It has taken me almost a year to get out of my anti-exercise funk but my gosh I made it. It’s dangerous how easy it is to accept a luxurious life of hearty vegan food, the occasional dog walk and hike with mom without questioning the need to ‘sweat it out.’.
Last month I finally got a grip and the reasons to exercise became a little to loud to ignore over the humm of my favourite spot on the couch.
You don’t need to read a Mercola article to know that working out makes you happier, improves your sex drive, boosts your immune system, is good for your heart, your blood sugar, your circulation, your skin….
Without getting up and grooving our insides can become a bit ‘stagnant’, and our detoxification organs slower. Im sure you’ve noticed when you go through a lazy period everything feels slower; your libido, your metabolism, your bowels.
If my buzzing gym is any indication, I hope you too have found inspiration to get your body moving this Spring- even if it is to feel comfortable in your jean shorts again.
THIS RAINBOW RECOVERY TOFU SCRAMBLE is an ode to my on and off again relationship with tofu. When I do enjoy soy I like to disguise the rubbery texture by crumbling it into a delicious scramble and coating it with savoury spices. The heaps of raw veggies; spinach, tomato, green pepper, avocado provide the micronutrients your body needs for recovery along with the obvious protein from the soy.
- 100 grams extra firm tofu
- 1 teaspoon coconut oil
- 1 clove garlic, minced
- 1/2 green pepper, fine chop
- 3/4 teaspoon dried dill
- 1/2 teaspoon garlic powder
- pinch turmeric
- 3 tablespoons nutritional yeast
- 1 teaspoon tamari (optional)
- pinch salt
- 1 cup baby spinach
- Toppings: Chopped tomato, salsa, 1/2 avocado, jalapeños, hot sauce, pepper, microgreens.
- In a non-stick pan heat 2 tablespoons water, coconut oil, garlic and green pepper on medium for about 3-5 minutes until peppers are tender.
- Crumble in tofu into small pieces and add to pan.
- Sprinkle dried dill, garlic powder, turmeric, nutritional yeast, tamari and salt. Stir to coat.
- Add in baby spinach and an extra 2 tablespoons water. Cook for another 5 minutes, stirring throughout until water has evaporated and spinach has softened.
- Taste and adjust seasoning as necessary.
- Enjoy hot and topped with fresh tomatoes, salsa, avocado, jalapeno, hot sauce or extra greens
- Recipe can be easily doubled or triples for a family affair! Goes beautifully with sweet potato hash :)