Happy New Year – I hope 2022 will be a positive opportunity for you in all things you care about and are passionate about.  I continue my quest to live a happier and healthier life and do it with grace.  Not always easy, not always successful; but I figure if I give it my best each day…. even when my best that day is dismal, I am still headed in the right direction.

This week’s prep was mostly my own made-up idea.  I follow a lot of food folks on Instagram and saw a fun way to make what I will call a wrap.  So, I thought about it and came up with what I am calling a Taco Tofu Wrap.  I am enjoying learning more about preparations using tofu and it is less intimidating to me now.  That is another of my goals…. try more of what I haven’t before both in food and in life and keep learning.

What is on your list to try this year that you have thought about but haven’t done yet?

This week’s prep:

  • Breakfast:                  Anti-inflammatory Turmeric Smoothie (influenced by https://www.wellplated.com) and rice
  • Lunch/Dinner:            Taco Tofu Wrap
  • Desert/Snack:             Fluffy Banana Muffins (from https://kalejunkie.com)
  • Water:                        Always

Anti-inflammatory Turmeric Smoothie:  As I age and learn more about what is happening to my body in that process, I look more and more to ways to reduce inflammation in my body.  I found a recipe for Turmeric-Berry smoothie on @wellplated and adjusted it some to add to an already great recipe.   Please go to @wellplated for the base and more simply yum related recipes.   This smoothie has my base of course, kale and spinach to start, chia seeds, collagen powder and psyllium husks.  To that I added fresh blueberries and pineapple chunks with fresh ginger and turmeric powder (only because my grocery store did not have fresh turmeric this week and I was too lazy on winter roads to hunt it down.). I added just a touch of rolled oats, the recipe called for more, and then added a pour of frozen wild berries.  The recipe called for Greek yogurt which I do not use much of but added a few tablespoons to this.  Keep in mind, when I make these, I make enough for 5 servings for the week, so I modify amounts too and hope I get it right.

I topped it with a few fresh blueberries and some scattered oats for pretty purposes.  The taste and the texture are very good, and I will likely add this to my repeat list over time.

Taco Tofu Wrap:  For this I just had fun playing with the ingredients and taste testing as I went along.  First, I made what I will refer to as a relish (chefs, don’t call me out for wrong titles here).  I chopped up onion, pepper, tomatoes, and garlic and marinated with the juice of a fresh lime.  Then, I opened and drained a can of black beans and set aside to drain further.

I took out firm Tofu and dried and pressed a bit.  Sliced is medium thick and covered it in cornstarch that I had added taco seasoning too along with garlic and spices.  I fried, to get a bit crispy in some olive oil and when it was done, added a bit of canned taco sauce to flavor.  While this was cooking, I diced up some romaine lettuce and grabbed some Mexican cheese and lined it all up.

Heated the wraps a bit to soften, cut the wrap from center down with one slice which allows the folding over.   Place the prepared Tofu piece on one corner, the relish (with the black beans) on the other, added the lettuce to the third and the cheese over the top with added on the fourth “slice.”  Made the folds one by one and then sliced it down the center.

As a complement to this dish, I made multigrain rice as a side.   Pretty good I have to say and now I am all set for the week with good for me tasty simply yum dishes.

Fluffy Banana Muffins:  This recipe from @kalejunkie absolutely lives up to its name. Very fluffy, light and very yummy.  I have not used gluten free flour before as this recipe calls for.  The combination of ingredients could not have been easier and truly delicious.  It uses that gluten free flour along with almond flower, cinnamon, vanilla, coconut sugar, non-dairy milk (I used soy), maple syrup and of course bananas.  Took a few minutes to whip up and calls for 20 minutes to bake…. I went near 30 due to my oven.  You will enjoy these for sure.

Water:  Please remember to hydrate each and every day.  Lots of ways to get it done in delicious healthy ways.  This week I have added to my water, one bottle of sparkling water, pineapple chunks, fresh ginger, lemon, lime, and some cranberries for “pretty.”  Will be testing ginger tea recipes this week too.  Will let you know how that goes.

Remember – be sure to have YOU on the top of your priority list for the week.  Your well-being makes it possible for you to do all you do for all for whom you do it.

#StrongisBeautiful #SweatisSext #HealthisHappy


Lentils with Roasted Veggies Ingredients
Lentils with Roasted Veggies Ingredients
Lentils and Onions
Lentils and Onions
Lentils and Veggies
Lentils and Veggies