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    Vegan Macadamia Coconut Tofu Bowls




    Jan

    16

    Vegan tofu bowls with sweet potato coconut milk sauce, spinach, sweet buttery macadamia nuts and brown rice. Made with organic Nasoya extra firm tofu. The perfect veggie packed lunch for meal prep!

    If you love tofu and you know it clap yo hands. *CLAP CLAP*

    I was happy to see SO many of you making my tofu nachos from last month that I decided to create yet another tofu recipe that’s perfect for meal prep and one that’s also inspired by my latest travel adventure in Australia where thai and tropical flavors were prominent and often paired together.

    MY OTHER RECIPES

    Vegan tofu bowls with sweet potato coconut milk sauce, spinach, sweet buttery macadamia nuts and brown rice. Made with organic Nasoya extra firm tofu. The perfect veggie packed lunch for meal prep!


    The dish I had was a fusion of macadamia nuts, coconut milk, sweet potatoes, rice and tofu. Basically it was a creamy, warm bowl of veggies and that’s exactly what I’ve recreated for you today. It’s the perfect recipe for getting back into a routine in the new year, which, if you’re like me, is much-needed after traveling.

    One of the best things about cooking with tofu is that it adopts pretty much any flavors that you add to it. In this recipe I stuck with super simple ingredients because January calls for going to to the basics:

    Brown rice: Brown rice has a delicious, almost nutty flavor, plus it’s naturally gluten-free and packs a punch of fiber.

    Sweet potatoes: These babies have tons of vitamin A and fiber. I like to add them to bowls like this one because they keep you feeling satisfied.

    Macadamia nuts: My new obsession ever since I visited Australia. I swear they put macadamia nuts in everything over there and they are SO good. They’re rich, almost buttery, and are a great source of extra iron + protein. They’re going to be in quite a few recipes I have coming up so buy a big bag and get ready to party with the mac.

    Nasoya extra firm tofu: My go-to for creating easy, delicious plant-based meals. I’ve been loving experimenting with all of the different ways to cook with tofu, and get especially excited when Tony loves them as much as I do. AKA THE DREAMY NACHOS.

    Vegan tofu bowls with sweet potato coconut milk sauce, spinach, sweet buttery macadamia nuts and brown rice. Made with organic Nasoya extra firm tofu. The perfect veggie packed lunch for meal prep!In this particular recipe, I decided to try something new to create slightly crispy flavorful tofu edges without deep frying; I tossed the tofu in coconut flour and spices, then pan fried them in a little coconut oil. The results were OUTSTANDING and I’ve been loving coming home to this perfectly portioned meal prepped dish.

    If you’ve been traveling or just had a busy schedule the past few weeks – remember that it’s okay to start out slowwww. When I got back in town I started out with a light spin class before hitting the gym for my usual weight training classes. To refuel, I’ve had meals like these Macadamia Coconut Tofu Bowls on hand to make sure I’m not freaking starving while I’m waiting for dinner to cook.

    Vegan tofu bowls with sweet potato coconut milk sauce, spinach, sweet buttery macadamia nuts and brown rice. Made with organic Nasoya extra firm tofu. The perfect veggie packed lunch for meal prep!I know you’re going to be just as in love with these are you were with the tofu nachos. If you want you can add peas or green beans in with the sweet potato coconut milk mixture for an extra dose of veggies. Enjoy!

    P.S. Along with their traditional silken, firm, and extra-firm tofu types, Nasoya also has TofuBaked, which is tofu that has already been marinated and baked so that it’s ready to eat hot or cold. It’s a great option for lunches and dinners in a pinch. I think the sesame ginger flavor would be absolutely delicious in this recipe too!

    Vegan tofu bowls with sweet potato coconut milk sauce, spinach, sweet buttery macadamia nuts and brown rice. Made with organic Nasoya extra firm tofu. The perfect veggie packed lunch for meal prep!If you make this recipe, be sure to tag #ambitiouskitchen on Instagram, or leave a comment below and rate the recipe to let me know how you liked it.

    Vegan Macadamia Coconut Tofu Bowls

     

    Author: 

    Nutrition Information

    • Serving size: 1/4th of recipe
    • Calories: 489
    • Fat: 23.1g
    • Saturated fat: 10.1g
    • Carbohydrates: 56.7g
    • Sugar: 5.9g
    • Fiber: 8.1g
    • Protein: 16g

    Recipe type: Gluten Free, Vegan, Meal Prep, Lunch, Dinner, Tofu

    Prep time: 

    Cook time: 

    Total time: 

    • For the brown rice:
    • 1 cup short grain brown rice
    • 2 cups water
    • Pinch of salt
    • For the tofu:
    • 1 package Extra Firm Nasoya Tofu
    • 2 tablespoons coconut flour
    • ½ teaspoon salt
    • ½ teaspoon cumin
    • ¼ teaspoon cayenne pepper
    • 2 tablespoons coconut oil
    • For the sweet potato coconut milk mixture
    • 1 (15) oz can light coconut milk
    • 1 large sweet potato, diced into ½ inch cubes
    • 1 red pepper, cut into large chunks
    • ½ teaspoon ground turmeric
    • ½ teaspoon salt
    • Freshly ground black pepper
    • To assemble:
    • 1 (5 oz) package baby spinach
    • 1/4 cup macadamia nuts, chopped
    • Freshly chopped cilantro
    1. Cook the rice: Place water and brown rice in a medium pot along with a pinch of salt and place over high heat. Bring water to a boil, then reduce heat to low, cover and simmer for 35-45 minutes until water is absorbed and rice is cooked and slightly chewy. Fluff with a fork then remove from heat.
    2. To cook the tofu: Wrap a few paper towels around the extra firm tofu and squeeze gently to release extra liquid. We want to get it as dry as possible without it crumbling. Next cut the tofu into 1 inch cubes. Place into a large bowl and add in the coconut flour, salt, cumin and cayenne. Gently toss to combine. Add coconut oil to a large nonstick skillet and place over medium high heat. Once the oil is hot, add in tofu, cooking for about 3-4 minutes per side until slightly golden brown. Once done, transfer to a plate for later.
    3. To cook the sweet potatoes: In the same skillet, add in the coconut milk, sweet potatoes, red bell pepper, turmeric and salt. Bring to a simmer and allow the sweet potatoes to cook for 10-15 minutes until fork tender. The coconut milk should reduce nicely.
    4. Assemble the bowls by adding ¼ of the brown rice, ¼ of the sweet potato/coconut milk mixture (you can mix it with the rice if you’d like), ¼ of the tofu, and a handful of spinach. Top with macadamia nuts and cilantro. Serve immediately or place in meal prep containers for lunches/dinner throughout the week.

    3.2.2807

    This post is in partnership with Nasoya Tofu, a product I use and trust. Thanks for supporting AK and the brands that help make this site possible!



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    Skinny Cheat’s Lasagna (only 8 Weight Watchers Points!)


    Can you believe this Skinny Cheat’s Lasagna is only 8 Weight Watchers Points? It’s secretly thickened up with extra vegetables like carrots, zucchini, and celery, making it the perfect healthy comfort food. You’ll still feel like you’re indulging, without the guilt. We LOVE this recipe!

    Can you believe this Skinny Cheat's Lasagna is only 8 Weight Watchers Points? It's secretly thickened up with extra vegetables like carrots, zucchini, and celery, making it the perfect healthy comfort food. You'll still feel like you're indulging, without the guilt. We LOVE this recipe!

    With New Years resolutions looming large over our January decisions, I’ve really been trying to find some new and easy healthy recipes to show you. I’m a firm believer in moderation and have never been into strict diets. Henry is over 10 months now, but I’m still feeling like I have a little baby weight to lose, so for me I’m just trying to make little tweaks here and there to make favorite recipes a little less indulgent.

    This Cheat’s Lasagna tastes like you’re cheating on your diet, but you’re not. It has all the things you love about lasagna…beef, noodles, and tomatoes. You’re never going to miss the other junk. 🙂

    Can you believe this Skinny Cheat's Lasagna is only 8 Weight Watchers Points? It's secretly thickened up with extra vegetables like carrots, zucchini, and celery, making it the perfect healthy comfort food. You'll still feel like you're indulging, without the guilt. We LOVE this recipe!


    Can you believe this Skinny Cheat's Lasagna is only 8 Weight Watchers Points? It's secretly thickened up with extra vegetables like carrots, zucchini, and celery, making it the perfect healthy comfort food. You'll still feel like you're indulging, without the guilt. We LOVE this recipe!

    This Skinny Cheat’s Lasagna is made secretly healthy by bulking it up with extra veggies. Carrots, Zucchini, Onions, and Celery finely chopped add to the beef to make a hearty and flavorful filling, without piling on the calories. Just trust me on this one, it tastes amazing.

    Can you believe this Skinny Cheat's Lasagna is only 8 Weight Watchers Points? It's secretly thickened up with extra vegetables like carrots, zucchini, and celery, making it the perfect healthy comfort food. You'll still feel like you're indulging, without the guilt. We LOVE this recipe!Can you believe this Skinny Cheat's Lasagna is only 8 Weight Watchers Points? It's secretly thickened up with extra vegetables like carrots, zucchini, and celery, making it the perfect healthy comfort food. You'll still feel like you're indulging, without the guilt. We LOVE this recipe!

    Now normally, as you know, I’m a huge cheese lover. And that’s hasn’t ended, trust me. But not every recipe, not even every LASAGNA recipe, needs to be layered in every type of cheese. We skipped the traditional ricotta cheese found in lasagna and also skipped tons and tons of shredded cheese on top.

    We did broil on some low fat shredded cheese on top…because like I said, everything in moderation! What would lasagna be without cheese? Live a little!

    Can you believe this Skinny Cheat's Lasagna is only 8 Weight Watchers Points? It's secretly thickened up with extra vegetables like carrots, zucchini, and celery, making it the perfect healthy comfort food. You'll still feel like you're indulging, without the guilt. We LOVE this recipe!

    Can you believe this Skinny Cheat's Lasagna is only 8 Weight Watchers Points? It's secretly thickened up with extra vegetables like carrots, zucchini, and celery, making it the perfect healthy comfort food. You'll still feel like you're indulging, without the guilt. We LOVE this recipe!

    I’m so excited about this Skinny Lasagna because it proves that not all indulgent recipes have to require stretchy pants. We can live up to our New Years Resolutions while still enjoying what we eat. I think that’s important to keeping up with goals. Can’t hate every moment of it. For more healthy(er) favorites, click HERE.

    Enjoy!

    Skinny Cheat’s Lasagna (only 8 Weight Watchers Points!)

    Can you believe this Skinny Cheat’s Lasagna is only 8 Weight Watchers Points? It’s secretly thickened up with extra vegetables like carrots, zucchini, and celery, making it the perfect healthy comfort food. You’ll still feel like you’re indulging, without the guilt. We LOVE this recipe!

    Adapted from Weight Watchers

    Recipe Image

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    Ingredients

    • 1 tablespoon olive oil
    • 1 tablespoon unsalted butter
    • 2 medium carrots, diced
    • 2 celery sticks, diced
    • 1 zucchini, peeled and diced
    • ½ medium sweet yellow onion, diced
    • 3 garlic cloves, minced
    • 1 tablespoon fresh thyme, chopped
    • 1 pound ground chuck, chicken or turkey
    • 1 (14.5 ounce) can petite-diced tomatoes with liquid
    • 1 cup water
    • ¼ cup tomato paste
    • 5 Barilla Oven-Ready lasagna sheets, broken roughly into 8-12 pieces
    • 1 cup, Mozzarella Pearls, optional
    • 1 1/2 cups non-fat shredded Italian Cheese Blend
    • ½ cup fresh basil, coarsely chopped, plus extra to serve

    Instructions

    1. In a large, oven-proof skillet, heat the oil and butter over medium-high heat. Sauté the carrots and celery for 3 minutes, stirring occasionally.
    2. Add the diced onion and zucchini and sauté approximately 3-4 minutes or until onions are translucent and zucchini has softened.
    3. Add the garlic and thyme, stir, and cook for 30 seconds.
    4. Add the beef and cook 2-4 minutes or until beef has browned. Stir to break up any chunks of meat.
    5. Stir in tomatoes, 1-cup water and tomato paste.
    6. Do a taste test, and season, to taste, with kosher salt and freshly ground black pepper.
    7. Bring the mixture to boil.
    8. Add the pasta pieces and mozzarella pearls and stir.
    9. Reduce the heat to medium-low and cook, covered 10 minutes.
    10. Remove lid and cook 5-10 minutes or until sauce has thickened.
    11. Turn oven to broil.
    12. Top the beef mixture with the Italian Cheese Blend and broil just until cheese has melted and top is golden brown.
    13. Remove from the oven and sprinkle with chopped fresh basil.
    14. Serve with side salad and oven-toasted, buttery crostini.
    15. Enjoy!

    7.6.7

    2519

    https://www.thecookierookie.com/skinny-cheats-lasagna/

     

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    Sheet Pan Garlic Herb Butter Chicken & Potatoes



    Sheet Pan Garlic Herb Butter Chicken & Potatoes | cafedelites.com

    Sheet Pan Garlic Herb Butter Chicken & Potatoes

    With half the butter and fat WITHOUT compromising on a buttery flavour, this Sheet Pan Garlic Herb Butter Chicken is a complete sheet pan chicken dinner with roasted potatoes and green beans!

    Believe it or not, this Sheet Pan Garlic Herb Butter Chicken recipe is low in fat and absolutely incredible. So buttery with so much flavour, it TASTES so sinful yet contains half the fat of a regular butter sauce that no one knows the difference! Only you….*Insert evil laugh*

    Sheet Pan Garlic Herb Butter Chicken has half the butter and fat WITHOUT compromising on a buttery flavour. A complete sheet pan chicken dinner with roasted potatoes and green beans! | cafedelites.com


    I absolutely love sheet pan dinners. Throwing chicken dinners together on a sheet pan to feed the family dinners like this Sheet Pan Lemon Parmesan Chicken Milanese, or this Easy Sheet Pan Chicken Cordon Bleu & Dijon Cream Sauce couldn’t be easier! The best part about sheet pan meals is turning them into meal prep, like this Chicken & Sweet Potato Recipe! Store any leftovers into one serve size into airtight containers and you have lunch for the next few days!

    Do you see how buttery this looks? ↓ The MOST perfect garlic herb butter sauce for chicken without worrying about squeezing into your jeans afterwards.

    Sheet Pan Garlic Herb Butter Chicken has half the fat of a regular butter sauce for chicken! | cafedelites.com

    How To Make Garlic Herb Butter Sauce With Half The Fat

    Every weekend, we have a Garlic Herb Butter Roast Chicken on the table. That chicken was the inspiration for this sheet pan dinner!

    But, how is it possible to create a buttery sauce with half the butter, you may be asking? The secret lies in YOUR very on kitchen cupboards or refrigerators.

    • Butter: yes you do still need some butter ✔
    • Garlic: of course there’s garlic ✔
    • Herbs: rosemary, thyme and parsley ✔✔✔︎ (or use what YOU like)
    • And the magic ingredient: chicken broth OR stock! YES! It absolutely works. You get ALL the buttery flavours from the butter continuing its flavours through the broth with only HALF THE FAT, without compromising ANY of the classic buttery flavour!

    Sheet Pan Garlic Herb Butter Chicken & Potatoes is a win win!

    In three easy steps… you can roast / bake your chicken breasts and potatoes and just KNOW the flavours are going to be incredible!

    1. Combine butter, garlic, herbs and broth
    2. Pour over chicken and potatoes
    3. Bake!

    Roasted Sheet Pan Garlic Herb Butter Chicken with roasted potatoes and green beans! | cafedelites.com

    4. Make sure everything is seasoned well before cooking.

    How To Bake Sheet Pan Garlic Herb Butter Chicken | cafedelites.com

    Substitutions:

    I added green beans in the last 15 minutes of cooking time to add more veggies on our plates. Make sure you give them a toss through the sauce and then the pan juices to get flavour onto them too, and don’t forget to season them with salt and pepper.

    You can also replace the green beans with:

    • asparagus
    • snow peas
    • zucchini
    • eggplant.

    The options are endless!

    And just like that, dinner is served. Perfectly cooked and juicy garlic herb butter chicken breasts with soft and fluffy crispy roast potatoes and green beans.

    Sheet Pan Garlic Herb Butter Chicken Dinner! | cafedelites.com

    Sheet Pan Garlic Herb Butter Chicken & Potatoes

    Sheet Pan Garlic Herb Butter Chicken & Potatoes

    Sheet Pan Garlic Herb Butter Chicken has half the butter and fat WITHOUT compromising on a buttery flavour. A complete sheet pan chicken dinner with roasted potatoes and green beans! TASTES so sinful yet contains half the fat of a regular butter sauce for chicken that no one knows the difference!

    • 1/3 cup low-sodium chicken broth or stock
    • 1/4 cup unsalted butter, (melted (reduced fat or light butter if counting calories/fat))
    • 1 tablespoon finely chopped garlic ((or 4 cloves))
    • 2 teaspoons chopped fresh parsley
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon chopped fresh rosemary
    • 1/2 teaspoon salt ((adjust to your tastes))
    • Fresh ground black pepper, (to season)
    • 4 x 5 ounce | 150 grams boneless, skinless chicken breasts
    • 1 pound (500 grams) baby potatoes, peeled and quartered into 1-inch pieces ((Yukon gold or White Carisma Potatoes work the best))
    • 1 pound (500 grams) green beans ((or asparagus))
    1. Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.

    2. Combine together the butter, broth (or stock), garlic, parsley, thyme and rosemary together in a bowl.

    3. Place chicken on the baking sheet and arrange the potatoes all around the chicken. Toss 1/2 cup of sauce through the chicken and potatoes, and season well with salt and pepper. Lightly spray all over with olive oil spray or cooking oil spray.

    4. Bake in preheated oven for 15 minutes or when potatoes just start to become golden. 

    5. Carefully remove baking tray from the oven and flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour the remaining garlic herb butter sauce over the beans, toss well and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is cooked through (no longer pink in the middle) and potatoes are for tender.

    6. Broil (or grill) for 2-3 minutes until chicken is golden and potatoes crisp.

    7. Sprinkle with fresh chopped herbs (optional), and serve immediately with pan juices.

    The post Sheet Pan Garlic Herb Butter Chicken & Potatoes appeared first on Cafe Delites.



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    Rosé Cheesecake – My Baking Addiction


    Rosé Cheesecake is smooth, creamy, and full of delicious flavors. A sugar cookie crust and rosé soaked berries make it totally irresistible.

    Rosé Cheesecake is smooth, creamy, and full of delicious flavors. A sugar cookie crust and rosé soaked berries make it totally irresistible.

    This post is sponsored by Challenge Dairy. Thank you for continuing to support the brands that make My Baking Addiction possible.

    Well friends it’s officially the halfway point in January, so I thought I’d check in to see how your resolutions are going.

    Mine? Not great.

    Although I don’t necessarily make resolutions, I like to think of it more as goal setting.

    Rosé Cheesecake is rich, creamy, and full of flavor. A sugar cookie crust and rosé soaked berries make it totally irresistible!


    Ya know. Go to the gym more, work less, drink more water, and clean my pantry more often so I don’t find potatoes with 5-inch sprouts growing out of them.

    So far, I’ve gone to the gym twice and cleaned my pantry once. Which is my opinion is a total win. Because not to toot my horn or anything, but my pantry is still looking mighty pristine.

    Want to know what else is a total win? Rosé Cheesecake. Complete with a sugar cookie crust and rosé soaked berries.

    Rosé Cheesecake is rich, creamy, and full of flavor. If you love Rosé, this is the cheesecake for you!

    If you love rosé, this is the cheesecake for you.

    I happen to think it’s pretty perfect for just about any occasion.

    Think Valentine’s Day, Mother’s Day, or just a random Monday when you feel like noshing down on a cheesecake that has wine in it. I mean, how could that possibly ever be a bad thing?

    Rosé Cheesecake is rich, creamy, and full of flavor. Perfect for the Rosé lover in your life!

    This Rosé Cheesecake starts with a sugar cookie crust. Any crisp sugar cookie will do, but I have noted my fave brand in the recipe notes.

    Then I reduced a glass of rosé, chilled it (in the snow because hello, outdoor refrigeration) and mixed it into my favorite cheesecake filling.

    If you follow My Baking Addiction regularly, you know that I had to use my favorite butter and cream cheese from Challenge Dairy in this cheesecake.

    I’ve been partnering with Challenge Dairy for years because I am such a fan of their products – everything from their butter to their cream cheese spreads are just top notch.

    Rosé Cheesecake is rich, creamy, and full of delicious flavors. This is THE cheesecake for the  Rosé lover in your life!

    They’re the only dairy product company that controls the whole process from milking the cows, to transporting milk, to making the butter, to packaging. And that’s something I can always get behind.

    The rosé imparted a very subtle flavor to this rich and creamy cheesecake, but I loved the fact that it wasn’t overpowering because I knew I wanted to top this Rosé Cheesecake with rosé soaked berries. Which by the way are incredibly delicious!

    This Rosé Cheesecake is perfect for the Rosé lover in your life. It's rich, creamy and perfect for just about any occasion.

    Whether you’re making this Rosé Cheesecake for a special occasion, or just because, I hope you love it as much as I did!

    If you’re looking for cheesecake recipes, look no further because this girl has you covered! Check out this Sweet Potato Cheesecake,this Samoa Cheesecake and these Cheesecake Brownies!

    Rosé Cheesecake

    Ingredients:

    For the Crust

    • 8 ounces crispy sugar cookies*, crushed in a food processor until they form fine crumbs
    • 3 tablespoons unsalted Challenge Butter, melted

    For the Cheesecake

    • 1 cup rosé
    • 32 ounces Challenge Cream Cheese, room temperature
    • 1 cup granulated sugar
    • 4 large eggs, room temperature
    • 2 teaspoons vanilla extract

    For the Topping

    • 2 cups assorted fresh berries
    • 2 tablespoons sugar*
    • 1/4 cup rosé

    Directions:

    1. In a small saucepan over medium heat, bring 1 cup of rosé to a boil and cook until the wine is reduced to about 1/4 cup; about 6-8 minutes. Set aside to cool. You can speed this up by placing it into the fridge.
    2. Preheat oven to 325°F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional. Lightly spray the inside of the pan with nonstick cooking spray.
    3. Mix together the crust ingredients and press into the bottom of the prepared pan. Bake for 8 minutes and cool completely on a wire rack.
    4. Begin to boil a pot or kettle of water for the water bath.
    5. In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined.  Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add reduced and chilled rosé and the vanilla and mix until smooth.
    6. Pour batter into prepared crust.
    7. Place the springform pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
    8. Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
    9. After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
    10. About two hours before serving, combine berries, sugar and 1/4 cup rosé. Cover and chill until ready to serve.
    11. When ready to serve, use a slotted spoon to remove the berries from the bowl and top each slice of cheesecake with the rosé soaked berries.

    Notes:

    • *I used about 18 Pepperidge Farm Sugar Cookies (a little less than 2 5.25-ounce bags)
    • You can increase or decrease the amount of sugar based upon the sweetness of your berries.
    • Cover and refrigerate any leftovers for up to 3 days.



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