greens

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Crispy Spicy Tofu and Roasted Brussels Sprouts Salad

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Crispy tofu AND brussels sprouts?! Yes, please! That’s the best way to enjoy two of my favorite foods. Add in some heat, warm grains, and a delicious creamy dressing, and you have yourself the perfect cozy fall salad. This salad is a delicious mix of textures and flavors, and, trust me, it’s going to a be a favorite you’ll be making over and over again! It’s also super versatile and can be made gluten free or vegan depending on your grain and dressing choice. Let’s get to it!

Here’s What You’ll Need:

  • 1 bunch of brussels sprouts, de-stemmed and sliced

  • 7 oz tofu, pressed and cut into 1” cubes

  • 4 tsp nutritional yeast, separated

  • 1/4 cup hot sauce of choice

  • 4 cups spinach (or salad greens of choice)

  • 1/2 cup whole grain medley, wild rice, or grains of choice

  • 1/4 cup Organic Girl White Cheddar Ranch Style Dressing (or dressing of choice)

Instructions:

  1. Toss the brussels sprouts with enough avocado oil to coat them, sea salt, and pepper, and roast in the oven for 15-20 mins at 450 degrees until crispy.

  2. In the meantime, toss the tofu with 2 tsp nutritional yeast.

  3. Heat a pan with just enough avocado oil to coat the bottom over high heat. Once hot, turn down to medium high and add the tofu (it should sizzle immediately). Cook, rotating the tofu every 2-3 mins until all sides are crispy (~12-18 mins total).

  4. In a bowl, mix together the hot sauce and 2 tsp nutritional yeast. Toss the tofu with the sauce until fully coated.

  5. In 2 separate bowls, split the spinach, roasted Brussels sprouts, grains, and dressing. Toss together, and top with the spicy tofu.

  6. Enjoy!

Let me know what you think in the comments below!

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Good Clean Summer Love Pasta Salad with Love Beets and Organic Girl

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I don't know about you guys, but I LOVE me some beets and organic greens! So when Love Beets and Organic Girl let me in on their #GoodCleanSummerLove campaign, I was SO excited to play around!

Before we get into the recipe deets, let me tell you guys about this amazing contest. One lucky winner is going to win an entire year's supply of Love Beets and Organic Girl (insert heart eyes and hand raising emoji here)! I'll put the full details on how to enter at the bottom of this post, so make sure you check it out!

So back to the eats. Beets and greens scream summer to me (hence the campaign I'm guessing), and of course they both go great in a salad. But I decided I wanted to kick it up a level. What else screams summer? Grilling, corn, and pasta salads. So why not bring them all together? Trust me you want to bring them all together...

Here's What You'll Need:

-1 lb pasta, cooked (I used sprouted penne, but lentil or whole grain pastas are also great)
-2 cups Organic Girl pepper greens
-4 Love Beets organic cooked beets, chopped
-1/4 cup Organic Girl pomegranate balsamic dressing
-3/4 cup feta
-2 ears of corn
-1 tbsp olive oil
-1/4 cup pine nuts
-Sea Salt and pepper to taste

Instructions:

1) Preheat your grill to medium high heat.
2) Remove the silk from the corn and pull down the husks. Coat the corn in olive oil, salt, and pepper. Replace the husks back up around the corn.
3) Grill the corn for about 20 minutes, rotating 1/4 of the way every 5 minutes.
4) Once cooked, shave the kernels off the cob using a knife.
5) Toast the pine nuts on the stove top until just golden brown (about 3-5 minutes).
6) In a large bowl, mix together the pasta, beets, pepper greens, corn, pine nuts, and feta.
7) Add in the dressing (and salt and pepper to taste) and mix completely until evenly distributed.
8) Serve and enjoy!

This pasta salad is literally like summer in side dish form. It's perfect for a picnic, bbq, or even as a meal through out the week. Let me know what you think in the comments, and make sure to check on the contest rules below.