Today I will be sharing 2 weight loss recipes that come out perfect every time. I will be sharing my easy tofu recipe that never disappoints and a delicious fall soup with roasted butternut, roasted red pepper and chickpeas just perfect for the cooler weather. Full recipes will be listed below. Also check out the video below for information about soy.
#weightlossrecipe #wfpbno #perfectrecipes
EASY TOFU RECIPE
1 block of extra firm tofu
onion powder, garlic salt, smoked paprika and nutritional yeast(season to taste)
Press the tofu for 10 to 30 minutes.
Cube the tofu as shown in the video
season and toss well.
Place in the air fryer @400 degrees for 15 minutes shaking half way through.
Serve with Rice and veggies
Makes about 3 servings. (1/3 of the package of tofu)
Calories with 1 cup of rice and two cups veggies is about 490 calories.
Oven directions for the tofu. Place on a lined baking sheet and bake in a pre heated 400 degree oven for 30 minutes flipping halfway through. Bake longer if you want it crispier.
ROASTED BUTTERNUT SQUASH AND ROASTED RED PEPPER WITH CHICKPEAS SOUP
4 cups of peeled and chopped butternut squash
1 small potato chopped into small chunks
1 onion chopped
1 Tablespoon tomato paste
1 15 ounce cant of chick peas rinsed and drained
1 15 ounce jar of roasted red peppers with the water from the jar. Chop the peppers in to chunks(if you want to make your own roasted peppers you will need three)
4 cups water
1 not chiken bouillon cubes or 4 cups veggie broth
2 tsp chopped garlic
1 cup finely chopped kale
1 Tablespoon lemon juice
onion powder, garlic powder and smoked paprika to taste
Spread the Butter nut squash onto a lined baking sheet, season and toss well and place in a preheated 400 degree oven for 30 minutes.
In a large pot add 1/4 cup of water over medium heat. Add the chopped onion and let cook for 5 minutes until onions are softened.
Add the tomato paste and mix well. Add the garlic and let cook for 1 minute. Add the rest of the ingredient except the kale and lemon juice.
Bring to a boil and then turn the heat down to a simmer and simmer for 15 to 20 minutes or until potatoes are for tender. Add the kale and lemon juice and mix well. Turn off the heat and let soup sit for 5 minutes or until the kale is wilted.
Makes 4 large servings 320 calories per serving
IS SOY DANGEROUS/DR. NEAL BARNARD
BLACK FRIDAY SALE FOR MY DIGITAL COURSE 70% OFF STARTING 11/24 TO 11/26. CLICK THE LINK BELOW
LINK TO MY ONLINE DIGITAL COURSE-CHEW ON PLANTS
A simple and practical guide to sustain a plant based diet to reach your optimal health and weight.
Check out my Holiday recipe play list (full disclosure not all recipe are starch solution)
• Easy Holiday French Onion Mashed Pota…
CALIFORNIA BALSAMIC VINEGAR
download a free link to Jeff Novick’s 50/50 plate method
download a free low calorie density chart
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FAVORITE KITCHEN GADGETS
VEGGIE CHOPPER
BELLA NONSTICK GRIDDLE:
TOFU PRESS :
INSTANT POT:
VITAMIX:
50 oz. LARGE SERVING BOWLS
Instant pot air fryer
Link to the Always Pan
The Starch Solutions by Dr. John Mcdougall:
Forks over knives.
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