Easy Tofu and Vegetable Taco

This week is madness. All of the weeks are madness at the end of the semester. I am somewhere in between mental breakdown and denial about how much work I have to do. I think we all are.

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Life, especially in times of stress and madness, is all about the little victories. Like when Grey’s Anatomy comes on every Thursday. And when eating 2 tablespoons of yogurt doesn’t hurt my stomach.

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It’s also about listening to your needs. Like a pint of Ben & Jerry’s Half Baked while paper writing. No judgment, no shame, no regrets. Also not FODMAP-friendly, but hey. Neither is this much work to do or stress.

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Life is also all about delicious foods. And easy foods. And fuel to keep you going until midnight when you’re writing a major paper. I actually had this taco before I started the FODMAP-diet (and my current status is on and off because date night tomorrow is not going to entail worrying about FODMAP foods). This could easily be FODMAP-ized and is a “throw together” dinner that takes no brain power. Aka, my current mental status.

Easy Tofu and Vegetable Taco

1 tsp olive oil
1 tbsp lemon juice
1 whole wheat tortilla
1/4 package tofu, or about 1/3 c cubed
2 mini bell peppers, cubed
1/4 c diced red onions
1/3 c frozen edamame
Handful of spinach
Pinch of 8th World Wonder Spice
Pinch of ginger

1. Over medium heat, sauté tofu, bell peppers, and onion in olive oil in a sauté pan.
2. Add the lemon juice and spices, and continue to cook (and flip tofu) until the veggies are slightly softened and the tofu is slightly crispy on the outside.
3. When the vegetables are cooked to your liking, add in the spinach and edamame and cook until the spinach is slightly wilted.
4. Pour contents into a tortilla and nom.

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Asian Cabbage Wraps

DAY FOUR LET’S GO.

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Feeling good. Feeling real good. I was actually a little worried about these cabbage wraps because 1) I’ve never had cabbage 2) I ate them RAW (and later realized you are supposed to boil or steam them, so I changed the cooking directions accordingly) but on a positive note, I got about 6 cabbage leaves for $0.19! Way cheaper than bread, definitely gluten-free (and paleo, I would assume?), and full of tons of nutrients. And vegan, not to mention. But the word usually scares people away. [The hard-boiled egg not pictured but also eaten with the meal – def not vegan. Don’t worry, peeps. Still getting my nutrients.]

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I noted below the recipe directions, but you can add so many things to this! I whipped this together really fast because I was hungry and lazy, but the combinations are essentially endless. You can also fold the leaves and make these into little rolls, almost like spring rolls.

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I love love love lettuce wraps at places like PF Chang’s and am super excited to try millions of combinations (strawberry salsa on blueberry and quinoa cabbage/lettuce wraps? caprese? egg salad?!).

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Asian Cabbage Wraps

1/4 c cooked brown rice
6-8 large black olives, chopped
1 mini bell pepper, chopped
1/2 small tomato, chopped
1 tbsp lemon juice
2 tsp soy sauce
Pinch of ginger
Pinch of garlic pepper
1 tsp olive oil
1 large green cabbage leaf

1. Boil cabbage leaf for a couple minutes, until slightly softened.
2. Cut out the stem by making a V in the leaf.
3. Combine the remaining ingredients in a bowl.
4. With a slotted spoon, scoop out the brown rice mixture and spoon into the cabbage wrap.

Note: You can add lots of veggies to this! I was hungry and lazy and wanted to go ahead and eat, but carrots would be a great addition, and for non-FODMAP diet followers, edamame or diced onion would be yummy!

Pizza Crescent Rolls

I’m not really sure how I found food inspiration before Pinterest.

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I guess that’s what cookbooks and magazines are for? Now don’t get me wrong – I love reading cookbooks. But only if they have pictures. It’s a requirement for me to even consider the cookbook.

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That’s what makes Pinterest so great. It’s all pictures. And I stumbled across these and stuck them on my Entertaining and Appetizers board. I am obsessed with crescent rolls, so it was a sure win.

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Now this is one of those recipe inspiration dishes. There are no exact measurements, just whatever you feel in your heart and stomach.

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Pizza Crescent Rolls
Inspired by Food is My Friend

Crescent rolls:
Can jumbo crescent rolls
Spinach
Bell peppers
Cheese
Black olives
Marinara sauce

Roll crescent rolls out onto a sprayed pan, then finely chop the ingredients to put inside. Spoon a little sauce onto the crescent roll at the wide end, and put a small amount of your ingredients on top of the sauce. Roll the crescent rolls and, if possible, tuck the side ends in.

Glaze:
Olive oil
Garlic pepper
Dried oregano
Dried basil

In a small bowl, combine the ingredients for the glaze. Using a pastry brush, brush the olive oil mixture onto the crescent rolls and bake 10-13 minutes at 375°F, or according to the directions on the package.

Spicy Orange Vegetable and Tofu Stir Fry

I was out of power from Friday morning to Sunday night. And let me just tell you. Power is one of  those things you REALLY don’t appreciate until it’s gone.

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I mean, I seriously take power for granted. Hot showers? Having light in the bathroom? Seeing the time on the microwave? These are luxuries, people. I essentially moved my entire refrigerator to my boyfriend’s apartment. I don’t think it’s ever seen that much food.

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Let’s just say after a few days, I have been itching to cook something hot, fresh, and delicious. I worked a double shift at work today, doing schoolwork on my Spring Break (rage! not..), and all I could think about was this stir fry.

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This isn’t the first time I’ve made this stir fry. For good freaking reason. This chick is genius. Cornstarch (or maple syrup?) gives this sauce a delicious thickness that clings to the contents of this stir fry. Seriously. Favorite Asian sauce ever. If not all-time favorite sauce ever. Yes, it’s that good.

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I urge you to make this. NOW. You can make it with chicken, shrimp, beef… whatever your heart desires. You can also add rice or quinoa to serve as a bed for this delicious concoction. I’m making muffins tonight, so I didn’t want to carbo-load – since my body hasn’t run an inch in years, carbo-loading is a thing of the past. This would also be delicious with mango or pineapple chunks. OR BOTH. Go crazy.

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Spicy Orange Vegetable and Tofu Stir Fry
Adapted from Vegan Richa

4 tsp cornstarch
1/4 c warm water
1/4 c soy sauce
1/4 c rice vinegar
2 tbsp maple syrup
Zest + juice + pulp from 1 clementine
2 tbsp olive oil
1 package extra firm tofu, cubed and pressed
1/2 tsp black pepper
1/4 tsp red pepper flakes
1 clove garlic
1 small zucchini, sliced
1 small squash, sliced
1/2 bell pepper, chopped
1 green onion, thinly sliced
Sesame seeds

1. Whisk together cornstarch and warm water. Then add soy sauce, rice vinegar, maple syrup, zest, juice, and pulp from clementine. (For pulp, just take a fork and gently rake out the pulp after you have squeezed the clementine.)
2. Over medium-high heat, sauté the tofu, black pepper, and red pepper flakes in the oil for 6-8 minutes, turning to allow browning on all sides.
3. Turn the heat down to medium, add the garlic, vegetables (except green onion), and sauce. Allow to cook for a few minutes, then turn the heat back up to medium-high and cook until the vegetables are slightly softened and the sauce has thickened.
4. Serve topped with sesame seeds and green onions.

Salad-Stuffed Pasta Shells

Hi. I apologize.

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For all you new followers, you probably think I’m a terrible blogger. Inconsistent. Eating cream cheese stuffed pumpkin muffins instead of blogging. Forgetting about you.

I promise. It is quite the contrary. Let’s just say this week has been a little… crazy. But now I am going to bombard you with recipes. Except. Not on the weekends. Because I’m trying this new “Monday through Friday post” thing except I need to be posting FIVE days a week, NOT two or three.

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DON’T LEAVE. Because if you leave, you won’t get to learn about these delicious shells. That house a salad. I got this idea from Pinterest, clearly, because Pinterest is where dreams go to live and homework, priorities, and responsibilities go to die. But in a good way.

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So back to the shells. These are extremely versatile. You just make a salad in a bowl and shove it into some shells. Easy enough. If I can do it at 4:45pm before I have to leave at 5:15pm for my night class, you can definitely do it. And hey, maybe this is a good way for parents to start getting their kids to like salads: stick it in a pasta shell. [If you can’t tell, we are still on the toddler section in my Lifecycle Nutrition class.]

Salad-Stuffed Pasta Shells
Inspired by Good Dinner Mom

4 pasta shells
1/2 roma tomato or a small tomato, finely diced
2 mini bell peppers, finely diced
2 tbsp finely chopped carrots
1 tbsp finely chopped green onions
1 tbsp shredded cheese
1-2 tsp Greek dressing

1. Cook pasta shells according to directions.
2. Combine remaining ingredients in a bowl, then stuff shells with salad.