Ahhh tofu scramble, my favorite breakfast of all time. And always so easy to make. Especially on a lazy Sunday.
– 1 15oz block of extra firm tofu, drained
– 1/2 of a jumbo sweet onion, diced
– 2 garlic cloves, minced
– 1/2 jalapeño, minced
– 8 mini heirloom tomatoes, halved
– handful of fresh spinach
– 1 tbsp apple cider vinegar
– lime juice to taste
– cayenne, black pepper & salt to taste
– 2 tbsp olive oil
I usually start out by caramelizing the onions first. I then add the garlic and jalapeño and sauté for a couple more minutes. Then I add the tofu, spices, lime and vinegar. Just before everything is done, I add the tomatoes and spinach.
On the side I sautéed sweet potatoes and some fakin bacon!
So I don’t know about you guys, but it’s 115 degrees out where I live. Summer is here full force for me. I had no idea what I was going to make for dinner tonight until my friend Alissa (who now lives in Connecticut) texted me and asked me to post this recipe for the sole purpose of her having it so she could make it on her own. And it dawned on me that I literally forgot about this dish and I haven’t made it in years. So crazy because it used to be a staple of mine during the summers.
These tacos are seriously so easy and so good! They don’t take much to make and the simplicity of them is amazing. I served it with a side of my Avocado & Tomatillo Salsa. Guacamole or any other salsa would work as well.
Zucchini & Corn Tacos– 1 cup of fresh corn kernels
– 1 zucchini, chopped
– 1/2 jumbo sweet onion, chopped
– 2 cloves of garlic, chopped
– 1 tomato, chopped
– 1/2 jalapeño chopped
– juice of half a lime
– couple tablespoons of fresh cilantro
– lime to taste
– salt to taste
– 6-8 small yellow corn tortillas
– 3 tbsp olive oil, divided
First, cook the corn in 1 tbsp of oil until starting to brown. Set aside. In the same pan, use the rest of the oil and add onions. Allow to caramelize. Add zucchini, garlic, jalapeño. Cook for about 10 minutes until everything is soft. Lastly, add tomatoes and cilantro and cook for a few more minutes. I like to sprinkle some lime juice and salt at the end. Serve over warm tortillas with your choice of salsa/dip.Normally, I make this for a larger group of people but tonight was just for two. You can easily add or take away whatever you need for this recipe. Seriously so tasty and simple and perfect for summer! Enjoy.
I’m on a sweet potato & lentil kick, can you tell? Really I just had a bunch of both leftover so I decided to use it up.
Sweet Potato & Lentil Stirfry Ingredients
– 1 cup of lentils
– 1 1/2 cups of water
– 1/2 large sweet potato, diced
– 1 onion sliced
– 1 garlic cloves, minced
– 1 tbsp coconut oil
– dash of cinnamon
– cayenne, paprika, salt
– juice of 1 lemon
– handful of fresh spinach
Boil lentils in water. In a separate pan, put coconut oil in with onions, garlic and sweet potato on medium low heat. Let caramelize. Add lentils with water. Add spices and lemon juice. Add spinach last. I served this over lemon & olive cous cous. Tasty & wholesome lunch!
Had a hankering for olives so decided to go with a Greek-esque pizza.
– I cheated and used a store bought pizza dough for this one
– handful of spinach
– handful of heirloom tomatoes, quartered
– 1/2 cup feta cheese
– 1/2 cup sliced black olives Follow package directions for pizza dough. Layer with pesto, spinach, tomatoes, feta and olives.
So I’ve really been slacking with posting lately. I babysat on Friday and made myself this quick salad to get me through the day.
– mini heirloom tomatoes
– fresh mozzarella
– sliced almonds
– dried cranberries
– tbsp balsamic vinegar
– tbsp olive oil
– salt & black pepper