Garden Veggie Burritos | Tofu Vegetable Stir-fry | Pineapple Banana Ice Cream



Tofu veggie stir fry

Directions: Cut the firm tofu into 1/2 inch cubes marinate it in a bowl with soy sauce, siracha, nutmeg, garlic powder, turmeric and basil sauce (bought pre-packed from the market) mix up and marinate overnight in the fridge.

The next day, boil brown rice with olive oil or coconut oil. When nearly soft add rosemary, garlic powder, thyme and ground pepper to season it.

Put the marinated tofu in a pan with a little water and cook it until it’s golden brown and firm, then put to the side.

Cut up the celery, onion, carrot, green pepper and garlic. Put it in a wok to fry with a little water and add numeric, garlic powder, turmeric, a little nutmeg, thyme, rosemary, siracha, soy sauce, black and red pepper and a little parsley. Cook for about 10 minutes or until a bit soft but still a bit crunchy add the tofu and cook together for 3-5 minutes.

Serve over brown rice.


One 14-ounce block extra-firm tofu

3 celery stalks, cut thinly

half of Spanish onion

6 garlic cloves

2 tablespoons of low-sodium soy sauce

1 tablespoon Sriracha

1 tablespoon tumeric

1 tablespoon garlic powder

1 tablespoon Thyme

1 tablespoon ground pepper

1/2 tablespoon nutmeg

1/2 tablespoon parsley

1/2 tablespoon of red and black pepper

Basil sauce 1 package

4 cups of cooked brown rice for serving

Garden Veggie Burrito

Directions: Boil brown rice until soft and add rosemary, thyme, garlic powder and black pepper. Boil the kidney beans until soft and set aside.

Cut the green, red and yellow pepper and onion into medium slivers. Cook until brown on the edges but still a bit crispy and season with thyme, cajun seasoning, a bit of siracha and ground pepper and set aside.

Dice up the tomatoes  and  chop the cilantro and mix it together with some parsley on top. Chop up the lettuce and add black pepper on top.

Take the tortillas and warm them on a pan for 30 seconds or until golden on both sides.

Put the tortillas on a plate, add the rice, beans, peppers, onions, lettuce, tomatoes with cilantro on top. Add some siracha on top for taste.

4 cups of brown rice
15 ounce of kidney beans
1 green pepper
1 yellow pepper
1 red pepper
half of spanish onion
3 tomatoes
6 stems of cilantro
4 stems of romaine lettuce
6 wheat tortillas
1 tablespoon thyme
1 tablespoon siracha
1 tablespoon groundkeeper
1/2 tablespoon parsley
1 tablespoon rosemary
1 tablespoon garlic powder
1 tablespoon ground pepper
1 tablespoon cajun seasoning

(add more or less based on your personal taste.)

Voila! Fresh, light, tasty and filling. Bon appetite and enjoy!

BBQ Black Beans & Corn over Quinoa w/ Pumpkin | Sweet & Crunchy Oatmeal | Smashed Avocado on Walnut Bread Toast w/ Potatoes

Sweet & Crunchy Oatmeal

Ingredients: Oatmeal, brown sugar, honey, peanut butter, nutmeg, peanuts, walnut milk.

Directions: Boil water then add to bowl of oatmeal. Let sit and soak up for 3 minutes. Add desired amount of brown sugar, honey, peanut butter, nutmeg, and peanuts to the oatmeal. Mix. Then add a few splashes of walnuts milk. Enjoy.

Smashed Avocado on Walnut Bread Toast

Ingredients: Walnut bread, avocado, arugula, cilantro, tomato, black peppercorn, rosemary, thyme, and olive oil. 

Directions: Boil potatoes in pot until soft enough to cut in half with a fork in the water. Then drain water and bake on 400 degrees F for 15 minutes or until slightly crispy on the outside. Before you bake, add thyme, rosemary and black peppercorn.

Smash a slice of walnut bread with a spoon or your hand. Cut and add avocado and smash down again. Add black peppercorn and desired amount of sliced tomato, arugula, and cilantro. Season with more black pepper. Drizzle a little olive oil over the whole thing and enjoy.

Sesame Noodle Lettuce Wraps | Sloppy Joes

Curry Vegetables w/ Black Rice | Brown Couscous Porridge w/ Fruit

Curry Vegetables w/ Black rice

Ingredients: Any vegetables and beans. We used carrots, celery, whole garlic cloves, lima beans, corn, onions, black and brown rice.

Directions: Boil Rice. Add 1 tbsp coconut oil to water. Cook 12 minutes or until finished. Cut vegetables to sizes needed to cook together. Put in pan on medium to high heat for 2 minutes. Add a little coconut oil to the vegetable, just a little. Add a little coconut milk so vegetables don’t burn. Add turmeric, curry powder, black peppercorn, and paprika. Cook 12 minutes or until done. Mix with rice and eat.

Brown Couscous Porridge w/ Fruit

Ingredients: Couscous, brown sugar, nutmeg, walnut milk, cinnamon, fruit.

Directions: Boil water. Add couscous to water once it has started to boil. Cook 10 minutes or until done. When finished, put in bowl and add brown sugar. Also add desired amount of nutmeg, cinnamon, and walnut milk. Mix. Add bananas or blueberries. You can also add almonds or walnuts.

Spaghetti w/ Veggie Balls | Chana Masala {Indian}

Black bean Burger | Curry Potato & Vegetables | Sweet Potato Fries w/ Honey