It was Grits that made me really appreciate Southern food. But they aren’t exactly the kind of food you want to eat on a regular basis so in order to get my Southern fix, I needed to come up with something that isn’t based on butter and cheese. As good as butter and cheese sound, I don’t need them everyday for lunch. ;)

BBQ tofu may not be winning over die-hard pork fans yet, but this meal can certainly hold its own for classic, and delicious Southern fare.  ”Vegan” and “Southern” aren’t typically things I think of in the same meal but this trio makes it very possible. You see, Southern food can be healthy!

BBQ Tofu, Kale & Brown Rice - 2 servings

  • 1 block extra firm tofu, pressed
  • 4 Tbsp BBQ Sauce + extra for drizzling (my current favorite is Maurice’s Southern Gold)
  • 1 large bunch kale, cut into 1 inch pieces
  • 2 servings prepared brown rice

Prepare Kale: Heat large pan over medium heat. Spray with cooking spray and add kale to pan. Cover and cook for about 5 minutes, stirring occasionally, until wilted. Set aside and save pan for tofu.

Prepare Tofu: Press and marinate with BBQ sauce. Heat large pan over medium heat and spray with cooking spray. Cook tofu, flipping after about 3 minutes per side. Set aside.

Serve 1 serving brown rice with half of the kale and tofu. Drizzle with additional BBQ sauce if desired.

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review: amy’s no chicken noodle soup

It’s been said that homemade chicken noodle soup warms our heart and soul; imparts the comfort of home and makes us feel infinitely better when we aren’t feeling our best. While I believe all of this may be true, I know that when I’m not feeling my best the last thing I want to do is

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What can I say—Emily likes her wine, I like my beer (and my juice)

guest post: juicing

I met Emily through my wonderful sister-in-law Mary Beth . Emily and I have a shared interest in (obsession with?) nutrition and cooking, and when she asked me to write a guest post for A Nutritionist Eats, I was incredibly flattered. Thanks for the opportunity, Emily! What can I say—Emily likes her wine, I like

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butter toffee oatmeal

I don’t share breakfasts with you very often but I promise its not because I’m eating Egg McMuffins every morning. They just generally aren’t all too exciting and there are a lot of repeats. I only wish I was able to repeat lunches as much as I repeat breakfasts. For some reason I can eat

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black bean & corn relish

Almost 10 years ago, for my graduation party, my Mother made what had to be at least 10 pounds of black bean salad. Now as good as the salad was, it apparently wasn’t very popular with high school kids as after everyone had left, we had about 8.5 pounds leftover. That, or my Mom greatly

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edamame hummus

Our meal at Sanctuary Restaurant started with an edamame hummus that was undoubtedly amazing. We both loved it and I knew we needed to recreate it at home. I was crossing my fingers that it would taste as good as the Sanctuary version! It wasn’t nearly as good as what we had at Sanctuary (I

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in my cupboard: trader joe’s punjab eggplant

As much as I adore cooking, sometimes I just can’t take the time to prepare an entire meal. Since cooking is such a stress reliever for me, I never want it to actually cause stress.  Enter in these pouches of Indian food.  A little odd, yes, to make dinner out of a pouch, but this

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