FUN & HEALTHY RECIPES

FUN &HEALTHY RECIPES

Lemon Pepper Cast Iron Fried Tofu

Crispy, zesty, and full of flavor!

RECIPE BY JESS B HILLS

Ingredients:

1 lock firm or extra-firm tofu (pressed)
2 tablespoons lemon pepper seasoning
Few pinches of salt if desired since the lemon pepper seasoning will provide salt as well
2 tablespoons cornstarch (or arrowroot powder)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon fresh lemon juice
2 tablespoons grapeseed or olive oil (or any cooking oil)
1 teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon nutritional yeast (*optional, for extra flavor)
Lemon wedges (for garnish)
Fresh Parley (for garnish)

Instructions:

Prepare the tofu:

Press your tofu for 15-20 minutes to remove excess moisture. You can do this by wrapping the tofu in a clean kitchen towel and placing a heavy object on top (like a skillet or can).

Cut the tofu:

Once pressed, cut the tofu into bite-sized cubes or rectangles.

Season the tofu:

In a bowl, mix together the cornstarch, lemon pepper seasoning, garlic powder, onion powder, and nutritional yeast (if using).

In a separate bowl, combine the soy sauce and lemon juice. Toss the tofu in this liquid mixture, then coat the tofu cubes with the dry seasoning mixture.

Heat the cast iron skillet:

Heat the olive oil in a cast iron skillet over medium heat until it shimmers.

Fry the tofu:

Place the tofu in the hot skillet, making sure not to overcrowd the pan. Let the tofu fry for about 3-4 minutes on each side, or until desirably golden and crispy.

Serve:

Once fried, remove the tofu from the skillet and place it on a plate lined with paper towels to absorb excess oil.

Garnish with fresh lemon wedges, fresh parsley and a sprinkle of extra lemon pepper seasoning, if desired.

Enjoy your Lemon Pepper Cast Iron Fried Tofu over a salad, in a wrap, or as a main dish with rice or veggies!

Kale, Peanut Butter & Blueberry Power Smoothie

RECIPE BY JESS B HILLS

Ingredients:

1 cup fresh kale (stems removed)
1 frozen banana
½ cup frozen blueberries
1 tablespoon peanut butter (or almond butter)
1 tablespoon hemp seeds (for protein and omega-3s)
1 pitted Medjool date (for sweetness)
1 cup unsweetened almond milk (or any plant-based milk)
½ cup ice cubes
½ teaspoon vanilla extract (optional)
½ teaspoon cinnamon (optional, for added flavor)
1 tablespoon chia seeds or ground flaxseeds (optional, for extra fiber)
Dash of pumpkin spice (for that fall taste if you crave it)

Instructions:

Blend the greens first:

In a high-speed blender, start by blending the kale and almond milk together until the kale is fully broken down. This ensures you won’t get chunks of kale in your smoothie

Add the remaining ingredients:

Add the frozen banana, blueberries, peanut butter, hemp seeds, date, ice cubes, and any optional ingredients (like vanilla, cinnamon, or chia seeds)

Blend until smooth:

Blend on high until everything is smooth and creamy. If the smoothie is too thick, you can add more almond milk. If it’s too thin, add a few more ice cubes

Serve:

Pour into a glass and enjoy immediately! You can also top it with more hemp seeds or chia seeds for a little extra texture

Nutritional Benefits:

Kale: Rich in antioxidants, vitamins, and minerals like vitamin K and calcium.
Peanut Butter: Provides healthy fats and protein.
Banana: Adds natural sweetness and potassium.
Hemp Seeds: Excellent source of plant-based protein and omega-3 fatty acids.
Blueberries: High in antioxidants and fiber.
Date: Natural sweetener with fiber and minerals.

This smoothie is packed with nutrients, protein, and fiber, making it a great option for breakfast or a post-workout snack!