Before my health journey began about 3 years ago, I thought vegans were coo-coo. Tofu? Only for vegetarians. Matcha tea? A drink for hippity dippities.

I realize now that I had a bad case of Healthy Eating Intimidation-itis.

Have you heard of it? You know, when something sounds like it can only be found in a health food store, you automatically assume it’s not for you?

I have been a relatively healthy eater my whole life. But even so…healthy eating intimidation-itis was pervasive. Tofu? Tempeh? Fish oil? Intermittent fasting? What the what??

But as a recovering Healthy Eating Intimidation-aholic, I am here to tell you that it is very simple to overcome this condition.

During my training to becoming a health coach, I started experimenting with foods I’ve never tried before. With unlimited video tutorials on you tube and websites loaded with information on anything and everything, I realized my intimidation was unfounded.

All it took was some experimental spirit!

Once I realized how easy it was to prepare tofu & tempeh, they became regular foods in my diet.

Once I realized that intermittent fasting could be as simple as not eating for 12 hours straight, I realized I could easily accomplish that by finishing dinner by 7 PM and not eating again until 7 AM!

Once I realized that matcha tea is basically green tea nutri-sized*, it became much less hippity dippity!

*I totally made up that word. (Isn’t it awesome!?) After I thought of it I even googled it to be sure. Sadly, there WAS one you tube video with that word in the title, but since it’s in spanish it doesn’t count, right??

Get my point? Non-mainstream foods you’ve never tried before can seem scary, off limits, or only for ‘health nuts’, but once you try them, you realize there is nothing to be intimidated about. It’s just food! Different and unfamiliar food, yes, but still – we aren’t talking Calculus II here!

All it takes to break free from healthy eating intimidation-itis is a commitment to branch out of your comfort zone, slowly but surely.

And with that said, today I dare you. I dare you to branch out of your comfort zone. I dare you to prepare some type of food this week you’ve never tried cooking with before.

And of course I’m here to help by offering you two recipes and a tutorial!

The first is a tofu dish. I dare you to cook with tofu if you never have. Here is a video I made to show you just how easy it is make. And below is a tofu recipe loaded with veggies that is truly delicious!

The second is a matcha smoothie bowl. So not only do I dare you to try matcha tea, but I dare you to incorporate it into a smoothie bowl!

What the heck is a smoothie bowl, you ask?

A smoothie bowl is basically a smoothie (made a little thicker than normal) that you put in a bowl and top with nutritious, delicious toppings. Sometimes it just feels more like a meal when you can eat it with a spoon rather than drink it from a glass!

I topped my matcha smoothie with crushed pecans and chopped strawberries, and loved that I actually had to sit down to eat it!

So which is it going to be? Tofu or matcha smoothie? Let me know in the comments below.

Life is short. Try something new. Open up your world.

Tofu Veggie Bowl

Ingredients:

3 tablespoons olive oil
sea salt
1 package pre washed mushrooms
1 zucchini cut into small pieces
1 squash chopped into small pieces
1 block extra firm tofu, drained of water, & sliced into little cubes
1 serving size of either cooked quinoa, brown rice, or edamame fettuccini
Sauce of your choice. I love Whole Foods Peanut Butter Sauce

Directions:

Preheat oven to 425 degrees.
Place chopped vegetables on a greased cookie sheet (I line mine with parchment paper and grease the parchment paper for easy cleanup). Try to spread them out as much as possible so they cook evenly.
Brush vegetables with olive oil and sprinkle with some sea salt. Place cubed tofu on another greased cookie sheet, brush with olive oil, and sprinkle with sea salt.
Roast veggies and tofu in the oven for 20 to 30 minutes, or until desired tenderness. Serve tofu and vegetables on top of either quinoa, brown rice, or edamame fettuccini.
Top with desired sauce. (I love Whole Foods Peanut Butter Sauce)

Matcha Smoothie Bowl

Ingredients:

1 cup coconut milk
1 1/2 cups either fresh or frozen spinach
1 medium banana
3/4 cup frozen mango
1/2 avocado
1 teaspoon matcha tea
Option to sweeten with some stevia, honey, or prunes
1/4 cup chopped pecans
1 to 2 strawberries, chopped

Directions:

Put coconut milk and spinach in blender and blend until smooth.
Add the rest of the ingredients and blend on high for one minute.
Pour in a bowl and top with strawberries and pecans.

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