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Enemy’s Cancer Free? Jamaican Curry
Ingredients
2 tablespoons grape seed oil
1 (14 ounce) package tofu, cut into bite-sized cubes
1 yellow onion, chopped
1 red bell pepper, chopped
2 to 3 tablespoons Jamaican yellow curry powder, divided
1 small zucchini, cut into bite-sized pieces
1/2 cup sliced cremini mushrooms or baby bellas
1/4 cup coconut milk
salt and freshly ground black pepper to taste
Heat grape seed oil in a cast iron skillet over medium-high heat. Pat excess water from tofu with a paper towel, and fry tofu in the hot skillet until browned around the edges, about 4 minutes per side. Remove from skillet and set aside.
Add onions, bell peppers, and 1 tablespoon curry powder to the skillet and sauté for 2 minutes. Add zucchini and mushrooms to the skillet; sauté for 3 minutes.
Return tofu to the skillet, add 1 tablespoon curry powder, or more to taste, and mix well. Pour in coconut milk, stir well. Cover, and let simmer for 3 to 5 minutes. Season with salt and pepper.

Enemy's Customary Turkey Bowl Dog Food

2 pounds lean ground turkey
2 tablespoons chicken liver finely diced
2 medium carrots coarsely chopped
1 cup green beans diced
1 cup cauliflower florets
2 tablespoons olive oil

Add 1 1/2 cups water to a double boiler, place vegetables in a steam basket over the pot and cover. Heat until boiling, reduce heat to a low-boil and steam until veggies are tender, about 10 minutes.
In the meantime, add the turkey and liver to a large skillet and cook on medium-high heat until done. Drain off any fat and discard. Chop veggies or pulse in a food processor. Add veggies to cooked turkey.
Add the olive oil and toss with turkey & veggie mixture. Allow to cool before dividing into freezer safe containers.