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Send me an email to Niki at HoldingOntoTheMagic dot com!

Sunday, May 19, 2013

[Skillet Experiment of the Day--A Success!]

How long since I last wrote here? Eight months? Sheeeesh. Hopefully that will be changing soon, as I'm not teaching or taking classes this summer, so I'll just [hopefully] be doing a day job instead of working day and night. :)

I've recently started integrating chunks of Dr. Joel Fuhrman's nutritarian diet--it hasn't been a complete adoption, as it'd be very hard to do that on my current income and just using veggies out of my garden. But the changes I have made have helped me feel better--a little more energy, fewer day-in-day-out headaches... Plus, it's pretty much a lactose-free diet, so it does cut back on Explode-a-Gut, too. (Photos of my awesome upcycled-door garden below, from before most of the seeds sprouted):

Using some of these new parameters, I decided to use a few items from my fridge before they turned, and tonight's skillet experiment turned out better than I'd hoped. It's a bit like a breakfast scramble/burrito (if you put it on a whole grain tortilla like I did)--a little less flavorful, but spices go a long way in fixing that if it bothers you.

You'll need:

  • A deep pan skillet, 10 inches wide or more
  • 1 lb extra firm tofu
  • 2 ripe avocados, mashed
  • 1 lb fresh asparagus, chopped to 1-2 inch pieces
  • Kale--the more the merrier (spinach would taste great, too, though it will change the flavor somewhat)
  • Paprika
  • Turmeric
  • Sea salt
  • 1-2 tablespoons of olive oil (this does break the nutritarian rules a little bit, but the flavor would suffer without it)
Use 1/2 of the olive oil to grease the pan, then add mashed avocado, diced tofu, chopped asparagus, and paprika and turmeric to taste. You could also add chopped mushrooms and onions, which will make this taste even more omelet-y. Stir fry the contents of the skillet until the asparagus is beginning to turn tender, and then add kale, remaining olive oil, and any additional seasoning (taste test it--you may need more or not). Stir fry until the kale is wilted but still present and bright green, and your asparagus has cooked to your tenderness preferences. Then, serve either on whole grain tortillas or by itself, and enjoy! Lots of nutrients, fresh taste, and healthy with very little compromise.

If you try it out, let me know how it turned out for you. I have a low spice-heat tolerance, so my recipes usually require a little more presence of spices for the average food-lover.

Sorry--no pictures for now. I scarfed it too quickly, and what's left has already been refrigerated. The next time I whip it up, I'll edit this post with photos.