Grilled Organic Tofu

I love this meat substitution. I stopped purchasing most faux meats about two years ago. I now make my own version of quality protein using organic tofu and spices that give it a delicious taste. This simple meat substitution has a lot of good nutrition. Keep reading below.

Tofu: Tofu comes from soy and must be organic in order for you to get the highest quality of protein. Conventional soy beans are highly sprayed with toxic pesticides and are not good to eat. Tofu is a great source of protein because it contains all 9 essential amino acids. It also contains iron, calcium, manganese, selenium, phosphorous, magnesium, copper, zinc and vitamin B1.

Turmeric: Turmeric is a great spice that adds more than just color. It contains natural anti-inflammatory compound, increases the antioxidant capacity of the body, boosts brain-derived neurotrophic facto, lower your Risk of heart Disease, and may help delay aging and fight age-related chronic diseases.

Grilled Organic Tofu

Grilled Organic Tofu


  • 1 package of organic tofu

  • 1 tablespoon avocado oil

  • 1 tablespoon of Bragg’s aminos

  • 2 teaspoons nutritional yeast

  • 1/4 teaspoon turmeric

  • 1/4 teaspoon paprika

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • pepper to taste


  1. Slice cube of tofu into smaller cubes like in the picture

  2. In a bowl place cubed tofu and all of the ingredients except avocado oil and mix by hand.

  3. Allow to marinate for a couple of minutes.

  4. Add avocado oil to pan in medium heat.

  5. Add marinated tofu and allow to grill until a crust begins to form.

  6. Serve it with quinoa bowls or a meat substitution in tacos.

Warm Salad Pasta

This pasta is one of my favorites. I love how fresh it is and how simple it is to make. I love that it doesn’t require much and yet it is so delicious. Try out this recipe for a healthy, simple version of delicious pasta. I hope you enjoy this spaghetti mix. Combine it with a salad or soup for a complete meal.

Warm Salad Pasta

Warm Salad Pasta


  • 1 package of pasta of your choice

  • 1 cup of diced cherry tomatoes

  • 1 cup of fresh spinach

  • 1 cup of diced mushrooms

  • 1/8-1/4 cup of feta cheese

  • salt and pepper to taste

  • Sliced red onions (optional)

  • 1 teaspoon dried parsley

  • 2 tablespoons extra virgin olive oil


  1. Cook pasta according to package instructions.

  2. In a skillet add veggies except spinach (we add that in the end) sauté veggies with olive oil.

  3. After pasta is cooked, add pasta to skillet and mix.

  4. Add spinach and feta cheese and continue to mix for a couple of minutes.

  5. Add pepper and dried parsley at the very end.

Creamy Sundried Tomato & Eggplant Pasta

I absolutely love this pasta. It’s my favorite. The first time my mom made it for me I fell in love. It is so delicious. My husband says, “It hits the spot.” If you haven’t tried this pasta, I encourage you to do so. When I’m home, my mom always makes this pasta for me on my birthday. It’s just the best. The key ingredients in this masterpiece are:

  • Eggplant: Eggplants contain fiber, potassium, vitamin C and B6, red-blue flavonoid plant pigment called anthocyanin. Eating eggplants has been known to help with reducing blood pressure, anemia, diabetes, and improving heart health.

  • Sundried Tomatoes: Sundried tomatoes contain 139 calories, 8 grams of protein and 7 grams of fiber. They also contain quality antioxidants. They are good for your heart and bone strength.

  • Whipping Cream: Is a good source of fat and calcium.

When you try this meal, let me know. I want to know how you liked it.

Creamy Sundried Tomato & Eggplant Pasta


  • 1 small eggplant or half a large eggplant, chopped into cubes

  • 8.5 oz sundried tomatoes in oil, julienne

  • 1 shallot or 1/4 red onion chopped

  • 8 oz heavy whipping cream

  • 1/4 teaspoon parsley

  • pepper to taste

  • 16 oz spaghetti

  • (Optional) tomato sauce


  1. Follow instructions on pasta package for spaghetti.

  2. In frying pan add chopped onion, chopped eggplant, and sundried tomatoes. Use the oil from the sundried tomatoes to cook for about 3 minutes on medium heat.

  3. Add whipping cream to mix and stir for about 2 minutes.

  4. Add parsley and pepper

  5. Lower heat and cook for another 2 minutes.

  6. When spaghetti is ready, add sundried tomato and eggplant sauce to spaghetti. (optional) Add tomato sauce as well.

Croissant Egg Sandwich

This is one my favorite lunch sandwiches. It actually has become a family favorite. It’s so simple to make and it’s filling and nutritious too. I love to eat this sandwich with fresh, raw veggies. The key ingredients in this sandwich are:

Egg: Egg is a great source of high quality protein. They contain vitamin B2, D, B6, B12 and minerals like zinc, iron, and copper.

Avocado: Avocados are a fruit that contains healthy fats. They also contain potassium, sodium, magnesium, Vitamin A, E, K, and B6.

Tomato: Tomatoes are a great source of antioxidants. They contain vitamin C, and K as well as potassium and folate.

Lettuce: Lettuce contains calcium, potassium vitamin C and folate.

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  • 1 croissant

  • ¼ avocado

  • Chipotle mayonnaise

  • 1 egg

  • 1 tablespoon olive oil

  • 1 lettuce leaf

  • ½ tomato

  • salt and pepper to taste


  1. Place oil in pan with medium to high heat.

  2. Crack egg gently. When egg is cooked flip over (yoke may be runny depending on your preference) with a spatula and cook the other side.

  3. Cut open croissant and spread chipotle mayonnaise.

  4. Place lettuce and sliced tomato and sliced avocado on one side.

  5. Place fried egg on the other side. Fold bread over and enjoy!

Quinoa Cassava Pizza Crust

This is a very simple delicious recipe. It’s made from quinoa flour and cassava flour. Both are New World American roots that have become more popular in recent years. The key ingredients are:

Quinoa flour: Quinoa is a gluten-free plant food that contains all nine essential amino acids. Some people say it’s a seed and others a grain. Quinoa also contains fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and antioxidants.

Cassava flour: Cassava comes from a root in South American. It is a great source of energy. It contains Vitamin C, folate, magnesium, copper and fiber.

Olive Oil: Olive oil is rich in healthy monounsaturated fats, contains large amounts of antioxidants, has anti-inflammatory properties, may help prevent strokes, and is considered to be protective against heart disease.

quinoa pizza crust


  • 3/4 cups quinoa flour

  • 1/4 cup cassava flour

  • 1 TSP sea salt

  • 1 TSP onion powder

  • 1 TSP garlic powder

  • 2 TBS olive oil and a little more oiling dough

  • 1 cup water


  1. Preheat your oven to 425F and place two baking sheet or pizza stones. 

  2. Combine all ingredients and mix well with a whisk.

  3. Pour ingredients into a circular baking pan and bake for 15 minutes.

  4. Add toppings and place bake for additional 15 minutes.

Cassava Pizza Crust


  • 1.5 cups cassava flour
  • 1 cup arrowroot flour
  • 1 TSP sea salt
  • 1 TSP onion powder
  • 1 TSP garlic powder
  • 2 eggs
  • 1/2 cup olive oil and a little more oiling dough
  • 1 cup water


  1. Preheat your oven to 425F and place two baking sheet or pizza stones. 
  2. Combine dry ingredients in a medium mixing bowl and the wet ingredients in another bowl and mix well. Then combine both wet and dry ingredients and mix well. Let dough rest for 5+ minutes.
  3. Coat your hands in olive oil and divide the dough in half and create a ball. Place the ball in parchment paper and create the pizza crust shape. 
  4. Place the pizza on the baking sheet or baking stone and bake for about 12-15 minutes. Remove and add toppings. Return back to the oven and bake for another 10-15 minutes or broil it for 3-5 mintues. 

Zoodles with Sun-dried Tomato Pesto

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Zoodles Ingredients:

  • 2 zuchinnis
  • Garlic salt and pepper to taste
  • 1 clove of garlic
  • 2 TBS olive oil


  1. With a zoodle maker, make zoodles.
  2. Chop garlic and add to pan with olive oil and sautee for about a minute. 
  3. Add zoodles and sautee for no longer than 3 minutes to avoid getting soggy. 

Sun-dried Tomato Pesto Ingredients:

  • 1 avocado
  • 1/4 C sundried tomatoes (in oil)
  • 1/2 C cashews
  • 1 TBS dried basil or 1/2 C fresh basi
  • salt and garlic salt to taste
  • 1 TSP fresh lemon juice


  1. Blend all ingredients until smooth

Tofu Steak

I love this tofu steak it's so easy to make and delicious as well. It's a great steak substitute. 


  • Extra firm tofu, sliced
  • 2 TBS avocado oil
  • 1/8 cup tamari sauce
  • 1/4 cup of balsamic vinegar
  • salt and pepper to taste
  • 1/4 TSP parsley


  1. Slice tofu brick short ways
  2. Place all of the ingredients (except tofu) in a bowl and mix them well together.
  3. Place tofu in mixture and let the mixture soak in a little
  4. Place tofu slices on medium heat grill and let it grill until grill marks show up and are brown
  5. Pour remaining mixture on tofu slices.

Black Bean Burger Patties

I love this recipe. I was able to combine different ways of creating a veggie patty and create one that I love! This recipe is easy to make and delicious too! I hope you try it and let me know in the comments below how you liked it. The key ingredients in this recipe are:

Black Beans: Black beans may help strengthen bones, they contain quercetin and saponins which can protect the heart, help lower blood pressure, help manage diabetes, helps prevent digestion, and helps with weight loss.

Textured Vegetable Protein (TVP): TVP is a highly nutritious soy product. It is a complete plant protein and it's a good source of dietary fiber.


  • 1 C 15oz black beans, rinsed and drained

  • 1/3 C gluten free flour or white whole-wheat flour

  • 1/2 C textured vegetable protein (TVP - dried soy protein)

  • 1 TBS tamari sauce

  • 1 TBS fresh lemon juice

  • 2 TBS avocado oil

  • 1 TSP onion powder

  • 1 TSP garlic powder

  • 1/4 TSP sea salt

  • 1/4 TSP ground black pepper


  1. Place TVP and Tamari sauce in a bowl and cover with water. Water should reach the top of TVP and not go over.

  2. In blender place half black beans, avocado oil, fresh lemon juice, onion powder, garlic powder, sea salt and ground black pepper. Blend until smooth puree.

  3. In a bowl place the other half of the black beans, flour, TVP and black bean puree. Mash together with your hands until ingredients are all blended together.

  4. Cover the mixture and place it in the refrigerator for minimum of 20 minutes.

  5. After 20 minutes have gone by, divide the mixture into four and form each portion into a burger patty. Place on the grill and cook until each side is browned and slightly crispy.

  6. You can wrap left over patties and place in the freezer.

Vegan Mushroom Risotto

I remember the first time I had risotto. It was in Venice, Italy. It was the absolute most delicious rice I had ever had. Ever since then, I've been trying to recreate it. I've had risotto from a box and tried making various adaptions from the one I had. This risotto came out really good and it's absolutely become a part of our regular meals. 


  • 1 C Arborio rice
  • 1 shallot, chopped
  • 2 cloves of garlic, chopped
  • 5-6 button mushrooms sliced
  • 1/2 C of dried porcini
  • 3 C vegetable broth
  • 3-4 tablespoons of nutritional yeast
  • 2 TBS olive oil
  • 1 TSP dried parsley
  • Salt & pepper to taste


  1. Chop shallot and garlic
  2. Slice button mushrooms
  3. Place porcini in water up to the top and let them soak for 30 minute to an hour (don't discard water)
  4. Add 2 TBS of olive oil in frying pan with shallot and garlic. Cook until transparent (takes about a minute)
  5. Add rice and cook until transparent (takes about a minute)
  6. Add mushrooms and stir (chop porcini mushrooms and then add)
  7. Add mushroom broth from porcini soak
  8. Add vegetable broth one cup at a time and stir
  9. Add nutritional yeast and stir
  10. Finally, add dried parsley and salt and pepper and stir
  11. Cook for about 25 minutes, stirring occasionally

Spaghetti Squash Marinara

I love this simple veggie spaghetti. It's made from spaghetti squash. It's a great way to fill yourself up with a delicious vegetable that is also a starch, so you will feel full after eating plenty of it. It's totally guilt free and very simple to make.
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  1. Preheat oven 375 degrees and place whole spaghetti squash without cutting in the oven and bake for 25-30 minutes.
  2. Once baked remove spaghetti squash, cut in half and remove seeds.
  3. Chop garlic cloves
  4. Pour olive oil, sprinkle salt and pepper and add chopped garlic on each half of the spaghetti squash and spread evenly.
  5. Place back in oven and bake for 25-30 more minutes.
  6. Once ready, scrape spaghetti squash with a fork into a bowl or plate for serving and add the simple marinara sauce.

Vegan Eggplant Parmesan

I love eggplant parmesan. It's crispy and delicioius. I love making this meal on Sundays becaue it takes a little longer and it's just a great way to start the week. 


  • 1 small eggplant (graffiti eggplant is the best)
  • 1/4 C gluten free flour
  • 1 C panko bread crumbs
  • 2 TBS nutritional yeast
  • 1 TSB dried oregano
  • 1/4 TSP sea salt
  • 1/2 C unsweetened plain almond milk
  • 1 TSP arrowroot starch
  • olive oil spray


  1. Preheat oven 400 degrees and line baking sheet with parchment paper and olive oil spray.
  2. Slice eggplant into thin slices then sprinkle salt on both sides. Place slices between paper towels so water is absorbed
  3. In one bowl pour milk and arrowroot starch and whisk.
  4. In a second bowl add gluten free flour.
  5. In a third bowl add bread crumbs, sea salt, oregano and nutritional yeast.
  6. Take once slice of eggplant and dip in almond milk, then gluten free flour, then breadcrumb mix and place on baking sheet.
  7. Once you've dipped all eggplant slices, spray olive oil on top or pour a little olive oil on top and bake for 25-30 minutes.

Tempeh Scramble Wrap

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  • 1/2 packet of tempeh
  • 3 mushrooms
  • 4 cherry tomatoes
  • 1/8 chopped red onion
  • 1 gluten free tortilla
  • 1/4 C leafy greens
  • 1/4 C sprouts
  • 2 TBS olive oil
  • 1/2 TSP paprika
  • 1/8 TSP black pepper
  • 2 TBS tamari sauce
  • 1 TBS chipotle mayonnaise 


  1. Slice mushrooms, chop onion and slice cherry tomatoes in half
  2. Place veggies mentioned in #1 in frying pan with oil and stir until grilled
  3. Warm up tortilla on low to medium heat.
  4. Add chipotle mayonnaise
  5. Down the middle add leafy greens
  6. Add scramble down the middle.
  7. Add sprouts down the middle
  8. Roll up tortilla and cut in half

What do I eat this with?

You can eat this with a side salad or soup..

Grilled Mushroom Tomato Avocado Toast

I love avocado toast. It’s a great way to get all of your nutrients into a simple slice of toast. There are many ways to create avocado toast. This is one of my favorite ways. The key ingredients are:

Avocado: Avocados contain potassium, dietary fiber, and monounsaturated fatty acids. Avocados are shown to lowerLDL, or “bad,” cholesterol and increase HDL, or “good,” cholesterol, 

Cherry tomatoes: Cherry tomatoes are just as nutritious as beef tomatoes. Cherry tomatoes contain 1.3 grams of protein, 1.8 grams off fiber and 20 milligrams of vitamin C.

Mushrooms: Mushrooms are low in calories, and are great sources of fiber and protein. They also contain B vitamins, selenium, potassium, copper, and vitamin D.



  • 2 gluten-free slice bread -- toasted

  • 1 avocado

  • 3-4 mushrooms

  • 6 cherry tomatoes

  • black pepper to taste

  • garlic salt to taste

  • 1/4 TSP oregano

  • 1 TBS avocado oil

  • 1-2 TBS balsamic vinegar


  1. Toast bread

  2. Mash 1/2 avocado on each slice of toast

  3. Slice mushrooms and cut cherry tomatoes in half

  4. Mince garlic

  5. Add garlic, mushrooms and cherry tomatoes into pan with oil and grill until mushrooms are brown.

  6. Add black pepper, garlic salt and oregano

  7. Lastly add balsamic vinegar and continue to cook for about another minute

  8. Place mushroom and cherry tomato mix on avocado toast.

Grilled Veggie Hummus Wrap



  • 1 gluten free tortilla
  • 1 small zucchini sliced vertically
  • 1 small eggplant sliced vertically
  • 3-4 button mushrooms sliced
  • 1/4 red onion sliced
  • 1/4 cup of leafy greens
  • 1/4 cup of sun dried tomatoes with or without oil
  • 2 TBS extra virgin olive oil (only if sun dried tomatoes come without oil)
  • sea salt and pepper

Kitchen Supplies:

  • Cutting board and knife
  • grill


  1. Slice all veggies and place them in grill with sun dried tomatoes
  2. Grill until you get grill markings on veggies
  3. Add salt and pepper
  4. Warm up tortilla on a skillet
  5. Spread tuscan hummus and then place leafy greens, then veggies
  6. Finally wrap veggies and cut in half

What do I eat this with?

  • Hearty salad or soup

Sticky Mushroom Noodles

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  • 1/2 packet of rice noodles
  • 1 tablespoon of olive oil
  • 1 leek chopped
  • 4-5 mushrooms (any type) sliced
  • 1 garlic minced clove
  • 1 tablespoon vegetable broth
  • 1 1/2 coconut sugar
  • 1 tablespoon of low sodium tamari


  1. Follow the rules on how to cook the rice noodles on the package.
  2. In a saucepan over medium heat cook the chopped leeks, garlic and mushrooms
  3. Add the sugar and mix until it's dissolved
  4. Add the broth and tamari and mix thoroughly 


Tofu Wrap

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  • 1 gluten free tortilla
  • 1 TBS dijon mustard
  • 1/2 C organic non-gmo extra firm tofu
  • 1/4 C spinach
  • 1/4 C sprouts
  • 1/2 roma tomato
  • 2 slices of cucumber
  • 1 TSP lemon or lime juice
  • 2 TBS tamari sauce
  • paprika, garlic powder, onion powder & pepper
  • 1-2 TBS avocado oil

Kitchen Supplies:

  • skillet
  • frying pan
  • cutting knives


  1. Preheat skillet in medium heat
  2. Cut tofu in cubes
  3. Cut tomato in half vertically and cut tomato slices for one side (I just eat the other side with garlic salt or you can save it)
  4. slice cucumber and cut in half


  1. Place tofu slices in frying pan with avocado oil, tamari sauce
  2. Sprinkle paprika, onion and garlic powder and pepper to the tofu
  3. Mix until blended
  4. Warm up your tortilla on both sides
  5. Spread dijon mustard
  6. place spinach first, then tomatoes, then cucumbers, then tofu, then finally sprouts
  7. Squeeze some lemon or lime juice
  8. Roll up your tortilla and don't worry about the ends
  9. Cut in half and enjoy

What do I eat this with?

  • Salad, veggie sticks or soup

Enjoy! Pin! Comment! Share!

Mushroom Gyros

Mushroom Marinade Ingredients:

  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp parsley
  • 1/2 tsp basil
  • 1/4 tsp nutmeg
  • 1/4 tsp thyme
  • 1/4 tsp paprika
  • 1/4 tsp dill
  • 1/2 pink sea salt
  • 1/2 cup avocado oil
  • 1/4 cup water
  • 1 1/2 tsp tamari sauce

Tzatsiki Sauce Ingredients:

  • 1/4 cup unsweetened coconut yogurt
  • 4 TBS cucumber, grated
  • 1 TBSP fresh lemon juice
  • 1/2 tsp dill
  • sea salt and pepper to taste

Wrap Ingredients:

  • 2 gluten free tortillas
  • 4 mushrooms
  • 1/2 small cucumber sliced and halved
  • 1 roma tomato sliced and haved
  • 1/8 C spinach
  • 1 TBS hummus

Kitchen Supplies:

  • skillet
  • whisk
  • bowls
  • measuring cups and spoons
  • cutting knives


  1. place all marinade ingredients in a bowl and whisk
  2. slice mushrooms and place in marinade bowl and leave them there until it's time to cook
  3. place all tzatsiki ingredients in a bowl and whisk


  1. In a frying pan place marinaded mushrooms and cook
  2. Preheat skillet on medium heat and when ready to cook place tortilla on skillet
  3. spread hummus, the place spinach, mushrooms, tomatoes and cucumbers
  4. lastly place tzatsiki sauce on all ingredients wrap and eat


What do I eat this with?

  • Eat this with a Greek style salad

Enjoy! Pin! Comment! Share!

Fusilli Bolognese

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  • 1 package of fusilli (or any other pasta you'd like)
  • 2 TBS olive oil
  • 2 cloves of garlic minced
  • 1 16 oz can of tomato puree or tomatoes (blend them)
  • 1/3 C of soy granule (textured vegetable protein)
  • 1 TBS Tamari sauce
  • 1 TSP coconut sugar
  • 1 TSP sea salt
  • 1/4 TSP ground pepper
  • 1/4 TSP paprika powder
  • 1/4 TSP onion powder

Kitchen Supplies:

  • big pot
  • sauce pan
  • cutting knife
  • measuring spoons
  • measuring cup


  • chop garlic
  • blend tomatoes if needed
  • let soy granules soak in 1/4 cup of filtered water until granules have soaked up all the water


  1. Cook pasta just as directed on pacakge
  2. In sauce pan add olive oil, soy, garlic, tamari sauce and spices and stir for about 2 minutes
  3. Add tomato puree, salt and pepper and sugar
  4. Cook on low for about 15 minutes
  5. Mix sauce with pasta


What do I eat this with?

  • Begin your meal with a hearty salad

Enjoy! Pin! Comment! Share!

Cabbage Stir Fry

This is one of my favorite meals. The spices are just delicious and they really liven up this delicious meal. I try and make it as often as possible. It’s one of my favorite dishes.

The key ingredients are:

  • Mushrooms: Mushrooms are an excellent meat replacement because they contain varies degrees of protein. They also contain B vitamins, and antioxidants that helps to support the immune system and prevent damage to cells and tissues.

  • Cabbage: Cabbage contains beautiful nutrients and may reduce inflammation and improve digestion. It’s also packed with Vitamin C and Vitamin K. Cabbage is also known to lower blood pressure, maintain a healthy heart and may lower cholesterol.

  • Cumin: Cumin promotes digestion, it’s an excellent source of iron, may help with diabetes, improve cholesterol and may promote weight loss and fat reduction.

  • Coriander: Coriander is the cilantro seed. It doesn’t taste like cilantro but it seems to me that it’s flavor is like a cousin to cumin. In other words, cumin and coriander complement each other very much. Coriander contains fiber, manganese, iron, potassium, magnesium as well as Vitamin C, Vitamin K and protein.

Cabbage Stir Fry


  • 2 TBS avocado oil

  • 1 cup of button mushrooms

  • 1/2 C sliced onions

  • 1/2 Cabbage head

  • 2 TBS Tamari sauce

  • 1 1/2 TSP Cumin

  • 1 1/2 TSP Coriander

  • 2 TBS lemon or lime juice

  • 1/2 TBS dried parsley


  1. Slice all veggies

  2. Heat oil at medium - high

  3. Add veggies and saute until soft

  4. Add spices and mix well

What do I eat this with?

  • Eat this with rice or quinoa

  • Don't forget to begin with a salad

Enjoy! Pin! Comment! Share!