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Healthified Stir-"Fry"

Hello my beauties! How's the weekend treating you so far? Great, I hope! Any fun plans going on? Personally, I'm about to head back to work. Can't complain though, I had some fun yesterday. Picked up some new protein powder, went thrifting (I found a rad little globe and a candle holder for our living room), and picked up a new coral lipstick to try out. Not gonna lie, the lipstick kind of scares me, I just thought it would be fun.

Once I got home from my shopping adventures yesterday, I couldn't wait to get dinner started. I really wanted to health-ify some sort of Asian dish that would simple and easy for me to take to work with me this weekend. I was inspired my the stir-fry dish that is available for patients at the hospital where I work, but I wanted to eliminate all of the oil and sugar that are added to those dishes, due to the frying and the sauce. This meal ended up so so tasty, even though it was quite simple.

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Here's what I did:

Healthified Stir-"Fry"

Ingredients

  • short grain brown rice
  • 1 block extra firm tofu
  • 7-8 asparagus spears, chopped
  • 1/2 head broccoli, chopped
  • 1/2 red bell pepper, julienned
  • 1/2 zucchini, sliced
  • 1/4 head cauliflower
  • 1/4 cup red onion, chopped
  • Braggs Liquid Aminos, as needed
  • a sprinkle of sesame seeds
  • dulse powder, if desired

Directions

1. Add 1 cup of rice and 2 cups of water in a rice cooker or on the stove. Allow it to cook for about 35-45 minutes, or until all of the water has been absorbed.

2. Preheat the oven to 400 degrees. Slice tofu into 1/4 inch thick slabs. Cut these slabs into smaller pieces. I made triangles. Rectangles would work just as well.

3. Prepare a baking sheet with a sheet of aluminum foil. In a flat-bottomed bowl (I used one of my Glad containers), add some of the Braggs, and a few pieces of the tofu. Make sure the tofu is covered with enough Braggs to be saturated, then transfer to the baking sheet. Continue until all of the tofu is prepared.

4. Bake the tofu for 10-12 minutes, then flip each piece over and put them back in for another 10-12 minutes. They should come out golden brown and slightly crispy.

5. Prepare all of your veggies, and lightly steam them for no more than a few minutes. The longer you cook them, the less life is left in them.

6. Add some brown rice, veggies and tofu to a bowl, and top with sesame seeds, a bit more Braggs, and, if desired, a sprinkle of dulse powder.

Everything was so flavorful and delicious! There's nothing I love more than munching on a big bowl of fresh veggies!

This recipe makes 2 or 3 servings depending on your appetite. I'm hoping that mine will last me for the next two days of work, but there's no telling if I might gobble it up before then!

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Posted in Landscaping Post Date 11/01/2016


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