Tofu Wraps

So I got a bit of interesting news from my naturopath doctor this last week....Apparently my inability to feel better even when I eat well is being caused by a parasite and having too much H. Pylori bacteria in my body. Kinda crazy, but I'm so relieved to have finally figured out what was wrong with me! I'm on a bunch of supplements and it should clear up in a couple months I guess. Thank goodness for that.

The other thing we discovered is that I may be producing too much cortisol due to stress which has caused me to gain a little bit of weight. I think a lot of the stress stemmed from feeling crappy all the time and not knowing why, but I've always been a little bit high strung/anxiety prone so I'm sure that doesn't help either. As of now, my doctor has me on a blood sugar control diet, which basically means I need to get as much protein at each meal as possible. My veggies and beans are chock full of protein but I may not have been eating enough of them to get the proper amount.

I made this delicious wrap last night that features tofu and hummus as the main protein sources. My taste buds were seriously in love so I obviously had to share it with you!

Tofu Wraps

1 gluten-free tortilla of your choice (I like Food for Life brown rice wraps, make sure you microwave them for about 30 seconds though!)
1/2 c. seasoned tofu, this can be from your own recipe, I prefer either Whole Foods sesame tofu from the deli section or Papa G's sesame tofu
2 tbsp. King Harvest hummus
1 carrot, peeled and grated
1 c. spinach
1/4 avocado

After heating up the tortilla, spread the hummus in the middle and start piling on the other ingredients. Wrap up like a burrito and eat! Yummmm!

Pecan Apple Brussel Sprouts

When I was a kid, I HATED brussel sprouts. My mom would have to force them down my throat, they were the worst. It wasn't till I got older that I realized brussel sprouts prepared well can actually be pretty damn good. And they are so healthy for you, definitely an added benefit. This recipe can me made vegan or omnivorous, or as a side by omitting the protein.
Brussel Sprouts with Apple and Tofu

1 lb brussel sprouts, shredded
1 medium apple, diced
1/3 c. chopped pecans
1/2 c. cubed tofu or chicken
1 Tbsp. maple syrup
2 cloves garlic, minced
1/4 c. water
juice of 1/2 a lemon
salt and pepper to taste

Put the brussel sprouts, water, and some salt in a frying pan over medium high heat. Cook 7-10 minutes. Add apple, maple syrup, tofu and garlic and cook 3-5 more minutes. Remove from heat, toss with lemon juice, pecans, salt and pepper. Serves 2-3

My First Veggie Burger Experience

Happy Easter Everyone!!

I hope you all had awesome allergy friendly Easter dinners. I got to spend Easter with my aunt and uncle in Riverside, and they were nice enough to make tons of variations of vegetables for my Easter dinner, which I so appreciated. But since they were having ham, I picked up these little babies at Trader Joe's as my Easter "meat":

I've never had a veggie or boca burger before, so I was obviously a little skeptical. I mean, I remember the days when homemade cheeseburgers & OreIda fries were my favorite meal. I had them every year on my birthday because that's all I'd ever want. So for me, replacing burgers was going to be quite a task.

I'm so happy to report that I was pleasantly surprised. Ok, so its no hamburger exactly, but the taste was phenomenal! I couldn't believe my taste buds! Thankfully, there were two in the package so I brought one home to cook up for this week. I have a feeling this is going to be one of my new staple items, along with almond butter and hummus :)

Hope you all had a wonderful holiday! Live Free, and have a tofu burger!!

My Vegan Take on Scrambled Eggs

I miss eggs. Scrambled, Fried, Omelettes. They are so easy to make to get a protein-packed breakfast. Since I can't eat eggs, I usually eat oatmeal or some kind of smoothie for breakfast. But every once in a while, I crave something savory in the morning. Luckily, I found a recipe that allowed me to do this. I decided to twist it around a bit to make it my own. I've eaten this for the past two days for breakfast because I ran out of oatmeal at my place, and I'm hooked. I hope you enjoy it as much as I do!

Tofu Scramble

1 lb. Extra Firm Tofu, cubed

1 Red Bell Pepper, chopped

1 Red Onion, chopped

1 c. Mushrooms

1 Zucchini, sliced

2 cloves Garlic, minced

1 tsp. olive oil

Red Chili Pepper Flakes

Salt

Start by cooking the onions in the olive oil over medium low heat for about 3 minutes or until they start getting transparent. Add the garlic and the red bell peppers and cook for another 1-2 minutes. Then add the mushrooms and zucchini, and finally, the tofu. Cook until heated through. Add chili pepper flakes and salt to your liking. If you want it more savory, add more salt. If your looking for a spicy kick, add more chili pepper flakes. Best served hot, but tastes great reheated!!

Serves 3-4. Like I said, it is still great reheated, so even if you are cooking for one, I recommend making the full recipe.

This recipe is so good for you thanks to all the vegetables you are getting, and still provides plenty of protein to get you through the day. What's not to love?