{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Her Health Code","title":"Menu Of the Month (MOM) | February","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/99f7b4cd\"></iframe>","width":"100%","height":180,"duration":448,"description":"Welcome to our first Meal of the Month (MOM) where we're sharing easy, realistic meal ideas for moms in midlife, with each of us bringing one simple go-to meal inspired by seasonal foods, flavors, and the kind of energy we want to feel in this stage of life.\nLINKS:\nConnect with Jess & Michele:\nMichele: lovingyourwellness.com\nInstagram\nJess: livelightly.eco\nFree Wellness & Home Detox Guide\nInstagram\nYouTube\nRelated Topics You May Love:\nLet's Talk About Dinner Time Decision Fatigue & Perimenopause/Menopause\nKey Takeaways:\n   •   Seasonal eating helps your body feel more in rhythm and supported\n   •   Simple meals can still be deeply nourishing\n   •   Midlife energy is supported by balanced meals—not skipping or extremes\n   •   Listening to your body is more powerful than following food trends\n🥦 Simple Bok Choy & Tofu Stir-Fry\nServes 2–3 | Ready in ~25 minutes\nIngredients\n   •   1 block extra-firm tofu, pressed and cubed\n   •   1–2 tbsp olive oil or avocado oil\n   •   1 small onion, thinly sliced\n   •   2–3 carrots, julienned or thinly sliced\n   •   2 cups bok choy, chopped (separate stems and leaves)\n   •   1 can water chestnuts, drained and sliced\n   •   2 cloves fresh garlic, finely grated\n   •   1 tbsp fresh ginger, finely grated\nSauce\n   •   3 tbsp soy sauce (or tamari for gluten-free)\n   •   2 tbsp hoisin sauce\n   •   1 tbsp maple syrup\n   •   2–3 tbsp water (to loosen sauce)\n⸻\nInstructions\n    1.    Prepare the tofu\nHeat 1 tbsp oil in a large skillet or wok over medium-high heat. Add tofu cubes in a single layer and cook until golden on most sides (about 6–8 minutes). Remove from pan and set aside.\n    2.    Sauté the vegetables\nAdd remaining oil to the pan. Sauté onion and carrots for 3–4 minutes until softened. Add bok choy stems and water chestnuts and cook another 2 minutes.\n    3.    Add aromatics\nStir in grated garlic and ginger. Cook for 30–60 seconds until fragrant (don’t let them burn).\n    4.    Make it saucy\nIn a small bowl, whisk soy sauce,...","thumbnail_url":"https://img.transistorcdn.com/Hyfg4CoJYZtkmcRLPxB7Lrgqu04u3MlpQCLRP79UUaY/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9hODU4/MGVkYjBlMGFkZjBh/MjYwMTExODcxZTA4/YzU1My5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}