To Keep Your Balance You Must Keep Moving

Happy New Year, everyone! I hope you’re spending the first day of 2014 doing things that cause you joy. After all, the superstition says that whatever you do on the 1st of the year will set the tone for all the days that follow.


For me, I want 2014 to be all about balance. These past few years I’ve developed some extreme habits and quirks that I’ve been slowly breaking down. I’m trying to be less dogmatic and extremist about my health & my relationships. There is good and bad in everything so we shouldn’t expect perfection from ourselves or those around us. It’s all about simply moving forward and finding the fun along the way.

My 1st started out with a little sesame tofu at an asian cafe near my apartment:

sesame tofu

Yum! But lots of soy & fried food [not to mention white rice], not the healthiest way to kick off 2014.

So for dessert, I whipped up a chocolate/cherry superfood smoothie:

chocolate cherry smoothie

Frozen cherries have become one of my favorite smoothie additions & of course they pair perfectly with chocolate.


1 banana, frozen
5-6 sweet cherries, frozen
1 tsp cacao powder
1 tsp Sun Is Shining green superfood powder
1/2 tsp maca powder
1/4-1/3 can light coconut milk

Place all ingredients in blender & process until smooth. Add more coconut milk for a thinner texture, if desired.

Happy 2014!


Tortillas & Tofu

Tofu is one of my favorite vegan products.  While certain other fake meats can sometimes turn my tummy [see: seitan], tofu is always on my side AND loaded with health benefits.

That’s why I was pretty excited to whip up my first homemade tofu scramble.

Inspired by the Tofu Mexicali Scramble from Skinny Bitch: The Ultimate Everyday Cookbook, I skipped out on items like refried beans [not a big fan] and cumin [not on the shelf] to make a simpler, yet still tasty version of these breakfast burritos:

salsa makes everything better.

1 package extra firm tofu, drained
1/4 cup salsa
2 tbs olive oil [substituted for grapeseed oil]
1/2 small onion, chopped
1 garlic clove, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped [substituted for green]
1/2 tsp salt
Pinch of chili powder
4 whole wheat tortillas
Fresh ground pepper, to taste

In a medium bowl, crumble the tofu and add the salsa. Set aside to marinate.
In a large saute pan, heat the oil over medium-high heat add the garlic and cook about 30 seconds.
Add the bell peppers & onion. Cook for an additional 3 to 4 minutes.
Add the tofu mixture, chili powder, salt, & pepper and cook 5 minutes.
Warm tortillas over stovetop flame for a few seconds [or use the oven or microwave as you wish].
Serve topped with tofu scrambled and salsa. Enjoy.