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Photos by Lyla O’Hara<br />

Scrambled<br />

Tofu<br />

Start to Finish:<br />

15 minutes (5 minutes active)<br />

Servings: 2<br />

-1 tablespoon olive oil<br />

-One 8-oz. package extra-firm tofu,<br />

pressed, crumbled with a fork<br />

-½ bell pepper, diced<br />

-2 green onion stalks, sliced<br />

-Dash smoked paprika<br />

-Dash crushed red pepper flakes<br />

-Dash turmeric<br />

-Salt and pepper, to taste<br />

-3-4 kale leaves, chopped<br />

Ingredients:<br />

Chia Seed<br />

Pudding<br />

Start to Finish:<br />

3 hrs (15 minutes active)<br />

Servings: 3<br />

-3 cups unsweetened almond milk<br />

-½ cup chia seeds<br />

-1 to 3 tablespoons of pure maple<br />

syrup, to taste<br />

-Toppings (ex. fruit, granola, nut<br />

butter, coconut flakes, cinnamon,<br />

maple syrup)<br />

Heat the oil in a large sauté<br />

pan over medium-low heat.<br />

Add the crumbled tofu, bell<br />

pepper and green onion.<br />

Stir well with the smoked<br />

paprika, red pepper flakes,<br />

turmeric, salt and pepper.<br />

Cook for approximately 5<br />

minutes, until the bell pepper<br />

softens slightly. Add the kale<br />

and let wilt, stirring occasionally.<br />

Heat everything through<br />

and enjoy!<br />

Recipes:<br />

Whisk almond milk, chia<br />

seeds and syrup together in<br />

a bowl. Cover; chill in the<br />

fridge for 2.5 to 3 hours, or<br />

overnight. Stir well, serve,<br />

and top with all the yumminess<br />

(toppings)!<br />

winter 2017 | 19

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