Life has been hectic. There was travel (Oh, my beloved New Orleans) and home repairs, time with friends, and time spent sharing my voice with others. It has been lovely and tiring.
Now that I’m entering Summer, when I love late nights and long days spent lounging in the pool, I’m trying to bring back some healthier eating. Lots of restaurant eating has taken its toll. I feel tired. I feel the need to center.
I’ve been doing generally well with it all and the key I’ve found is simplicity. Black beans and rice are always tried and true but in the last few weeks, I’ve come back to something I used to eat frequently: balsamic roasted vegetables and tofu. It’s simple, healthful, and easy. Plus it feels like it’s decadent with the richness of balsamic vinegar. Tonight I served it over Israeli couscous and topped it with feta cheese. Sometimes I don’t feel it even needs a grain but the couscous adds a fun texture juxtaposed to the heartiness of the vegetables and the tenderness of the tofu.
I’ve also been enjoying smoothies for the first time in some while. I’ve been drinking a lot of piña coladas but I ran out of pineapple, so I made a mango colada for tomorrow’s breakfast.
So, I’m doing all I can right now to take care of my rundown self. Food is a great place to start.
Balsamic Roasted Vegetables
- 1 head cauliflower
- 1 small head broccoli
- 1 brunch aspragus
- 1 lb baby carrots
- 1 lb tofu
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tsp rosemary
- 1/4 tsp turmeric
- Salt and pepper to taste
- Feta cheese, optional
Chop all vegetables to bite size. Carrots can be left whole. Place in large bowl. Toss with most of balsamic vinegar, olive oil, and spices. You can press tofu if you like to remove excess moisture. Cut tofu into bite size pieces, toss in separate bowl with remaining oil, vinegar, and spices. Season all to taste. Roast vegetables on 475° for 45 minutes. Roast tofu on 400° for 35 minutes. Serve over Israeli couscous prepares according to package. Top with feta cheese.
Mango Colada Smoothie
- 3 cups mango
- 1 ripe banana
- 1 can coconut milk
- Splash of vanilla
Add all to blender. Blend until smooth. Enjoy!