Tandoori Salmon with Cucumber Yogurt Sauce

Tandoori Salmon with Cucumber Yogurt Sauce

Make this quick and easy recipe for tandoori salmon with cucumber yogurt sauce! Tandoori is a delicious Indian spice that pairs perfectly with salmon. The cucumber yogurt sauce helps to cool it down a bit. Serve with grilled vegetables and cooked grains to make a complete balanced meal! 

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3 Recipes for Mason Jar Soup

3 Recipes for Mason Jar Soup

These recipes for mason jar soups are perfect for packing for lunch! Batch cook on the weekends, store in the fridge, just add hot water, give it a good shake, and you're good to go! Try Italian zoodle with white beans and tomato broth, red lentil coconut curry and miso noodle. 

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Vegan Red Curry with Freezer Tomato Coconut Sauce

Make this vegetarian red curry with freezer tomato coconut sauce to save time! It's vegan, gluten free and vegetable packed. 

A few posts back, I shared my slightly embarrassing story of exclaiming my love for my freezer on the local news. Although my enthusiasm made me the butt of a few jokes, I still stand by my words, and by my hard working freezer.

The styled photographs on this blog and instagram probably make it look like I spend half the day in the kitchen, but that's not the case. I love to cook and truly believe it's the key to achieving health. I probably spend more time cooking than the average person, but just like every other person I've ever met, I simply don't have enough time to cook dinner from scratch every night.

Despite that, other than the couple of meals we eat out with friends each week, almost everything else is home cooked. It's not because I am a superhero. It's because I know how to make my freezer work for me.

Given my enthusiasm for my hard working little GE, I'm sure you can imagine, I was pretty excited when I saw this month's Recipe Redux theme - 'Fantastic Freezer Meals.' I think I've got a couple of those up my sleeve ;)

My favorite way to use my freezer is for storing leftovers. When I put time into making a soup, stew, casserole or some other easily freezable meal, it only makes sense to buy double the ingredients, spend a few extra minutes prepping and make extra to freeze for later. You might be surprised all the things you can freeze. Here's some of my favorite freezable meals from the blog:

The other thing I like to do is get a start on cooking by freezing sauces that I can add to simple stir fries for flavor, like this creamy Indian tomato sauce. I usually freeze it in sandwich or quart sized zip top bags then defrost before cooking. To make this meal, all you have to do is saute vegetables, add a can of chickpeas and Indian simmer sauce then cook to warm through. It's a fairly complete meal on it's own, but you could also serve it over brown rice. Use frozen or precooked brown rice if you want to stick with the time saving theme.

To make this, I always include chickpeas, lentils or tofu for protein and potatoes or peas as an unprocessed carb. For nonstarchy vegetables, I used zucchini, mushrooms and peppers in this dish, but you could also use spinach, carrots, broccoli, cauliflower, cabbage, greens, green beans, eggplant...basically anything!

Vegan Red Curry with Freezer Tomato Coconut Sauce

Serves 4

Feel free to use any vegetables you like - peas, eggplant, onion, spinach, green beans and greens all work beautifully. Simply adjust the cooking time accordingly. Freeze sauce in 2 cup servings in zip top bags. Curry sauce adapted from Jamie Oliver.


Tomato Coconut Freezer Sauce:

  • 2 onions, peeled and roughly chopped
  • 2 carrots, roughly chopped
  • 1 red bell pepper, stemmed, seeded and roughly chopped
  • 6 cloves of garlic
  • Thumb sized amount peeled, fresh ginger, minced
  • 1 tablespoon coconut oil
  • 1/8-1/4 teaspoon cayenne
  • 2 teaspoons ground coriander
  • 4 teaspoons ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • 4 teaspoons garam masala
  • 1/2 teaspoon salt
  • 1 28-ounce can crushed tomatoes
  • 2 cups vegetable broth
  • 1/3 cup cilantro, chopped
  • 1 14-ounce can full fat coconut milk


  • 1 tablespoon coconut oil
  • 2 medium sweet potatoes, peeled in 1/2 in dice
  • 1 red bell pepper, stemmed, seeded and chopped
  • 2 medium zucchini, chopped in 1/2 inch dice
  • 8 ounces mushrooms, quartered
  • 1 can garbanzo beans, drained
  • Cilantro, for garnish


  1. First, make the sauce. Place onions, carrots, bell pepper, garlic and ginger in a food processor and pulse until pureed.
  2. Heat olive oil in a large pot on medium heat. Add spices and cook 30 seconds until fragrant. Pour in pureed vegetables and stir to combine. Cook until most of the liquid is absorbed and it starts to look like a moist paste, about 10 minutes. Add tomatoes, broth and cilantro. Bring to a simmer and cook 20-30 minutes until thickened. Stir in coconut milk and turn off heat. If cooking the rest of the dish, start preparing the curry. Otherwise, let cool to room temperature and freeze in 2 cup servings.
  3. Before making the curry, defrost about 4 cups of curry sauce. To make the curry, heat coconut oil in a large skillet. Add potatoes, a pinch of salt and saute 5 minutes until starting to brown, stirring every so often,. Add peppers, stir and saute 3 minutes. Add zucchini, stir and saute 3 minutes. Finally, add the mushrooms, a pinch more salt and saute until all the vegetables are tender, about 5 minutes.
  4. Add the curry sauce and garbanzo beans, stir, and simmer 5 minutes until warmed through. Serve over brown rice.

Grilled Corn, Four Ways

Grilled corn is a summer staple in our kitchen. You'll love these four variations - garlic browned butter, curry yogurt, sriracha lime and miso

Summer corn is a bit of a religion in our house. Like tomatoes, it's one of those vegetables that should really only be consumed in season. If you've tasted fresh summer corn, just picked and straight off the cob, then you understand. After corn is picked, the natural sugars start to convert to starch and the corn loses it's sweetness. My husband's long commute to work takes him past acres of cornfields and each summer, he gives me daily updates on it's progress. As soon as it's ready, we eat grilled corn at least once a week. Something about those lightly charred, sweet kernels gets me!

Have you tried Mexican street corn? It's my absolute favorite way to eat it! But slathered with cheese, mayonnaise and crema, it's not exactly the most nutritious. When I got a shipment of Amaize sweet corn, I decided to play around and come up with some healthier grilled corn toppings. Between the flavor packed garnishes and naturally sweet Amaize corn, we were in heaven! My South Carolina friends can find Amaize corn at Food Lion through August. (Disclosure: This post was not compensated. I received samples of Amaize sweet corn, loved it and wanted to share with you fabulous readers!).

Sriracha-Lime Grilled Corn


  • 4 ears corn, husked
  • 1/4 cup plain yogurt
  • 1 tablespoon sriracha
  • Lime, for serving
  • Sliced green onion, for serving


  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, mix yogurt and sriracha. Slater over corn. Garnish with lime and green onion.

Miso Butter Grilled Corn


  • 4 ears corn, husked
  • 1 tablespoon butter
  • 1 tablespoon sesame oil
  • 1 tablespoon miso
  • Toasted sesame seeds, for serving


  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, warm butter, sesame oil and miso in a small skillet. Whisk together until combined. Serve corn drizzled with warm butter and garnished with sesame seeds.

Curry Yogurt Grilled Corn


  • 4 ears corn, husked
  • 1/3 cup plain yogurt
  • 1/2 teaspoon curry powder
  • Cilantro, for serving


  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, whisk together yogurt and curry. When corn is done, slather with curry yogurt and garnish with cilantro.

Garlic Browned Butter Grilled Corn


  • 4 ears corn, husked
  • 4 garlic cloves, minced
  • 2 tablespoons butter, preferably grassfed
  • Basil, for serving


  1. Heat a grill on medium-high. Place the corn directly on the grill and grill about 10 minutes total until charred on all sides.
  2. While corn is grilling, warm butter and garlic together in a skillet on medium heat. When butter starts to smell nutty and garlicky, turn off heat and remove skillet from stove. Serve corn with garlic butter and sliced fresh basil.

Indian Shakshuka With Green Chutney

A traditional Middle Eastern of eggs poached in tomato sauce gets an Indian spin with coconut milk, ginger and Indian spices. My Indian shakshuka with green chutney is perfect for breakfast, brunch or dinner!

Egg lovers rejoice!

Last week, the committee that advises government's Dietary Guidelines announced they are dropping the longstanding warning against eating cholesterol-rich foods. The current guidelines are to limit daily cholesterol consumption to less than 300 mg. With almost 200 mg of cholesterol in one large egg, that warning didn't leave much room to indulge in a good sunny side up and over, despite multiple studies showing eggs do not raise cholesterol.

I, for one, was happy to hear this news. Although I clearly promote a plant focused diet, when it comes to animal based protein sources, pastured eggs are one of the best. In fact, nutritionally, I would place them right behind fish. Let's take a look at some of the benefits:

  • Pastured eggs, from chickens raised on their natural diet of grass, seeds, and insects, produce a yolk with over 600 mg of omega 3 fats. These fats are well known for heart health, but also have tremendous benefit for the brain. Omega 3s alleviate depression, improve cognition and have even shown efficacy in the treatment of schizophrenia.
  • Eggs are the richest food source of choline, an essential vitamin that 90% of Americans are not consuming adequate amounts of. Choline is needed to build cell membranes and to produce neurotransmitters, the signaling molecule in the brain.
  • An egg contains 10% daily needs of vitamin A, a critical nutrient for healthy skin and eyes.
  • Eggs are a rich source iodine and selenium, two minerals crucial for thyroid health. An egg contains 20% daily needs of iodine, a key component of thyroid hormones and 30% daily needs of selenium, a mineral which helps activate thyroid hormones. One of the thyroid glands many roles is regulating metabolism, so eggs may be particularly beneficial for weight control.
  • It's true, eggs raise cholesterol - but in a good way! Studies have found eggs can increase HDL cholesterol, the good kind that protects against heart disease.
  • With protein and fat all in a nice little package, eggs are quite filling, especially when compared to the cereal, pastries, white toast and other breakfast items people often eat instead.
  • Although eggs are an animal protein, they can actually help cut back on total intake of animal proteins. Think of it this way, it's not unusual to eat 6 ounces of chicken for dinner. But eating 6 eggs? Unless you're Gaston, that's unlikely.

I encourage you to seek out organic, pastured eggs. Bonus points for locally sourced. Because pastured chickens eat a healthier diet, their eggs contain more nutrients, especially vitamin A and omega 3 fats. Conventional production of eggs is harmful to the environment and the chickens are kept in cruel conditions. To find pastured eggs, check out your local farmers market, or if you're shopping at the grocery store, check out this post I wrote on egg labeling for guidance.

Shakshuka, a dish of eggs poached in tomato sauce, may be my favorite way to enjoy eggs. It's a traditional Tunisian dish, now popular all over North Africa and in Israel. Traditional recipes are fantastic, especially when served with spicy harissa or hummus. But I love to use a basic recipe for inspiration and take different spins on it. I've added beans, corn and chilies to make a Mexican version, mixed in squash and pesto for an Italian flair and most recently, created this Indian spiced version!

Indian Spiced Shakshuka

Serves 6


  • 1 lb fingerling potatoes
  • 1 tablespoon extra virgin olive oil
  • 1 red onion, peeled and chopped
  • 2 red bell peppers, stemmed, seeded and chopped
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 28 ounces canned tomato puree
  • 1/2 cup full fat coconut milk
  • 6 eggs
  • 100% whole wheat naan, toasted, for serving
  • Green chutney, recipe follows, for serving


  1. Bring a large pot of water to a boil. Add potatoes and cook 15 minutes until tender. Drain and set aside to cool. When cool enough to handle, cut the potatoes in half.
  2. Preheat oven to 350 degrees.
  3. Heat olive oil in an oven safe, large sided skillet on medium high heat. Add onion and peppers and saute until tender and lightly golden, about 10 minutes.
  4. Add garlic, ginger and spices. Season with salt and pepper. Cook 1 minute until fragrant. Add tomatoes, boiled potatoes, and coconut milk. Simmer 10 minutes. Season with salt.
  5. Make 6 wells in the tomato sauce and crack an egg into each. Place skillet in the oven and bake 15-18 minutes until whites are set and yolks are still runny. Dollop with green chutney and serve with naan.

Green Chutney

Makes 2/3 cup


  • 1½ packed cups cilantro
  • ½ packed cup mint
  • 1 shallot, minced
  • 1 dried red chili or ¼ teaspoon crushed chili flakes
  • Juice of 1 lime
  • ¼ cup coconut cream or yogurt
  • 1 tablespoon olive oil
  • 1 teaspoon honey


  1. Blend all ingredients in a food processor until they form a pesto-like sauce. Season to taste with salt.

Cashew Cheese Fries with Indian Spices

Indian spiced potato wedges or topped with a spicy cashew cheese for a vegan take on cheese fries! 

I know my vegetarian/vegan readers saw this title and got really excited, while everyone said to themselves "cashew cheese...what on Earth?!?"

If you've never heard of cashew cheese, let me assure you it's delicious. Afterall, this is a self appointed cheese connoisseur here. I wouldn't lie to you! No, it doesn't taste exactly like cheese, since it's made with cashews and all, but it lends the same rich, complex quality and creamy texture.

A basic recipe for cashew cheese calls for soaking cashews until soft, then blending them with a few other flavoring ingredients like nutritional yeast, mustard, garlic and spices. It's a much tastier and less processed option than soy cheese for anyone who doesn't eat dairy.

I saw a cashew plant for the first time when we went to Costa Rica. The nut grows from the bottom of a cashew apple, the fruit of the cashew tree. In the shell, it looks like a green kidney or some sort of weird appendage. Very odd looking I must say!

Here's a look at the health benefits of cashews:


With a days worth of copper in one ounce, cashews are one of the richest sources of this essential mineral. Copper is a component of many enzymes, including antioxidant enzyme superoxide dismutase. Inadequate copper intake has been associated with arthritis, colon cancer, osteoporosis, nerve damage and elevated LDL cholesterol.


Cashews are also a rich source of magnesium with 30% your daily needs in a quarter cup serving. Magnesium is often referred to as the relaxation mineral, a term I love. Most medical professionals are aware of this effect as it's used to relax an irregular heart beat or bowel muscles before a colonoscopy. Regular and adequate magnesium consumption has been linked to a lower risk of many diseases including high blood pressure, diabetes, osteoporosis and even insomnia.

It's easy to include cashews as a snack, tossed into an Asian slaw or mixed into a veggie stir fry with brown rice to round out the meal. But cashew cheese is now my favorite way to enjoy cashews. The rich, creamy blend can be incorporated into so many dishes! If you tried my dairy free macaroni and cheese you know how to incorporate them into a rich vegan sauce. 

Cashew Cheese Fries with Indian Spices

Serves 6

Cheese sauce adapted from Serious Eats, potatoes adapted from Cooking Light



  • 1 tablespoons coconut oil
  • 2 teaspoons mined fresh ginger
  • 3 garlic cloves, minced
  • 1 jalapeno, seeded and minced
  • 1 3/4 teaspoons yellow or black mustard seeds
  • 3/4 teaspoon crushed red chili flakes
  • 1 teaspoon tumeric
  • 1/2 teaspoon Garam Masala
  • Scant teaspoon salt
  • 3 lbs Yukon gold potatoes, cut into 3/4-inch thick wedges or sticks

Cashew Cheese Sauce:

  • 2 tablespoons coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon tumeric
  • 1 medium Yukon gold potato, peeled and diced
  • 1 cup cashews, soaked 2 hours in water and drained
  • 1/2 cup water plus more to thin sauce
  • 1/2 cup unsweetened almond milk, plus 2-4 tablespoons
  • 2 tablespoons nutritional yeast
  • 1/3 cup chopped cilantro
  • Lime wedges


  1. First preheat oven to 400 degrees F for the potatoes.
  2. In a small skillet, heat coconut oil on medium-high heat. Add ginger, garlic and jalapeno. Saute until tender, about 4 minutes. Add mustard seeds and chilies and cook until fragrant, about 2 minutes. Add tumeric, garam masala and salt. Cook, stirring constantly, for another minute.
  3. Place potatoes on a large baking sheet. Pour spice mixture over the potatoes and toss to coat evenly. Place in the oven and bake until tender and browned, tossing every 10 minutes, for a total of about 40 minutes.
  4. While the potatoes are cooking, prepare the cheese sauce. Heat coconut oil on medium heat. Add onion, garlic and jalapeno. Cook until tender, but not browned, about 4 minutes. Add cumin and tumeric, stir, and cook 1 minute. Add potato and cashews and stir to combine. Cook until cashews are lightly toasted, about 4 minutes. Add water and almond milk, bring to a boil, reduce heat and simmer 10 minutes until potato is tender.
  5. Let cool for a few minutes, then transfer cashew mixture to a food processor or blender. Blend until pureed. Add 2-4 tablespoons almond milk to thin to desired consistency. Taste and season with salt and black pepper to taste.
  6. Serve potatoes topped with cashew cheese sauce and garnished with cilantro and lime wedges.

Indian Spiced Guacamole

Bored with traditional guacamole? Probably not, but you'll love this Indian spiced guacamole with mustard seeds and curry anyway! 

Today's post is all about avocado.  Hot damn.

When it comes to "superfoods," avocado is my favorite. I'm sure that comes as no surprise to anyone. It's truly a unique fruit. Hey, did you know avocado is technically a fruit?

Monounsaturated Fats // Avocados are a perfect example of why fat isn't bad news for your heart. Avocados are a rich source of healthy monounsaturated fats, a type of fat that can help lower bad LDL cholesterol and increase good HDL cholesterol. An medium Hass avocado has about 15 grams of healthy monounsaturated fat, about two thirds of its total fat content. One small study that specifically looked at avocados found a high monounsaturated fat diet lowered total cholesterol by 17% and lowered LDL and triglycerides by 22%. Good HDL cholesterol was increased by 11%.

Carotenoids // Avocados contain multiple carotenoids, including alpha-carotene, beta-carotene, zeaxanthin, and lutein. Carotenoids are a plant pigment that your body turns into vitamin A, a powerful antioxidant. Since vitamin A is a fat soluble vitamin and avocado is a high fat food, your body is better able to absorb the carotenoids in avocado. If you consume other carotenoid rich foods with avocado, your body can better absorb the carotenoids in those foods as well. Carotenoids like to hang out close to the skin, so make sure you scoop out all the flesh.

Liver Protection // Rat studies suggest avocados may play a role in liver protection. In one study, rats were fed 22 different fruits then injected with a potent liver toxin.  The rats fed avocados suffered the smallest amount of damage to their liver. It's unclear if this translates into a benefit for humans, but since there are so few medical treatments for hepatitis, this research is exciting!

Potassium // Think a banana is the best source of potassium?  Well, an avocado has almost twice the amount of potassium of a medium banana. Why is potassium so important? I like to think of it as anti-salt. A high sodium diet can raise blood pressure levels, while a diet rich in potassium can help lower it.

Blood Sugar Regulation // Avocados are a helpful food for glucose control. Despite being low in total carbohydrate, they are high in fiber, with about 10 grams in a cup. Often, diabetics are told to eat a serving of protein at each meal and snack to help prevent spikes in blood sugar. But if you look at the research, fat seems to have a more beneficial effect for preventing fluctuations in blood glucose.

Cancer Prevention // Studies on avocados and chemoprotection have mainly been conducted with avocado extracts and cancer cells, however the results have been impressive.  Extracts of avocado seem to decrease oxidative stress and inflammation in healthy cells, making them more resistant to cancer proliferation, while inducing apoptosis (a fun way of saying death) in cancer cells.

Anti-Inflammatory // Avocado's are packed with all sorts of anti-inflammatory nutrients. Previously mentioned carotenoids, besides being antioxidants, are anti-inflammatory as well.  Avocados contain phytosterols, well known for lowering LDL cholesterol, but may also have anti-inflammatory effects. Avocado's also contain a small amount of alpha linolenic acid, a type of omega 3 fatty acid.

Clearly, we all need a little extra avocado in our life and guacamole is my favorite way to do it. Meet guacamole 2.0.

In lieu of the traditional cilantro, onion and lime, this guac is spiced with mustard seeds, curry and spicy serrano chile. With the mustard seeds, it actually reminds me of a favorite late night snack my roomie and I ate freshman year of college, fresh avocado dipped in mustard.  I know, most students order pizza, I ate superfoods. I guess I was meant to be a dietitian.

Avocado with Mustard Seeds

Serves: 1 1/2 cups

Adapted from Super Natural Every Day by Heidi Swanson.


  • 2 ripe avocados
  • 2 teaspoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped cilantro
  • 1 tbsp coconut oil
  • 1 teaspoon mustard seeds
  • 1 small yellow onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon Indian curry powder
  • 1 small Serrano chili, partially seeded and minced


  1. Cut each avocado in half, remove the pit and scoop the flesh into a bowl. Add the lemon juice, salt, and most of the cilantro. Mash the avocado with a fork until it's a chunky puree.
  2. Heat the coconut oil in a small skillet on medium-high. Add the mustard seeds. Watch for them to pop, keeping a lid on hand in case they pop out at you. Cook for one minute, then stir in the onion. Saute for 2-3 minutes until translucent. Stir in garlic, curry powder and chili. Cook for 10 seconds, remove from heat, and stir in avocado mixture. Serve warm or at room temperature with whole grain pita, tortilla chips, or fresh vegetables.

Tofu and Cauliflower Scramble with Spinach

Cook tofu with a little bit of turmeric and you'll never know it's not eggs! Try my vegan hack in this Indian tofu and cauliflower scramble with spinach. 

Consider this post a big hug for whoever invented the concept of breakfast for dinner.  Without them, I would have starved this week. At the risk of sounding like a broken record, this week has been crazy! At least it's been all fun stuff - evening yoga classes, private practice appointments, pumpkin carving parties, and shopping with friends. Still, I haven't had much time to spend in the kitchen, so most our dinners have been some combination of eggs, potatoes, leftover vegetables and avocado. Throw in some salsa, fresh herbs and feta cheese and you've got yourself a fancy schmancy (and mighty tasty) meal.

Tofu scrambles are a fun little vegan take on scrambled eggs.  I started making tofu scrambles after discovering them at a vegan cafe in California. Tofu has a similar texture to eggs and when you add garlic, onions and other aromatics, it tastes quite similar too. A pinch of turmeric and you can't even tell the difference!

Speaking of turmeric, if it's not on regular rotation in your kitchen, it needs to be. Turmeric is a bright yellow spice with a light flavor reminiscent of ginger.  Studies examining the health benefits of turmeric and it's main active compound, cucurmin, have shown a multitude of benefits.

  • Turmeric may reduce blood glucose
  • India has a dramatically lower rate of Alzheimer disease and turmeric heavy curries might be the reason why. Turmeric is incredibly beneficial for brain health, reducing the formation of the type of plaque found in the brains of Alzheimer's patients
  • Due to it's anti-inflammatory effects, tumeric has been researched as a treatment for both rheumatiod arthritis and osteoarthritis.
  • In lab studies, cucumin has been shown to kill cancer cells.  Evidence for an anticancer benefit is especially strong for breast cancer and melanoma.
  • There are few medical treatments for liver disease, so the fact that turmeric may prevent liver scarring in chronic liver disease is especially exciting.
  • The production of heterocyclic amines, a cancer causing compound formed by cooking foods at high temperatures, may be inhibited by turmeric.

If you've never cooked with turmeric before, there are many ways to incorporate it into your diet. It is commonly used in Indian cuisine, so curry is a good start. You could also sneak turmeric into smoothies or use it to make tea.  I often cook brown basmati rice with turmeric to for a pretty yellow color or stir a few pinches into scrambled eggs or sauteed potatoes and onions. However you use it, make sure your meal has a little fat and black pepper in it, which helps your body absorb all the good stuff!

Tofu and Cauliflower Scramble with Spinach

serves 4

Adapted from Food & Wine Magazine


  • 1 lb firm tofu, drained
  • 1 tablespoon canola oil
  • 1/2 head cauliflower, cut into small florets
  • 2 garlic cloves minced
  • 1 tablespoon finely grated fresh ginger
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon tumeric
  • 1 bunch of spinach
  • 2 scallions, thinly sliced
  • Salt and black pepper to taste
  • 100% whole grain naan or pita, warmed
  • Harissa or sriracha


  1. Wrap the tofu with a clean dishtowel or paper towels, place on a plate and cover with a heavy skillet or can. Let sit for 30-60 minutes to drain, then crumble.
  2. Heat oil in a large skillet on medium heat. Add cauliflower and cook, stirring occasionally, until starting to brown, about 6 minutes. Add tofu and and cook until both cauliflower and tofu are browned, another 6 minutes, stirring occasionally. Add garlic and ginger and cook about 30 seconds, then add cumin, coriander and tumeric and cook another 30 seconds. Season with salt and pepper to taste. Stir in spinach and scallions and cook until wilted, about 2-3 minutes.
  3. Serve with naan and harissa or sriracha.