Spicy Tofu Taco Salad

I love Mexican food, but not the heaviness and bloating that comesΒ with eating ground beef and cheese filled tacos. After trying tofu as the meat in my taco salad at Chipotle, I decided to give it a try at home. The results were a feeling of being full, but not weighed down, no bloating and no stomach ache from cheese or sour cream!

Spicy Tofu Taco Salad

1 cup of baby spinach (cut or rip into smaller pieces)

1 cup of tortilla chips (crunched into smaller pieces)

1/3 cup of chopped up tofu

1 packet of low sodium taco seasoning

(can be replaced with salt, pepper, paprika, onion power & chili powder)

2 tbs of guacamole

2 tbs of plain Greek yogurt

Place chopped up tofu on greased skillet on medium heat. Add two tablespoons of water and taco seasoning or seasonings to taste. Mix and let sit for 5 minutes, stirring occasionally.

Add crunched up tortilla chips to a small mixing bowl and place spinach pieces on top. Add seasoned tofu on top of spinach.

Top with guacamole and plain Greek yogurt in place of sour cream. Mix lightly in the bowl and enjoy!


Hearty “Leftovers” Soup

There’s nothing better than a bowl of soup on a cold winter day. Unfortunately, there’s nothing worse than the ingredients in store bought soup or restaurant soup, filled with sodium and added ingredients you can’t pronounce. Even low sodium soups can be more than we need. I had some leftover rotisserie chicken in the fridge and was tired of just eating it with a side of vegetables, so I grabbed some other things I had in the fridge and before I knew it…

Hearty “Leftovers” Soup

1/2 cup-1 cup of pulled rotisserie chicken Β (It’s $5 for a fully cooked chicken at Wegmans)

1/2 quart organic chicken broth (with 140 mg of sodium it was less than canned soup considered “low sodium” by far)

1/2 bag of frozen vegetables (I used Harvest Medley with zucchini, carrots, cauliflower, yellow squash, broccoli & lima beans)

1 garlic clove

crushed red pepper

salt, pepper, onion- optional but so good


Add the broth and a minced garlic clove to a medium sized pot and set to medium. Once it starts to warm up, add half of a bag of frozen vegetables. You can use a variety of vegetables but I wanted to keep it low carb. Keep the heat to medium and once the vegetables are cooked add the pieces of chicken. I used a variety of sized pieces but found that the larger pieces of chicken didn’t hold the broth as well and that was the best part, the juicy chicken!

Since the chicken is already cooked, you only need to leave it on low heat for about 20 minutes so that the vegetables can really absorb the broth. Add a little bit of crushed red pepper and listed seasonings to taste if needed and let sit!

Use the amounts listed above to make two large bowls, double to make four bowls.