It’s my favourite thing to do – transitioning into more grounding and heart-warming foods as the temperatures drop, in order for my body to feel more balanced and nourished with the seasons changing.

That said, if you’re an oatmeal lover, you can easily eat this recipe in full-fledged summer.. I’d even go as far as to say that you can actually eat this for lunch or dinner, seeing it’s savoury & it reminds me a little of a “healthified” risotto in some kind of way.

You guys went bonkers for it, when I posted it on my Instagram Stories the other day, so hopefully you’ll get into your kitchens and try to cook this one of the days coming. Maybe it’s perfect for Sunday? In any case, please do let me know, in the comments below or tag me on Instagram, if you do choose to create this little recipe.

If you’re not a masterchef, don’t fret – this recipe is super easy. All you need to make sure of, is that you stir the oats quite frequently so they don’t burn in the bottom of the pan, otherwise I think you should be all good.

This recipe creates enough oats for a small serving for 4 people – as it can be a little dense and we have toppings, you don’t want too big of a portion to weigh you down, especially if you have it for breakfast.

However, it’s easier for your gut to break down the oats, because we’ve soaked it overnight and rinsed them before cooking.

This recipe is gluten free, dairy free, sugar free and can be made vegan without the egg.

Ingredients:

• 2 cups of soaked-overnight & rinsed steel-cut oats (make sure they’re gluten free)
• 1 cup of water
• 1 cup of coconut-milk (or any milk you prefer)
• 1 grated zucchini
• 3/4 tsp ground turmeric
• 1/2 tsp garlic powder
• 50g vegan parmesan cheese (I used Alternative Dairy Co – but you can use real parmesan, too)
• Salt & pepper to taste (you need a bit more salt than usual for this)
• Hemp Oil (I used Hemple)
• 2 cups of fresh spinach
• 2 cloves of garlic, minced
• 1 avocado, quartered
• 4 eggs
• Hemp seeds
• Pepitas

Directions:

1. Heat a medium pot on medium-high heat. Add the oats, water & coconut-milk. Wait for it to start to slightly boil.
2. Add the grated zucchini, turmeric, garlic powder & salt/pepper and stir.
3. By now, you would’ve been stirring for about 6-8 minutes.
4. Add the vegan parmesan cheese & hemp oil and keep stirring. Taste with extra salt/pepper as needed.
5. Turn it down to a low heat, and keep stirring. Getting it to the right texture – slightly moist, but not runny or dry. You want a medium firmness of the overall oats.
6. Grab a pan and heat it to a high. Add a bit of olive oil and the minced garlic. Add the spinach to the pan and wilt it for a few seconds, turning the oil and garlic into it. Take off and put on a seperate plate.
7. On the same pan, crack & add the 4 eggs and turn them into fried eggs.
8. Arrange the oats in 4 bowls, divide the wilted spinach among the 4 bowls, add an egg to each bowl along with a quarter of avocado as well. Decorate with hemp seeds & pepitas and you’re ready to eat.
9. You can even drizzle with a bit of hemp oil and add salt/pepper if it needs more.

FIND MORE OF MY RECIPES HERE

The post Savoury Turmeric & Zucchini Steel-Cut Oats. appeared first on Caroline Høgh Groth.

You really cannot go wrong with this dish. Even if you’re not a cook, it’s very hard to mess up. It’s also easy, convenient and quick – all the key-words you want, especially if you’re time-poor, a mumma or just don’t like cooking but still want to eat healthy?

This dish contains loads of delicious green vegetables and I’ll tell you why: Green Leafy Vegetables health benefits includes improving digestive health, maintaining weak eyesight, balancing cholesterol levels, enhancing youthful skin, treating anemia, fighting free radicals, supporting cardiovascular health, promoting weight loss, boosting energy levels, and increasing lifespan. Just to name a few..

One Pan Wonder – serves 2 people (DF, GF, SF, V)

Ingredients:

• 1/2 medium Zucchini, halved, sliced
• 1/4 head of Broccoli, cut into florets
• 1/8 head of Purple Cabbage, cut into slices
• 1/4 Leek, halved, sliced
• 2 Radishes, halved, sliced
• 2 pieces of Silverbeet, sliced
• 2 pieces of Kale, sliced
• 1/2 handful of Parsley
• 1/2 handful of Basil
• Salt & Pepper
• 1/2 tsp Turmeric
• 1/2 tsp Smoked Paprika
• 1/2 tsp Cumin
• 1/2 tsp Fennel Seeds
• 2 tbsp Bone Broth Concentrate + 1/4 cup boiling water
• 3 tbsp Pepitas
• 2 tbsp Hemp Seeds
• Coconut Oil
• 4 Free-Range Eggs
• 1/2 Avocado

Directions:

1. Chop all your vegetables and have them ready.
2. Heat a large frying pan on high with some coconut oil + have a lid that fits the sauce-pan ready.
3. Add all the vegetables at once, and stir-fry.
4. After 4 minutes, or when the vegetables have softened & slightly browned, add all your dried herbs and fresh herbs.
5. Add your Bone Broth Concentrate (which you should’ve dissolved with boiling water) to the pain. Let it simmer for 2 minutes.
6. Make 4 little wells in the vegetable mixture, and crack in your 4 eggs. Turn down the heat to a medium
7. Add a lid, and let it simmer for about 2 minutes. The steam will cook the eggs quickly, so keep an eye on them.
8. When the eggs are done (I prefer mine soft and runny), take the pan off the heat.
9. Add 1/2 avocado in the middle, sprinkle with salt & pepper, pepitas and hemp seeds.

You can find more of my recipes here x

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Breakfast means exactly what the word describes: break(ing) the fast. As our bodies have been fasting and been in ketosis (fat-burning stage) since we ate our last bite for dinner, we are about to pull it out of that state and fuel it up with energy for a long day ahead.

We eat breakfast for numerous reasons:

1. Glucose is the body’s energy source. It is broken down and absorbed from the carbohydrates you eat. In the morning, after you have gone without food for as long as 12 hours, your glycogen stores are low. Glycogen is the glucose that has been stored in your muscle tissue and liver where it is released slowly overnight to keep your blood sugar levels stable. Eating breakfast restores your glycogen stores and boosts your energy levels, as well as your metabolism for the day.
2. Breakfast provides a significant proportion of the day’s total nutrient intake and offers the opportunity to eat foods fortified with nutrients such as folate, iron, B vitamins and fibre.
   Essential vitamins, minerals and other nutrients can only be gained from food, so even though your body can usually find enough energy to make it to the next meal, you still need to top up your vitamin and mineral levels to maintain health and vitality.
3. Researchers have found that, on average, people who eat breakfast are lower in weight than those who don’t. That could be because eating foods with protein and fibre in the morning, keeps your appetite in check for the rest of the day, without the bingeing and snacking carelessly.
   When you eat breakfast, you’re telling your body that there are plenty of calories to be had for the day. When you skip breakfast, the message your body gets is that it needs to conserve, rather than burn any incoming calories.
4. When you’re hungry, not only do you feel the physical effects, such as stomach discomfort, headaches or weakness, but it can have mental effects as well. Hunger affects your mood, concentration and alertness, which can be a detriment when you’re trying to tackle your to-do list. Eating a healthy breakfast helps improve your concentration and focus, allowing you to stay productive through to lunch.

Enough reasons for you to start eating breakfast? Great!

So, what do you eat for breakfast? Well, getting a mix of carbohydrates, healthy fats and protein is vital for keeping, not only your tummy happy, but also your mind and mood.

Let’s start with protein. Protein is what will keep you feeling full for longer. See below for a few Protein Sources for your breakfast:

• Eggs (boiled, fried, scrambled, poached)
• Legumes (lentils, chickpeas, beans)
• Cheese (cottage cheese, goats cheese, full-fat feta)
• Fish (salmon, mackerel, trout)
• Yoghurt & Kefir
• Tofu
• Hemp Seeds
• Protein Powder

Carbohydrates:

• Wholegrains (whole grain bread, oats, root vegetables, quinoa, buckwheat)
• Vegetables (all of them – especially eat GREEN vegetables!)
• Berries & some fruits
• Nuts (almonds, pistachios, cashews, pine nuts)
• Seeds (pumpkin, flax seeds, sunflower seeds, chia seeds)

Healthy Fats:

• Fatty Fish (Salmon, Mackerel, Sardines, Herring, Trout, Kippers, Anchovies, Shrimps)
• Avocado
• Nuts & nut butters (Brazil nuts, pine nuts, almonds, walnuts, pistachios)
• Oils (hemp seed oil, coconut oil, sesame oil, flaxseed oil, walnut oil,

As you can see, some of these sources cross over meaning they both go as a carb, protein and fat source. That’s okay, just make sure you don’t pick the same from each category, so you double up everywhere

You’ll be surprised at how easy it really is to compose a healthy breakfast, if we just simply use our common sense. You with me?

Now, here’s a few suggestions as to what you could put together for a healthy breakfast that’ll fill you up in every area of the carbs, fats and protein area:

1. Steel Cut Oats Porridge with Banana & Nuts
2. Smashed Avocado on Ezekiel Bread with Poached Eggs & Tomatoes
3. Biodynamic Yoghurt with Fresh Berries, Raw Honey & Unsweetened Muesli
4. Pea, Corn & Chickpea Fritters
5. Shakshuka 
6. Vegan Spinach & Banana Oatmeal 
7. Chia Seed Pudding with Fresh Fruit & Greek Yoghurt
8. Pumpkin, Potato & Zucchini Frittata 
9. Chickpea Pancakes with Hummus & Vegetables
10. Wholegrain Toast with Fried Eggs, Sauerkraut, Vegetables & Avocado
11. Smoothies
12. Wholegrain Toast with Nut-Butter, Banana & Raw Honey

Please remember to by fresh produce and organic/farm-fresh wherever, and whenever you can..
As a society, we’ve almost been bred to believe that fresh, quality produce costs twice the amount than what we can get at the Supermarkets – this is not true. You can make some great bargains at your local farmers-markets on the weekends, and through the week you can supplement with supermarket groceries if you need to. You can also use a delivery service like Community Organics who deliver a fresh fruit & veggie box do your doorstep every week. Just make the choice – then stick to it!

A bit of inspiration from my own breakfasts to get your creative mind going.

Sprouted Bread with Scrambled Eggs, Parmesan, Greens, Avocado & Tomato.

Elixir from Orchard St. made of Raw Cacao, Salted Caramel, Ground Herbs & Coconut/Cashew Mylk

Greens with Hemp Seeds & Feta, Sauerkraut, Avocado, Fried Eggs & Gluten-free Grainy Toast.

Now, go eat your breakfast!

Love, Cx

The post What To Eat For Breakfast to Keep Energised Throughout The Day appeared first on Caroline Høgh Groth.

And you know what else is a YES?! Same-sex marriage in Australia as of today. Today was a DAMN good day for humankind!

I’ve been a bit slack with my recipe creations (I’m so sorry, as I know you love the simplicity of what I normally create), but for a little while I lost my creative mojo, but now I’m back again. And I promise I won’t go away again. Well, at least for now – expect to see a lot more fun, easy and healthy recipes coming up in the next little while.

For today, I’ve created a pink pitaya protein bowl for you all. Pink pitaya is also known as ‘dragonfruit’, and is rich in Vitamin C, Antioxidants, good fatty acids and B Vitamins as well as carotene and protein. Superfood? I think, YES!

Have this bowl for breakfast or even just have it as a drink (without the toppings) for an in-between-meal snack. It works both ways. If you want to keep it lighter, leave out the protein.

If you’re wondering where to get the Pink Pitaya from? This Organic one is from THR1VE which you can order with their home-delivery meals.

Ingredients:

– 1/2 cup frozen berries
– 1 small mango
– 1/2 ripe banana + 1/2 to decorate
– 1 serving of pink pitaya
– 1 cup coconut milk
– 1 tbsp pistachios + more to decorate
– 1 tbsp goji berries+ more to decorate
– Handful of ice-cubes
– Strawberries to decorate
– Blueberries to decorate

Method:

– Add all ingredients to a blender
– Blend at high speed for 10 seconds
– Add ice-cubes and blend for another 10 seconds
– Pour into a bowl and decorate with fruits, nuts and seeds or put it in a air-tights jar and bring it with you as a snack. Keep it refrigerated and cold.

Let me know if you create it at home and what you think?

Would also love to hear which type of recipes you’d want me to create?

ENJOY!

Caroline xx

The post Pink Pitaya Protein Bowl appeared first on Caroline Høgh Groth.

I have done Bulletproof’s for about 2 years now – I was first introduced to it back in 2015 and I never even drank coffee for 25 years! 2 years later and I’m obsessed.

Now, if you haven’t ever heard of Bulletproof Coffee – which is a part of the Bulletproof diet – let me tell you a little bit about it.

Bulletproof Coffee

Bulletproof coffee was ‘invented’ by Dave Asprey back in 2009 after travelling to Tibet and tasting yak-butter tea drinks. Come 2014 and Bulletproof was trademarked and is now a brand boasting a complete product line and original Bulletproof cafe’s in Los Angeles (Santa Monica & Downtown LA).

What is it exactly? 

Bulletproof coffee or the many other names it may go by: keto coffee, butter coffee, fat coffee – is a drink, very simply, containing coffee, butter & oil.

Separately those ingredients don’t exactly tick any health boxes, but together they are the three components you need to make Bulletproof coffee – a frothy, energy-igniting drink that has a multitude of health benefits including triggering weight loss by way of ketosis, a metabolic state triggered by a lack of carbs that kicks fat-burning into overdrive; it kills pesky cravings; and it boosts cognitive function, mainlining a shining dose of mental clarity throughout the day instead of the highs and lows you get from drinking ‘normal coffee’.

How do you drink it?

The things is, if you do have a bulletproof coffee, you will have it in the morning and it will substitute your breakfast as it is a meal in itself because of the high intake of fat and oils that will put your body into a fat-burning state – this state can’t be reached if you eat with this drink as well.

Have it first thing in the morning as you rise, and then have a snack as you normally would mid-morning, continuing onto eating normally throughout the day.

If you are further wanting to burn fat in particular, you can follow the bulletproof diet which, again, is a diet focused on eating foods high in fat, moderate in protein, and low in carbohydrates. I personally don’t follow this diet but simply eat a variety of fresh, organic (when can), healthy and highly nutritional produce mainly focused on vegetables, but I have no strictness around it.

The original recipe:

Ingredients:

• At least 1-2tbs unsalted organic grass-fed butter.
• 1-2tbs of Brain Octane Oil or XCT Oil (these are 18x and 6x stronger than coconut oil, with no flavour.)
• 1-2 cups (250-500ml) of hot coffee brewed with low-toxin beans.

1. Make Coffee:

Brew coffee as you normally would.  Make sure it’s the right kind of coffee.  If you haven’t purchased Bulletproof Upgraded Coffee beans, you can get a great organic roast form your local health-store.

2. Pre-heat blender:

Boil extra water and pour it into a blender while your coffee brews to pre-heat the blender.

3. Froth:

Empty out the hot water from the now pre-heated blender and add the brewed coffee, butter, and Brain Octane oil.  Blend until there is a thick layer of foam on top like a latte. The stronger the blender, the better. A spoon won’t work as it won’t dissolve the butter or make it frothy.

4. Optional:

Add cinnamon or a sweetener like Stevia. Don’t use honey or agave as it messes with the components of the ketosis.

My recipe and how I make it:

Ingredients:

• 1 tbsp unsalted, organic grass-fed butter
• 1 cap of Bulletproof Brain Octane Oil
• 1 cup brewed coffee from roasted, organic coffee beans
• 1 tbsp Great Lakes Gelatin Collagen Hydrolysate
• 1 tsp organic, raw cacao nibs
• 1 tbsp Amazonia Raw protein isolate (natural)
• Organic, liquid Stevia to taste

Follow the above instructions and add all ingredients to blender – blend on high and drink straight away.

This method is much more of a comprehensive meal and you certainly won’t feel like you need breakfast after this either. It will keep you going for hours at a steady pace without the spikes that a normal caffeinated coffee-drink will provide you with.

I often also have a bullet (short for bulletproof) if I have a big presentation or an important meeting as part of the benefits are enhanced brain function and clarity to think and act better and quicker.

Take it with you in your keep-cup, and you help the environment, too.

Hope you love it! Cx

The post Bulletproof Coffee – What is it, what does it do and how to make it at home appeared first on Caroline Høgh Groth.

These little wonders are full of Vitamin D, they will boost your immune system (goodbye flu’s!), they are full of antioxidants which help fight free radicals that are all around us and get into our bodies on a daily basis, they contain lots of Vitamin B2 & B3’s which help ramp up your metabolism, AND they are rich in the mineral selenium which studies have found can lower the risk of bladder cancer. Sounds pretty good, right?

I absolute LOVE marinated mushrooms, and especially for breakfast with some good eggs on the side and a serve of avocado on toast. Simple, yet full of flavour.

This recipe is: vegan, nut-free, sugar-free & gluten-free. Images of assembled breakfast with eggs are obviously not vegan.

Marinated Mushrooms – 1 small bowl

Ingredients:

• 2 cups button mushrooms, quartered (or your preferred mushroom)
• 1/2 large red onion, diced
• 1 clove of garlic, finely chopped
• 1/4 cup fresh basil, chopped + extra to garnish
• 1/4 cup good virgin olive oil + extra few Tbsp’s
• 1/4 cup apple cider vinegar
• Salt & Pepper, to taste

Directions:

1. Heat a saucepan to very high heat, it needs to be steaming hot.
2. Add the olive oil to the pan, and the mushrooms. Let them sizzles for a few minutes to draw out the water.
3. Add the red onion, garlic and a bit of salt & pepper, saute for 2-3 minutes, until the mushrooms has a golden colour.
4. Add the apple cider vinegar, make sure your pan is still very hot at this point as we want to burn off the acidity.
5. Add a few extra tbsp’s of olive-oil to the edges of the pan, and leave for 4 minutes to cook.
6. Add the basil and toss.

You can either eat these hot, or leave them in the fridge to marinate further for 24-72 hours. Enjoy :)

The post Marinated Mushrooms (V) (DF) (GF) (NF) (SF) appeared first on Caroline Høgh Groth.

Have you ever tried Tapioca? It’s made from the root of the cassava plant and it has a unique compositions of carbs, vitamins, mineral, and organic compounds. It’s a rich source of fiber, the good cholesterol and protein. Because of the high dietary fiber it contains this little seed is great for your digestive health.

However, enjoy this dessert in smaller quantities if you’re trying to lose weight because of the high carb level. Doesn’t mean it can’t be a weekly treat :) Enjoy!

(Serves 6) (Vegan, Gluten-free, Refined sugar-free, Nut-free)

Ingredients:

• ¾ cup Natural Raw C Coconut water
• 3 tbsp Dark Agave Syrup
• 1 tbsp rice malt syrup
• 1 cup seed tapioca
• 1 tsp cinnamon
• ½ can organic coconut cream
• 1 large fresh mango, diced
• Coconut chips
• Goji Berries

Directions:

1. To make the syrup, bring coconut water, agave syrup & rice malt syrup to a boil, then let it simmer for about 15 minutes until it has thickened slightly. Set aside.
2. In a large saucepan, bring 4 cups of water to the boil. Add the seed tapioca, and let it simmer for about 10-15 minutes, or until seed is translucent. Drain and rinse with cold water.
3. Combine seed tapioca, syrup and coconut cream and mix well.
4. Set aside in fridge for at least 1 hour.
5. Serve in small glasses with fresh mango, coconut chips and goji berries.

The post Vegan Coconut Tapioca Pudding with Fresh Mango, Coconut Chips & Goji Berries. appeared first on Caroline Høgh Groth.

Both suitable for breakfast and/or dinner – if you want to cook them for your hubby or boyfriend, perhaps cook up some bacon or some extra eggs for their protein-hit.

This recipe is vegetarian – if you need to make it vegan then leave the egg out, and substitute it with another binder like a 1/2 banana

Vegetarian, Gluten-free, Sugar-free, Soy-free, Nut-free, Dairy-free

6 fritters:

• 1/2 cup blanched peas
• 1/4 cup corn
• 1/4 cooked chickpeas
• 1/4 cup coconut flour
• 1/4 cup brown rice flour
• 1 whisked egg
• 1/2 cup almond milk
• 1 tsp paprika
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp sea salt
• 1/4 tsp black pepper

Noodle Salad:

• 1 packet bean vermicelli (250g)
• 1 carrot, finely chopped
• 1 red capsicum, finely chopped
• 1 small lebanese cucumber, finely chopped
• 1/2 red onion, finely chopped
• 100 g cherry tomatoes, quartered

Dressing: 

• 5 kale-leaves, de-stalked
• 2 cloves garlic
• 1/2 avocado
• 1 handful parsley (with stalks)
• Juice of 1/2 lemon
• 3 tbsp tamari
• 2 tsp sesame oil
• 2 tsp virgin olive oil
• 1/4 cup coconut milk
• 1/4 cup water
• Pepper

Extra:

• Soft-boiled eggs

Directions:

1. In a large bowl, mix together coconut flour, brown rice flour, all spices, egg and milk and mix until you form a batter. Add the peas, corn and chickpeas and set aside in the fridge for 10-15 mins.
2. Boil some water and cover the bean vermicelli with it. Set aside until soft (about 4-5 mins) then drain. Chop all vegetables and add to the vermicelli noodles.
3. To make the dressing add all ingredients to a blender and blend until finely chopped and it has all come together. Drizzle over the vermicelli salad and toss until all is well combined.
4. Heat a frying pan on low-medium heat with coconut oil and add batches of 2 tbsp’s of the batter to the pan. Fry on each side for about 2 mins.
5. Serve like this: Fritter, salad, fritter, salad, fritter, salad and top with a soft-boiled egg and some extra parsley.

ENJOY :)

The post Pea, Corn & Chickpea Fritters w/ Vietnamese Noodle Salad (V) (GF) (SF) (NF) (DF) appeared first on Caroline Høgh Groth.

This recipe is so super easy to throw together, it’s great for people on the run who’s not good at eating breakfast because it takes up too much time (!) – NAUGHTY! Breakfast is the most important meal of the day as it kickstarts your metabolism and sets you up for the rest of the day.

When we soak grains like we do in this Bircher it renders the nutrients in the grain so it becomes more digestible and more easily assimilated by our bodies. The soaking breaks down some of the hard-to-digest proteins, making assimilation much easier, and neutralises phytic acid, which is an anti-nutrient that prevents absorption of minerals such as calcium, magnesium, iron, zinc, and copper.

It’s sweet and creamy all together with a hint of cinnamon and delicious vanilla from the almond milk mixed with the coconut – it’s really a match-made in heaven!

Please let me know in the comments what you think of it?

Coconut & Almond Milk Bircher – vegan, dairy-free, gluten-free, sugar-free.

Serves 4

Ingredients:

• 1,5 cup gluten-free oats
• 2 tbsp organic chia seeds
• 70 grams sultanas + 30 grams for decoration
• 2 tbsp shredded coconut + more for decoration
• 1 tbsp cinnamon
• 1 tbsp rice malt syrup (or more to taste)
• 1 handful Blue Diamond Roasted Salted Almonds (chopped) + more to decorate
• 1 cup Almond Breeze Vanilla Unsweetened Almond Milk
• 1/2 cup Natural Raw C Coconut Water 
• 1/2 cup Coconut Milk
• 4 tbsp full-fat coconut cream
• 1/2 Pink Lady Apple for decoration (julienned)
• Honey to drizzle

Directions:

1. Combine oats, chia seeds, sultanas, shredded coconut, cinnamon, rice malt syrup, almonds, almond milk, coconut water & coconut milk in a large container – stir, and leave in fridge for at least 7 hours or preferably overnight.

2. Mix in the full-fat coconut cream and divide amongst 4 bowls. Decorate with apple, sultanas, almonds, shredded coconut, a dollop of coconut cream and a little drizzle of honey.

** Store in airtight container in the fridge for up to 3 days.

The post Vegan Coconut & Almond Milk Bircher (V) (DF) (GF) (SF) appeared first on Caroline Høgh Groth.

That said, I quite like my breakfast’s or any other meal of the day to be quite quick, easy but still full of flavour and nutrients.

Trying to live a vegan lifestyle you often have to be a little bit more creative and plan your meals as you want to ensure you get all the nutrients from plant-based foods.

This is a super easy and quick breakfast option that’s fresh, delicious and filling.

You get the protein from the tofu that will fill you up for a few hours without giving you that heavy, bloated feeling and topped with delicious, fresh, raw veggies in the lettuce cups you’ll have your veggie-levels covered for the morning.

Ingredients:

• 150g firm or silken tofu
• 1 tsp ground turmeric
• 1 tsp dried basil
• 1 tsp ground paprika
• S&P
• Coconut oil
• 3 iceberg lettuce leaves
• 1/2 ripe avocado, diced
• 1/2 red capsicum, diced
• 1/2 small lebanese cucumber, diced
• 1 spring onion, chopped
• 1/2 lemon

Directions:

1. If your tofu is quite moist let it drip off on a bit of kitchen paper or a kitchen towel.
2. Heat a skillet on medium heat and add a bit of coconut oil. Crumble the tofu onto the skillet and add the turmeric, basil & paprika. Cover it with a lid, stirring every minute for about 7 minutes. Taste with S&P.
3. To ensemble the lettuce cups, grab your three iceberg lettuce leaves, add the scrambled tofu, top with the avocado, capsicum, cucumber, spring onion and squeeze over fresh lemon juice.
4. Enjoy :)

The post Tofu Scramble Lettuce Cups (Vegan) (DF) (GF) (SF) (EF) (NF) appeared first on Caroline Høgh Groth.