Pan Fried Tofu With Caramelized Pecans and Quinoa
Tofu skeptics will be forced to switch sides once they’ve tried this dish. Coconut oil, brown sugar, and pecans are sinfully good additions to this healthy vegetarian mainstay.

1 lb extra firm tofu, drained, pressed and sliced into 1-inch strips
1/3 cup pecans, toasted and cooled
4 tbsp dark brown sugar
1 cup quinoa
2 cups water or vegetable broth
Sea salt
1 tbsp coconut oil
1/2 cup chopped cilantro
1/2 tsp ground cinnamon

1. Bring water, cinnamon, 1/4 tsp salt, and quinoa to a simmer on the stove. Cover and cook for 12 minutes or until quinoa has soaked up all the liquid. Fluff with a fork and keep warm on stove while you prepare the tofu.

2. Heat coconut oil in a cast-iron skillet over medium/high heat. Add the tofu slices and a sprinkle of salt and lightly fry for about 4 minutes on each side, or until golden. Add the brown sugar and pecans and toss.

3. Add the quinoa to the tofu and gently combine. Serve topped with cilantro.

Spicy Oven-Fried Sesame Chicken With Sweet Potato Fries
I love fried chicken, but admittedly it’s not the healthiest dinner choice. This recipe is a healthier take on a classic comfort food, and it’s something the whole family will be sure to love.

3 large sweet potatoes, sliced
4 boneless, skinless chicken breasts, about 4 ounces each
3 tbsp all-purpose flour
1/2 tsp sea salt
1/2 tsp pepper
4 tbsp sesame seeds
2 tbsp tamari
1/2 tsp cayenne pepper, divided
Extra virgin olive oil

1. Preheat oven to 400°. Rub sweet potato slices with olive oil and sprinkle with sea salt and cayenne pepper. Lay flat on foil-lined baking sheet and bake for 30 minutes, flipping each fry halfway through.

2. In a plastic bag, combine the flour, salt, sesame seeds, pepper, and the rest of the cayenne. Rub each piece of chicken with tamari before dropping and shaking in plastic bag.

3. Increase oven temperature to 450°and bake chicken for 30 minutes, or until golden and cooked through.

Read Jenna’s daily food and fitness blog, Eat, Live, Run.