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3 Delicious Fall Recipes

For this week's Monday Motivation we thought we would put together some of our favorite recipes from a few of our faculty members here at  Rise Together Today.

Dr. Mark Hymans Skillet Tofu with Broccoli and Peppers

This is a tasty and super-easy meal from Dr. Hyman's new cookbook Food the Cookbook that can be on the table in less than 20 minutes. You can easily use 1 pound of chicken or beef in place of the tofu as well as different vegetables depending on what’s available and in season.


2 teaspoons sesame oil
1 large red bell pepper, stemmed, seeded, and julienned
2 large broccoli heads (about 1 pound total), cut into small florets
1⁄2-inch piece fresh ginger, peeled and minced
1 pound non-GMO firm tofu, drained and crumbled
2 tablespoons wheat-free tamari
1 tablespoon rice wine vinegar
1⁄2 cup vegetable broth or filtered water
1 tablespoon arrowroot
2 tablespoons of filtered water
1 tablespoon white sesame seeds
1⁄4 cup loosely packed cilantro leaves, roughly chopped


1) Heat the sesame oil in a large skillet or wok over medium-high heat until shimmering. Add the peppers and broccoli, toss to combine, and cook, stirring occasionally, until soft, 3 to 4 minutes. Stir in the ginger and cook for 1 minute. Then add the crumbled tofu and stir until the tofu is well combined.

2) Add the tamari, vinegar, and broth, and bring to a simmer. While the tofu cooks, combine the arrowroot with the water and pour the mixture into the pan. Stir well and simmer for another 2 to 3 minutes to allow the liquid to thicken.

3) Divide the tofu among four bowls and serve immediately, garnished with the sesame seeds and cilantro. This dish serves up nicely with the Cauliflower Rice.

Chef Mareya Ibrahim Chai Pumpkin Oat Scones


1 cup all-purpose gluten-free flour

1/3 cup gluten-free quick cook oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon all-natural, no-calorie sweeteners like stevia or monk fruit extract

3/4 cup canned pumpkin

1/4 cup prepared chai tea (you can brew this or buy it prepared)

1/4 teaspoon pure vanilla extract

1/4 cup unsweetened apple sauce

2 tablespoons Earth Balance baking sticks, melted or Coconut Oil


Preheat oven to 400 degrees.

1)  Spray a baking sheet with nonstick cooking spray or line with parchment paper (or use Silicone baking pad).

2) In a large bowl, combine dry ingredients, including flour, oatmeal, baking powder, baking soda, pumpkin pie spice, sweetener, and salt.

3) Add the pumpkin, vanilla, chai tea, and melted Earth Balance sticks or coconut oil into the flour mixture and mix thoroughly.

4) You should have a soft dough consistency. Take care not to overwork the dough as it will make for a tough scone. If it is too sticky, add a little more flour.

5) Form the dough into rounds or roll flat and cut into triangle wedges.

6) Spray the surface of the dough very lightly with nonstick cooking spray.

7) Bake the scones for about 20-25 minutes or until golden.

8) Serve with a dab of pumpkin butter or Earth Balance spread. 

Chef Jenny Ross Upside Down Ratatouille                             Makes 2 servings 

2 cups cubed eggplant (½ inch cubes)

2 cups diced squash

1 cup chopped red bell pepper

1 cup chopped tomato

1 cup chopped basil

2 tbsp chopped onion

1 tbsp minced garlic

2 tbsp olive oil


1) In a large saucepan combine tomato, bell pepper, basil, onion, olive oil, and garlic.

2) Cook over medium heat for 5 minutes. 

3) Add remaining ingredients until well- cooked but still slightly firm. 

4) Enjoy with a protein of your choice or over cauliflower rice

Oatmeal Crunchies


1 cup quick old-fashioned oats gluten-free
1 cup shredded unsweetened coconut
¼ cup almond meal
¾ cup creamy almond butter (we used Justine’s cinnamon almond butter)
½ cup agave
1 teaspoon cinnamon
1 teaspoon vanilla


1) In a small bowl mix together oats, coconut, cinnamon, and almond meal. Set aside.
2) In a small pot over medium heat, melt almond butter and agave until smooth.
3) Add the vanilla and stir until combined.
4) Add the dry ingredients and mix well.
5) Line an 8x8 pan with wax paper. Spread mixture and press into an 8x8 pan. Refrigerate for 1 hour.
6) Cut and store in an airtight container in the fridge.

Optional: Melt chocolate and drizzle on top of crunchies,

Healthy Chocolate Fudge

1 cup nut butter of your choice
1/3 cup coconut oil, melted
4 tablespoons agave
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 scoop protein powder(optional)

Melt coconut oil and add to mixing bowl with the other ingredients. Pour into a little baking tray lined with non-stick paper. Place in the freezer for 1 hour to set. Slice into little squares and store in a container in the freezer.




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