Weekly Recipes

Tofu Eggs Scramble

Ingredients (2 Servings):

1 block (14oz) firm tofu, pressed and crumbled

1tbsp vegan butter

2 tbsp nutritional yeast

1/4 tsp black salt (kala namak) adjust to taste

1/4 tsp black peper

1 cup mushrooms sliced

2 green onios chipped

1/2 green bell pepper, diced

1/2 tsp garlic powder

1/2 tsp onion powder

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Instructions:

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1. Prep the tofu:

Press the tofu for at least 10 minutes to remove excess water. Crumble it with your hands or a fork into small chunks, resembling scrambled eggs.

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2. Sauté the veggies:

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In a large non-stick skillet, melt the vegan butter over medium heat. Add mushrooms and green bell pepper. Cook for 5-7 minutes, stirring occasionally, until tender. Add green onions and cook for 1 more minute.

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3. Spice it up:

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Add garlic powder, onion powder, turmeric powder, and black pepper. Stir to coat the veggies evenly. 

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4. Add tofu and flavorings:

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Add the crumbled tofu to the skillet. Sprinkle in the nutritional yeast and black salt. Stir well to combine, making sure the turmeric evenly colors the tofu yellow.

5. Cook until golden:

Continue to cook for 5-8 minutes, stirring occasionally, until the tofu is heated through and slightly golden on the edges. Taste and adjust seasoning -add more black salt if want stronger eggy flavor.

6. Serve hot:

Serve as- is, or over toast, in a breakfast burrito, or along side roasted potatoes 

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Chickpea Salad 

Ingredients:

1 Can chickpeas (15 oz), drained and rinsed

​2-3 tbsp vegan mayo (adjust to taste)

​1 stalk celery, finely chopped

​1 tsp dried dill weed

1/4 tsp black salt (Kala Namak - adds eggy flavor)

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp regular salt (optional; adjust to taste)

1 tbsp pickle juice (or more, for extra tang)

Fresh ground black pepper, to taste. 

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Instructions:

1. Mash the Chickpeas:

In a medium bowl, mash the chickpeas with a fork or potato masher until chunky but spreadable. 

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2. Add the Veggies:

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Mix in chopped celery and red onion.

3. Season & Combine:

Add vegan mayo, dill weed, black salt, garlic powder, onion powder, and regular salt (if using). Stir well combine.

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4. Add the Tang & Spice:

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Pour in the pickle juice and mix. Add ground black pepper to taste.

5. Taste & Adjust:

Adjust mayo, salt, or pickle juice as needed for your preferred creaminess and flavor.

6. Chill (Optional)

For best flavor, cover and refrigerate for at least 30 minutes before serving.  

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*Use as a filling for wraps or pita, scoop with crackers or veggie sticks, spoon onto toast or in a sandwich with lettuce and tomato.

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Creamy Coconut Baked Chicken & Veggie Skillet

Ingredients:

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2 Cups baked chicken, shredded or chopped

​1 tbsp coconut oil or olive oil

​1/2 onion, finely chopped

​2 cloves garlic, minced

​1 tsp grated fresh ginger (or 1/2 tsp ground ginger)

​1 cup broccoli florets

​1/2 up red bell peppers, sliced thin

​1/2 carrots, thinly sliced or julienned

​1 cup spinach or kale, chopped

​1/2 tsp ground turmeric

​1/2 tsp ground cumin

​1/4 tsp paprika or red chili flakes (optional for heat)

​Salt & pepper, to taste

​1 tbsp soy sauce or coconut aminos

​1 cup full fat coconut milk (shake the can well)

​Juice of 1/2 lime (optional, for brightness)

​Fresh cilantro or parsley, for garnish

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Instructions:

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1. Sauté Aromatics

Heat oil in large skillet over medium heat. Add onion, garlic, and ginger. Cook for 2-3 minutes until soft and fragrant. 

2. Add Veggies & Spices

Add broccoli, carrots, and bell pepper. Sauté for about 5 minutes until just tender. Then stir in spinach or kale, cooking until wilted. Sprinkle in turmeric, cumin, chili flakes (if using), salt, and pepper. Stir to coat the veggies. 

3. Add Chicken & Coconut Milk

Stir in shredded baked chicken and soy sauce. Pour in coconut milk, stir well, and bring to a gentle simmer. 

4. Simmer & Finish 

Simmer uncovered for 5-8 minutes until the sauce slightly thickens and everything is heated through. 

Add lime juice to brighten the flavor if desired.  

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Low - Carb Baked Berry Crumble (One Dish Dessert)

Ingredients (Serves 4)

For the Fruit Base:

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2 cups mixed berries (e.g. strawberries, raspberries, blueberries, blackberries, - fresh or frozen) 

1 tbsp lemon juice

1-2 tbsp granulated low-carb sweetener (like monk fruit, erythritol, of stevia blend)

1/2 tsp vanilla extract

1/2 tsp cinnamon (optional)

For the Crumble Topping:

3/4 cup almond flour

2 tbsp coconut flour

3 tbsp melted coconut oil or butter

2 tbsp shredded unsweetened coconut (optional)

2 tbsp low -carb sweetener

pinch of salt 

Dash of cinnamon (optional)

Instructions:

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1. Preheat Oven to 350 F (175 C)

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2. Prepare Fruit Base:

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In a small baking dish (around 8x8 or a pie dish) toss berries with lemon juice, sweetener vanilla, and cinnamon. Spread evenly. 

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3. Make the Crumble

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In the bowl, mix almond four, coconut flour, nuts, coconut (if using), sweetener, cinnamon, and a pinch of salt. Stir in melted oil or butter until crumbly. 

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4. Assemble & Bake:

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Sprinkle crumble mixture evenly over the berries. Bake for 25-30 minutes, or until the topping golden and the fruit is bubbling.

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5. Cool Slightly & Serve:

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Let it sit for 10 minutes before serving. Enjoy warm or chilled for a firmer texture. 

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