Sriracha Ginger Turkey Meatballs

I'm basically a sriracha fiend by nature, and recently I was introduced to Fix Hot Sauce which has put my sriracha game on an entire new level. It's literally the perfect hot sauce, and I basically want to pour it all over everything.

So Monday nights are The Bachelor nights for my friend Emily and I and have been for literally years at this point. We get together, cook dinner, and watch the show. Sometimes we plan exactly what we are going to make, and sometimes it's a look in the fridge and see what can be put together kind of deal. This week was one of the latter. I knew I had ground turkey, but I really wasn't feeling the standard tacos or burgers. So I thought why not meatballs...and sriracha? And really the rest is history.

I felt like this one was a bit of a gamble, but Emily's first bite was followed by, "These have to go on the blog!" So I knew we had a winner. They have a nice little kick but nothing too overwhelming for those of you non-spicy fans. Seriously, these guys are a must try. I know you might be a little hesitant, but do it! You won't regret these, I promise.

Here's what you'll need:

-1 lb ground turkey
-1/2 cup panko or whole wheat bread crumbs
-1 egg
-1/4 white onion, chopped
-1 clove garlic, minced
-1 tsp fresh ginger, grated
-1 tsp sesame oil
-1 tbsp tamari or low sodium soy sauce
-1 tbsp sriracha
-1 tbsp fresh cilantro, chopped (or 1 tsp dried)

Instructions:

1) Preheat the oven to 375 degrees.
2) Mix together all of the ingredients in a bowl. Mix it really well, spreading out everything as evenly as possible.
3) Using 1/4 cup measuring cup, form the meatballs and place evenly on a baking sheet (I sprayed mine with coconut oil). This should make about 8 meatballs.
4) Put the meatballs into the oven and cook for 12 minutes. Take them out, flip them, and place them back in the oven. Cook for another 12 minutes.
5) Remove the meatballs, serve, and enjoy!

I served mine over some some sauteed veggies and topped it all with a quick, throw together sauce made with more sriracha, tamari, garlic, and ginger. It was perfect! Let me know what you think below.

Smoked Salmon, Arugula, Red Onion, & Caper Frittata

So this recipe came as a bit of a no brainer. I'm a pretty big bagel fan, and if you haven't already caught on,  some combination of cream cheese, red onion, and capers is my go to. I either generally switch out smoked salmon or tomatoes depending on how I'm feeling and what I have. I also know that smoked salmon and eggs are DELICIOUS together. So why not make a bagel-inspired frittata/omelet. 

I decided to go with smoked salmon, capers, and red onion plus throw in some baby arugula to add in some seasonal greens and give it another flavor profile. The results were just perfect. I topped it all off with some black pepper, and voila! DO NOT ADD SALT. Smoked salmon and capers are both nice and salty, so no need for that extra salt, trust me. I served mine with some avocado toast, and it was the perfect way to get this week in gear.

Here's what you'll need:

-2 eggs
-1 egg white
-1 oz smoked salmon, cut into small pieces
-1-2 tbsp red onion, sliced
-1 tsp capers
-1/4 cup baby arugula
-black pepper to taste

Instructions:

1) Heat up a small frying pan over medium to medium high heat and coat with cooking spray or oil of choice (I use coconut oil spray).
2) Whip together the eggs and egg white in a bowl.
3) Pour the egg mixture into the pan so that it coats the whole pan.
4) Add in the smoked salmon, red onion, arugula, and capers spreading each throughout the entire pan.
5) Cover the pan and let cook for about 5-7 minutes or until the eggs are cooked through.
6) Remove from heat and plate or fold in half and plate to serve as an omelet. 
7) Top with black pepper, and enjoy!

Let me know what ya think! I love this combination of the fluffy eggs and salty salmon and capers. Plus a little bitterness from the arugula and a bit of sweet from the red onion. It's definitely a winner in my book, and I'd love to hear your take in the comments below.

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:

-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! 

 

Spiralized Potato Breakfast Bowl

I feel like potatoes get such a bad rap these days. I don't know if it's because people are scared of carbs or what, but potatoes are actually really nutrient-dense and packed with a number of vitamins, minerals, and phytochemicals that not only boost your immune system (and help you from getting sick) but also improve your every day health.

So that being said, I love potatoes. They're just such a good base for, well, everything. Yeah sure, if you eat them fried in oil or covered in pounds of cheese, not so healthy. But I wanted to show you a nutritious and delicious way to get those potatoes back into your life. And what better way than a tasty breakfast bowl?

Here's what you'll need:

-1 large potato, peeled and spiralized
-3 tbsp olive oil, separated
-2 cloves garlic, minced
-1 /4 cup red onion
-1 cup baby arugula
-1/2 cup tomatoes, diced
-3/4 cup shiitake mushrooms, sliced
-2 eggs
-salt and pepper to taste

Instructions:

1) Heat up 2 tbsp of olive oil over medium high heat. Once the oil is hot, add in the spiralized potato and cook for about 7-10 minutes until cooked through, mixing regularly. Add salt and pepper to taste.
2) In a separate pan, heat up the remaining tbsp of olive oil over medium heat. Once hot, add in the garlic and onion and cook for about 1-2 minutes.
3) Add in the mushroom and arugula, and let them cook down for about 2-3 minutes.
4) Add in the tomato and desired salt and pepper and let cook for an additional minute. Remove from heat.
5) Quickly soft fry two eggs - cook over medium heat while covered until whites are no longer runny.
5) Split the spiralized potato between two bowls. Top each with the veggie mixture and a soft fried egg.
6) Enjoy!

This bowl will seriously make your weekend (or week day) morning, and is nice and easy to throw together. You have to let the yolk run all over the potatoes and other veggies. It is TO DIE FOR. 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 

Instructions:

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.