Sautéed Kale, Mushrooms with tofu.

With the new year comes some new goals. Mostly, health goals and I am totally here for it. I will cheer you on forever and ever. It can be hard to really stick to eating healthy after Super Bowl. Amiright? Does this happen to any one else? Like, going strong, then eat like a 16 year old boy on Super Bowl Sunday and can't seem to get it going again. Like you have lost all control and some how, can't seem to get it back....I know.

( I've done it. )

YES YOU CAN. One day at a time, one habit at a time.

Here is a fun dish you may or may not want to try...(you can always sub chicken for the tofu)

I know, I know...tofu. eeeew. Some of you hate it and some of you are just meh about it. Then there are the few of us who LOVE it. I hope you'll give this dish a shot.

All you need is

1 pkg extra firm tofu,

1/4 c of corn starch

2 handfuls of kale,

1 cup of sliced mushrooms,

2 tbs evoo,

1 tbs toasted sesame oil,

and salt and pepper to taste.

First, make the tofu. Drain your tofu. Cut it in half and put one half away. (You won't need it). Using paper towels squeeze excess water out of the block of tofu. You may need to do this a few times. Cut your block into squares and throw them in the cornstarch to coat. Turn your skillet on medium heat, add evoo, add tofu. Flipping tofu occasionally so each side gets a little brown. Set the tofu aside.

Second, Put your sliced mushrooms and kale in the skillet. Add your toasted sesame oil and salt/pepper. Sauté baby!

Then, throw that tofu back in. Stir and EAT!!

Eat Well, Live Well,

Bee