vegetables

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

Instructions:

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! 

 

Grilled Chicken Fajita Bowl

Fajitas are probably my favorite Mexican dish. I love the fresh, spicy, sizzling protein and veggies, and I love topping them with my favorite toppings. You can't really complain about meat, veggies, spice, and cheese thrown together. So  I decided to take this classic Mexican dish and put a healthier twist on it.

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Here's what you'll need:

For the marinade:

-1/4 tsp cumin
-1/4 tsp cilantro
-1/2 tsp Himalayan sea salt
-1/2 tsp black pepper
-1/2 tsp paprika
-1 clove garlic, minced
-1 tsp chili powder
-the juice of two limes
-2 tsp olive oil

For the meal:

-2 chicken breasts (used 5 oz chicken breast for the nutrition info)
-2 cloves garlic
-1 Anaheim pepper, chopped
- 1 portobello mushroom top cut into chunks
-1 zucchini, sliced
-1 tsp oregano
-1/2 tsp chili powder
-1/2 tsp Himalayan sea salt
-3 tbsp Mexican cheese blend
-Salsa and non-fat Greek yogurt to taste (nutrition information accounts for 1 tbsp of each)

Instructions:

1) Combine all of the marinade ingredients in a bowl or bag and marinade the chicken for at least 30 minutes.
2) Once the chicken is marinated, cook on the grill (you make also bake or cook as you please) until fully cooked. I cooked mine for about 10 minutes per side, but grills and temperatures may vary.
3) Heat up a large pan and coat with cooking spray (I use coconut oil spray).
4) Add in the garlic and cook for about 1 minute alone.
5) Add in the pepper and zucchini and cook for about 3-5 minutes.
6) Add in the mushrooms, oregano, chili powder, and salt and continue to cook for about 5 minutes until all of the vegetables are cooked through.
7) Sprinkle the cheese over the vegetable mixture, remove from heat, and cover. Let sit for about 1-2 minutes until cheese melts.
8) Serve the vegetable and cheese mixture, splitting between two bowls.
9) Top each bowl with salsa and Greek yogurt as desired as well as a piece of the grilled chicken.
10) Enjoy!

I used non-fat Greek yogurt as a substitute for sour cream. Let me know what you think of the dish in the comments below, and feel free to subscribe!
 

Mixed Veggie Breakfast Bowl

Sometimes coming off the weekend (especially if I made few less than healthy food choices) I really just crave vegetables. I don't think kicking off the day (or week) with veggies is ever a bad idea, so I decided to create this mixed veggie breakfast bowl. If you top anything with an egg, it's breakfast right? Maybe not, but I was very happy with this tasty bowl for my Monday morning breakfast.

Here's what you'll need:

-1 tsp coconut oil
-1/4 sweet potato cut into small cubes
-10 brussel sprouts, quartered 
-5 cremini mushrooms, quartered
-1/8 cup red onion, chopped
-1 tbsp shredded parmesan cheese
-1 egg
-1/2 tsp red pepper flakes
-1/4 tsp granulated garlic
-sea salt and black pepper to taste

Instructions:

1) Heat up the coconut oil in a large pan. Add in the sweet potato and brussel sprouts over medium high heat and cook for about 5 minutes.
2) Add in the red onion, red pepper flakes, garlic, sea salt, and pepper and cook for another 3 minutes.
3) Add in the mushrooms and cook for another 3- 5 minutes until all veggies are softened. 
4) Remove the veggies from the pan into a bowl, and sprinkle the cheese over the top.
5) Cook the egg as desired (I chose over easy), and top the veggie bowl.
6) Enjoy!

Let me know what you think in the comments below, and feel free to subscribe!

Vegan Cauliflower Fried Rice

I am a huge fan of Chinese food. I've been eating it since I was little. It's basically a comfort food for me. I am also a huge fan of carbs. I was talking to my sister about how much we love carbs, and we decided it's our mom's fault. She must've been eating bread and pasta nonstop when she was pregnant with us both. The three of us just can't get enough.

Rice is especially a big one for me. I'd probably be happy eating fried rice every single day. Unfortunately, I don't get to eat fried rice every single day. I actually rarely eat it because it isn't the healthiest.

That's not to say that I have anything against eating carbs. I'm not anti or low carb necessarily, but I am pro vegetable and about balance. I don't like to eat just rice or just pasta as an entire meal, but I wanted some fried rice. I had recently heard about using cauliflower as a rice replacement,  so I decided I wanted to try it out to kick this fried rice craving.

Here's what you'll need:

-1 head of cauliflower
-2 cups of frozen mixed vegetables (My bag had peas, carrots, corn, and green beans - I'd suggest at least peas and carrots)
-1 clove garlic
-3 tbsp sesame oil
-1/2 of a yellow onion, chopped
-1/4 cup Braggs liquid aminos
-1 tbsp sriracha (optional)

Instructions:

1) Add 1/2 of the cauliflower florets into a food processor and pulse for about 10 seconds, until the cauliflower is chopped and has a rice-like texture. You don't want to over pulse it, or it will lose that texture.
2) Repeat with the other half of the cauliflower.
3) In a pan, heat up the sesame oil.
4) Add in the frozen veggies, garlic, and onion. Let them cook for about 3-5 minutes so that the vegetables are heated.
5) Add in the cauliflower, liquid aminos, and sriracha. Mix it all together and let the mixture cook for about 5 minutes until the cauliflower is all heated up.
6) Serve and enjoy!

I hope you enjoy this as much as we did! My mom said she gives it a 7 out of 5, so I might say it's pretty good. Let me know what you think in the comments below, and don't forget to subscribe!

Sesame Sriracha Tofu Kabobs

Sunday nights have basically become a vegan recipe night in my house. Most of my family is vegan or vegetarian, and Sundays tend to be the night that we can all get together and have a family meal. Instead of resorting to takeout all of the time, I've started using them as my recipe testers (and so far they haven't minded one bit). 

With it being summer, I've been on a grill kick, specifically kabobs. I've made veggie kabobs plenty of times, but I decided to try something little different and add tofu to the mix. I decided to go with an Asian-inspired, spicy sriracha marinade. I hope you enjoy!

Here's what you'll need:

For the kabobs:
-1 package (12 oz) of extra firm tofu, pressed and cut into squares about 1 1/2" by 1/2" (1 package makes about 16 pieces)
-1 zucchini (green), sliced about 1/2" thick
-1 summer squash (yellow), sliced about 1/2" thick
-1 package of small (baby bella) mushrooms
-1 package of grape tomatoes (will only use about half)
-1 yellow onion cut into quarters
-Kabob sticks (soak in water before assembling to prevent burning)

For the marinade:
-2 cloves of garlic, chopped
-1/4 cup olive oil
-1 tbsp natural deli mustard
-1/4 cup fresh lime juice
-1/8 cup Bragg's liquid aminos
-3 tbsp sriracha
-1/2 tsp sesame seeds

Instructions:

1) Whisk together all of the marinade ingredients in a large bowl. Add in the tofu (make sure it all gets completely covered) and let marinade for at least 1 hour.
2) Assemble kabobs as you desire. I put one piece of each vegetable and two pieces of tofu per kabob sometimes doubling up on onions or mushrooms.
3) Grill the kabobs for about 4 minutes on each side (8 minutes total).
4) Serve and enjoy!

We decided to add a side, a pasta salad with arugula, strawberries, and a raspberry walnut dressing. Feel free to add any sides you'd like. Let me know what you think, and don't forget to subscribe to e-mail updates below!