Power Up Your Day the Vegan Way

Power Up Your Day the Vegan Way

a guest post by Brad Nierenberg

Whatever your favorite outdoor activity is, you’re going to need plenty of energy to get it done and enjoy it. I used to fuel myself for an active day with candy bars and and processed food, but I’ve since learned that the best way to give my body energy is to eat nutritious, whole foods. These two recipes have become my go-to for when I want something quick and healthy to fuel my adventure.

Simple Tofu Scramble:

I love this for breakfast before a strenuous day because it keeps me full for so long thanks to the protein and fiber from the mixture of tofu, veggies, and avocados. I tend to use whatever vegetables are in my fridge and whatever seasonings are calling my name, but this is a basic recipe to act as a starting point. A sprinkle of vegan parmesan or nutritional yeast is a great finishing touch.

½ package of extra Extra firm tofu – pressed
½ Avocado – diced
¼ tsp Turmeric
¼ tsp Cumin or Southwest Seasoning
½ tsp Oregano
Salt & pepper to taste
Handful of cherry or grape tomatoes – halved
½ Red pepper
¼ Yellow Onion
½ bag Spinach
Oil of your preference (I generally use olive oil because I enjoy the flavor it adds)
March ski trip 2
Begin by sautéing the pepper and onion in oil until onion is translucent. Crumble the tofu into the plan and sprinkle with seasonings, add salt and pepper to taste. Stir fry until tofu is thoroughly coated in seasoning. Add spinach and tomatoes and cover. Once spinach is wilted, take off the heat and serve topped with diced avocado.

Recipe based on from: http://minimalistbaker.com/southwest-tofu-scramble/


“Honey” Roasted Hiking Snack Mix:

My favorite snack mix. I bring this to work and like to make sure each bite has one piece of everything. The darker the chocolate the better. Just make sure to check the ingredients to ensure the chocolate doesn’t contain any additives or milk solids that may not be vegan (dairy additives also make it melt faster – a bad thing when the bag might be in your pocket!)

1 bar Vegan dark chocolate 70% or higher cacao
1-2 tablespoons Dark Agave
½ cup Dried blueberries
½ cup Dried cranberries
1 cup Unsalted almonds

½ tsp Cinnamon – more if stronger flavor is desired
1 tsp Sugar
Pinch of Salt if desired
1 tbsp Flavorless oil of your preference (I use canola)

Heat oil in a pan over low heat, toss almonds in oil until coated and fragrant. Drizzle agave over almonds until they are thinly coated and stir until agave is dark and no longer bubbly. Remove from heat. Combine cinnamon, sugar and salt in a bowl and stir to combine. Sprinkle cinnamon sugar and salt mixture over almonds (I use a sift for this step) and allow to harden in a single layer on lightly greased wax paper. Break up the chocolate bar in to small pieces, and toss all ingredients together. If you’re worried about the chocolate melting, swap it for coconut flakes,

Almond Recipe adapted from: https://lukasvolger.com/2011/08/23/agave-glazed-almonds/

March Ski Trip 1Brad Nierenberg is an outdoors enthusiast trying to live life to the fullest. That means getting outside at every opportunity and living a life conscious of the environment and other living things. As an avid skier, hiker, and nature lover, he believes nothing is more important than preserving the places we love.

You can find Brad at trailstreesandskiis.com.