All of this eating our feelings is starting to catch up to me. The past few weeks we have embarked on an effort we’re calling #makepantsfitagain to improve our general health. It includes more regular exercise, eating much less sugar and more vegetables. Don’t worry, we’re not going Whole 30 on you or anything, but we’re trying to get used to not eating dessert every single night. I’m not going to lie, the first several days after cutting out our sugar fix entirely were pretty rough. It was like going through withdrawal. Fruit consumption skyrocketed. Now, almost two weeks in, things are kind of evening out. I’ve noticed I don’t get desperately hangry like I used to. My energy is more even and I’d even go so far to say that my pants are fitting a bit better…maybe.
A big challenge with eating healthier is changing the patterns of what you cook and eat as well as what you have available. Meal planning is critical. Having a plan and the ingredients on hand for a fast, proper meal makes it the path of least resistance. Which brings me to stir fry. It is the quintessential go-to healthy weeknight meal. It’s fast, tasty, cheap, and flexible. This particular recipe is loosely based on this one from Mark Bittman’s column in the New York Times from a few years ago. Really you can just take whatever you find in the crisper (within reason) and go with it. That’s how today’s recipe came into existence. I didn’t start out thinking, I’m going to make a recipe for the food blog we haven’t updated in months. I just went with what we had and it turned out pretty well, so a few cell phone pictures later, here we are.
Wait, don’t run away. I know what you’re thinking. Yes, this recipe is vegan and is made with tofu as the primary protein. We’re omnivores and we like it. The kids even ate it. Preparing it this way gives it a nice crispy texture and a good flavor.