March 2015- Healthy Healing Recipes- Fat Loss Foods

Tofu Scramble

15 minutes prep time  |  Makes 4 servings

Freeze and thaw tofu first for tastiest results.


Makes: 4 servings
1 lb. low-fat tofu
1 tbsp. olive oil
1 small onion, sliced
¼ cup fresh shiitake mushrooms, sliced
½ cup yellow bell pepper, diced
1 tsp. soy sauce
1 tsp. sesame salt

In a bowl, crumble the tofu and drain well. Set aside. In a skillet, heat the olive oil and sauté the onion, shiitake mushrooms, and bell pepper for 5 minutes. Add the tofu, soy sauce, sesame salt and sauté for more 5 minutes, until peppers are just tender and tofu is golden.  Serve hot as is or on whole grain toast.

Morocco Salad

30 min prep time | Makes 4 servings

Light and flavorful


Makes: 4 salads

1½ cup dry couscous
1 tsp. sesame salt
a pinch of saffron (or 4 tbsp. fresh mint, chopped )
½ cup slivered almonds
1 cup carrots, diced
1 diced bell pepper (any color)
1 cup frozen French-cut green beans
1⁄3 cup red onion, diced
1⁄3 cup currants
6 tbsp. olive oil
4 tbsp. lemon juice
3 tbsp. orange juice
½ tsp. lemon-pepper
¼ tsp. cinnamon
¼ tsp. paprika

Bring 1¼ cups water to a boil and pour over the dry couscous. Cover; let sit for 10 –15 minutes until water is absorbed. Remove cover and fluff. Add the sesame salt and saffron. Set aside. Toast the slivered almonds in the oven until golden. Set aside. Steam the carrots, diced bell pepper, frozen French cut green beans, and red onion. Drain when done; toss with the almonds and the currants. Mix with couscous and set aside. To make the dressing, mix the olive oil, lemon juice, orange juice, lemon-pepper, cinnamon, and paprika. Toss with the salad ingredients and couscous; chill to blend.