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Tofu is a easy meatless option that still provides a good amount of protein and has a mild, versatile taste. Coconut aminos are a healthier alternative to soy sauce with 73% less sodium, B-vitamins, and amino acids this food is also great for those with gluten or soy allergies.
1 LARGE HEAD BROCCOLI, CUT INTO FLORETS
1 CUP UNSHELLED EDAMAME
1 CUP SHREDDED CARROTS
¾ POUND WHOLE WHEAT PASTA
3 TBSP COCONUT AMINOS
¼ CUP ROASTED, UNSALTED CASHEWS
1 8 OZ PKG TOFU (sear or bake, add a Thai or Teriyaki sauce for more flavor)
Servings: 4
Nutrition per Serving: 480 Calories, Fat 1.3g, Carbs 67g, Fiber 7g, Sugar 4g, Protein 24g
STEP 1:
In large pot, fill ¾ full, boil broccoli for 3-4 minutes. Remove from water and set aside.
STEP 2:
From same water, boil noodles until al dente (7-8 minutes).
STEP 3:
While noodles cook, place aminos, cashews, and ½ cup water into a blender and puree.
STEP 4:
Drain noodles.
STEP 5:
Combine noodles, tofu, broccoli, carrots, and edamame into pot cooking over medium heat until heated through (3-4 minutes.)
Makes 4 servings.
Lindsay Brin holds a degree in Exercise Science and has over 20 years of experience helping women, especially women over 40, build strength and redefine what fitness means for life. She has certified Pilates instructors and CPTs across the U.S. and developed a fitness course accredited by National Academy of Sports Medicine (NASM) and American Council on Exercise (ACE).
But her most transformative learning came after 40, when she began experiencing perimenopause. Lindsay immersed herself in the science of aging, hormones, walking, HIIT, and strength training—ultimately developing a method that works with your body, not against it.
This is now the foundation of Moms Into Fitness, which has helped over 85,000 women rebuild strength, renew energy, and create lasting results.
