You say you want a revolutioooooon

Are you watching this riveting new reality series, Jamie Oliver's Food Revolution? If not, I highly recommend it (and those who know me know I loves me some good reality TV). But this isn't the good-in-a-trashy-or-trainwreck way. This is eye-opening, educational information coming to you through a world-renowned chef who takes on the challenge of trying to change the eating habits of Huntington, WV. Jamie chose Huntington because of its reported obesity, death, and disease rates, but it appears to be a microcosm of our nation as a whole.

It airs on ABC tonight at 9/8c. Especially if you have kids eating school lunches, you should tune in!

Although he strongly encourages families to cook and eat together, Jamie still recognizes that most families today need meals to be quick, inexpensive, and nutritious. So, in that spirit, I thought I'd share a recipe that was a big hit in the SAB house last night. Pair these up with a fresh fruit salad, and you've got yourselves a meal full o' bite-a-mins (as Eloise calls them). Enjoy, and here's to your family's good health!



Vegetarian Tacos with spinach, corn, and goat cheese
serves 4

Ingredients

• 1 tablespoon olive oil
• 1 14-ounce package extra-firm tofu—drained, patted dry, and crumbled
• 1 1/2 teaspoons chili powder
• kosher salt and black pepper
• 1 10-ounce package frozen corn (2 cups), thawed
• 1 5-ounce package baby spinach (about 6 loosely packed cups)
• 8 small flour tortillas, warmed
• 3/4 cup crumbled fresh goat cheese (3 ounces)*
• 3/4 cup store-bought refrigerated salsa

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, tossing occasionally, until golden brown, 4 to 5 minutes.
2. Add the corn and cook, tossing, until heated through, about 2 minutes. Add the spinach and ¼ teaspoon each salt and pepper and toss until wilted.
3. Fill the tortillas with the tofu mixture, goat cheese, and salsa.

*I left the goat cheese off mine, and they were still delicious!

Next time, I plan to add black beans to the mix, too.

Recipe and image from Real Simple, March 2010