Weight loss is up and down, the key is to keep moving forward. I’m not giving up. I’m in the second month of my brand new weight loss journey and I’m down six pounds. Today was weigh in and I gained a pound. I think it was a combination of things. I was sick and less active and I ate a little more sodium in the form of vegan faux meats. I kind of fell of my plan of eating Whole Foods plant based five days out of the week and only having vegan cheats on my days off. It’s ok, I’m making like a gps and recalculating. Brand new week, brand new beginnings. 

I made tofu scramble this week and it was such a hit. I was inspired by a frozen tofu scramble by Amy’s. I love Amy’s but I figured I could make mine with less sodium. My recipe is super easy. You can add more salt to taste but for me this is a healthy and speedy meal I can eat anytime. I hope you like it. The tumeric gives it the egg like color and a dose of extra health benefits. I like to serve my food on pretty plates. Break out the good china. You are special, those dishes don’t need to be only used on special occasions. You are alive, that’s one big special occasion. 

Tofu Scramble 

1 bag Trader Joe’s Shredded Hash Browns

1 block firm tofu

1 onion chopped

1 bag spinach

two tablespoons olive oil

salt, pepper, garlic powder, seasoning salt, turmeric

Cook shredded hash browns and set aside.

Saute’ onion and spinach until onion is cooked through, add crumbled tofu and season to taste. Add two tablespoons tumeric and mix thoroughly.

Add shredded hash browns to tofu mixture and season to taste.

Great with Ezekiel toast and vegan bacon on cheat days. It’s a game changer for me.

Manga,

Rose