heal-thy self

Friday, January 9, 2026

Menu 1/12-1/17

Monday: Portobello Red Pepper Pita with a salad, p. 278 Eat to Live, Joel Fuhrman MD

Wednesday: Gold Austian Cauliflower Cream Soup, p.265 Eat to Live, Joel Fuhrman MD

Friday: Vegan Tofu Tacos for Bible Study

1 14 oz package of fava bean tofu
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/4 tsp cumin
1 TBS olive brine
Thinly slice tofu, using 1 TBS olive brine marinade the tofu slices in the spices and brine.

Veggies
2 bell peppers
1 red onion
1/2 tsp paprika
1/2 tsp chili powder
1/8 tsp black pepper
1/4 tsp cumin
1 TBS olive brine
Toss veggies with brine and spices.
Bake the veggies and tofu for 30 minutes at 400. Avoid the tofu touching each other, this will crisp them.

Saturday: Chili

Sunday: Spaghetti

Friday, January 2, 2026

Menu 1/5-1/11

Monday: Spicy Peanut Noodles with Broccoli
from Chef AJ

Tuesday: All-Star Tostadas
from Chef AJ

Wednesday: Zoodles Pomodoro
from Chef AJ

Thursday: Dumpling Soup
We used oat milk instead of coconut milk and pureed with a drained and rinsed can of any white bean

Friday: Pasta with creamy tomato sauce

Saturday: White Lasagna Soup
We used chickpeas instead of chicken.

Sunday: Spaghetti

Friday, December 26, 2025

Menu 12/29-1/4/26

Monday: Spaghetti and then birthday s'mores with friends

Tuesday: Lentil Soup

Wednesday: leftovers

Thursday: Black-Eyed Peas & Collards with Corn Muffins (Engine 2 p 111)
Celebrate the new year with a traditional Collards and Black-Eyed Peas dish. Collards symbolizes wealth and prosperity, while black-eyed peas are traditionally associated with good fortune, abundance and new beginnings.
Ingredients
2 teaspoons olive oil or 3 tablespoons water
1 diced yellow onion
2-3 diced carrot
4 cloves garlic, minced
½ teaspoon sea salt, or to taste
⅛ teaspoon ground black pepper
½ teaspoon Cajun seasoning
1 (15-ounce) can black-eyed peas, drained and rinsed, or 1½ cups cooked
½ teaspoon liquid smoke or 1 teaspoon smoked paprika
6 cups chopped collards (½-inch pieces)
1 tablespoon freshly squeezed lemon juice
2 tablespoons finely chopped parsley
¼ cup thinly sliced green onion
Crumbled tempeh bacon, optional, for topping

Instructions
Heat a pot over medium-high heat and add the olive oil or water. Add the onion, carrot, and garlic along with the salt, pepper, and Cajun seasoning. Cook for about 5 minutes, stirring frequently and adding small amounts of water or vegetable stock as needed to prevent sticking, until fragrant and lightly softened.
Stir in the black-eyed peas and liquid smoke and cook for 3 minutes, stirring often.
Topped with crumbled tempeh bacon if desired.

Friday: Chorizo Potato Tacos

Saturday: Falafel
We used pinenuts instead of cashews for the Tzatziki sauce

Sunday: Spaghetti