GREEN BAY - Ben Cress, of Riverbank Academy in Manitowoc, teaches nutrition classes based around the "power bowl" approach. He stopped by our studio kitchen to talk about the connection between nutrition and happiness and to share a few recipes.
In the first segment, Ben prepared the Thai Peanut Power Bowl.
In the second segment, Ben showed us to fall in love with tofu!
RECIPE: Riverbank Academy's Thai Peanut Power Bowl
(Ingredients appear in the order they are added to your skillet...)
1 T Extra Virgin Olive Oil
¼ t Red Pepper Flakes
½ C Matchstick Carrots
¼ C Chopped Walnuts
1 ½ C Chopped Broccoli (fresh frozen)
¼ t Bragg's Amino Acids
¼ t Garlic or Onion Powder (Add to taste. Use powder, not salt)
1 T Natural Peanut Butter
½ C Cooked Brown Rice
3 oz Organic/Non-GMO Extra Firm Tofu
Squeeze of Fresh Lime or Lemon, if you have it
Salt & Pepper to taste
1) Combine first four ingredients in a hot skillet. Cook for a minute or two to get the carrots to a texture you like. 2) Then combine the next three ingredients. Mix well. Cook long enough to heat up the broccoli. (It's a frozen vegetable, so it's already cooked, remember.) 3) Finally, toss in the peanut butter, cooked brown rice, tofu and lime. Mix it all together in the skillet...and you're done! Pop it in your bowl & enjoy.
Note: Don't worry about measuring exactly. Train yourself to eyeball-it! Learn to make a little extra and bring it with you to work for when you get hungry in the afternoon.
Thai Peanut Packer Bowl Variation: If you have Tumeric sitting in your spice rack getting dusty, try adding a little around Step 3 as an experiment. Tumeric is great for us. It has a slightly nutty flavor and a beautiful yellow color that will transform your bowl to Packer Green & Gold colors!
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