Tag Archives: honey

Citrus, Cashew and Coconut Yogurt Bowl Recipe

Greek Yogurt Breakfast BowlA few weeks back I shared a recipe for an easy, savory Cashew and Coconut Snack Mix. It’s a simple mix of raw cashews plus coconut flakes toasted in the oven with a sprinkling of ras el hanout Moroccan seasoning. It’s a simple and good snack when eaten by the handful. Surprisingly, it’s even better in a yogurt breakfast bowl. Seriously. Start with plain Greek yogurt and sprinkle with spiced cashews and coconut. Top with a sliced blood orange and drizzle with honey. It’ll be a good morning.
Citrus Yogurt Breakfast Bowl
Citrus, Cashew and Coconut Yogurt Bowl Recipe
3/4 cup plain Greek yogurt (I prefer full fat or 2%)
1 blood orange, peeled and sliced
1/4 cup spiced cashew and coconut snack mix
1 teaspoon honey

Spoon Greek yogurt into a serving bowl. Top with blood orange and the spiced cashew and coconut mix. Drizzle with honey.

Makes 1 yogurt bowl
Cashew and Coconut Yogurt BowlYou might also like:
Savory Greek Yogurt Bowl

Honey Sriracha Baked Tofu Recipe

Honey Sriracha Baked Tofu

Let’s talk tofu. Are you a hater? Or, are you like me and actually like the stuff? One of my favorite ways to prepare tofu is baking it with a simple sauce. It’s easy and pretty tough to mess up.

Lately I’ve been making this Honey Sriracha Baked Tofu recipe. It’s sweet, spicy, salty and simple. Once you’ve baked the tofu you can eat it straight up or add it to a veggie bowl, salad or sandwich.

Honey Sriracha Baked Tofu Recipe
1 package (12-ounces) tub-style extra firm tofu
1 tablespoon honey
2 teaspoons Sriracha sauce
2 teaspoons tamari (soy sauce)

Heat oven to 350 degrees F. Line a shallow baking pan with parchment paper or foil.

Drain and rinse tofu. Press tofu brick to release excess water; pat dry. Slice tofu brick into 8 slices. Place tofu slices in a single layer in baking pan.

For sauce, stir together honey, Sriracha and tamari. Spoon and spread sauce over both sides of tofu slices. Bake tofu 20 to 25 minutes until sauce is absorbed and the edges begin to brown. Serve warm or cold. Store in the refrigerator.

Makes 4 servings (2 slices each)

Tip: There are many different styles of tofu. I prefer extra firm tub-style tofu…the kind soaking in water. I’ve found that silken tofu is very delicate and tends to fall apart.

Easy Baked Tofu