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Giveaway Alert!

Guess what?! I won a trip to NYC on the radio!! Free flights, hotel, $300, and tickets to a weekend long music and arts festival! My husband and I are going to have a weekend alone!!! I couldn’t believe that I won!!  It made me so happy that I’ve decided to give back. Surprised young sexy woman  in glasses  shouting or yelling. Adv

If you buy a Young Living Premium Starter Essential Oil Kit that comes with 11 oils and a medicinal grade diffuser from me by the end of this month (today or tomorrow) – I’ll hook you up with the normal goodies that I send (a carrier bottle, roll on, book, etc), and also a FREE bottle of oil. You also gain access to a support group on Facebook loaded with recipes, resources and files, and my personal help to actually learn how to use oils safely and successfully. Fall is the perfect time to get your oils! Email me for more information, or click on the link below to purchase!  Here’s the link to purchase:

https://www.youngliving.com/vo/#/signup/new-start isoCountryCode=US&sponsorid=1626976&enrollerid=1626976

You can find more information about the Premium Start Kit and how to purchase here.

Tell someone that would be interested or share my post on social media! If you refer someone to me that gets a kit – I’ll give you a free bottle too! Follow me on Instagram @myrealdish or twitter @myrealdish or on Facebook: https://www.facebook.com/myrealdish/

Have you ever won something before? What was it?

susanellenlogoweb

 

 

 

Asparagus and Artichoke Tofu Scramble (Vegan & Gluten-Free)

Every time that I ate eggs, my gut would be distended. I heard of tofu scrambles, when I discovered my high sensitivity to eggs, but they never really appealed to me. I loved omelets, and nothing can replace the flavor of an egg. However, since starting a plant-based vegan diet a month ago, I have been making a different tofu scramble every weekend. It switches up my morning smoothie routine; you can see my smoothies if you follow me on instagram @myrealdish. So, I’ll be doing a series on tofu scrambles, and this is the 1st dish in the series. This Asparagus and Artichoke Scramble is a favorite for not only breakfast, but also dinner! I love easy ways to add veggies into my morning meals, and this gluten-free, dairy-free and vegan dish is easy and packed with flavor! It’s a win for everyone!

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  • Servings: 2-3
  • Print

This vegan and gluten-free tofu scramble has asparagus, artichokes, sun-dried tomatoes, spinach, and shallots.


Credit: Country Living

Tips: (1) Snap the ends of the asparagus with two hands, and where the natural break occurs is how you know which part of the stalk needs to be discarded. (2) Drain the tofu before using it. (3) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency.However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Asparagus Tofu Scramble

Ingredients

  • 1 can (8.5 oz) of whole artichoke hearts
  • 12 oz asparagus
  • 2 large tablespoons of sun-dried tomatoes
  • 14 oz organic tofu
  • 1 – 2 large cups of spinach
  • 1 shallot (chopped)
  • 3 tablespoons olive oil
  • salt and pepper to taste


Directions

  1. Prepare your vegetables: break the asparagus in ~3 or 4 parts discarding the ends, chop the shallot,  and slice the whole artichokes in half.
  2. Heat a large skillet to medium-high heat, with 3 tablespoons of olive oil.
  3. Sauté the shallots and asparagus first for ~4 minutes.
  4. Drain the tofu, and slice it into chunks
  5. Add the tofu, spinach, artichokes, and sun-dried tomatoes.
  6. Continue to sauté for ~4 more minutes or until you see the asparagus is crispy-tender, but not mushy. Add a little extra olive oil as needed to the pan.
  7. Serve and enjoy!


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What are your favorite vegetables to mix with tofu?

susanellenlogoweb