Broccoli and tofu, maple brown sugar oatmeal, smoothie bowls & more!
Broccoli and tofu, maple brown sugar oatmeal, smoothie bowls & more!
January 11, 2024
At the top of the year, there’s a focus on getting back to the kitchen: and we’re here for it! Eating meals that are at that intersection of simple, nourishing, and delicious is our jam, and it’s what originally excited about cooking together all those years ago. We were surprised to find that “healthy” meals could taste so irresistibly satisfying, and we started our website to start sharing those ideas. (That was 2010. My time flies!)
Here we are in 2024 (really?) and this year we’re going to really lean into cooking together. Because everything is more fun when we do it together! Find a friend, roommate, partner, child, or parent to share “healthy” recipe ideas with, and better yet: cook and eat it together.
We’ve got some exciting things in store this year: and most importantly, our cookbook coming this fall! We can’t wait to share with you all that is ahead.
~Sonja and Alex
Stir fry to the dinnertime rescue! Fun fact: both our kids are obsessed with tofu. They gobble up these cubes like they’re candy. Here broccoli florets and tofu cubes are tossed in a tangy, savory sauce for a vegetarian and vegan dinner everyone will love in just 30 minutes.
Cozy up to a bowl of comfort with maple brown sugar oatmeal! Each spoonful bursts with creamy sweetness—a perfect way to start the day. It’s like that instant packet, but tastes so much better: and you can sweeten to taste. The secret ingredient? Maple extract is optional, but it adds the best maple-y zing.
Instead of sipping the fruity puree through a straw, grab a spoon and eat it in a bowl loaded up with toppings. It’s a satisfying blend of textures and flavors that we honestly think tastes more like dessert (you’re welcome!).
THE Healthy Banana Blender Muffins
This is our most-made A Couple Cooks recipe in our own kitchen. It’s incredibly easy to make in a blender with oatmeal, bananas, and a few other simple ingredients (no flour!). Slather with nut butter and it’s got major staying power. We make these regularly for 6-year-old Larson’s lunches, and baby Britta has now caught the love. Sonja’s mom constantly makes them and freezes for healthy breakfasts and snacks.
PS Here’s a video of us making them!
