rinse the seitan, then pat it dry between two paper towels. Cover fully with Annie's Sesame Shiitake Dressing and set aside to marinate for at least 15 minutes. I usually do this in a tupperware container or plastic baggie. Once the tofu has been fully drained and cubed, in a separate container from the seitan, also cover with the dressing and set aside. You can save time by setting the tofu and seitan to marinate the night before.

Prep all the veggies by rinsing and chopping accordingly. Then begin sautéing the pepper and zucchini in the olive oil in a large fry pan.

While they are cooking begin sautéing the seitan on low in a separate fry pan. Add the seitan, and all of the dressing it has been marinating in to the pan together. The seitan will cook here for the rest of the meal prep, so just make sure to stir occasionally and keep the heat on low.

Add the green beans, carrots, mushrooms, and onion to the zucchini and pepper, stirring everything together and cooking for another 2-3 minutes. Then add the tofu and about half of the dressing it has been marinating, stir together gently, bring heat to medium-low and allow to simmer.

Next, cook the pad thai noodles according to direction.

In a separate bowl combine the soy sauce, rice vinegar, sriracha, sesame oil, and cane sugar and whisk together.

Once the noodles are done, drain them and rinse them very well in hot water, and add them to a large mixing bowl. Whisk the noodle sauce again and then poor directly over the noodles and mix until all noddles are evenly coated. Return the noodles back to the pan they were cooked in, cover, and place back onto stove to keep warm without turning the stove back on.

Once the veggies are cooked and softened, spoon some noodles onto a dish, the top with veggies and tofu, and add some seitan and enjoy!

Tofu "Egg" Breakfast Sandwich

Tofu Egg Breakfast Sandwich:

1 organic english muffin
1 package extra firm organic tofu
vegan cheddar cheese (for this dish I prefer to shave some of Daiya's Medium Cheddar Block)
organic extra virgin olive oil
organic turmeric
organic cracked pepper
optional garnishes: sliced tomato, vegan bacon, avocado, salsa... make it your own!

Drain and press the tofu well then cut into 4 filets (once lengthwise, and once widthwise). To save time, I would suggest doing this the day or night before and storing it in the refrigerator overnight so it's already prepped for the morning.

Heat a fry pan over medium heat then coat the pan generously with olive oil and allow the oil to warm. Sprinkle some turmeric and cracked pepper into the oil and reduce heat to medium-low. Place a single filet onto the pan and immediately press down firmly with a spatula and move the tofu in small circles preventing it from sticking to the pan. If it begins to stick, reduce heat further and continue to move around while pressing firmly. Continue to press down and move the tofu around the pan. During this time, sprinkle some turmeric and cracked pepper on top of the filet as well.

Once the filet has been cooking for about a minute, add a second filet a repeat the same process ensuring it does not stick to the pan. Once the bottom has begun to very lightly brown and crisp, flip over and repeat the process on the second side. One side should take anywhere from 2-5 minutes.

Depending on how large your pan is, it may be best to cook two filets at a time.

Once the filets have been cooking for about 1 minute on the second side, add the cheddar cheese to the top side of the tofu, reduce heat to low and cover so that cheese can began to melt. Make sure to check and move the tofu around occasionally during this time to ensure it does not stick - be careful not to rush the melting process and turn up the heat - the tofu will stick.

While the cheese is melting, toast your english muffin, then add your tofu to the english muffin, add any extra garnishes, and enjoy!!

Rosemary & Orzo Protein Packed Soup

Rosemary & Orzo Protein Packed Soup:

96 oz organic low sodium vegetable broth
1 package extra firm organic tofu, pressed well
15 oz organic garbanzo beans, drained and rinsed
4-5 servings organic orzo
5 sprigs fresh organic rosemary (put in cheesecloth bag before adding to soup)
3 tsp organic dried thyme
3 organic dried bay leaves
1 medium organic yellow onions, diced
3 large organic celery stalks, chopped
4 organic carrots, diced
4 organic garlic cloves, diced
juice from 1/2 organic lemon
1 mini cheesecloth bag


First, set the tofu to be pressed and then put aside to drain while you prep the veggies.

In a large soup pot over medium heat add the broth, veggies, thyme, rosemary, and bay leaves and bring to a low boil. Cover and let simmer until veggies are soft and cooked. About 20-30 min.

After the soup has been cooking about 15 min, begin cooking the orzo according to directions on package, then add the cubed tofu to the soup.

Finally, once the veggies are cooked, turn the heat to low, add the garbanzo beans and lemon juice, and cook for another 5 minutes.

Add a serving or 1/2 serving of orzo to your bowl, top with the soup, and enjoy!


Healthy Life Tip: For extra protein and whole grains and protein, sub out the orzo for some quinoa!

Teriyaki Seitan Bowl

Teriyaki Seitan Bowl

4 servings organic rice

4 generous servings cubed seitan

Vegan teriyaki sauce. my favorite is Soy Vay's Veri Veri Teriyaki Sauce

1 pound organic white mushrooms, largely chopped

1 organic green pepper, largely chopped

1 organic red pepper, largely chopped

1 organic yellow onion, largely chopped
1 tbsp organic extra virgin olive oil
- feel free to add additional vegetables such as snow peas, baby corn etc.


Drain and lightly rinse the seitan, and if needed cut into bite-sized cubes. I like to leave them on the larger side. Very lightly squeeze out just some of the moisture and place them in a mixing bowl, then cover with teriyaki sauce and set aside.

Next, set the rice to cook according to direction.

Chop all veggies, and add the peppers to a large pan and begin sautéing over low heat in the olive oil. When peppers begin to soften, add the onion and continue sautéing. Once peppers are mostly cooked and without the onion browning, add the mushrooms. During this time, you will need to add moisture to the pan, do so by adding a few tablespoons of water at a time, not more oil. I also find it beneficial to allow this process to take some time, keeping the heat low and adding a cover over the veggies to trap in heat and moisture once I've added some extra water.

Once the mushrooms begin to cook and shrink in size, add the seitan, without the marinade they've been in. Add some new marinade (about 1/4 cup max) and mix everything thoroughly. Increase heat to medium and allow to simmer for about 5-10 minutes.

Once the rice and seitan are done, add a serving of rice to the bowl, top with seitan and veggies, and enjoy!!


Healthy Life Tip: This meal is loaded with protein and is great left-over. Make more than you will need in one setting and save for extra meals throughout the week like lunch, dinner, or even to have as great snack after work.

Rosemary & Thyme Potato Wedges

Rosemary & Thyme Potato Wedges:

6-8 organic Russet potatoes

organic extra virgin olive oil

fresh organic rosemary

fresh organic thyme

ground organic black pepper to taste

Preheat the oven to 350 degrees.

Peel the potatoes and then cut them into wedges. Toss in a large mixing bowl with EVOO until coated. Then stir in the rosemary, thyme, and freshly ground black pepper.

Add them to a glass roasting pan and place in the oven. After 20 minutes, flip them over and add more EVOO if needed and put back in the oven for another 20 minutes, or until they begin to brown.

Serve immediately and enjoy!

Enjoy these as a side to your protein and other veggies in a main meal, or even serve as an appetizer to dip in this Avocado Lime Dip:

Twice Baked Potatoes

Twice Baked Potatoes

5 organic russet potatoes
1/4 cup freshly copped organic chives
3 tablespoons Earth Balance Spread
5 strips Upton Naturals Bacon Seitan
1/2 cup organic unsweetened almond milk
1/3 cup vegan cheddar shreds (optional)
1/4 teaspoon organic ground pepper, onion powder, and garlic powder

Rinse the potatoes with the skin on, then using a fork, poke several holes in the top of each potato. Place them directly on the rack and bake for 40-45 minutes at 400 degrees, or until potatoes are soft.

While potatoes are baking, cook the bacon according to direction and until crunchy. While the bacon is cooking, chop the chives and set aside. Once the bacon is done, crunch it up into small pieces and set aside.

Once potatoes are complete, cut each in half lengthwise and then spoon out the potatoes into a large mixing bowl leaving a thin layer of potatoes attached to the skin so they maintain shape. Reduce oven  temperature to 375.

After all potatoes are shelled, add the Earth Balance, almond milk, pepper, and onion and garlic powder to the mixing bowl with potatoes and mash together well. Next, fold in the bacon, chives, and optional cheddar shreds.

Spoon the potato filling back into the skins and optionally top with some vegan cheddar. Place on a baking sheet and return to the oven for 10-15 minutes, or until top browns.


Healthy Life Tip: To save time, bake the potatoes ahead of time and store whole in the refrigerator.

Pair perfectly with these BBQ Seitan Skewers!

BBQ Seitan Skewers

BBQ Seitan Skewers:
Makes about 12 skewers

2 boxes of cubed seitan
your favorite vegan BBQ sauce.
1 organic green pepper, cubed
1 organic red pepper, cubed
1 organic onion, quartered
organic grape tomatoes

Drain and rinse the seitan then pat lightly between paper towels. Add to a large mixing bowl and mix with BBQ sauce so that all of the seitan is covered, then set aside to marinate.

Cube and quarter the veggies (except tomatoes) and add them to the bowl of seitan, coating them with BBQ sauce as well.

Finally, add everything to the skewers, alternating vegetable with seitan. If you're not grilling them, place them on a broiling pan and broil for 10-15 minutes or until lightly browned.

These skewers are even more amazing when paired with these Twice Baked Potatoes or Roasted Sweet Potatoes:

  

            

Simple Chickpea Salad

Simple Chickpea Salad:
Makes 2 servings

15.5 oz can organic chickpeas (make sure the can is BPA free). A single can of Whole Food's 365 Everyday Value Organic Garbanzo Beans is just $0.99 and the can is BPA free!!
1 1/2 tablespoons organic vegan mayo
2 organic celery sticks, chopped
organic onion powder to taste
organic garlic powder to taste
organic ground black pepper to taste

Drain and rinse the chickpeas, add them to a mixing bowl, then mash them together. Mix in the mayo and celery well. Finally add the onion and garlic powder and black pepper to your taste, mix everything together and enjoy!


The Healthy Life Tip: Double the recipe and split the rest up into servings to pack for lunch or save for a snack.

Tofu Breakfast Bake

Pepper, Mushroom, and Onion Breakfast Bake: 

2 packages organic extra firm tofu, drained well

1 organic yellow onion

1 organic green pepper

1 lb organic white (or portobello) mushrooms

8oz chopped green chilies, mild or hot - your choice
1 cup shredded vegan cheese (optional)
2 tbsp organic turmeric powder

1/2 teaspoon organic onion powder

1/2 teaspoon organic garlic powder

3/4 teaspoon organic paprika 

5 twists organic black pepper

2 twists freshly cracked sea salt (pink himalayan is my favorite!)

Preheat the oven to 350 degrees. 

First, drain the tofu then crumble into a bowl. Don't drain all of the water out, just most of it. Retaining some of the moisture will help while it bakes.  

Chop the pepper, mushrooms, and onion and sauté until soft. I like to sauté using water, instead of oil or butter not only because it's healthier, but once the veggies are done, there will be some flavored water left over that I like to add to the dish for extra flavor. I would use about 1-2 tablespoons of water as needed when sautéing. When sautéing with water, I also use a lower heat for slightly longer to avoid burning off all of the water. Once the veggies are soft, remove the pan from heat and set aside.

While the veggies are cooking, add the dry spices to the tofu and combine well with the tofu continuing to crumble the tofu as needed. I like to use my hands for this so that the spices really get mixed in with the tofu, but make sure to either use a glove or a plastic baggie as the turmeric will turn your hand/nails yellow.

Once the veggies are cooked, add them and the remaining water they are in to the tofu and mix together. Finally, fold in the shredded cheese.

Once mixture is complete, add to a deep glass baking pan. Using the back of a spoon, compress the mixture together firmly (this is critical to it remaining as a bake when complete so you can cut it into pieces, and not have it crumble). 

Cover with foil and place in the oven for 25 minutes. If you want a crispier top, after the 25 min, broil as desired.  

When finished, remove from the oven and let sit for 5 minutes before serving. I love to prepare this dish a day in advance, as I feel the flavors tend to enhance and blend together overnight. This dish also reheats very well! 

Either way, enjoy! Great for serving to a group! 

Healthy Life Tip: Make this on a Sunday and box individual servings for breakfast (or even lunch) to have throughout the week! 

Baked Balsamic Tofu Cubes

Balsamic Tofu. I really can't say enough about it. Grilled, baked, fried, sautéed, whatever. A staple in my kitchen for sure. It can go on salads, as a side, on a pasta salad, in a wrap, as a snack, whatever you want. So easy to make and so many things to have it with! 

Try them, you'll be instant best friends. 

Baked Balsamic Tofu Cubes:

Organic extra firm tofu - as much as you want!

Your favorite organic balsamic dressing 

Organic Italian seasoning (optional)

First, drain the water out of the tofu... yes you have to do this. Either wrap the block of tofu in paper towels and place between to dishes, trays, whatever you want and put something on top to gently squeeze out the water (sometime I use 3 soup bowls) and let stand for about 20-30 minutes, or use a tofu press. 

Once the tofu is drained, cut into 1 inch cubes, or whatever size you're into at the moment, and toss into a baggie, cover with marinade, and marinate for 30 min or longer. I like to get all of this done the night before and let it sit overnight, but it turns out great either way!

Once you're ready to bake, heat the oven to 350 and place tofu on a baking sheet lined with parchment paper, making sure there is space in-between each piece of tofu. I also like to sprinkle a little extra Italian seasoning onto the pieces at this point! Bake for about 10-15 minutes or longer, until they are golden brown along the edges, watching to make sure they don't burn. Once you see the golden edges, remove and enjoy warm or cold!

I LOVE to use these to top one of my favorite pasta salads recipes:

Morning Breakfast Smoothie

I call this the Morning Breakfast Smoothie, but really, you can enjoy it anytime of day. 

I just love to start my morning with tons of fruits and veggies! 

Morning Breakfast Smoothie: 
For optimal health, you'll want to make sure everything is organic; here's why.

1 cup filtered water
2 cups organic spinach (or 1 cup spinach, 1 cup kale)
1/2 cup organic shredded carrots
1/3 organic cucumber
2 sticks of an organic celery stalk
2 tbsp organic ground flaxseed
1 tbsp organic chia seeds
3/4 cup frozen organic mango
10 frozen organic strawberries
1/2 organic banana
Optional for added detoxifying affect: 
1/8 cup fresh organic parsley (why parsley?)
organic ground cayenne pepper (why cayenne pepper?)


Throw all ingredients into your blender and enjoy! I suggest starting with the spinach and veggies in the blender first and adding on from there.


Healthy Life Tip: If you want to switch up the flavor of this smoothie, keep the base of veggies, chia seeds, and flaxseed and just change up the fruits for some variety in flavor! Enjoy!