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Crispy Ground Tofu on Rice
$0.00 Cooking Fee
Up to 10 servings
Crispy Ground Tofu on Rice

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Vegan Vegetarian
Extra firm tofu is seasoned with tamari sauce and spices, then baked in the oven for a lightly crisp texture.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat the oven to 400oF (205oC) and lightly grease a sheet pan with oil.
In a large bowl, whisk together the tamari, oil, rice vinegar, garlic powder, smoked paprika, chili powder, and nutritional yeast. Add in the crumbled tofu and toss well.
Transfer to the sheet pan and bake for 18 to 20 minutes, until crispy.
Meanwhile, cook the rice according to package directions.
Divide the rice onto plates and top with the tofu mixture. Enjoy!

Notes
Leftovers
Store in an airtight container in the fridge for up to three days.
Serving Size
One serving is about 1 1/3 cup rice and tofu.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 tablespoon tamari sauce
5 tablespoon avocado oil
4 teaspoon rice vinegar
2 1/2 teaspoon garlic powder
2 1/2 teaspoon smoked paprika
2 1/2 teaspoon chili powder
5 tablespoon nutritional yeast
30 ounce extra firm tofu pressed and crumbled
2 1/2 cup jasmine rice cooked according to package directions

Cooking Tools Required
Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, Whisk

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or in a saute pan over medium heat.

Nutrition
Calories: 303kcal | Carbohydrates: 42g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 568mg | Potassium: 308mg | Fiber: 2g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg

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Miracle Noodle Yakisoba
$0.00 Cooking Fee
6 servings
Miracle Noodle Yakisoba

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Recipe adapted from:
Karin Adoni Ben-David

$0.00 Cooking Fee
Serving Size: 8 ounces

Dairy Free Egg Free Lower Carb Nut Free Reduced Fat Refined Sugar Free Vegan Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Instead of wheat noodles this recipe uses miracle noodles (shirataki noodles) to recreate a traditional Japanese dish.
https://www.instagram.com/karinadoninutrition/

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https://www.instagram.com/karinadoninutrition/

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Adjust the ingredients measurement scale here by changing this number. 6 people

Instructions
Place the noodles in a colander and rinse thoroughly with cold water. Set aside to drain.
Heat a large saute pan over med-high heat; add the avocado oil. Add the onions and the shiitake mushrooms, sauteing for 5 minutes, or until the mushrooms have lost most of their moisture and the onions have softened.
Add the coleslaw mix and red chili and cook for 2 minutes.
Add noodles, green onion and sauce ingredients. Mix well until the sauce has evenly coated all the vegetables. Cook for two minutes and turn the heat off.
Transfer to a bowl, top with sesame seeds and serve

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size6 people

Ingredients

Ingredients
32 ounce Miracle Noodle
2 tablespoon avocado oil
1 onion small, finely chopped
1 cup coleslaw mix
1 dry red chili chopped (optional)
1 pound fresh shiitake mushroom stems discarded, caps thinly sliced
2 stalk green onion finely chopped
1 tablespoon sesame seeds
For the sauce:
1 tablespoon soy sauce or tamari
2 tablespoon coconut aminos
½ teaspoon Kosher salt more or less to taste
¼ teaspoon freshly ground black pepper more or less to taste

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Heat in microwave on medium high heat until heated through.

Nutrition
Calories: 96kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 485mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 124IU | Vitamin C: 17mg | Calcium: 28mg | Iron: 1mg

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Okra, Peas & Rice
$0.00 Cooking Fee
5 servings
Okra, Peas & Rice

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 3/4 cup of rice and 1 1/2 cup vegetables

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022. Note:
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

Okra, Peas & Rice quantity

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Adjust the ingredients measurement scale here by changing this number. 5

Instructions
Preheat the oven to 400°F (205°C). Cook the rice according to package directions.
In a large baking sheet, add the okra, black-eyed peas, oil, paprika, and salt. Toss until well combined, then spread evenly.
Arrange the tomatoes evenly overtop and roast for 20 minutes, stirring halfway.
Stir and season with more salt if needed. Divide into bowls alongside the rice and enjoy!

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook20

Passive0

Total Time40 minutes

Recipe Serving Size5

Ingredients

Ingredients
1 1/2 cup Jasmine rice
4 cup okra trimmed, chopped
30 ounce canned black eyed peas drained and rinsed
4 teaspoon extra virgin olive oil
2 teaspoon paprika more or less to taste
1 teaspoon sea salt more or less to taste
56 ounce canned whole peeled tomatoes drained and halved

Cooking Tools Required
Colander, Cutting board, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Sharp Knives, Spatula

Reheating/Serving Instructions
Heat in a sauté pan over medium-high heat until heated through, or in the microwave on medium power.

Nutrition
Calories: 263kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 698mg | Potassium: 763mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1344IU | Vitamin C: 41mg | Calcium: 155mg | Iron: 3mg

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Vegan Kimchi Tofu Scramble
$0.00 Cooking Fee
5 servings
Vegan Kimchi Tofu Scramble

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 2 cups

Dairy Free Egg Free Nut Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Adjust the ingredients measurement scale here by changing this number. 5

Instructions
Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently.
Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off.
Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute.
Divide into bowls and enjoy!

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size5

Ingredients

Ingredients
4 teaspoon sesame oil
32 ounce medium firm tofu firm, patted dry, crumbled
3 tablespoon tamari sauce
10 cup kale leaves packed
5 tablespoon nutritional yeast
2 1/2 cup vegan kimchi drained

Cooking Tools Required
Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Skillet, Spatula, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through or in a salute pan over medium heat.

Nutrition
Calories: 249kcal | Carbohydrates: 9g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Sodium: 512mg | Potassium: 169mg | Fiber: 4g | Sugar: 1g | Calcium: 285mg | Iron: 3mg

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Mushroom & Kale Stuffed Sweet Potato
$0.00 Cooking Fee
Up to 10 servings
Mushroom & Kale Stuffed Sweet Potato

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Recipe adapted from:
KaiaFit

$0.00 Cooking Fee
Serving Size: 1 stuffed potato

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This KaiaFit recipe is part of the 7-day Spring cleanse for 2022.
https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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https://clients.mindbodyonline.com/classic/ws?studioid=-35430&stype=41&sTG=45&prodId=101242

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Instructions
Preheat the oven to 400ºF (204ºC) and place each sweet potato on a baking sheet. Bake for 40 to 45 minutes, or until cooked through.
About 10 minutes before the sweet potatoes are done cooking, heat the olive oil in a skillet over medium heat. Add in the onions and mushrooms and cook for 5 minutes or until soft.
Add the kale and nutritional yeast and cook for another 3 minutes or until the kale is cooked down.
Once the potatoes are cooked through, slice them down the middle and top with the mushrooms, kale and onion mix. Enjoy!

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook45

Passive0

Total Time1 hour 15 minutes

Recipe Serving Size10

Ingredients

Ingredients
10 each medium sweet potato pierced with a fork
15 teaspoon extra virgin olive oil
2 each large yellow onion chopped
5 cup mushroom sliced
5 cup kale leaves chopped
15 teaspoon nutritional yeast

Cooking Tools Required
Cutting board, Forks, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 278kcal | Carbohydrates: 50g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 128mg | Potassium: 1006mg | Fiber: 8g | Sugar: 11g | Vitamin A: 32063IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 2mg

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Exotic Mushroom Bisque
$0.00 Cooking Fee
Up to 10 servings
Exotic Mushroom Bisque

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 1 1/2 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegan Vegetarian
This delicious soup combines 3 types of mushrooms with Madeira wine and broth. It can be partially or fully blended for a creamy texture. Note: This recipe contains alcohol which must be purchased by the customer.

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Instructions
In a large pot sauté onions in olive oil until caramelized, about 20 minutes; remove from pan and set aside. Sauté all the mushrooms in the same pan. Puree 1/2 of the sautéed mushrooms in blender.
Return onion mixture to pan with sautéed mushrooms and pureed mushrooms. Add broth, Madeira wine, sea salt, and black pepper and simmer for 30 minutes.
Season to taste & serve.
Note: For a thicker, creamier version of this soup, puree entire recipe, thinning with reserved mushroom stock if needed.

Cook Times

Active Prep15

Hands-On Cook25

Hands-Off Cook30

Passive0

Total Time1 hour 10 minutes

Recipe Serving Size10

Ingredients

Ingredients
6 sweet onion sliced
1 cup extra virgin olive oil
8 cup vegetable broth
2 cup Madeira wine
48 ounce cremini mushroom sliced
2 cup dried morel mushroom soaked in warm water, sliced, and stock reserved
9 ounce fresh shiitake mushroom stems removed and sliced
2 teaspoon sea salt
1 teaspoon freshly ground black pepper

Cooking Tools Required
Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives, Spatula, Stock pot or >5 Qt pot

Reheating/Serving Instructions
Heat in the microwave on medium power until heated through.

Nutrition
Calories: 342kcal | Carbohydrates: 26g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 1246mg | Potassium: 961mg | Fiber: 3g | Sugar: 15g | Vitamin A: 404IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 1mg

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Cauliflower, Broccoli and Rice Casserole
$0.00 Cooking Fee
6 servings
Cauliflower, Broccoli and Rice Casserole

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Recipe adapted from:
KaiaFIT 7-day reseat ebook

$0.00 Cooking Fee
Serving Size: 7 ounces

Dairy Free Egg Free Gluten Free Soy Free Vegan Vegetarian
Cauliflower and brocolli combine with other vegetables, are then seasoned with curry and garlic, then layered over jasmine rice for a hearty and delicious casserole.

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Adjust the ingredients measurement scale here by changing this number. 6

Instructions
Cook rice according to package directions.
Preheat the oven to 350ºF/175ºC.
In a bowl, add the rest of the ingredients EXCEPT the nutritional yeast, and mix well. Season with salt and pepper to taste.
In a 9x13 oven-safe glass casserole dish, spread the cooked rice in an even layer at the bottom. Layer the chickpea/veggie mixture on top. Sprinkle nutritional yeast over the top.
Bake for 25-30 minutes or until the top is golden brown.

Cook Times

Active Prep20

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1 hour 5 minutes

Recipe Serving Size6

Ingredients

Ingredients
2 cup jasmine rice
3 1/2 cup water
15 ounce canned chickpeas drained
9 ounce cauliflower florets
3 ounce broccoli florets
1 ounce baby spinach or leafy greens of choice
2 tablespoon pine nuts
½ teaspoon ground cumin
½ teaspoon curry powder
¼ teaspoon garlic powder
1 tablespoon extra virgin olive oil
1 teaspoon sea salt more of less to taste
1/3 teaspoon freshly ground black pepper more or less to taste
1 tablespoon nutritional yeast

Cooking Tools Required
9x13 inch glass baking dish, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 407kcal | Carbohydrates: 73g | Protein:

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Crispy Ground Tofu on Rice

Crispy Ground Tofu on Rice

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Miracle Noodle Yakisoba

Miracle Noodle Yakisoba

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For the sauce:

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Okra, Peas & Rice

Okra, Peas & Rice

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Vegan Kimchi Tofu Scramble

Vegan Kimchi Tofu Scramble

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Mushroom & Kale Stuffed Sweet Potato

Mushroom & Kale Stuffed Sweet Potato

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Exotic Mushroom Bisque

Exotic Mushroom Bisque

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Cauliflower, Broccoli and Rice Casserole

Cauliflower, Broccoli and Rice Casserole

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