November 27, 2016

Safe to say my diet is officially on…ugh, hold.

Who decides to start eating better the week of Thanksgiving anyways? The chocolate cake was totally worth the cheat BTW. It was an unexpected non-traditional addition to the dessert table which I have to say, was most popular among the classic apple and pumpkin pie. I’ve never made a cake from scratch before so I followed Sarah Kieffer’s recipe to a T. Thank goodness B helped because the whole process was…a process. I didn’t realize how much work goes into making a cake! The measuring, the sifting, the whipping, beating, and stirring. So. Many. Steps. Then the frosting! Oh my goodness, the frosting. Chocolate everywhere. Legitimately, everywhere. It was borderline a disaster. And then transporting the cake to my parents…LOL. Send help. We somehow made it to dinner (somewhat) on time with minor trauma. Word to the wise: make cake the day before and frost at desired location.

As for my first cake, ‘a solid 8.5 out of 10, the buttercream needs work’. – B. Haha, the honesty! The flavors were on point though and that’s all that matters in my book. Super moist and chocolatey with subtle cherry notes from the coffee. Mmm…cake. Special thanks to B and Sarah for making my cake dreams possible.

Now that Thanksgiving (and my beloved chocolate cake) has come and gone we are TOTALLY getting back on track(!) starting with this super healthy tofu scramble. It’s packed with protein, low fat, easy to make and potentially portable if you have tortillas. I made the scramble for lunch, wrapped the leftovers in tortillas, and popped them in the freezer for breakfast burritos ready to go for the week. Making better meal choices is so much easier for me when food is ready to go so I’m taking the time to do some prep work today. Also, getting our tree because it is officially elfing season! Yay!


2 Tbsp olive oil
1 onion, chopped
1 head broccoli, cut into 1-inch pieces
1 package tofu
1/4 cup nutritional yeast
2 Tbsp soy sauce
2 Tbsp lemon juice
1-2 tsp hot sauce
1 tsp garlic powder
1/4 tsp turmeric (optional)

Heat the oil over medium heat in a cast iron skillet. Add the onion and cook for 4-5 minutes or until onion is translucent. Add broccoli to skillet and cook until tender, about 8 minutes more. Break tofu into large chunks with your hands over the skillet. The tofu will continue to break down as it cooks so better to start on the larger side. Add nutritional yeast, soy sauce, lemon juice, hot sauce, garlic powder and turmeric for color, stir until just combined. Cook for about 5 minutes, stirring occasionally breaking up the tofu to resemble scrambled eggs. Serve once broccoli is soft and tofu is heated through.

Serves 4-6

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