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.

Ingredients

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

Ingredients

1 pound ground turkey

1 onion chopped

6 cloves garlic minced

2 tablespoons olive oil

2 bell peppers, any color seeded and finely chopped

1/2  teaspoon chili powder

½ teaspoon paprika

1 teaspoons ground cumin

1 ½  teaspoon garlic powder

½ teaspoon of turmeric

Sea salt and pepper

1 28 oz can diced tomatoes or Fire roasted diced tomato

1 28 oz can of tomato sauce

1 28 oz can black beans or kidney beans (optional)

1 cup chopped zucchini

Toppings:

Diced onion

Avocado

Directions: 

1. In a large saucepan, heat olive oil. Cook turkey and onion over medium-high heat, stirring often to break up meat, 5-10 minutes.

2. Add rest of ingredients to the crock pot. Add the meat and stir.

3. Add zucchini 30 minutes before end of cooking time. Cook on low for 8 hours or high for 4 hours.

4. Serve with diced onion and avocado.