1 package of tofu
2 tbsp of avocado oil
1 tbsp soy sauce (gf option)
2 tbsp hoisin sauce (gf option)
siracha ( as much spice as you like! )
1/2 pack of rice noodles
1 cup of shredded lettuce
1/2 shredded carrots
1/2 shredded red cabbage
Cilantro to Taste
Prep the Tofu:
-chop the tofu into cubes and place in pan on medium heat
-allow to brown all sides
-once its brown and crispy, turn off the heat and add soy, hoisin and siracha
-cook the noodles according to directions on the package
-plate your bowl with the noodles on the bottom, then tofu and add vegetables
-add sesame seeds and more siracha
//use coconut coffee
creamer instead of regular creamer - the aminos in coconuts help regulate blood sugar//
//sprinkle hemp seeds on anything and everything for extra protein//
//the cook book “Oh She Glows” has become a bible in our house. Gifted to me by a friend for my birthday… then changed our lives! Its so good and the recipes are fairly easy… even I can do them! ;) //
One of my favourite breakfast meals is sweet potato toast! You can do so much with this root vegetable. I like to toast it depending on how thick the slices are. I spread almond butter (or any nut butter) then add sliced bananas and sprinkle it with hemp seeds. It is soooo good!
Another option I love is to spread avocado on top of crackers or toast and sprinkle with chili flakes. This was introduced to me by a friend, and I have been hooked since. I use these raw crackers (they’re pricey so this is more of a treat for me ) by Okanagan Rawsome. I mash avocado to spread on top. Then I cut cherry tomatoes in half and put on top. Sprinkle with Himalayan salt for added flavour.
Vegan, gluten-free, nut-free, refined sugar-free
Mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy eggless mayonnaise. I’ve also added a hefty amount of crunchy vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know that it packs well. Recipe is adapted from The Oh She Glows Cookbook.
Ingredients:1 (15-ounce/425 grams) can chickpeas, drained and rinsed
2 stalks celery, finely chopped
3 green onions, thinly sliced
1/4 cup finely chopped dill pickle
1/4 cup finely chopped red bell pepper
3 tablespoons store-bought or homemade vegan mayonnaise
1 clove garlic, minced
1 1/2 teaspoons yellow mustard
2 teaspoons minced fresh dill (optional)
1 1/2 to 3 teaspoons fresh lemon juice, to taste
1/4 teaspoon fine sea salt, or to taste
Freshly ground black pepper
In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. Or just enjoy it all on its own!
Sweet Potato Toast
I found this recipe on Pinterest and made it for Ryder's birthday party. I didn't try it before I served it, but got great feedback right away! One of my girl friends even thought I bought it!
Its extremely easy to make! Which is perfect for me ;)
1 can of chickpeas, drained
Avocado, cut into cubes
Half of a red onion, diced
1 cup of pearl barley, cooked according to directions on the package
Crumbled feta cheese
1 cup of white wine vinegar
1 cup of olive oil
fresh squeezed lemon, I used half of a lemon
1 tablespoon of honey
Mix together and cover the kale first to get rid of the bitterness. then top with the rest of the ingredients and serve!
Overnight Chia Seed Oats
I've said it before, but we love chia seeds. Its amazing what you can do with them. This one is an easy way to use them, and very convenient if you're doing meal planning. I'm referring to our favorite cookbook Oh She Glows for this one!