Quinoa, baby broccoli and crispy tofu

Super easy and a recipe really isn't needed.  The tofu came out so good, I cut it thin and I think that's what did the trick.  Barely fried baby broccoli is absolutely amazing.  Got it fresh from the farmers market and threw this together.

For the quinoa;  Rinse and drain one cup of quinoa in a fine mesh strainer.  Put it in a sauce pan with two cups water.  Bring to a boil for 3-5 minutes and turn down to low heat.  Let simmer for 30 minutes or so until quinoa is clear in the middle and the water is absorbed.  Stir in 1 tsp sea salt.

For the tofu;   I think tofu is the best if it's been frozen for at least 1 day and thawed out in the fridge for a couple days before cooking.  Squeeze the water out of the tofu carefully, try not to break it.  Slice the tofu into 6 even rows.  Halve each row widthwise.  Cut into bite size pieces (I did three pieces per row).  In a large frying pan, heat 1 tsp coconut oil over low heat until melted.  Place the tofu in a single layer in the pan and turn the heat up to medium high.  Let it cook until the bottom is golden brown.  

  

Baby broccoli, onions, garlic;  Slice 1/4 of an onion and mince 3 garlic cloves.  Grab a handful baby broccoli and throw it all in the pan.  (Only cut the baby broccoli if the pieces are really big or if you are using a regular head of broccoli.)  If you want to season with salt and pepper, do it now and let it cook 2 minutes more.  Cook until onions are tender and serve over the quinoa.

Really good in a tortilla wrap also :)

Stir fry pasta with baked yams

Stir fry pasta with baked yams

Serves 2

A similar version of my stir fry pasta here.

1 tsp coconut oil

1/2 an onion, sliced

2 brussels sprouts, halves then quartered

1 zucchini, thinly sliced

handful of snap peas

3 cloves garlic, roughly chopped

1/2 inch cube of ginger, chopped (or more if you like ginger, this gives the pasta just a hint of ginger)

1 cup gluten free spiral pasta, cooked according to directions (about 2 cups cooked)

1/2 tsp sea salt

1/2 tsp coconut oil

Heat 1 tsp of the coconut oil over medium heat.  Throw in the onion for one minute, add brussels sprouts and zucchini and cook until zucchini is soft and browning a little.  Add snap peas and cook for one minute.  Add garlic and ginger and fry for another minute.

After pasta is cooked and drained, return it to the sauce pan and mix in the remaining 1/2 tsp of coconut oil, and 1/2 tsp sea salt.  Mix well until coconut oil is melted.  Add all the veggies and turn the heat on low.  Reheat pasta and serve hot!

Baked Yams

serves 2 as a side dish

1 large yam/sweet potato, cut into large chunks

1 tsp coconut oil

sea salt and pepper, to taste

Preheat oven to 400 degrees.  Melt coconut oil over very low heat and mix in yams.  Arrange yams on a baking sheet and sprinkle with sea salt and pepper.  Bake 30 minutes or until yams are browning and can be pierced with a fork but still offer some resistance.  Cool for 5-10 minutes before serving.