Lettuce Wraps
1 chopped bell Pepper
I chopped yellow onion
I package chopped mushrooms
9 ounces of Extra Firm Tofu
3 gloves garlic minced
2 -4 TBSP sunflower oil
1/2 tsp Ginger
a sprinkle of crushed red pepper
3 green onions chopped
1 -2 Cups Brown Rice
Baby Romain Lettuce Leaves

Hoisin Sauce
4 TBSP Braggs Liquid Aminos
2 TBSP Organic Peanut Butter
1 TBSP Molasses
2 tsp. Rice Vinegar
1 Clove garlic minced finely
2 tsp. sesame oil
1 tsp hot sauce
Mix and set aside

Lettuce Wrap Sauce
3 TBSP Hoisin Sauec
3 TBSP Soy Sauce
2 TBSP Rice Vinegar
1 tsp. sesame oil

Heat the oil in a pan. Once heated, chop the tofu into tiny bites and cook until brown. Add garlic, pepper, onion, mushrooms and saute until tender. Add ginger, green onions, red pepper and 1- 1/2 cups of Brown Rice. Add the lettuce wrap sauce! Serve with romaine lettuce wraps! I served this with cauliflower rice and remaining brown rice.

Lentil and Quinoa Salad
Makes 2 lunches
1-9 oz package of Pre-cooked Lentils
1 cup cooked Quinoa
2 tsp oil (I prefer sunflower)
dash of salt and pepper
plamful of chopped red onion
palmful chopped baby spinach
1 lemon
1 avocado

Take 2 Tupperware and place 1/2 the lentils in each container. Add to each container: 1/2 cup quinoa, 1 tsp oil, dash of salt and pepper, half of the spinach, half of the red onion. Squeeze half of a lemon in each container. Add half avocado when you are ready to eat. Save the other for the next day.