The first weekend of 2020 is upon us, and whether you’ve settled into a resolution or not, it’s the perfect time to try something new. You don’t have to completely overhaul your life, of course, but why not change up those routines you’ve unwittingly fallen into over the last couple years? Likewise, you can encourage your kids to try something new as well. After all, variety is the spice of life.

So where better to start than with your family’s first breakfast of 2020!

Not only eating together, but cooking together, is an awesome activity for the whole family. It teaches safety, creativity, nutrition, and wellness.

As beijingkids‘ resident vegetarian, I’m always sharing tasty recipes with my colleagues, eager to spread the joy and versatility of a meat-free diet. And with more and more folks either going completely veg, or at least being mindful of the impact their dietary choices have on the planet — working challenges like Veganuary or Meatless Monday into their schedules — I thought it might be helpful to share some recipes with our readers as well.

Tofu Scramble

One of my favorite things to prepare on a Saturday morning is my famous tofu scramble. At least it’s famous in my house. It’s an incredibly easy dish to prepare, and with just the right amount of cumin, you can capture that smoky egg flavor we all remember digging into while we sat on the couch watching cartoons.

Though this recipe is pretty standard fare for a tofu scramble, don’t be afraid to get creative and add your own flourishes to it. Perhaps you’d like to throw in some broccoli, a side of potatoes, or melt some cheese on top. The choice is yours, and the possibilities are endless.

Ingredients:

• 1 Bell pepper
• 1/2 Onion
• 2 tbsp cumin
• 5 cloves garlic
• 2 blocks tofu
• 2.5 tbsp oil

Serving Size:

• Family of four

Directions:

1) Press your tofu to remove moisture, set aside

     — To do this, simply wrap your tofu in a paper towel or cheese cloth, set it on a plate, and place another plate on top. Set some heavy objects on top, such as pans or books, and leave for at least 15 minutes, or until your tofu becomes dry to the touch.

2) Dice your veggies and set aside

     — Meanwhile, dice your veggies and garlic, and prepare your cumin.

3) Cube your tofu — don’t worry about scrambling yet, you can do that once it’s in the pan

     — Once your veggies are diced, cut your tofu into small cubes by slicing the tofu block lengthwise down the middle, followed by four to five cuts from top to bottom, and the same from left to right.

4) Once everything is chopped and ready, add oil and tofu to pan

     — As your tofu cooks, use your spatula to scramble it up, much like you would if you were cooking eggs.

5) Continue cooking tofu on medium-high 5 to 7 minutes, or until it begins to brown

     — This will help your tofu get a nice firm and crispy texture.

6) Reduce heat to medium-low and add garlic and cumin. Cook for 3 to 5 minutes

     — Once your tofu is browned, add the garlic and cumin and mix well. Let this cook for another couple minutes, or until the garlic and cumin become fragrant. Don’t leave your burner on too high, or else you’ll char these precious flavors.

7) Add onion and bell pepper

     — Continue cooking the entire dish until your onions and bell pepper begin to soften.

8) Serve immediately with a side of toast or fruit

     — If you want to get real fun with it, you can wrap everything up in a tortilla for a delicious breakfast burrito!

 Photos: Drew Pittock

I’ve been writing about alternative ways of approaching weight loss and transformative body goals after birth, while prioritizing self-love, lifestyle, and wellness goals over slimming down. Today, I would like to share one of my favorite healthy recipes for a go-to-lunch option and a vitamin rich smoothie to help give you a nutritionally balanced boost.

Us moms need quick and easy solutions for healthy eating when we are on the go. Luckily, this meal can be prepared in advance for work, or whipped up while the little one naps, so that you can have yourself a tasty and healthy meal you can call upon to mix up your weekly meal-plan and help towards your postpartum wellness goals.

Greek Cauliflower Rice Bowl with Grilled Chicken

I’ve always liked the idea of taking mundane vegetables and using them in creative ways to replace carbohydrate staples like rice or pasta. I’m a carb fiend, and I don’t encourage completely excluding carbohydrates from your diet, but limiting the amount you consume can help towards feeling less lethargic and bloated and of course can help towards creating a more lean and healthier you!

I found this awesome and simple recipe online but mixed it up a little to add extra flavor and more texture.

What you will need:

• 4-7 florets of cauliflower
• 1/3 cup chopped red onion
• 1/3 peeled, deseeded, and diced cucumber
• 1 cup halved cherry tomatoes
• 1/3 cup chopped parsley
• 1/3 cup chopped mint
• 3 tbsp lemon juice
• 6 tbsp extra virgin olive oil
• 2 tbsp chopped deli olives
• 2 tbsp crumbled feta cheese
• 3/4 tsp sea salt
• 1/2 tsp ground black pepper
• 3/4 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp roasted white and black sesame seeds
• 1/2 cup of mixed fresh dill and fennel leaf
• 1 pound of boneless, skinless chicken breast

 Instructions:

1. Preheat grill in the oven to medium
2. Place cauliflower florets in a food processor and pulse until broken down into rice-size granules
3. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Add the cauliflower, onion and 1/4 teaspoon of salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from the heat and stir in the dill and fennel.
4. Meanwhile, rub 1 teaspoon of oil all over the chicken. Season the chicken with salt, black pepper, and paprika to taste. Grill, turning once, until cooked through. Run a knife through the thickest part of the breast and if the juices run clear when removed, the chicken should be fully cooked. Slice diagonally.
5. Whisk the remaining olive oil, lemon juice, oregano, and salt and black pepper in a small bowl. Add the tomatoes, cucumber, and olives then mix.
6. Divide the cauliflower into rice bowls. Top with the chicken, and mixed salad. Sprinkle with the chopped parsley, mint, and roasted sesame seeds. Serve with lemon wedges if desired.

Almond Butter and Banana Protein Smoothie

This recipe is so quick and easy. You can buy a bunch of bananas and keep them in your freezer for easy access and most of what you need can be stocked in your pantry.

What you will need:

• 1 small frozen banana
• 1 cup unsweetened almond milk
• 2 tbsp almond butter
• 2 tbsp unflavored protein powder
• 1 tbsp sweetener of your choice (optional)
• 1/2 tsp ground cinnamon
• 4-6 ice cups

Instructions:

Combine all ingredients together in a blender and blend until smooth. Sprinkle some cinnamon on top and serve!

Photos: Pixabay, www.eatingwell.com

I’ve been a fussy eater for about as long as I can remember. My parents like to remind me that I loved all sorts of fruits and veggies when I was preschool age, until one day, much to their chagrin, I turned against so much of what I had previously loved. Sandwiches, yogurt, fruit, sultanas, nuts; I wouldn’t touch any of it. Long story short, my parents had to get creative. Here are some of our tips for fussy eaters if you too are in a similar situation.

Getting involved:
Letting the kids get involved with meal or snack time by serving themselves or helping to prepare the food has been shown to make them more likely to enjoying eating. You could try getting the kids to help whisking eggs for an omelette, or peeling some fruit for a fruit salad.

Getting creative:
Similarly, if the food looks more “fun” the kids will be more likely to try it even if it’s something that they’re not familiar with. Try making pictures or a face out of veggies, or try the classic ants on a log.

Getting healthy:
If they won’t settle for anything less than unhealthy junk food, try making your own healthier alternatives. For example, try burgers made with lean mince, pancakes using a healthy banana recipe, or ice lollies with frozen fruit juice.

Staying persistent:
Often it can take up to 15 or even 20 times for a certain food to be on the plate before a child will try it. Don’t give up!

Photo: courtesy of Flickr