Welcome to Day 1 of the #Forward21 challenge & the first Meatless Monday of the challenge.
Incorporating more whole foods & veggies into your meals not only boosts you nutritionally (whole foods have vitamins, minerals, live enzymes needed for your health) but helps lesson the carbon footprint we leave. Consuming a plant-based lifestyle takes less water, less land, and less resources overall.
So, today’s Meatless Meal features loads of veggies, good fat and a plant-based protein: Watch my YouTube Video showing you how to make it!
1 cup of kale
1 small onion, minced
1 cup of carrots
1 cup of frozen peas
1/2 block of tofu, drained & cut into cubes
1-2 handfuls of brussel sprouts, cleaned & cut in half
1 head of cauliflower, chopped
1 tablespoons of coconut oil
2 tablespoons of amino acids
1/2 tablespoon of toasted sesame seed oil
2 cloves of garlic minced
Sriracha (to taste)
Cut head of cauliflower into smaller chunks & put into a food processor and pulse until it’s as fine as rice.
Heat coconut oil in a wok on medium low heat. Add garlic & onions & saute for 3-5 minutes.
Stir and add tofu & saute for another 3-5.Tofu should be browned on one side.
Stir again, then add brussel sprouts and carrots, turning up heat to medium for 2 minutes.
Stir then add cauliflower along with a tablespoon of amino acids. Cover, turn down heat, and let sit for 3-5 minutes to let veggies simmer.
Let simmer, stir again, add the peas along with another tablespoon of amino acids for a minute or two, stirring under medium low heat. Add the sesame seed oil then top with kale and saute another minute.
Scoop & enjoy (I put a bit of sriracha on mine)!