After a long hiatus: super simple tofu and kale foil packets

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So yeah, it has been quite a long time since my last post. Life has changed a lot; but my love of cooking has stayed solid. I thought I’d start back out with a very simple, quick side dish recipe that I love to do on busy week nights or weekends.

Serves: 2

Ingredients:

-3 cups kale; chopped

-1, 16 oz package tofu

-2 cloves garlic; minced

-1 tablespoon olive oil

-1 tsp italian seasoning

-1 tsp salt

Preheat the oven to 425 degrees. Drain excess liquid from the tofu container, and wrap with paper towels. Place something heavy on top of the tofu for 20 minutes, or until water has been adequately pressed out.

Chop kale into bite sized pieces. When tofu has been dried out, cut into 1/2 inch cubes. Toss the kale and tofu with the minced garlic, olive oil, italian seasoning, and salt. Place onto a sheet of aluminum foil and roll up the sides, leaving the center open so that it gets crispy.

Cook in the oven for 20-25 minutes, or until the kale and tofu are crispy. Enjoy!

 

 

Watermelon Salad with Zesty Coconut Oil Vinaigrette

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This salad is SUPER simple. Place the arugula on the bottom of the bowl, adding the watermelon and feta on top. Whisk together the coconut oil and lime juice, then add the minced garlic, salt, and pepper, and stir together. Pour over the salad JUST when you are ready to serve so that the arugula does not wilt. I have made this salad vegan before by adding crumbled, pan-seared tofu in replace of the feta, and it tastes just as delicious! Enjoy!

Serves: 4-6

-4 cups fresh arugula

-2 cups cubed watermelon

-1/2 cup to 3/4 cup crumbled feta cheese

For the dressing:

-1/3 cup coconut oil

-juice of 1/2 a lime (or lemon)

-1 tablespoon minced garlic

-1 tsp salt

-1 tsp pepper

Lentil and Veggie Bowl with Cilantro Dressing

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Serves: 2

-1/2 cup dry lentils (I used split yellow lentils, but use whatever you have or like the most)

-1 cup baby arugula

-1/2 cup shiitake mushrooms, sliced

-1 clove garlic, minced

-1 tablespoon olive oil

-1/4 cup onion, finely chopped

-1/4 cup cherry tomatoes, chopped

-1/4 cup yellow bell pepper, chopped

So what I did here is chop all of the veggies that did NOT need to be cooked, and placed them in a large but shallow bowl. The only two items that needed to be pre-cooked were the lentils and the shiitake mushrooms. So I cooked the lentils per the package instructions until tender. I then added them to the serving dish.

In a small skillet I added 1 tablespoon olive oil, the shiitake mushrooms, and the minced garlic. I cooked the mushrooms until they were tender–about 4-5 minutes, then added them to the bowl.

Once I made the dressing, I poured it over the bowl and then wound up mixing all of the ingredients together; like a warm lentil salad. I shared it with someone else & it was perfectly satisfying and healthy!

For the Dressing:

-1 large handful fresh cilantro

-1/3 cup olive oil

-1 clove garlic

-1 tsp salt

-1 tsp pepper

-2 tsps honey

Add all of the ingredients to a NutriBullet, blender, or food processor. Blend until semi-smooth and pour on top of the bowl. Yum!