Plated + Served: Baked Teriyaki Tofu


My love affair began earlier this year shortly after my doctor told me my cholesterol level was through the roof. Uh, get your mind out of the romance novel… this is a family blog.

I’m talking about my love affair with tofu.

Not everyone in the fam likes tofu, unless it’s deep-fried (but really, even a shoelace tastes good if it’s deep fried). But don’t you think frying tofu somehow negates its healthy attributes? I do.

So, I’ve been baking it and, I’ve got to tell you, it is dee-lish-ous. Once I gussy it up with a little teriyaki, even Miss Picky-Nicky will eat it. Now, that’s saying something!

Give this a go for your Meatless Monday. Stir-fry some veggies and serve it with a little Jasmine or steamed rice. You can make this ahead of time and store it in the fridge in a sealed plastic container for up to week.

OK… the healthy eating lesson is now over. You can go back to that romance novel.

Baked Teriyaki Tofu (with a little Sriracha on the side)



Plated + Served: Simply Delicious Green Bean and Shrimp Stir-Fry


Those beautiful fresh green beans piled high at the farmer’s market will only be around for a few more weeks…

Green beans always seem to be in season because you can usually find them in the grocery store year ‘round… and that’s a good thing because they’re easy to prepare, low in calories and really versatile.

Plus, they’re one of those vegetables that kids are more inclined to eat (along with corn and potatoes).

When picking out green beans, at the farmer’s market or in a supermarket, look for slender beans that are crisp and bright green, free of dark marks or spots. You can keep them in a plastic bag in the fridge for up to a week.

Steamed, microwaved or quickly blanched in salted boiling water are great ways to prepare green beans quickly and effortlessly. Another great way… stir-fry!

I added shrimp to this recipe, but you could easily substitute 16 ounces of other mixed veggies, like carrots, mushrooms and broccoli, to make a simply delicious vegetarian (not vegan!) dinner.



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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: