Hello and happy Monday!
The weather here in Zurich has been incredible – hot, sunny and all things summery – the perfect weather for barbecuing. One of my current favorites for throwing on the grill are these flavorsome tofu skewers – the recipe for which I came up with in collaboration with Migros, for their summer grill campaign (#grillitarier) 😉
I hope you enjoy!
Mediterranean Tofu Skewers
Makes ca. 9 skewers
- 400g tofu (2 x 200g blocks), cubed
- 100g sundried tomatoes (in olive oil and herbs); drained
- 100g green olives
- 1 tbsp olive oil (from the jar of tomatoes)
- 1/2 tbsp balsamic vinegar
- salt and cayenne pepper to season
- 1 yellow bell pepper / veg of choice, sliced
- Prick the cubed tofu with a fork (this will help the marinade soak in more).
- Blend together the sundried tomatoes and olives, adding the olive oil, balsamic vinegar and seasoning.
- Coat the tofu cubes in the marinade, rubbing the marinade onto the tofu. Cover and leave in the fridge for a few hours (ideally overnight).
- Assemble skewers by alternating cubes of tofu and sliced vegetables and cook on a tray over the grill (top with extra marinade that has fallen off).
- Serve with sweet potato wedges, quinoa, salad, couscous or whatever your favorite BBQ sides are.
Hello and happy Sunday!
One of my favorite things for staying cool in this hot weather is a serving of delicious, smooth and creamy, refreshing nice cream. I love how a frozen banana is pretty much all you need for a cooling and naturally sweet treat – but I also love experimenting with different flavors and fun ingredients.
Yesterday, for a post-workout meal I added some frozen sweet potato to my blender and ended up with a super satisfying, dessert-like concoction that left me with a big smile on my face. You can blend frozen sweet potato, frozen banana and cacao for a very simple version (with dates or maple syrup for extra sweetness), but below I’ll share with you exactly what I used.
I love the deep flavor the raw cacao powder gives this as well as the hint of fruity sweetness from the lucuma – the two powders complement each other perfectly and add extra goodness and nutrition to this already nutritious treat.*
- 150g sweet potato (cooked and frozen)
- 1 ripe, frozen banana (mine was 130g)
- 1.5 tbsp cacao powder
- 1 tbsp lucuma powder
- 1/2 tbsp carob powder
- ca. 1 tbsp rice mylk
- optional: 1 tbsp maple syrup / 1-2 dates (for more sweetness)
- optional: 1 tbsp pea protein
- Toppings: berries, chocolate sauce, nut butter such as peanut or almond butter, jam
*I use “superfoods” from Iswari, because I love the taste and quality. You can get 5% off orders from Iswari Suisse with the discount code “blueberrysmiles” (Disclaimer: I earn a small commission on such orders).
- Blend the frozen sweet potato and banana (and dates, if using), adding the mylk. (Depending on how powerful your blender is, you might have to let the frozen ingredients defrost a bit).
- Stir in all the other ingredients.
- Enjoy as is or with your desired toppings.
To make this more of a mousse, simply use a non-frozen banana and/or non-frozen sweet potato [as in the photo below]. For extra creaminess, stir in some nut butter 😉
I hope you enjoy!