Mushroom & Broccoli Scrambled Tofu

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Serves: 2

Ingredients:

-1, 16 oz. container of extra firm tofu, drained

-1 cup chopped mushrooms

-1 cup chopped broccoli

-2 cloves garlic, minced

-2 tsps turmeric powder

-1 tsp salt

-1 tsp cracked black pepper

-hot sauce (optional)

In a non-stick skillet, add the mushrooms, broccoli, and a bit of water until the vegetables are steamed and cooked through. You can add more water until fully cooked if needed. This way, you don’t need to use any added oils or fats.

Add the garlic and cook for another 10-20 seconds. Crumble the tofu straight into the pan, and then add the seasonings. Cook until some of the moisture from the tofu has evaporated; around 2-3 minutes. Taste for seasoning and serve warm. I love putting some hot sauce on top, but serve however you prefer. Enjoy!

Juice for Weight Loss: Beet ‘n Spinach

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I have a juice at least once a day–sometimes twice or three times, but this recipe is one of my favorites. It doesn’t have a lot of protein in it, so if you are looking for more protein, you can easily add a protein powder or add some yogurt. The ginger and lemon gives this juice very bright flavors. The beet and apple add some delicious sweetness, and the spinach and cucumber give it more nutritional benefits and rich flavor. This juice is wonderful any time of day, and also beautiful! Enjoy, guys!

Yield: 1 and 1/2 cups of juice

-1/2 medium sized beet, skin removed

-1/3 cup mixed berries (frozen)

-1 cup leaf spinach

-1/4 of a medium sized cucumber

-1 apple. chopped -1 tsp fresh ginger

-Juice of 1/2 a lemon

-1/3-1/2 cups of water

Place all of the ingredients into a NutriBullet, Ninja, or which ever blender/mixer/juicer you own. I leave the skins on my fruits and vegetables for the fiber content, except for the cucumber. You can look up which fruits you should skin due to their likelihood of containing chemicals. You can adjust how much water you put in the cup based on how thick you like it. I like my juice pretty thick, so I typically only use a little, but I’d say most people would prefer 1/2 cup of water in this recipe.