Lose Weight, Gain Energy, and Lead Your Family to Better Health
A re you ready to eat better?As a Certified Holistic Health Coach, I work with parents that are ready to give processed food the boot transition to a real, whole food lifestyle for a healthier, happier family. I’ll help you get clear on what it means to eat better, get your kitchen and pantry organized to support healthy eating every day, and stay motivated to
finally achieve your health goals and gain abundant energy to thrive in your busy life. I’ll support you (step-by-step) to make do-able changes that stick. Preparing delicious food that nourishes your body and mind doesn’t have to be difficult or time-consuming. No kitchen slaves!
Cook the rice according to package directions, set aside.
Press the tofu by placing the block in a tofu press and refrigerating for several hours, or place it between stacked layers of paper towels on a cutting board, and top with a heavy skillet for 30 minutes.
Cut the block of pressed tofu into bite size cubes. Sprinkle on garlic powder, salt and pepper. Heat a cast iron or non-stick skillet to medium high. Add canola oil and cubed tofu to the skillet and sauté until golden brown on all sides. Remove from skillet.
In a large bowl, toss the cooked black rice with the diced red bell pepper, chopped green onions and edamame. Top with tofu and drizzle with Spicy Thai Mango Sauce. Serve.
Rinse the bulgur in a fine sieve under running cold water, and combine in a saucepan with 2 cups of water. Bring to a boil, lower the heat, cover and simmer for 15 minutes. Drain well and place in a large bowl.
While bulgur is cooking, chop your tomato, jalapeno, onion and cilantro. Drain and rinse the beans.
Combine all ingredients and stir well to evenly distribute the taco seasoning. Serve with wedges of lime and top with diced avocado if desired.
** This is also delicious served on top of a bed of crispy romaine lettuce as a salad. To make a gluten-free version, substitute quinoa for the bulgur.