Reboot redux! It’s been over 5 years, let’s catch up over veggies

Life happened. As much as I love food, I realized I can eat like I used to when I was a teenager. I teach about the importance of a whole-foods plant-based diet, but I don't always practice it. Now that I'm on summer break with more time to meal prep, I'm using this space to keep myself accountable as I dive back into whole-foods plant-based cooking.

Tofu and Sweet Potato Peanut Butter Curry by Hetty Lui McKinnon from NYT Cooking was easy to put together. I didn't have plain frozen peas on hand, so I used the frozen peas and carrots mix we had instead, and it turned out great.

The recipe calls for serving it over rice, but since I'm trying to lower my A1C, I opted for quinoa instead.


I also made Tofu Scramble With Black Beans and Corn, another recipe by Hetty Lui McKinnon from NYT Cooking. This will be breakfast for the next couple of days, with whole-wheat tortillas and fresh sprouts.

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