Sunday, January 17, 2016

Tofu Zoodle Lo-Mein

Tofu Zoodle Lo-Mein

2 zucchinis
1 carrot
1 cup sliced bok choy
1/4 cup sliced red onion
1 cup bean sprouts
2 eggs
1 pack extra firm tofu
2-3 scallions
2-3 teaspoons soy sauce
2 tablespoons chili garlic sauce
2 teaspoons olive oil
salt & pepper to taste

First, chop all the veggies and tofu. I used a spiralizer to make zucchini noodles and I also used a spiralizer for the carrots. 

Add olive oil in the pan and cook the tofu for 3-5 minutes. 

Add the onions first, sauté for 2 minutes. Then add the zucchini, carrots, and bean sprouts. Cook for 5-6 minutes.

Add the soy sauce and chili garlic sauce or any other sauce you have to add taste to the veggies. Add salt & pepper to taste

Add scallions and use to garnish.
Optional: scramble eggs in a separate pan and add to the zoodles!

Friday, January 1, 2016

Creamy Kale, Cheddar, and Egg Breakfast

Creamy Kale, Cheddar, Egg Breakfast

Beginning this new year with this delicious brunch. This recipe requires a total of 6 ingredients and took me less than 15 minutes to make this. I actually went to a french restaurant in NYC few months back and had this dish and loved it! There I had spinach, but I substituted kale instead! Kale is not my favorite, but thought I'd give it another try. This simple recipe is great for breakfast or lunch!

2-3 cups kale
5 tablespoons heavy cream
1/8 cup shredded cheddar cheese
2 eggs
salt and pepper to taste

1. Warm the heavy cream in pan. Do not boil.
    Add the kale, salt & pepper.
    Cover the pan and cook for 3-5 minutes at medium heat.

2. In the middle of the pan, add the eggs. Sprinkle with cheddar cheese
    Optional, toast bread while this cooking.
    Cook for another couple minutes and that's it!