Recipe: Rainy Sunday Tofu Scramble!
Step One: Wash all of your farmer's market veggies. And if you have an awesome "farmer" boyfriend who grows rosemary, tomatoes, and bell peppers, wash those too!
Step Two: Slice baby portabella mushrooms in half.
Step Three: Add one tablespoon of extra virgin cold pressed coconut oil to your pan.
Step Four: Chop your zucchini and broccoli and add vegetables to your large pan.
Step Five: Add the spices 🙂
...and your organic kale!
...add your tomatoes and rosemary last!
Step Six: I cooked the tofu in a separate pan with coconut oil, only because I have no pan large enough to fit the veggies and tofu. Make sure you add plenty of turmeric (color and taste) and course pink himalayan salt!!
Step Seven: Bon Appétit! I add nutritional yeast to everything, sprinkle some on top to taste!
Enjoy! If there is anything you would like me to write about related to food, yoga, or life, please let me know!
Now, let me tell you a bit about me.
I have been wanting to get a blog started for years. Mainly because I feel I have something to share, but the timing has never quite been right. I feel now, more than ever, that I not only have the time to maintain a blog, but the ideas, and a beautiful setting, Hawaii.
When it is raining in Honolulu, no one really knows what to do. If you are anything like me, your free time is typically spent outdoors, either hiking mountains, swimming in the ocean, spending time at the beach or yoga-ing in the park; however, many people choose to stay inside, watch movies, and veg out in this "guilt-free" manner because the sun isn't shining. On Saturday, I chose to visit the KCC Farmer's Market, make a scrumptious breakfast, do laundry, practice yoga, and spend time with Derek. And most importantly, I chose to take these photos of my tofu scramble ingredients, so that I could share this post with all of you lovely people.
I adopted (I cannot even believe that is the term) a vegan diet in 2008, at the end of my junior year of college. It was not easy, but it just felt right for me. At the time, I was learning about how to eat a well-balanced diet and still maintain enough quality nutrition to play soccer and lacrosse; there sure was a learning curve. While vegan cookies and muffins are certainly delicious, let me tell you, if you are an athlete, you need to eat way more than these sugary-salty treats to stay healthy. Thankfully, there was a wonderful shop in Saratoga Springs (Four Seasons Natural Foods) where I was able to eat healthy vegan meals almost daily. Also, it helped that I went to a hippy-dippy liberal arts school in upstate New York where an entire section of the d-hall (Emily’s Garden) was stocked with plenty of vegan options. Six years later, I can say that I have finally figured out how to eat and feel great as a “vegan”.
Which brings me to my next point, I despise the term “vegan”. I really dislike that we have to label everything in our society, particularly because there is a stigma attached to being “vegan”. Please allow me to clear the air and say, that I do not and will not judge you for eating what you eat. I eat a vegan diet, because it is the food I want and crave. By ALL means, continue to eat what makes you feel happy and healthy. However, I plan to share lots of yummy vegan recipes on this site, which I hope appeal to both meat eaters and non-meat eaters.
In addition to my hippy diet, I am a lover of yoga. I love yoga for the mind-body benefits. Eckhart Tolle said it best ”Be at least as interested in what goes on inside you as what happens outside. If you get the inside right, the outside will fall into place.” Yoga, meditation, and mindfulness play a huge role in my life. My blog will share bits and pieces of my thoughts on life and yoga. I plan to write the blog, as somewhat of a stream of consciousness, where the ideas, the flow, and the content will be similar to what I write in my journal.
I wear another hat, as a researcher at the University of Hawaii Cancer Center. Science plays an important and necessary role in our society and in my life; I will try my best to incorporate scientific research findings into my blog posts, though many of my thoughts on life, love, and happiness are not found in published research papers. My thoughts are felt, observed, experienced, and perceived truths that I hold.
Without further ado, here we go! Now, go get your tofu scramble eat on... 🙂
With Love,
Pour dry ingredients into the banana mixture, stirring gently. You can either include the chopped walnuts on top of the muffins after you've transferred the batter to the muffin tray, mix them into the batter, or go without the nuts!
Grease a muffin pan very lightly with coconut oil, and fill each muffin about 2/3 full with batter. Bake for about 20 minutes, or until a toothpick inserted into a muffin comes out clean (it might need a few more minutes, depending on your oven).
These muffins are delicious and really easy to make. I never wait for the them to cool, I like to dig right in…
