Hello, all. I hope you are well! I apologize for the umpteenth time that I haven't posted in awhile. If you are following me on social media, especially Instagram, you may know I am at a sort of crossroads and currently trying to navigate where to go from here, career-wise. It's complicated, but I trust the universe will guide me to where I am most fulfilled; whether that means continuing with this work (blogging, writing cookbooks) or moving on into a completely different field. I still do enjoy this work, and love to connect with all of you, but my heart desires something more, and perhaps something else. Time will tell what that is. Please do email me or comment on this post to let me know how you're feeling about this: what would you like from me, right now? What would you like from this blog? At this moment, all I can offer is another recipe! :) 

I have been getting into food prepping seriously this summer. By "food prepping," I mean making meals for the next several days ahead of time, and in big batches. This saves time, money, energy and makes feeding myself a simple, reliable to-do. No more frantically searching for food when there is nothing ready and I was hungry two hours ago. I adore tofu, turmeric, and wraps, so this recipe is a no-brainer. It's filling and easy to put together for breakfast or lunch. You could do it for dinner as well, of course. The fresh, juicy salsa works well with the dense, rich flavours of the spiced tofu, garlic and onion. There is so much colour in this meal so you know it's fill of antioxidants and other good stuff. Most importantly, though, is that the meal tastes good.

As I continue my journey through recovering from disordered eating, and keep building my Intuitive Eating practice, I find I am just not as interested in food. Meal prepping helps with this because it's a form of self care and a recognition that I need to eat, even if I am more interested in other things. While I do not obsess anymore about if my diet is the "healthiest" or "purest" or what have you, I do know that consuming nutritious meals does allow me to feel my best, mentally, emotionally and physically (though it has a significantly smaller influence than I have historically believed). My fave foods to keep me feelin' good are bright, hydrating fruits and vegetables, and so-called "superfoods" (like adaptogens, mushrooms, spices and greens powders). I have just finished a new project focusing on superfoods and the protective and healing powers they hold; stay tuned on that. I cannot WAIT to share it with you. XO

Have a beautiful day, beautiful. 

Serves approx. 4-6

Roasted squash:
1 medium acorn squash
Olive oil, as needed
1/2 teaspoon madras curry powder (optional)
Sea salt, as desired (optional)

Tofu scramble:
3 tablespoons olive oil
3 peeled, chopped garlic cloves
1/4 cup chopped onion
1 1/2 cups crumbled extra firm tofu
2 cups roasted squash chunks
1 cup sweet corn kernels
1/2 teaspoon smoked paprika powder
1/2 teaspoon turmeric powder
1/2 teaspoon chipotle powder
1/2 teaspoon cracked black pepper
Sea salt, as desired

Tomato salsa: 
3 medium heirloom tomatoes, chopped (or whatever is available)
1/4 cup chopped cilantro leaves
1/4 cup chopped basil leaves
1/2 cup sweet corn kernels
2 tablespoons lime juice
Sea salt and black pepper, as desired

4-6 servings of roti or tortillas

Preheat the oven to 400 degrees Fahrenheit. Chop the squash into bite size pieces and coat generously in olive oil, and spices, if using. Bake for 30-40 minutes or until they are beginning to brown and are tender all the way through. Set aside. 

Heat the oil for the tofu scramble in a large non-stick pan on medium-low heat; then add the garlic, onion and spices. Add the rest of the ingredients for the tofu scramble and cook until the tofu is beginning to brown and everything is cooked and coated in spices. Feel free to add more spices as you go. Add your roasted squash to the tofu once it's done, mixing in gently.

For the salsa: simply throw all the ingredients together and adjust according to taste, adding more lime or salt/pepper if you like. 

Fill your wraps with the tofu scram and salsa and enjoy! This is also good without wraps, topped with crunchy nuts and tahini or BBQ sauce, or with fresh (non-dairy) buttered toast... or avocado toast.