I LOVE Moroccan food. The spices are absolutely amazing and add SO much flavor to any dish. Every time I make a tagine, I always include some sort of dried fruit, it just pairs so wonderfully with the fragrant Moroccan spices. I thought it would be interesting to roast tofu and chickpeas in a luscious Moroccan spice blend, and top it with a fresh homemade apricot and avocado salsa to compliment the sweet and savory flavors. I was amazed at how delicious these tacos were; even my meat-eating friend loved them! They’re filling and loaded with healthy thermogenic spices such as cinnamon and cayenne. All the more reason to dig in!

Ingredients:

For the filling:

• 8 oz extra firm tofu
• 1 15 oz. can chickpeas, rinsed and drained
• 2 tablespoons fresh lemon juice
• 2 teaspoons sugar
• 3 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 4 half corn, half wheat tortillas (trust me, they’re SO good. If you can’t find them, you may use any tortilla you prefer)

For the salsa:

• 3 fresh apricots, cut into small chunks
• 1 avocado, cut into small chunks
• 1 scallion, thinly sliced
• 1 lime, to juice
• 1 tablespoon fresh cilantro, roughly chopped
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 425 degrees.
2. While the oven is heating, place your tofu on a folded up paper towel, or clean kitchen towel, and top with another paper towel. Place a pan on top of the covered tofu and place a can inside the pan; this will weigh down the pan and cause the tofu to excrete any excess moisture, making it perfect for roasting. After 15-20 minutes, flip over and complete the same process.
3. After the tofu is done draining, cut into bite sized cubes and place in a large bowl. Add the chickpeas, lemon juice, sugar, cumin, coriander, cinnamon, olive oil, salt and pepper. Toss all ingredients together until tofu and chickpeas are coated with the spices, then pour onto lined baking sheet and roast for 20 minutes, stirring around halfway through.
4. While tofu and chickpeas are roasting, make your apricot avocado salsa: in a small bowl combine apricots, avocado, scallion, 3/4 of a lime, juiced, cilantro, and a pinch of salt and pepper. Mix gently and set aside.
5. Once tofu and chickpeas are done roasting, top tortillas with a 1/4 each of the tofu and chickpea mixture and the apricot avocado salsa. Enjoy!

Makes 4 tacos

Copyright Kameron Tunila (Food to Thrive)

Simple, refreshing and delicious, this is a great quick lunch or dinner that’s full of antioxidants and healthy essential fats to keep you full and satisfied!

Ingredients:

• 1 cup cooked barley, cooled to room temperature
• 3/4 of a pint of fresh blueberries
• 6 fresh mint leaves, thinly sliced
• 3 tablespoons slivered almonds, toasted
• Olive oil

Directions:

1. In a large bowl toss barley, blueberries, mint, almonds and a dash of evoo until combined. Serve at room temperature and enjoy!

Makes 2 servings

Copyright Kameron Tunila (Food to Thrive)

I am always looking for creative ways to make delicious, healthy tacos. Since butternut squash is at it’s prime for the season, I thought roasting it with smoky spices and topping it off with a fruity slaw would be a fabulous combination, and it was! If you’re not a pomegranate lover, you can always use regular salsa, which is just as delicious. These tacos are filling and full of antioxidants and essential vitamins such as potassium, Vitamin C and B6, and a wonderful change from the traditional meat tacos. Try ’em out tonight!

Ingredients:

For the tacos:

• 1/2 butternut squash, peeled, seeded,, and cut into medium chunks
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ancho chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 lime, to juice
• Olive oil
• 4 Small tortillas (I highly recommend half corn half wheat tortillas. The texture is amazing)

For the slaw:

• 2 cups shredded green cabbage
• 4 tablespoons pomegranate seeds
• 1/2 lime, juiced
• 1/4 cup plain yogurt
• 2 tablespoons pomegranate juice
• Salt, to taste

Directions:

1. Preheat oven to 400 degrees. While oven is heating up, toss your butternut squash cubes with a good drizzle of olive oil, the cumin, ancho chili powder, salt, pepper and lime juice. Toss until all pieces are coated, and roast for 30 minutes, flipping halfway through.
2. While butternut squash is roasting, make the slaw: in a small bowl mix together cabbage, pomegranate seeds, lime juice, yogurt, pomegranate juice and a pinch of salt. Mix well. If needed, add more yogurt or pomegranate juice to the mixture. (If you choose to use salsa instead of making the pomegranate slaw, simply mix cabbage with prepared salsa).
3. Once squash is done roasting, split between tortillas, and top with a generous helping of pomegranate slaw. Serve hot.

Makes 4 small tacos

Copyright Kameron Tunila (Food to Thrive)

When I studied abroad in college, I had the pleasure of visiting Greece for 10 days, which turned out to be one of the most amazing places I have ever been. The people, the food, the culture, the beauty… all of it was amazing, and I cannot wait to go back. While in Greece, I absolutely fell in love with Greek salads (I literally ate them every single day I was there), and while this rendition isn’t the traditional Greek salad, I thought I would punch it up a bit by adding protein-loaded chickpeas, a lemony vinaigrette and fresh parsley for added brightness. Turned out to be delicious, perfect as a complete meal or hearty side dish. Hope you enjoy!

Ingredients:

    For the salad:

• 3/4 cup chickpeas
• 1/2 cup cucumber, cut into medium sized chunks
• 1/2 cup tomato, cut into medium sized chunks
• 5 Kalamata olives, roughly chopped
• 2 tablespoons minced red onion (I shocked mine in cold water for 5 minutes to remove some of the bite of raw onion)
• 2 tablespoons fresh flat leaf parsley, roughly chopped
• 1/2 cup cubed feta

For the vinaigrette:

• 1/2 clove garlic, grated
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dijon mustard
• 1/2 tablespoon red wine vinegar
• 1 tablespoon lemon olive oil (if you don’t have lemon olive oil you can use regular olive oil and add a bit of fresh lemon juice)
• 1/4 teaspoon raw agave
• Salt and pepper, to taste

Directions:

1. To make the dressing: in a small bowl whisk all the vinaigrette ingredients together until combined. Set aside.
2. In a large bowl toss chickpeas, cucumber, tomato, olives, onion, parsley and feta. Drizzle with vinaigrette and toss until combined. Serve at room temperature and enjoy!

Makes 1 large serving

Copyright Kameron Tunila (Food to Thrive)

The baked potato, a classic American dish. Everyone loves them, but I wanted to jazz up this typical dish with something a little different. Enter the sweet potato; full of flavor and packed with vitamins and minerals, this vegetable is one of the most nutrient dense vegetables available, and ranks pretty low on the glycemic index, providing you with a constant source of energy. Plus, it’s so delicious and versatile! In this dish, I substituted the typical potato for it’s sweet, velvety, and ulta-healthy sister, the sweet potato. Cooked to perfection and topped with black beans, veggies and a sprinkle of sharp cheddar, this meal is so filling and chock full of essential nutrients for optimal health. Enjoy!

Ingredients:

• 1 small sweet potato
• 1/4 cup yellow onion, diced
• 1/4 cup zucchini, diced
• 1/4 cup bell pepper, diced (I prefer red bell pepper)
• 3 cremini mushrooms, thinly sliced
• 1/2 large shallot or 1 small shallot, thinly sliced
• 1/2 cup black beans, rinsed and drained
• Paprika
• Cumin
• Chili Powder
• 2 tablespoons sharp cheddar, shredded
• 1 scallion, thinly sliced
• Olive oil
• Salt and pepper, to taste

Directions:

1. Heat the oven to 350 degrees. Clean and dry the sweet potato, and piece with a fork all over, about 10-12 times. Wrap in aluminum foil and bake for 1 hour, until center is tender.
2. About 10 minutes before the sweet potato is done, heat a medium skillet over medium heat with a dash of olive oil. Once warm, add diced onions and season lightly with a dash of salt. Saute for 2 minutes, then add in bell pepper, zucchini, shallot and mushrooms. Saute for another 2 minutes, and season with salt, pepper, paprika, cumin and chili powder. Add in black beans and saute for a minute or two more, until beans are warmed through and veggies are tender.
3. Remove sweet potato from the oven and wait a few minutes for it to cool. Remove from the foil and make a large slit lengthwise, and a few slits along the width of the potato. With a little squeeze from both ends, the potato will open up and allow more room for stuffing.
4. Stuff center of potato with veggie and black bean mixture, and top with shredded cheddar. Garnish with sliced scallion and serve hot. Enjoy!

Makes 1 Serving

Copyright Kameron Tunila (Food to Thrive)

I love these little pieces of heaven; they’re perfect as a midday snack or tossed in a salad for a vegetarian rendition of buffalo chicken salad. Spicy, filling, and full of protein, these buffalo tofu bites are perfect to satisfy your buffalo wings cravings, on a much healthier scale!

Ingredients:

• 8 oz. super firm tofu
• Olive oil
• Salt and pepper, to taste
• Your favorite wing sauce (I use Frank’s Redhot Wing Sauce, the ingredients are natural and there are little to no calories)

Directions:

1. Preheat oven to 425 degrees. While oven is heating, drain tofu and set on a clean kitchen towel. Top with another towel and place a pan on top, then place a heavy can in the pan. This will weigh down your tofu and force it to excrete extra moisture, so your tofu bites will be firm and delicious! After 20 minutes or so, flip the tofu around so the pan is resting on the other side. Let this sit for another 20 minutes.
2. After your tofu is done draining, cut into bite sized cubes. Toss with a little bit of olive oil, salt and pepper. Toss well and place on a baking sheet lined with aluminum foil.
3. Roast for 30 minutes, flipping halfway through.You’ll see a little bit of crust forming on your tofu, this adds extra crunch to your bites!
4. Once tofu is done roasting, place into a bowl and drizzle with your buffalo sauce. Toss well and enjoy!

Makes 1-2 servings

Copyright Kameron Tunila (Food to Thrive)