Pumpkin Spiced Tofu Scramble w/ Carrot Fennel Quinoa

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The Recipe

Yields 2 – 3 Servings

1 cup quinoa

2 1/2 cups water

3 tbsp fennel seeds

1 cups shredded carrots

2 1/5th blocks of extra-firm tofu

1 cup bok choy leaflets

1 cup eggplant, diced

1 cup mushrooms, diced

1 small onion, diced

1 tbsp turmeric powder

1 tsp garlic powder

3 tsp extra-virgin olive oil

2 tbsp pumpkin spice

1 tsp ginger powder

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Directions

1. Cook the quinoa in the water. Throw in the carrots and the fennel seeds and allow them to cook with the quinoa.

2. Throw all the vegetables and spices onto a saucepan and drizzle with olive oil. 

3. Cook till the bok choy has simmered down and the tofu is a little crispy.

4. Enjoy warm by first laying a bed of quinoa into your bowl.

5. Then, top with the tofu scramble and enjoy together! yumm fall pumpkin spice 🙂

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Day 1 of Challenge: Raw Antidetox Juice

Well, like I said a few hours ago, I am starting my 28 Day Mind and Body Cleanse Challenge. For breakfast today, I made a raw antioxidant detox juice from beets, carrots, apples, and ginger. Ahh it was so good! The beets and apples gave it a really nice sweet juicy taste and the ginger added a fresh morning zing to my body. I loved it so much. The drink blended ruby red – you cannot miss the benefits of this drink just because of it’s color! Red beets are considered antioxidant superstars. Why? They have minerals and compounds that fight inflammation in your body, detoxing your organs by making toxins soluble, and helping them to flush out. Carrots provide the same benefits! It’s unbelievable how strong these simple vegetables are. I am more than satisfied with my first meal of this cleanse! I highly recommend you trying this recipe out even if you aren’t doing a cleanse because it’s tasty, refreshing, and detoxing! The ruby red drink will purify your blood!

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The Recipe

Yields 1 Serving

Serving Size: 1 1/2 cup of juice

3/4 cup raw beet

1 carrot

1 apple (I used Gala, Granny Smith is perfectly fine too)

1 tbsp ginger root

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Directions

1. Place all the ingredients through a juicer or blend them together like I did. Drink fresh.

sliced apples, chopped carrots, peeled beet, and a tbsp-sized ginger root

Moist Zucchini Carrot Muffins

My mom loves carrot cake so today, I decided to bake some zucchini carrot muffins with shredded coconut on top. My brother is allergic to nuts and coconut so I made a few without the added coconut topping and they tasted just as delicious. If you don’t have any allergies, you can sprinkle some pecans on top of the muffins since they taste really good with this recipe. The muffins came out so moist and the perfect texture – sweet and savory! I really liked the blend of zucchini and carrot too. We used this muffins for dessert, but my mom ate them for breakfast as well so feel free to enjoy anytime throughout the day! It’s a perfect snack to give to kids too since the whole wheat flour adds whole grains to the muffin and they’re even packed with hearty veggies! You may even noticed that I used less sugar and oil than most recipes that you find because I wanted these muffins to bring out the zucchini and carrot more. I was definitely cautious about this since you don’t want the muffins to taste like you’re eating flour and veggies only, but it turned out to be just the perfect amount, which is great because then these muffins are more guilty-free! It’s the perfect recipe for a family gathering or a simple, but delicious holiday dessert. I hope you and your family enjoy!! 

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The Recipe

Yields 12 muffins

Serving Size: 1 muffin


DRY:

1 cup all-purpose flour

1 cup whole wheat flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon powder

1 3/4 cups shredded zucchini, with peel (1 medium zucchini)

1/2 cup shredded carrot, with peel (1 medium or large carrot)

 

WET:

3/4 cup packed brown sugar, granulated or crystals

1 tsp vanilla extract

2/3 cup canola oil

2 large eggs


ADD-ONS (optional):

1/2 cup of shredded coconut flakes

1/2 cup crushed pecans

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Directions

1. Preheat oven to 375 F. Line twelve muffin tins on a oven-safe pan or a muffin pan. Spray with PAM or line with a little oil (if you have tin muffin pans, they are already nonstick).

2. In a mixing bowl, mix together the wet ingredients (vanilla extract, sugar, eggs, and oil). Beat the eggs properly. Since I used brown sugar crystals, I had to make sure the sugar is completely mixed in (dissolved basically) so be sure to stir properly.

wet ingredients

shredded zucchini and carrot

dry ingredients

4. Mix together the wet and the dry ingredients. Stir thoroughly till the mix becomes a batter-like consistency.

finished batter

5. Fill the 12 muffin tins evenly with about 1 scoop full of batter (they’ll become about 3/4ths full depending on the size of your muffin tin). If you want to add some more flavor, sprinkle your muffins with either shredded coconut or crushed pecans.

6. Bake for about 20 – 25 minutes and check if your muffins are cooked using a toothpick. Enjoy! If you want to eat these muffins with your morning breakfast or afternoon snack, I recommend warming them up a little since they taste better that way. 

Ginger Steamed Green Beans and Carrots

For my snack today, I wanted to try something other than apples and peanut butter. So, I tossed together the green beans and carrots that I just freshly bought from the farmer’s market. I usually cook them on the stove top, but I was reading an article that suggested how steaming vegetables is better than stir-frying them because you don’t lose the nutrients of the vegetables. Therefore, I tried steaming the green beans and carrots in my microwave and tossed them with some olive oil and spices. I thought the ginger really added a nice zing to the vegetables and it’s a perfect spice topping since it has digestive power and helps to fit a lot of inflammations. This recipe was really simple, easy to make, and yummy. You can even use this recipe as a side dish to an entree or an appetizer.

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The Recipe

Yields 1 Serving

Serving Size: 1 bowl

1 cup of green beans

1 carrot, diced

1 tsp – 1 tbsp freshly grated ginger

1 tbsp dried or roasted sesame seeds

1 tsp olive oil

1 tsp garlic powder

1 tsp salt (optional)

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Directions

1. Place the green beans and diced carrot into a bowl filled with water. Steam that with a microwavable cover for ~2 minutes in the microwave. You can cook it for longer depending on how cooked you want them – I liked them semi-raw and semi-cooked.

the green peas and carrots with water

2. Drain the water out. Toss the vegetables in olive oil and sprinkle with the sesame seeds, garlic powder, and grated ginger. Eat warm!