Veggie Fix

One of the best parts of being a nanny is having full access to a kitchen. This is something I take for granted far too much, but over the last couple of weeks I have made the conscious effort to put down my phone (I have a slight Doordash obsession), and pick up a spatula. This broccoli & tofu dish is super simple, and super quick to whip up. You can customize however you’d like based on your preferences, but this is one of my favorite go to meals for either lunch or a quick dinner.

Ingredients:

  • 1 block of tofu, drained
  • 1 bag (or bunch) or broccoli florets
  • 1 lemon
  • Olive Oil
  • Nutritional Yeast
  • Garlic Powder
  • Red Chili Flakes

Directions:

  1. Cut open tofu and drain. I prefer to wrap in a few paper towels and smoosh it inbetween to get as much of the excess water out as quickly as possible. Cut into cubes, about 1 inch.
  2. Combine cubed tofu and broccoli florets in bowl and drizzle with olive oil.
  3. Zest the whole lemon over the tofu & broccoli mixture, cut in half and squeeze juice all over.
  4. Pour in Nutritional Yeast (I tend to enjoy the flavor so I use a generous amount, but you can use as much or as little as your tastebuds prefer. Follow with garlic powder and red chili flakes to taste.
  5. Stir well and pour onto sheet pan. Bake at 425 degrees Fahrenheit for about 20 minutes.
  6. Serve and Enjoy!

A Case of the Monday’s 



Though I was terrified of cooking scallops for years, they have turned into one of my favorite dishes to make—not only do they cook quickly, but they feel extra special. They pair just as beautifully with a salad as they do with mashed potatoes, if you’re in the mood to keep things somewhat healthier, or even a cauliflower mash. 

Ingredients: 

  • Fresh Scallops
  • Butter (1 tbsp)
  • Pre-prepared mashed potatoes (feels slightly like cheating, but when you’re crunched for time it’s a real lifesaver)
  • Horseradish
  • Asparagus
  • Olive oil
  • Lemon Pepper
  • Salt & Pepper

Directions: 

1. Pre-heat oven to 425 degrees, and wash and trim off stems of asparagus. Coat in a light layer of olive oil and place on parchment paper covered baking sheet—this allows the asparagus to really crisp up nicely. Roast for 20 mins. Keep an eye if you asparagus is on the thinner side though.

2. Mix 1 tsp of horseradish into the pre-prepared mashed potatoes. 

3. Pat dry scallops and drizzle a tiny amount of olive oil over them. Either toss in just salt and pepper or if you like a good kick to your food, add some Cajun seasoning. Mix it all up until evenly coated.

4. Heat pan over medium heat and add 1 tbsp of butter. When melted place your scallops into pan. Make sure to leave room between and not overcrowd pan. After 2-3 mins flip each scallop to the other side and cook for an additional 2-3 mins. 

5. Plate your food and enjoy.