Sauteed Rainbow Chard Ribbons

Serves 2-4

INGREDIENTS:

• 1-2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 dash crushed red pepper (more or less depending on
taste)
• 2 full bunches Rainbow Chard. (Washed, dried, trim
stems off down the center and keep the 2 halves )
• Juice of 1/2 lemon (optional)
• Sea salt to taste

TO PREPARE:

Take your Chard leaves and lay on top of each other. Roll them all together tightly into a long roll.  Take your sharp knife and slice your chard “roll” into ribbons until the whole roll is sliced. Heat large skillet pan over medium to low heat, add oil. 

When the oil is heated add garlic and cook 1-2 minutes, stirring gently and making sure not to burn. Add your Rainbow Chard Ribbons and stir carefully. Continue cooking for 4-5 minutes, stirring occasionally until slightly cooked.  Season with sea salt, pepper or crushed red pepper to taste.

Tofu Scramble

Here is one of my favorite go to meals for breakfast, lunch, or dinner, hot or cold.

Eat it as is, or add it to some steamed vegetables, a kale salad, in a wrap or just as a side. Protein, fiber, good fats, and power boosting 2

Ingredients

• 2 Tbsp. olive oil ( or veggie broth)

• 14 oz. blocks of Organic Tofu drained and smashed ( w/ a potato masher or crumbles with your hands)

• 1 small yellow onion chopped

• 1 red bell pepper diced

• 1 cup of chopped mushrooms of choice ( I cook these separately as they give off a lot of water)

• 1/4 tsp. garlic powder

• ½ tsp. ground turmeric

• 2 tbsp nutritional yeast

• ½ cup chopped cilantro

• Optional: Any other preferred vegetable

To Prepare

•  Heat oil in large skillet, sauté onions until slightly browned. Add in chopped vegetable and cook for a few minutes, add in tofu and spices, cook another few minutes then add in cooked mushrooms.

•  Cook until well heated through.

• Sprinkle cilantro on top.

• Add some sliced avocado

• Salt and pepper to taste

• Hot sauce or salsa goes well with this as well.

• Serve with a salad, tortilla, toast, steamed kale or as a snack.

Quinoa Veggie Saute

4 servings

(Note: double up the recipe for more servings during the week but add greens on when your ready to serve)

Ingredients

• 1 cup quinoa, cooked according to package directions (try cooking with vegetable broth/stock instead of water for added flavor.)

• 1 red onion, or leek chopped

• 2 tablespoons olive oil/ coconut oil or you can omit and use vegetable broth

• 1 red or yellow pepper chopped, or a combo of both

• 1 small carrot, chopped

• 1 cup of Cremni and / or Portobello mushrooms

• 2 cup broccoli florets

• ½ cooked sweet potato ( optional)

• 2 garlic cloves, minced

• 2-3 tablespoons fresh basil (or 1-2 tablespoon dried basil)

• 4 cups of arugula

• Sea salt & ground pepper to taste

• Juice of 1/2 lemon (optional, for a zesty kick)

To Prepare

•  In a large sauté pan, heat olive oil ( or broth) over medium heat.

• Add onions and sauté 2 minutes. (Make sure not to “burn” onions.)

• Add in garlic and sauté 2 more minutes.

• Add veggies and sauté another 3-5 minutes or until desired tenderness.

• Add basil (reserving one tablespoon for garnish) for another minute or so.

• In large bowl combine veggie mixture to cooked quinoa, toss gently

• Salt and pepper to taste.

• Add in a few splashes of vegetable broth or water if you want more moisture.

• Squeeze on lemon juice for a zesty, refreshing burst.

• Sprinkle on remaining chopped basil, some cherry tomatoes, micro greens etc

• Add on top of arugula or your favorite greens