Christina Pirello has already shared how we can avoid being tired all day and quick tips for boosting our energy. Now, the chef and nutrition expert gives us two dishes that will help fight fatigue and rev your engines.
Apple and Berry-Scented Quinoa
I was enlisted to create a healthy breakfast cereal that kids would actually eat and that Moms could easily afford and make on a busy morning. This recipe is high in complete protein, contains fresh fruit and the added protein of walnuts. Tested on lots of kids, this vegan breakfast recipe has won raves every time!
1 cup quinoa, rinsed well
2 cups unfiltered apple juice
Pinch sea salt
Pinch ground cinnamon
1 pint fresh blueberries
1 pint fresh raspberries
1/2 cup coarsely chopped walnuts or pecans (or other nuts)
Place quinoa and apple juice in a sauce pan over medium heat. When the quinoa boils, add salt and cinnamon, cover, reduce heat and bring to a boil. Cook over low heat for 15–20 minutes, until the quinoa has absorbed all the juice. While the quinoa is hot, stir in the berries and nuts. Serve hot. Makes 3–4 Servings.
The Best Scrambled Tofu
While you can enjoy this dish for any meal, it’s a brunch favorite with my clan. The result is pretty to look at, totally yummy and easy as pie to make. No one will miss the eggs—making this some of the easiest vegan cooking you can do!
Extra virgin olive oil
½ yellow onion, finely diced
1 small carrot, finely diced
1-2 stalks celery, finely diced
1 tablespoon mirin
1 pound extra firm tofu, coarsely crumbled
¼ teaspoon ground turmeric
½ bunch arugula, cut into bite-sized pieces
½ cup shredded soy or rice mozzarella (vegan)
2-3 sprigs fresh parsley, finely minced
Place a small amount of oil and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 1-2 minutes. Stir in carrot and celery and cook, stirring, until shiny with oil. Add mirin, crumbled tofu and turmeric and stir well, incorporating turmeric throughout the dish. Cover, reduce heat to low and cook for 3-4 minutes. Stir in arugula and soy cheese, cover and cook for 1 minute. Turn off heat and allow to stand until cheese melts, about 2-3 minutes. Stir well to combine and serve garnished with fresh parsley. Makes 3-4 Servings.