Lo Mein Primavera

I cannot wait for the sun to come out!!! Due to the nasty weather this week the pool at the country club has closed, therefore I can't work the pool grille. Thankfully this weekend looks promising!

It was actually nice to have today off though because we made the transition from the beach house to our regular house for the rest of the week. I was able to help my mom pack up and get home early to do a little shopping and prepare dinner.

I recently bought the new Good Housekeeping magazine. It was cool to read because I was a part of a few aspects of this issue (although I worked more on the October and November issue). The first week of my internship I went to Grenwich Village for a photo shoot for the dishes featured in this issue. I stayed for the shoots of these 2 one-dish dinners:

It's so cool to see the final photos in the magazine after seeing the amount of work that goes into choosing the perfect shot.

I was browsing through the recipes and decided to make the Lo Mein Primavera for my mom and I. I tried to follow the recipe almost exactly, but of course I added a few simple changes. Here's the recipe with my changes:

1 pkg. extra-firm tofu
9 oz eziekiel fettucini (or any whole grain fettucini/linguine)
2 T. coconut oil
2 stalks celery, thinly sliced
1 red pepper, thinly sliced
3 cloves garlic, minced
1 zucchini, cut into half-moons
2 carrots, grated
1 bunch baby spinach
1/4 cup bragg's amino acids
1/2 tsp. toasted sesame oil
chopped cilantro for serving

1. Cut in large chunks. Place on a paper towel lined plate and place another layer of paper towel on top. Place a heavy pot on top to press the tofu of excess liquid. Set aside while prepping the rest of the ingredients.
2. Cook the fettucini in salted boiling water until al dente. Rinse and set aside.
3. In a 12-inch non-stick skillet heat 1 T. oil on medium for a minute. Add the tofu in a single layer and cook about 10 minutes, until browned, turning once. Transfer to a plate.
4. In sames killet heat remaining T. of oil on medium. Add celery, pepper, and garlic. Cook a few minutes, unti ltender. Add zucchini and cook a couple more minutes, until tender, stirring.
5. Add carrots, soy sauce, and spinach. Cook until the spinach has wilted and everything is cooked through. Toss with the pasta, tofu, and garnish with chopped cilantro. For extra heat add some cayenne pepper!

This was a delicious healthy meal! I'm so glad we have enough leftovers to enjoy this meal again tomorrrow for dinner! Way to go Good Housekeeping :)