Fresh Recipe: Tofu Burrito Bowl

March is all about Meal Prep on my Fresh Tip Tuesdays and today we made Tofu Burrito Bowls!!  No matter what diet you are choosing, meal prep is essential for planning for your week of success.  Just remember, at the end of the day, meal prep comes down to calories in versus calories out. This recipe takes less than 20 mins and is SOOOOO Super Yummy.  Tofu really is amazing as it flushes toxins and improves digestion! It is thought to be one of the oldest foods in the world and has been said to help reduce the risk of cancer.  Ladies, it even help reduce menopause symptoms.  Check out my Fresh Tip Tuesday Clip here and remember you can always get my Fresh Product Picks at www.twcorinne.com.

 

Tofu Burrito Bowls (4 servings)

Ingredients

  • 1 cup white quick cooking rice
  • 8 oz  extra firm tofu* or chicken fillets, diced
  • ½ red pepper, diced
  • 2 tbs southwest chipotle seasoning or taco seasoning
  • 1 ½ cups frozen corn kernels
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can diced tomatoes, or 1 cup fresh diced
  • 1/2 cup fresh cilantro
  • ½ sweet yellow or red onion
  • 1 jalepeno, finely sliced (optional)
  • 1 lime
  • Salt and pepper to taste

Directions:

  1. Place rice into the  base of the Smart MultiCooker with 2 cups water.
  2. Toss tofu and red pepper in  1 1/2 tbsp of your seasoning of choice. Place into Smart MultiCooker Large Shielded Colander. Stack on Low Colander and add in corn kernels (I like to add some more peppers as well). Cover and microwave for 15 minutes.
  3. Make your salsa: In the Tupperware Powerchef combine onion, garlic and cilantro.  Mince until desired consistency.  Remove top, then add tomatoes, 1/2 tbsp Seasoning and lime juice. (I use the Tupperware Zest in Press). Mince again until combined.
  4. Add beans to salsa, then mix with the corn.  Divide into Crystwave or Vent N Serve bowls with the rice. Divide tofu/chicken mix into bowls**.  Fill with remaining serving suggestions of your choice, or prep to the side using one of Tupperware’s other amazing solutions.

Serving side suggestions: corn chips, grated cheese, sour cream, avocado/guacamole, salad leaves, fresh cilantro, lime wedges, refried beans or hot sauce.

Tupper Tips:

  • Tofu can be found at your local health food shop or in selected supermarkets. You can even purchase it already cubed.
  • If using chicken, slice before adding to bowls.
  • If corn is undercooked, return to microwave for a further 3 minutes.
  • Want to feed more using this recipe? Simply add ingredients to burrito wraps instead of bowls.

Enjoy!

Corinne Brown

 

 

 

Remember you can order your Tupperware Fresh Finds at www.twcorinne.com, or message me at corinne@thefreshexpert.com/ today to schedule your own Tupperware Party (Facebook or in person) so that you can earn your products for FREE!

Fresh Recipe: Cauliflower Fried Rice

cauliflower fried rice

 

I love Fried Rice, and I love Cauliflower –  so this simple, quick, gluten free Cauliflower Fried Rice Recipe is my go to for a warm comfort food meal when I also need to watch my waistline.

 

It is super simple to make and super yummy too!

CAULIFLOWER “FRIED RICE”

INGREDIENTS:

  • 1 medium head cauliflower
  • 1 tbsp coconut oil
  • 2 scrambled eggs (sub tofu for a vegan option)
  • 1 large egg
  • dash of ume plum vinegar (or a pinch of salt)
  • 1/2 small onion, diced fine
  • 1/2 cup peas (can be frozen)
  • 1/2 cup celery
  • 1/2 cup carrots
  • 2 garlic cloves
  • 1/2 cup onion
  • 3 tbsp low sodium soy sauce
INSTRUCTIONS
  1. Chop cauliflower using Tupperware’s PowerChef System (or by just pulsing some rough cut pieces in a food processor); the end product should resemble smallish grains of rice.
  2. Heat 1 tablespoon coconut oil in a large skillet over medium low heat until it liquifies. Add the onions and garlic and stir fry until fragrant, about 5 minutes. Add the carrots, celery and cauliflower to the pan; stir fry quickly to cook the cauliflower to a soft (but not mushy) texture.  Mix in Peas.
  3. Make a well in the middle, turn the heat down, and add the eggs. Stir gently and continuously until the eggs are fully cooked. Stir to combine all with soy sauce and enjoy.

Enjoy adding in your favorite protein and veg. Possible add-ins: baby corn, broccoli, cabbage, bok choy, water chestnuts, chicken, tofu, and shrimp!

Corinne Brown

 

Fresh Recipe: Moroccan Inspired Stew

Moroccan Inspired StewMoroccan Inspired Stew

Looking in my pantry the other evening I was trying to find something vegan for dinner using what I had on hand.  I knew I really wanted something with lentils, but also rich with other veggies and flavors.  This is what I came up with –  I know I loved it and hope that you do too!

Corinne Brown

Moroccan Inspired Stew

Ingredients
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon curry powder
1/4 c onion, chopped
1 c finely chopped frozen spinach
2 c  organic vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes, undrained
3 red potatoes, peeled and diced
1 large carrots, chopped
1/2 cup dried lentils, rinsed
1/4 cup raisins
1 tablespoon honey
1 teaspoon ground black pepper, to taste

Put all ingredients into the Tupperware Pressure Cooker. Cook on high for 16 mins.  Stir and Serve and Enjoy.  SOOO YUMMY!