Tofu Veggie Bento Bowl

I wish someone would have made this for me yesterday, my husband and I were car shopping and it made me so hungry!  Haggling over prices and trying to wipe slimy sales people off your sleeves will keep you busy.  I’ll leave the haggling and slime ball wiping to my husband, that shit stresses me out.  We ended up grabbing some Chipotle for lunch, that’s always a good choice because there isn’t unhealthy sauces or additives, etc.  You can even get tofu on your chipotle bowl if you want!

I still remember the first time I bought tofu.  I didn’t know what to do with it, so I ate it cold on a salad.  I was like oh yum…NOT!  Not that it was ‘bad’, but it had NO flavor at all.  Tofu takes on the flavor of whatever you cook it with or whatever sauce you put on it.  After many tofu fails, I prefer my tofu to be grilled or baked, so the best variety of tofu for this recipe is the ‘extra firm’ kind.  I don’t have much of a preference for a brand, but the firmer the better.

This recipe is probably my favorite tofu recipe of all time.  It’s simple, healthy, and delicious!


Yields:  4 Portions

Prep: 15 minutes

Total Time: 45 minutes


2 cups spinach (loosely packed)

1 cup carrots (I use the matchstick size, this way you don’t have to cut them)

1 cup chick peas (aka garbanzo beans)

4 cups fresh broccoli (I use the pre-cut and washed bags)

2 packages tofu (extra-firm variety)

1 cup white or brown rice (I use white rice for this one, I think the sauce absorbs it perfectly)

Sauce Ingredients:

1 tablespoon sesame oil

1 clove garlic, minced

1/4 cup pure maple syrup

1/2 cup crunchy peanut butter

1 teaspoon siracha

1/4 cup coconut aminos

1 tablespoon chicken broth (I use this depending on the consistency of the sauce)


  1. cube the tofu into bite-sized pieces and bake at 375 degrees for thirty minutes or until dry and the edges are turning a light golden brown.  The time will vary depending on the size of the tofu pieces. I spray the pan with olive oil spray or cook it on parchment paper.
  2. Spread the pre-washed broccoli on a baking sheet and put in when the tofu looks halfway done, usually after about 15-20 minute and cook until slightly crunchy.  It should look grilled in some areas, but still have a crunch.  This should take about 15 minutes.
  3. Start your rice, and time it with the meal so all the hot ingredients are done together.
  4. Open the garbanzo beans, and prepare the spinach and carrots so when the hot stuff is ready you can just set these ingredients on the plate.
  5. Prepare the sauce next.  Combine the sesame oil and minced garlic, cook for three minutes on medium heat.  Add the peanut butter next and use a whisk to incorporate together.  Add the rest of the sauce ingredients and mix well and heat till a slow simmer.
  6. Put everything together on your plates and drizzle the sauce over them. Enjoy!


I hope you guys enjoy this recipe, it sure is one of my favorite week night meals!  Let me know if you make any variations, I would love to try them.


Fed+Fit Recipe Review-Eggplant Lasagna

Happy valentines day everyone!  Now now, don’t be one of those curmudgeons that winces in pain over v-day.  Even if you don’t have a lover, I’m sure you love yourself, love a  family member, a furry animal or something of the sort.  Call up your momma and tell her you love her and thank her for pushing you into this world.  No really-thank her, it’s a lot of work!

My husband got our daughter the cutest flower basket with a teddy bear in it.  I might have laughed at him, but gosh darn it he LOVES her.  He loves me too, don’t worry.  I have some flowers starring back at me as I type this up.


So wherever you are and whoever you love, happy valentines day to you; as there is always something to love about this life! Like, I love food.  For Christmas my husband bought me the Fed& Fit cookbook by Cassy Joy Garcia with Juli Bauer.  I am working my way through the recipes in the book.  This review is for the eggplant lasagna.

I am a huge fan of eggplant, so this dish already had a one up on other recipes.

I’m going to break it down for you:


Prep:  I don’t know why the prep time for this recipe says 15 minutes!  It takes much longer than that.  From cutting the eggplant to the tomatoes you are easily approaching the 15 minute mark.  I think I’m probably breaking it down differently than Cassy Joy is, but I would give yourself a solid 2 hours from starting the prep work to having a meal cooked and ready to eat.  Maybe I’m slow at this whole being careful not to cut my finger off thing, but I highly doubt it!

Taste:  It was good and the sausage was so flavorful, but VERY watery.  When I think of a typical lasagna I think of a rich, thick,hearty, stick to your ribs kind of meal.  This was good, but it didn’t give me that feel.  I really missed the ricotta cheese, and the watery nature of this was just a huge turn off.  Even my husband mentioned it, and well…it takes a lot for him to say something!

I did enjoy the tomatoes on top, that was a great addition and tasted perfect.

Kitchen Repeat Meal: Hrm, not really.  I love lasagna, but I think I’m going to make my own recipe up for next time.  It needs thickened up, and I feel like it was just missing something.

I love you Cassy Joy, but I’m cookin’ my own lasagna up next time.



Spiced Banana Chia Cup

Oh Saturday, how I love you.  Saturday mornings are so calm around our home.  Beckett (our daughter) is down for her 10 o’clock nap and I’m catching up on stuff…like getting you guys this recipe!

I have made versions of chia cups in the past, I even went through a phase where I ate chia cups for breakfast for about 2 months.  It was not enough to sustain me until lunch, but I just craved the texture every morning.  It’s silky like a pudding, but has a little crunch to give it substance.

I made this recipe twice before getting it right.  I thought about adding collagen to give it more of a ‘gel’, and it just wasn’t right.  I liked the texture with just the almond milk, it keeps it so light and more snack-y, rather than dessert-y.  So I did it again adding a banana and it tasted just right.  The flavor is light and the spice measurements can be played with a little bit if you like more ‘spice’.

The natural sweetness in this recipe comes from medjool dates.  I love using dates to sweeten because they are chalk full of nutrients and fiber, and who can say no to that?!



Yields: 4 Small Ramekins

Prep Time: 10 Minutes

Total Time: 4 Hours


1 1/2 cups unsweetened almond milk

1/4 cup chia seeds

1 banana

1 tsp pure vanilla extract

2 Medjool Dates

1/8 tsp allspice

1/8 tsp cinnamon


  1. In a blender combine the almond milk, banana, vanilla extract, dates, allspice, and cinnamon.  Blend until smooth, but not foamy.
  2. Pour the blended mixture into a large bowl and add the chia seeds.  Mix well.
  3. Pour into individual serving ramekins or cups and put in the refrigerator for a minimum of 4 hours.
  4. Garnish with cinnamon and walnuts if desired.









Welcome, Meet Leiha Lindner!

Hi All!  I just wanted to welcome you all to my lifestyle and food blog.  I will be reviewing recipes, developing recipes, and taking lots of pictures along the way.  If there is a certain type of food that you would like to see spotlighted in a recipe, please let me know.

A little about me…I grew up on the West Coast (mainly Utah and California) and now reside in Western Pennsylvania with my husband, daughter, and two dogs.  I have been cooking up a storm for the last three years and have decided to put all my hard work into writing and pictures for the world to see.  This blog might be new, but my cooking isn’t.

I graduated from the University of Utah with a major in Health Promotion & Education.  It didn’t exactly translate into post college success in the corporate world, but it sure taught me a lot about life.  Writing research papers and digging into health articles was my favorite thing to do in college, so it is not such a long shot to be writing a blog.  I have dabbled here and there with words over the years.

In my personal life I love spending time with my husband and daughter, and if we can spend time outside then that is even better.  Growing up in Salt Lake City definitely shaped me into a mountain lover.

While attending the University of Utah I experimented with quite a few jobs, from ‘liftie’ (mountain resort ski life operator where you drink too many PBR’s), trauma technician at a pediatric hospital, traveling home health aid, mental health front desk, orthopedic hospital scheduler, and veterinary hospital front desk.  In the end here I am, but it made sense to have worked at multiple places because I have interest in all of them.

During the nicer weather months here in Pittsburgh I love spending my exercise hour at North Park and around our home in Mars.  I was pregnant last summer so being outside was fairly miserable for me, so I’m looking forward to spending more quality time outside this year.  I love road cycling and jogging and any body weight exercises, especially plyometrics.

My husband, Scott, works for a technology company here in the burgh’.  He is a computer genius and all around brilliant guy and is definitely my better half.  Together we make a pretty great team.  You won’t catch him spotlighting in any recipes I create because he stinks at cooking, mainly because he doesn’t enjoy it.  He sure will eat anything I put in front of him though, and he always thinks its delicious even if it tastes like pure crap.  What a trooper!

I hope to bring you content that is usable in everyday life, and hope that extends to you living a long healthy life.  I’m just your average gal, with some above-average goals.

Let’s get cookin’.