“Anyone can go to the gym for an hour… But to control what’s on your plate for the next 23 hours… That’s hard work.”

I fell in love with this quote the first time I heard it, the truth is indisputable. A person will only reach their healthiest self when they make the change in their diet. I truly believe that. Exercise is great and a plus to reaching your goal, but you can’t get the best results while eating fried food (example) when you’re done working out. Think about it.

For the past couple of weeks my go-to dinners have been a plate of vegetables sautéed into a delicious stir-fry. My husband has been getting used to my decision to serve tofu on a weekly basis, and for once he isn’t complaining.  Perhaps even enjoying the Asian protein.

Ingredients:
Mushrooms
Asparagus
Onion
Spinach
Bell peppers: red, orange, yellow
Zucchini

Directions:
The process if fairly simple to make. Add the onion, zucchini, asparagus, mushrooms in a skillet with some olive oil/coconut oil/butter (of your choice). Sauté the vegetables until the onions are translucent and add the bell peppers and spinach. In a small bowl I added some soy sauce with the tofu and let soak for about 10 minutes. Add the tofu to a separate skillet and let cook for a few minutes, turning it over once to cook the other side. Stir the vegetables on occasion with some soy sauce.

Serve the tofu on a bed of vegetables.

Enjoy!

Be Kind,
Lola