~ The Crystal Dish ~

Since my Masterchef Audition last weekend, I've been trying new things with my cooking. Tonight I was making a tri-tip for Jack and the kids, but being vegetarian, I needed to make something different for myself. I've seen recipes for just slicing tofu and seasoning with what you would season steak with, so I decided to kick it up a notch and do a balsamic reduction and top with a sautéed Brussel sprout slaw.  This was absolutely amazing! I am definitely going to add this to my weekly menu to enjoy once a week. Tofu Steaks: 1 lb extra firm tofu, cut into 1 1/2inch thick slices ½ cup Soy sauce 1 clove garlic, crushed 2 tbs. Worcestershire sauce 1 tsp. Garlic powder ½ tsp. Onion powder Mushroom Balsamic Reduction: 1 large shallot, minced 12 oz crimini mushrooms, sliced 1 tbs. Coconut Oil 1/8 cup red wine 1/2 cup balsamic vinegar 2 tbs fresh honey  Salt and pepper to taste Brussel Sprout Slaw: 1 lb Brussel sprouts, thinly sliced 1 clove garlic, finely minced Cooking spray Salt as

Sometimes I get craving for potatoes, but when I don't want the carbs that come along with that, I find alternatives that are just as good and healthy. This dish was amazing and my kiddos loved it as well!  Paleo Zucchini Fritters: 5 medium zucchini, shredded (about 4 cups) 2 teaspoons sea salt 1/4 cup coconut flour 1 egg, beaten 1 teaspoon black pepper 1/4 teaspoon cayenne pepper, optional Coconut oil or ghee for cooking   Directions for Paleo Zucchini Fritters : Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes. Now it’s time to squeeze all the moisture out of the zucchini (nobody likes soggy fritters). Note: if you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Pl