spicy food

Shrimp and Veggie Stir Fry in a Spicy Ginger Garlic Sauce

So this is one of those "I swear it tastes better than it looks" kind of meals! Winter is a killer when I want to share dinner recipes because non-natural light is, well, ugly. But what can ya do? 

It's Sunday which has commonly been a Chinese takeout night in my family. It's an easy and tasty way to finish up the weekend. So I figured why not save on the money and greasy food and make my own, healthier version?

I started this meal out thinking that I was going to make a stir fry over broccoli stem noodles. But my smaller noodle blade for my spiralizer was in the dishwasher, so I figured I'd just switch it out for the next size, no biggie. WRONG. It literally turned the broccoli stems into something I'd liken to the looks of shaved parmesan cheese. Not really the most aesthetically appealing, and they didn't really pan out to be a good base for the meal. Oh well, again what can ya do? So I just decided to throw them into the stir fry, and put it all over some brown rice instead. 

I think this must have been one of those weird twist of fate mistakes because the shaved broccoli stem pieces were a perfect addition consistency-wise and added a nice crunch like that of a water chestnut. All in all, everything turned out delicious, and the sauce, although spicy, is AMAZING. I might need to put it on everything, just saying.

Here's What You'll Need:

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-5 oz cooked shrimp
-1 red bell pepper, cut into small pieces
-2 bundles of baby bok choy, removed from stem and cleaned
-4 broccoli stems, spiralized with second blade or just sliced very thinly
-1 tbsp olive oil
-3 cloves garlic, minced and separated
-2 tsp sesame oil
-4 tbsp low sodium soy sauce or Tamari
-2 tbsp fresh ginger, minced (NOT shaved - if you use shaved ginger it will be significantly less than 2 tbsp)
-2 tbsp sriracha (I use Fix Hot Sauce)
-2 tbsp pure cane sugar


1) In a pan over medium high heat, heat up the olive oil. Once hot, add in one clove of garlic, and cook for 1-2 minutes.
2) Add in the broccoli stem pieces and cook alone for about 2 minutes.
3) Mix around the broccoli stem pieces, and add in the bell pepper and bok choy. Cover and cook for about 5-7 minutes until the boy choy is wilted and bell pepper is cooked through.
4) In the meantime, mix together the soy sauce, sesame oil, remaining garlic, ginger, sriracha, and sugar in a bowl. 
5) Add the shrimp to the pan and top the whole thing with the sauce. Let cook for another 2- 3 minutes, mixing regularly.
6) Split the stir fry between two bowls, and enjoy!

I served mine over about 1/2 cup of brown rice, and it was perfect. Let me know what you think in the comments below! 


Spicy Vegan Collard Green Wrap with Sriracha Chickpeas

If you haven't already gotten the picture, I am a HUGE fan of heat. I love spicy anything, and hot sauce is my jam, especially sriracha. So one day when I was making one of my veggie bowls, I decided why not sriracha chickpeas? They'd be perfect in a veggie, wrap, salad, basically anything and everything. So I made them, and they exceeded my wildest dreams. They add a kick to anything while keeping that delicious chickpea flavor. 

So yesterday comes, and I decided that I wanted to throw them in a collard green wrap. I knew from multiple veggies bowls that they are perfect with basically all roasted veggies, so roasted broccoli was a go. But I wanted something else to pull it all together, and naturally because I'm a spicy freak, the Hope Foods jalapeno cilantro hummus in the fridge jumped out at me. My mouth was a little nervous, but my mind was super excited!

So I did it, and my mouth was screaming for mercy at times, but it was FANTASTIC. It's really a spicy lover's dream. And if you don't think you can handle the heat, feel free to switch it out with any other flavor of hummus.

Here's what you'll need:

-4 large collard green leaves
-1 15 oz can of chickpeas, strained and rinsed
-4 tbsp sriracha
-1 large head of broccoli florets
-2 tbsp olive oil
-salt and pepper to taste
-8 tbsp Hope Foods jalapeno cilantro hummus 


1) Preheat your oven to 400 degrees. Toss the broccoli florets in the olive oil, salt, and pepper.
2) Once preheated, throw the broccoli into the oven for about 15-20 minutes.
3) On the stove top mix together the chickpeas and sriracha over high heat. Let the chickpeas heat for about 3-5 minutes, mixing every so often. The high heat will cause the sriracha to become a coating on the chickpeas versus just a sauce that comes right off. Remove from heat once the chickpeas are coated.
4) In the center of each collard green leaf, spread 2 tbsp of the hummus. Split up the chickpeas and broccoli between each. You want all ingredients to stay about an inch or two from the edges so that the leaf can be easily wrapped.
5) Roll each leaf long ways tucking the ends in right before the final roll. 
6) Cut each wrap in half, and enjoy!

Let me know if you can handle the heat in the comments below! I'd love to hear from ya.