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Ingredients (4 servings):
2 cup organic tofu (super firm), cubed
2 cup tempeh, cubed
4 cups combo of snow peas, baby carrots and broccoli florets
1 cup quinoa or cauliflower rice (low carb option)
1 cup water
1/4 cup low sodium teriyaki sauce
1/2 tsp ground ginger
1/2 tsp garlic, minced
1 tbs sesame oil

Directions:
1. Preheat oven to 400°F.
2. Drain tofu, then cube. Cube the tempeh as well.
3. Bake tofu-tempeh: Place tofu and tempeh in a 9×13 dish, drizzle with 1/4 cup of low sodium teriyaki sauce, 1 tbs of sesame oil, and toss to coat. Bake for 20–25 min. Lower oven to 350°F.
4. Cook quinoa or rice per package directions (20–40 min depending on variety).
5. Steam vegetables using preferred method.
6. In the baking dish, move tofu and tempeh aside, add quinoa or rice, veggies, and most remaining sauce. Toss to combine.
7. Optionally bake at 350°F for 10–15 min to warm through.
8. Portion into bowls, top with remaining sauce. Enjoy!

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材料 (4份）：
2 杯有機豆腐 (超硬), 切塊
2 杯天貝, 切塊
4 杯荷蘭豆, 小胡蘿蔔和西蘭花的組合
1 杯藜麥或花椰菜米 (低碳水化合物選項）
1 杯水
1/4 杯低鈉照燒醬
1/2 茶匙薑末
1/2 茶匙大蒜, 切碎
1 大匙麻油

做法：
1. 將烤箱預熱至 400°F。
2.豆腐瀝乾水分, 切塊。把豆豉也切成方塊。
3. 烤豆腐豆豉：將豆腐和豆豉放入9×13的盤子中，淋上1低鈉照燒醬, 麻油, 切碎的蒜頭, 和薑蓉拌勻。烘烤 20-25 分鐘。將烤箱溫度降至 350°F。
4. 依照包裝說明煮藜麥或米 (20-40 分鐘, 視品種而定）。
5.用首選方法蒸蔬菜。
6. 在烤盤中, 將豆腐和天貝移到一邊, 加入藜麥或椰菜花飯, 蔬菜和大部分剩餘的醬汁。攪拌混合。
7. 可選擇在 350°F下烘烤 10-15 分鐘以熱透。
8. 盛入碗中，淋上剩餘的醬汁。享受！

Ingredients (4 servings):
Fried Rice:
2.5 tbs avocado oil
1 cup yellow onions, diced
3 cloves garlic, minced
1 tbs minced ginger
1 cup kimchi
2 cups brown rice
2 cup cauliflower rice
2 carrots, shredded
1 tbs sesame oil
2 scallions, sliced (separate the dark green parts from the light green and white parts)
black sesame seeds for topping

Fried Eggs:
1 tbs avocado oil, add more if necessary
4 large organic eggs

Directions:
1. In a wok or a large sauté pan, heat 1 1/2 tbs of avocado oil over medium-high to high heat.
2. Add the onions and cook until they start to turn translucent, about 2 to 3 minutes. Add the garlic and ginger and cook for 30 seconds to 1 minute, until they start to become fragrant. Add the kimchi and stir until heated through, about a minute. Add the rice, carrots and the light green and white parts of the scallions to the wok. Stir to combine everything.
3. Add the sesame oil, and stir until all the rice has been well coated with all the sauces.
4. Add the dark green parts of the scallion and stir everything again. Remove rice from heat.
5. In a separate pan, heat 1 tbs of avocado oil and fry up the 4 eggs.
6. Serve the rice with the fried eggs. Sprinkle some black sesame seeds on top.

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材料 (4份）：
炒飯：
2.5 大匙酪梨油
1 杯黃洋蔥, 切丁
3 瓣大蒜, 切碎
1 大匙薑末
1 杯泡菜
2 杯糙米
2 杯花椰菜米
2 根胡蘿蔔, 切絲
1 茶匙芝麻油
2 根蔥, 切片 (將深綠色部分與淺綠色和白色部分分開）
食材用黑芝麻

煎蛋：
1 湯匙酪梨油
4 顆大有機雞蛋

做法：
1. 在炒鍋或大炒鍋中, 以中火至高溫加熱 1.5 湯匙酪梨油。
2. 加入洋蔥, 煮約 2 至 3 分鐘, 直到洋蔥開始變成半透明。加入大蒜和薑, 煮 30 秒到 1 分鐘, 直到開始散發香味。加入泡菜, 攪拌至加熱, 約一分鐘。將米, 胡​​蘿蔔和蔥的淺綠色和白色部分加入鍋中。攪拌以混合所有東西。
3.加入香油, 攪拌至所有的米飯都沾上所有的醬汁。
4.加入蔥的深綠色部分, 再次攪拌。將米飯從火上移開。
5. 在另一個平底鍋中, 加熱 1 湯匙酪梨油, 煎 4 顆雞蛋。
6. 將米和煎蛋一起上桌。上面撒上一些黑芝麻。