Blueberry, Mango, Banana and Ginger Smoothie

Papa, mama and baby sizes :)

1/2 bag of frozen Blueberries
2 Bananas
2-3 cups of frozen Mango chunks
1 cup of soy yogurt
1 inch of fresh ginger
1-2 cups of water
Top w/ baby Basil leaves

Blend it all together using enough water to keep blender going. Very sweet! Great for a hot day!

Chunky Summer Squash Sauce with Black Beans Over Rice

Most cultures have some form of rice and beans dishes. Being Mexican, we ate a lot of rice and beans growing up dressed with different kinds of salsas.

Now, living on a budget means that beans and rice are a staple for sure. They provide the same amino acids as meat and for a fraction of the cost. 

Chunky Summer Squash Over Rice and Black Beans

This Summer Squash recipe is one of my favorites. Takes about 15 mins to make. It's fresh, light and very tasty! Perfect recipe while waiting on white jasmine rice to cook.

Ingredients:
1 sm summer squash - diced in large pieces
1/2 tomato - diced in large pieces
1/4 - 1/2  onion - diced in small pieces
1 lg or 2 sm garlic cloves - minced
1 tsp coconut oil
2-3 TBS water
2 cups of warm cooked rice
1 cup of warmed cooked black or pinto beans.
Salt - to taste

Heat coconut oil in skillet on medium heat, add onions and cook for 3 mins. Add garlic, tomato and cook for another 5 mins.  Then add summer squash and stir in water. Lower heat slightly and cover for about 8-10 mins. Salt to taste.  Once tomatoes, and squash have softened it's ready to serve over cooked rice and beans.

Tofu Scramble w/ Asparagus

One of the things I miss most is eggs but since I started making tofu scrambles I haven't missed it as much. Like eggs you can add any veggies that you would normally add to eggs like onions, mushrooms, green beans, asparagus, spinach...etc.

For this recipe I only used tofu, onion, and asparagus. To give it flavor, I add tumeric, onion powder, garlic powder, pepper, salt and earth balance vegan butter substitute. I usually eyeball most of my recipes so some measurements below are just estimations.

Ingredients:
1 small tub of firm tofu crumbled (trader joes sales two per container)
1/4 lg onion or 1/2 small onion diced
1/2 handful of asparagus cut into 1-2 inches
1/4 - 1/2 tsp tumeric - (This gives it it's color and mild taste but can get bitter if you add too much. If you aren't used to using turmeric used less at first. Turmeric is a wonderful anti-cancerous and anti-inflamatory herb)
1/4-1/2 tsp of garlic powder
1/4-1/2 tsp of onion powder
1 tsp  coconut oil
1 TBS Earth Balance Vegan butter substitute
salt and pepper to taste

Heat coconut oil in skillet on medium heat and add onions. Cook for 2-5 mins till translucent and add turmeri, garlic and onion powder. Stir and mix powder into onions. Add asparagus, stir and cook for 1-2 mins. Slice tofu on a plate. Scoot veggies in pan to the side to make room for tofu. Use bean masher to crumble tofu and stir into veggies. Add butter substitute, salt and pepper to taste.


Enjoy on a pumpernickel bagel, with whole wheat toast or tortillas. Enjoy!