Abundant Whole Food Deliciousness!

#flashback to #PlantPositive 002: Abundant Whole Food Deliciousness and 7 Solutions If You Feel Like Quitting.?

I chat training tips, self care, good news stories (this week they are especially exciting!) plus plenty of eating and exercising inspiration and motivation. My intention is to share with you how simple, sustainable and of course DELICIOUS a #plantstrong lifestyle can be.?

I also share my FAV AMAZING?recipe: Tofu?Scramble with Crispy Baked Smashed Potatoes!

Scramble:

• 225 grams extra-firm tofu?
• 1 Tbsp olive oil
• ?1/4 red onion (thinly sliced) + 1 cup Swiss brown mushrooms (thinly sliced) + 2 cups spinach

Sauce:

• 1/2 tsp sea salt + 1/2 tsp garlic powder + 1/2 tsp ground cumin + 1/4 tsp smoked paprika + 1/4 tsp turmeric + 1 heaped Tbsp nutritional yeast??+ Water (to thin)

For serving: (optional)

• 2 medium - large potatoes (I like red skinned potatoes)
• 1 Tbsp olive oil + salt and pepper
• 1/2-1 bunch of asparagus?
• A handful of multi-coloured baby tomatoes
• Fresh coriander

To make crispy baked smashed potatoes: Preheat oven to 200 degrees celsius. Boil potatoes in salted water till easily smash-able with a fork. Smash with fork, keeping skin side down. Drizzle generously with olive oiled season with salt and pepper. Bake till crispy around 20-30 minutes.

Pat tofu dry and roll in a clean, paper towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.?While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and mushroom. Season with salt and pepper and stir. Cook until softened – about 5 minutes.? Add spinach, season with a bit more salt and pepper, and cover to steam for 2 minutes.?In the mean<me, unwrap tofu and use a fork to crumble into bite-sized pieces.

Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.?Serve immediately with the crispy potatoes, asparagus, tomato and fresh coriander.?

Talking?favs, of those?7?Solutions?When?You?Just Feel Like Quitting?I’m a huge fan of:

One. Focus on how far you’ve come rather than how far you have to go.

Make a habit of this. Of consciously stopping and acknowledging the process you’ve made at regular intervals rather than always madly pushing for the next goal. I’m not only referring to the visual or tangible progress. It’s also about the attitude, knowledge and habits you’re creating that you’ll have for the rest of your life.

Check out all the other plant positive goodness?via?Apple:

Or?via the blog: