Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Monday, January 15, 2024

Microwave Protein Pancake Bowl Recipe

Last week I came across a recipe for a pancake you can make in the microwave and I said, SIGN ME UP! Who wouldn't love a pancake you can make in 90 seconds???


I LOVE pancakes, but I have never been very good at making them...I think it's because it takes some real patience in the kitchen which I don't have. I like quick and simple recipes.


On Saturday, I tried making the pancake in the microwave and it was sooooo good! I ended up making it again and one for my husband when he got home from a work trip on Sunday.

Here's the recipe:

Microwave Protein Pancake Bowl


Spray dish with cooking spray

1/3 banana (mashed)

1/3 cup eggs whites

1/4 cup gluten free pancake mix - I used Birch Benders Gluten Free Mix

1 scoop protein powder - I used FASTer Way hydrobeef vanilla 


Microwave for 90 seconds 

Add toppings like fruit, nut butter & syrup 


The original recipe is from Eating Bird Food. I modified her recipe to add the protein.



Do you like pancakes? Do you like making them?



Tuesday, October 18, 2022

Dairy Free & Gluten Free Pumpkin Protein Donuts

 

So, a couple weeks ago, I shared an easy Pumpkin Protein Balls recipe and then I found this donut recipe. I've never made my own donuts, but watching the video gave me confidence that if I was ever going to try, this was the recipe to go for it. It was much easier to make these donuts than I thought it would be.

It did require buying a donut baking pan. I picked mine up at Target, but this is the same one on Amazon.


Donuts are one of my favorite treats on leg days, but it can be hard to find some that are gluten free, dairy free and good. I am lucky to live near a shop that makes really, really good GF and DF donuts, but making my own lets me know EXACTLY what is going into them and figure out the macros.


Ingredients:

2 bananas

1 egg

1/2 cup pumpkin purée 

1/2 tsp vanilla extract 

3/4 cup GF flour - I used buckwheat and held back enough for protein 

1 scoop protein - I used FASTer Way hydrobeef vanilla 

1/2 tsp baking soda

1/2 tsp baking powder 

1 tsp pumpkin spice


Steps:

Mix all wet ingredients together.

Mix all dry ingredients together.

Add dry ingredients to wet ingredients and stir. 

Add batter to nonstick donut pan -> I did the batter in a baggie hack…it was messy getting in, but worked. Don’t be afraid to cut a bigger opening!


Bake at 350 for 18 minutes!


These are tasty on their own, but I liked mine dribbled with some maple syrup 🙂





Tuesday, October 4, 2022

Pumpkin Protein Balls

 


I love getting into the season...whatever season it is!

When the days get cooler and the leaves start to change, I get in the mood for all the fall things. Even though I'm not a PSL fan like a lot of people are, I do love the smell of pumpkin. Plus pumpkin is a fiber rich carb making it great for your healthy gut. It's also loaded with vitamin A -> known as the anti-infection vitamin because it helps the body fight bacterial, parasitic, and viral infections.

These protein balls are such a great fall treat and super simple to make. They are great for any occasion, but perfect for those on the go days to throw in your bag.

Try them and let me know what you think!

Ingredients:

2 cups of rolled GF oats

1 scoop of protein powder - I used FASTer Way vanilla

2 tablespoons of chi seeds (optional for a boost of healthy fats)

1/2 cup pumpkin purée

1  1/2 tsp pumpkin spice seasoning

1/4 cup of nut butter - I used almond butter

1 tsp of vanilla extract

And some honey to taste

Makes 12 balls


Steps:

Mix the dry ingredients together first and then add the wet ingredients. The mixture will be sticky, but not too wet. 


If you're like me and hate messy food hands, wet your hands with water before rolling mixture into balls. This trick works like a charm!


Place in an air tight container and store in your refrigerator for about 30 minutes or until you are ready to serve. Enjoy!


Macros: 

Carbs 15g, Fat 6g, Protein 6g, Fiber 3g


Tuesday, August 30, 2022

Pineapple Green Protein Shake

It's Tasty Tuesday! 🍍🍍

This one reminds me of living in Hawaii 🤙 but it’s perfect anywhere on a hot day! Which is what we are having today in Kittery!


Grab these ingredients for a nutrient packed shake that will quench your thirst and leave you feeling good knowing it’s packed with healthy fruits, veggies and protein.


Don’t forget to save this post for later!

Pineapple Green Protein Smoothie

1 cup almond milk
1/2 cup spinach
1 serving protein powder (I used FASTer Way vanilla)
1 cup pineapple (chunks)
1/2 banana (frozen)
4 ice cubes

Add all ingredients to blender. Blend until smooth.
Enjoy!!



Serving size: 1
Macros: 38g Carbs, 23g Protein, 4g Fat, 5g Fiber

Follow me in Instagram for more healthy food ideas! 




Thursday, July 7, 2022

Recipe Spotlight: Blueberry Baked Oats


S
ometimes I see a recipe and I KNOW that it's going to be a WINNER!

I made two batches of these yummy muffins. The first time I followed the recipe from DC Food Porn exactly using air fryer, and the second time I added 1 serving of protein powder plus a little extra almond milk and oven baked.
All I can say is YUM!! These are perfect for breaking your fast or making ahead of time to take with you as a snack on-the-go.
🫐 BLUEBERRY BAKED OATS 🫐
Ingredients:
-1 cup oats
-1/2 banana
-1/2 cup frozen blueberries
-1 tbsp honey
-1 tsp baking powder
-pinch of salt
-1/4 cup dairy free milk
**optional 1 scoop FASTer Way protein powder -> also increase milk
Steps:
-blend ingredients together
-add to an oven safe container
-air fry at 350F for 10 minutes (or bake in the oven for ~20)

MACROS: 102g carbs, 9g fat, 13g protein, 13g fiber

Before putting in to bake, I added a few blueberries and a little granola for toppings! Soooo delish!!

Let me know if you try this one, too.





Wednesday, June 29, 2022

Recipe Spotlight: Berry Protein Smoothie

You need this smoothie recipe this summer!! ☀️⛱

We all know summer is busy and summer is hot! That's why this smoothie is perfect. It's simple and quick, but most importantly...it will cool you off.

Plus, if you're trying to rush out the door to this or that summer activity, it's packed full of protein, healthy fat and carbs to get you started on the right foot. 

🍓 FASTer Way Berry Protein Smoothie 🫐

1 cup unsweetened almond milk
1 scoop FASTer Way vanilla protein
1 cup mixed frozen berries
1 tbsp almond butter

Blend and enjoy!!

Ingredient Notes: I like to buy a big bag of mixed frozen berries, but you can also cut and freeze your own fresh berries ahead of time. If you only have fresh berries, just add a handful of ice before blending!

Want to try more FASTer Way recipes? Download my FREE sample meal guide by clicking here!




Wednesday, April 28, 2021

The Low Carb Biscuit You'll Want to Make ALL THE TIME!

You guys!!!! If you like biscuits, keep reading...


You HAVE to make this Low Carb Biscuit from Better with Emily. It took me less than 5 minutes to create this yumminess -> in the microwave!

Sometimes on low carb days in the FASTer Way lifestyle, I still crave bread type foods: pasta, toast, crackers, muffins, BISCUITS!

I made a savory breakfast sandwich out of mine -> egg with ham, Applegate chicken sausage patty and a bit of hummus, but you can also make it into a sweet treat, like my co-coach Renee did. 


Here’s how you do it:

3 Tbsp Almond Flour
½ Tbsp Coconut flour
2 Tbsp Melted Coconut Oil
1 Egg
½ tsp Baking Powder
¼ tsp Salt (couple dashes)

Melt the coconut oil.
Add the egg and mix together.
Add dry ingredients.

Add it to your small dish and put in the microwave for 80-ish seconds. To check for doneness, the top should bounce back after you touch it. I like to split the mixture into two ramekins (I got a set of 6 on Amazon), but you can also cut it in half when it's done.


Now, plop it upside down on a plate (might need to loosen with a knife) and create your very own delicious creation.


Save this post for later and be sure to let me know if you try this recipe for yourself!

Want to know more about the FASTer Way lifestyle? My next group is starting soon! Learn more here: FASTer Way with Amy Caine.





Wednesday, March 17, 2021

Zucchini Pasta with Turkey Pasta Sauce

Zucchini Pasta with Turkey Pasta Sauce  


Most people have been eating zoodles for a few years now, but here I am finally giving them a try.
  I’d blame my tardiness on living in Shenzhen and Hong Kong and never seeing them sold there (and not having a spiralizer), but we’ve been back stateside for almost 2 years. 

No, the reason I was hesitant to try them is that I’m not a huge zucchini fan. 


Today, I thought we’d finally join the zoodle club and use up our can of hometown favorite pasta sauce with some ground turkey thrown in.




The frozen bag of zucchini noodles (we used Green Giant) took about 6 1/2 minutes to cook in the microwave while mrC was browning the turkey burger and heating up the sauce. Dinner in under 10 minutes!


This meal worked great for our FASTer Way Moderate Carb day, but would also be fine on low carb day - for any carb cyclers reading this. My plate is the suggested serving size of zucchini spirals 85g, 5 ounces of turkey burger and half a cup sauce.


I actually enjoyed these zoodles and think I’ll have them again, but I’d like to try some different recipes. Let me know how you eat your zucchini spirals in the comments below.





Tuesday, December 22, 2020

My Favorite Way to Eat Crispbread from Trader Joe's

Recently, my friend Renee set me up with some of her favorite products from Trader Joe's. We don't have one in Hawaii, shocking right? We think so. But honestly, we've never lived near a Trader Joe's and only popped into one for the gluten free Pumpkin Pancake Mix a couple of times. 

Anyway, Renee came to Oahu for the FASTer Way virtual conference and brought me some Crispbread.

My favorite way to eat crispbread from Trader Joe's is a combo of avocado, coconut yogurt and salmon. This meal is perfect on low carb days because it has tons of protein, fiber and healthy fats.


I like to mash my avocado and use it as a spread. Avocado is a great source of fiber and healthy fats. If you are not a fan of avocado, I highly recommend mashing it up and blending it into your food. Works for me!

I like to add vanilla coconut yogurt which boosts my heathy fats and drops a little sweetness to this combo. Then I top my crispbread with a generous portion of salmon - a great source of protein and healthy fats.

Another delicious option is to spread a bit of Kite Hill cream cheese with chives (or any dairy free cream cheese) and top it with salmon. Tuna would work, too. Soooo delicious!

If you are a FASTer Way client or just follow a low carb diet, Crispbread is amazing on low carb days. It has lots of protein, healthy fats and fiber. These are all of the things we want on low carb days!

Are you a crispbread fan? How do you like to eat yours?






Sunday, November 22, 2020

Cilantro Lime Black Bean Rice & Chicken Bowl

I used to be the girl that kept everything separate on her plate and ate one thing at a time...ok, I still do that sometimes, but now I am more likely to throw a bunch of different foods in a bowl. 

A few nights ago, I was on my own for dinner because mrC was on a trip. I had spent most of the day getting work done and dropped the ball on meal planning for myself. Fortunately I had all the ingredients (well, most of them) for this yummy recipe from the FASTer Way meal guide.

*Every week, FASTer Way clients receive a meal guide as a resource. Clients are not required to follow it, but it definitely makes planning and coming up with ideas for meals A LOT easier. You can learn more here.

Most of the time, I like to use the meal guide as inspiration. I'll add some ingredients, substitute for others or just leave out what I don't like. That's how I put together this recipe for Cilantro Lime Black Bean Rice & Chicken Bowl.

My version:

1 cup baby spinach

1 cup read leaf lettuce

1/4 cup basmati brown rice

1/4 cup black beans seasoned with 1 tbsp lime juice, 1/4 cup frozen onion, 1 tsp dried cilantro, 1/4 tsp paprika, 1/4 tsp garlic powder

1/4 cup organic salsa

1 tbsp flaxseed and 1 tbsp pumpkin seeds (because I seed cycle)

4 oz grilled chicken diced


This recipe came together so easily because I had grilled a big batch of chicken earlier in the week and use pre-packaged rice (this is my favorite) and organic salsa from Whole Foods. I'm all about keeping things simple!

This is a great macro meal for days when you need all the macros! Plus it is packed with fiber to keep the gut a happy place. I encourage my clients to do meal bowls because they're more likely to have balance.

Do you like meals in bowls? What is your favorite combo?





 

Saturday, November 7, 2020

Blueberry Protein Bars

I've been making these protein bars for years, but the way I make them has evolved enough that it was time to write an updated blog post. 

It is also worth noting that these bars are perfect snack material for Feast Days. If you are not following the FASTer Way yet, Feast Days are when we strategically increase our food intake by 25%. For a lot of people on health journeys (trying to lose weight), this sounds like a crazy and even scary idea. However, eating MORE helps with metabolic adaptation and prevents plateaus.

  • That means the thyroid will be active and functioning which raises the metabolic rate increasing the fat burning process. 
  • It helps prevent muscle breakdown which also keeps our metabolism revved up. 
  • When we eat a little more than our body is expecting, our cortisol levels and hormones are in check and happily letting the body burn fat for fuel.
So, like I was saying, we aim to eat more food, but we still focus on whole food nutrition.


The recipe:


2 cups quick cooking gluten free oats

1 cup protein powder (I use vanilla)

1/4 cup organic buckwheat flour

1 tbsp ground flaxseed

1T chia seeds

1 tbsp cinnamon 

1 cup sunbutter

1/4 cup honey

6-8 oz blueberries (mash half)


I combine all the dry ingredients separately from the wet ingredients. Then I gradually add the wet ingredients to the dry. Sometimes I need to add a little water to help the mixing along. I toss the whole blueberries in last.


Spread mixture into a sprayed baking dish. Bake 350 degrees 15 min. Let cool. Cut and refrigerate.



If you make them, tag me in your post @amycainefitness and let me know what you think!





Thursday, October 29, 2020

Baby bella Taco Salad


Apparently fall is the best season for mushrooms.

I honestly don't eat mushrooms unless they are mixed in with something else -> gravy, salad, sandwich. 

They came to be on my radar when I started the final stage of my healthy gut journey. My functional medicine practitioner has me doing a Liver and Gallbladder detox to flush out any toxins that may have been present as a result of my bacteria imbalance. So, for five days (and I'm on day 3 as I write this) I will start my day with a very terrible detox beverage, take some supplements and only eat fruit and veggies (non-root). 

Back to the mushrooms :) I read somewhere that mushrooms can be used as a meat substitute, so I got a crazy idea to use them to make a taco salad. I bought an 8oz package of baby bellas at Whole Foods and used my mini chopper (like this one on Amazon) to mince them up. Once they were minced, I used them just like I would minced meat.


Baby Bella Taco Salad:

8oz minced baby bella mushrooms

Taco Seasoning:

4 1/2 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp seasoning salt

1/2 tsp paprika

1/4 tsp ground cumin

1/2 tsp garlic salt

1 tsp dried minced onion

1/2 tsp beef bouillon powder

Directions:

I sautéed the mushrooms in taco seasoning and approximately 1/4 cup water for about 10 minutes. I suggest adding water in small amounts so that your minced mushrooms aren't soggy (learned the hard way).

Build your bowl - I use about 3+ cups lettuce (romaine and leafy green) and top with baby corn, Black beans (usually), salsa and avocado.


This is a great plant-based option for vegetarians who like taco salads! I'm not vegetarian, but I did a plant-based month with the FASTer Way VIP community and have kept some favorite recipes in my rotation.





Saturday, October 10, 2020

Banana Protein Pancakes


The first time I ever had banana pancakes was at 3AM in Bali, right before we climbed up the side of volcano in the dark to watch the sunrise from the top. Haha, true story! You can read about it here ---> Two Days in Kuta, Bali, Indonesia

I'm not exactly sure how they made those banana pancakes, but they were pretty tasty and had me wanting to make my own after that. I researched lots of recipes, pulled a little from one and a little from another, and crossed my fingers. 

They were really, really good. I love having them on FASTer Way Leg Days or Feast Days because I can splurge a little more on the maple syrup! Ok, maybe a lot :) 

Recipe for one big serving:

1 mashed banana (I did not mind having some lumps)
2 whisked eggs
1/8 tsp baking powder
1/4 vanilla
1 scoop protein powder - I use unflavored collagen peptides but Vega vanilla is really good too

Combine all ingredients.  The mix is very liquidity, but the protein powder can help thicken it up. I used approximately 2 tbsp scoops of batter to make smaller pancakes. It was pretty easy to flip them this way. They cooked just like regular pancakes, about 1 minute per side.



The first time I made them, I did not add the protein powder. Either way, they were really good. Almost as good as the ones in Bali, but I personally think they look a lot better!



Wednesday, September 23, 2020

Low FODMAP Acai Bowl

One thing that I absolutely love to eat is an acai bowl. We can find them in about 10 different locations in our neighborhood alone, but I also love making my own at home. 

During my first week on the low FODMAP diet, I quickly learned that I cannot have a lot of my normal go-to foods. I was super worried that I would have to miss one of my favorite break fast meals on regular macro days.


After doing some research with the Monash University FODMAP diet app and looking over my FASTer Way recipe, I came up with an acceptable solution and created my first low FODMAP acai bowl.

Base - blend together

Sambazon Acai packet

Strawberries 145g

Banana 35g

Chia Seeds 1 tsp

Almond milk 1/4 cup

Spinach 1/2 cup

My toppings:

Almonds (shaved) .03 oz

Raspberries 1.5 oz

Blueberries 1.4 oz

Oats 2 tbsp - too plain but I found a recipe to make low FODMAP granola!!

I have to admit, it was not as good as my regular bowl but it did the trick for now. I really missed my blackberries and honey which are off limits because they are too high in FODMAPs. 


What are your favorite toppings on an acai or smoothie bowl?







Thursday, September 10, 2020

Low FODMAP Raspberry Chia Jam

I made my own chia jam and it was super easy!


I’m working on an imbalance of gut bacteria and just starting the low FODMAP diet which basically means I’m eating, and not eating, certain foods to starve the bacteria that have overgrown in my gut.

If it seems crazy that you can have a gut health issue while eating healthy (and working as a FASTer Way coach), I think so too!

The (insert sarcasm) "fun" part is that even healthy foods, or just too much of some, feed the overgrowth bacteria! That means, foods such as garlic, onion, agave and honey make a lot of my go-to convenient items off limits for awhile.

I love pairing my breakFAST smoothie with my version of the PB&J: plain rice cakes with almond butter and chia jam. My store bought chia jam has agave as an ingredient making it a no-go.

No worries, I just Googled recipes (there are a ton by the way). I combined two recipes and used the FODMAP app from Monash University to make sure I wasn't using too much of any ingredient.

My recipe:

2 oz raspberries
2 tbsp pure maple syrup
2 tbsp chia seeds
1/4 cup water

Blend all ingredients together in blender for 1 minute. Pour mixture into sauce pan and heat for about 10 minutes on medium. Place in airtight jar and let cool in fridge.


It was soooo good!

If you’ve done a low FODMAP diet and have recipes you love, please share them with me!!



Wednesday, September 9, 2020

Cobb Tuna Salad

Last month during the Epic Salad Challenge in the FASTer Way community, I modified the Cobb salad recipe to make it my own and I am in LOVE!


I love that the Cobb Salad was started by a man throwing a bunch of leftovers in a bowl. According to the internet, traditionally a Cobb salad comes loaded with high fat ingredients. If you are eating a low carb diet, like I do two times a week, then a Cobb salad is a great option.

Here's how I built my Cobb Tuna Salad:

1 1/2 cups leafy green lettuce

1 can tuna

2 scrambled eggs

2 slices bacon

1/4 avocado

4 cherry tomatoes

About 1 oz raspberries or strawberries

1/2 tbsp hemp seeds

**My ingredients are low FODMAP approved!


Super easy to build and super filling, this is one of my favorite meals on low carb day now.

Are you a fan of Cobb salads?

What are you favorite toppings?





Tuesday, September 1, 2020

Southwest Chopped Salad (with turkey breast)

Want to know how FASTer Way has changed me (besides losing over 13 inches)?

Take a look at this Southwest Chopped Salad!

The old me considered a salad a bowl full of romaine lettuce, some sharp cheddar cheese and Ranch dressing. Not only do I know how to fuel myself properly with all the macros, but now my body craves the micronutrient rainbow!!

I was inspired to make this salad by the Epic Salad Challenge we did in the FASTer Way VIP membership community in August. Like everyone else, I still don't eat EVERYTHING, so I tweaked the recipe we were given to make it my own.

Ingredients:

2 cups romaine and leafy green lettuce

1/2 cup black beans

1/2 cup sweet corn

1/4 cup yellow pepper

1/2 avocado (I like mine mashed)

4 oz taco seasoned shredded turkey breast

2 tbsp salsa as dressing




If you follow the FASTer Way, this recipe is best on regular macro days. See my macros below.

Carbs 48.8g
Fat 21.5g
Protein 37.2

PS - I get asked frequently how I prepare my turkey breast. I buy a small Butterball turkey (I get mine at Safeway) and cook it in the crockpot. When it's done, I cut part into slices and shred the rest. For this recipe, I combine the shredded turkey breast in a skillet with taco seasoning and some water. Easy peasy!



Sunday, June 28, 2020

Best Green Smoothie Recipe

If you are like me, you want to include all the super healthy greens into your morning smoothie, but your taste buds resist!

While doing a 5-Day Reset with my FASTer Way VIP community, I could not drink the green smoothie recipe the way it was written. Cilantro? Cucumber? Anyone else struggle with the taste of these ingredients?

So after much trial and error, I finally tweaked the recipe and found the perfect combination that I know you will love, even if you are not in a constant battle with your taste buds!



Ingredients to blend:

1 cup coconut water
1 cup loosely pack parsley
1 cup loosely packed baby spinach
1/2 cup cucumber
1 cup pineapple (frozen)
1/4 cup mango (frozen)
juice of 1 lemon
1 tablespoon fresh ginger
1/2 avocado

One of the things I love about this green smoothie is that the ingredients have so many benefits!
  • Lemon juice - boosts immune system, aids in digestion, balances ph, flushes liver and kidneys
  • Coconut water - vitamins, minerals, electrolytes, regulates ph balance
  • Ginger - helps with digestion, reduces inflammation, improves cholesterol levels, lowers blood sugars
  • Parsley - improves digestion, supports gland health, aids bone health

Full disclosure, this smoothie was not my favorite from the Reset, but it did taste better and go down a lot easier at the end - when my taste buds got their act together!



Do you like green smoothies?


Tuesday, February 4, 2020

Recipe Find: General Tso Tofu

Do you love General Tso chicken, but wish there was a healthier version? I’ve been searching for a healthier alternative to the entree that we all know and love. Mostly they’re all OK, but not crispy enough. This recipe by Vegetarian Times hit the spot!

Now I'm not vegan, but I am trying to eat more plant based this month with the FASTer Way VIP community as part of a challenge. It's good for my cholesterol and the planet :) Seriously though, this tofu dish is very, very tasty!

Pic from Vegetarian Times

Ingredients
Crispy Tofu
1 16-oz. pkg. firm tofu, drained
2 tsp. low-sodium soy sauce
2 tsp. rice vinegar
1 tsp. mirin (rice wine)
1 tsp. vegetable oil
1/2 tsp. minced garlic
1/2 tsp. grated fresh ginger
1 Tbs. cornstarch
Sauce
1/2 cup low-sodium vegetable broth
2 Tbs. sugar
1 1/2 Tbs. low-sodium soy sauce
4 tsp. mirin (rice wine)
2 tsp. rice vinegar
2 tsp. sesame oil
2 tsp. cornstarch
1 1/2 tsp. tomato paste
1/2 tsp. sambal oelek chile paste, optional
2 tsp. vegetable oil
4 green onions, green parts chopped (1/3 cup)
1 clove garlic, minced (1 tsp.)

1/2 tsp. grated fresh ginger

Preparation
To make Crispy Tofu: 
Cut tofu block into two broad slabs. Wrap tofu slabs in paper towels, and place between two cutting boards. Weight top cutting board with soup cans, and press 30 minutes. Unwrap tofu, and cut into 1-inch cubes.
Combine soy sauce, vinegar, mirin, oil, garlic, and ginger in resealable container. Add tofu, and toss to coat. Marinate 30 minutes, or overnight. (Tofu should absorb all liquid.)
Preheat oven to 350°F, and coat baking sheet with cooking spray. Sift cornstarch over tofu, and turn to coat evenly. Spread tofu on baking sheet. Bake 30 to 40 minutes, or until firm and crispy, turning several times to brown all sides.

To make Sauce: Whisk together broth, sugar, soy sauce, mirin, vinegar, sesame oil, cornstarch, tomato paste, and sambal oelek (if using) in small bowl. Set aside.
Heat vegetable oil in wok or large skillet over medium-high heat. Add green onions, garlic, and ginger, and stir-fry 1 minute. Add broth mixture, and cook 1 minute, or until thickened. Stir in Tofu. Serve with steamed broccoli and rice.

I served mine with quinoa and it was a really good combo.

Let me know if you try it!


*