At the end of October I ate a lot of vegan cakes, pizzas and in general had a few weeks where I didn't feel so healthy. I made an excuse for myself that there was so much going on, and therefore I needed quick, comfy and junk food. But that is not true at all, so no more excuses from now on!
It's often the periods of time where there is a lot going on that I need to take extra good care of myself. To calm down, give my body what it needs and deserves. Fill up with proteins, vitamins, and other goodies to help my body relax and restore. Self-love is so important.
The last days I have treated myself with soups, colorful veggies, different herbs, and fruits.
The other day I decided to make one of my favorite dishes. It is so so good, and I always forget that is super healthy while stuffing myself with it until I am so full that I would normally fall into a food coma.
But since this is super healthy, I got filled up with energy and love to continue on my missions of the day.
Crazy "salad" recipe: Chipotle tofu, Oven baked sweet potatoes & Mango-chilli-mint dressing:
Chipotle tofu:
- 1 pack tofu.
- Chipotle powder. (Can be subbed with chili powder and smoked paprika.)
- Salt & pepper + Some oil for frying.
How to do it:
Cube the tofu and add it to a bowl, throw in the spices and give it a shake.
Add it to a frying pan on medium/High and fry until it's crispy and golden.
Oven-baked Sweet potatoes & Carrots:
- 1 1/2 Sweet potato.
- 2-3 Carrots. I used purple, red and yellow carrots to make it extra colorful and tasty.
How to do it:
Cube the sweet potatoes and cut the carrots in similar sizes pieces. Add them to a baking tray, and sprinkle over 2 tbs. Olive oil + some salt and pepper.
Bake on 200 C. For about 35 minutes.
While the root veggies were in the oven I fried some broccolini in the pan.
Dressing:
- 1 small mango.
- 2 handfuls fresh mint leaves.
- 1/2 avocado.
- 1/2 - 1 chili.
- 1/2 dl ice cold water.
How to do it:
Add everything to a blender and blend until smooth. Taste how fresh and tasty it is! You can add more spices at this point and blend it again if you feel like it.
Salad mix:
- 1 red onion.
- Crispy salad of your choice mixed with baby spinach leaves.
- Paprika. I used 1 small orange and 1 small yellow.
- Walnuts.
- Pomegranate seeds.
- 1/2
How to do it:
Cut the onion in half moons, the paprika in small bites, and finely chop the cucumber. Crush the walnuts with your hands or cut them a bit, you still want some big crunchy bites in there. To open the pomegranate, cut off the top, then divide it in four with the knife following the lines you see between the seeds.
Stir in the tofu, top with pomegranate seeds, and serve it with the baked root veggies topped with a good load of the fresh dressing!
Love and light, Emilie / 
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