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...
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
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.