It's 2012, let's do this

Happy new year!!! January 2012 is here and I'm happy as pie. My holidays included ocean, family, friends, food, laughter, pictures, and dancing. As wonderful as it was, it's always nice to get back into the swing of things with some reliable routine. 

I love the January vibe. Collectively we move more, eat less, get stuff done, and simply strive to do better. It's the one time of year when we all decide to start over. What's not to like about a new, fresh, hopeful beginning? (answer: nothin' at all).

With holiday indulgence behind me, I am ready to get back in the kitchen and make nutritious, warm, wholesome meals. With a big bushel of kale and a couple of portobello mushrooms in my fridge I got moving. 

Kale Portobello Tacos (with a Tzatziki twist)

Ingredients: 
Portobello mushroom
Red Onion
Kale
Zucchini
Tofu, firm
Whole wheat tortilla, small
Tzatziki
Garlic
Ground black pepper
Chili powder
Red chili flakes
Parmesan cheese, fresh

Recipe: 

Sauté portobello mushrooms and red onion until browned*. Add kale and zucchini*. Sprinkle with garlic, ground black pepper, and chili powder. 

In a separate pan, cook strips of firm tofu until brown on both sides. Sprinkle with ground black pepper, red chili flakes, and garlic. 

Warm a small, whole wheat tortilla on the pan and spread 1 tablespoon of tzatziki down the middle. Add tofu and vegetables, sprinkle with fresh parmesan and enjoy!  

* A couple of important reminders:
1. A lesson from Julia Childs - give your mushrooms space to cook. It makes a major difference in the taste and texture.
2. Take the spine out of your kale  (it can be tough and bitter).

Wishing you a year of happiness, health, and motivation, 

Rebecca