Browsing Tag

cilantro

Tasty

Zucchini Noodle Pad Thai

December 2, 2014

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After buying my spirlizer, I’ve embarked on a mission to find clever ways to use my new gadget.  One of my favorite recipes as of late? This vegetarian Pad Thai recipe that is virtually guilt free…  So spare yourself the take-out and make your own (in under 10 minutes!) – plus aren’t you full of Thanksgiving leftovers already!?

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Zucchini Noodle Pad Thai

via Inspiralized.com

  • 2 whole eggs
  • 1/4 roasted peanutes
  • 1/2 tablespoon peanut oil
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon coconut flour (I have made this without and it’s fine)
  • 3 zucchinis

Sauce:

  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fish sauce
  • 1/2 tablespoon chili sauce
  • 1 teaspoon honey

I make this as a weekday meal, so here are my “make ahead instructions”:

Day before instructions:

  1. Make sauce by combining ingredients in an airtight container. Shake to combine and store in the fridge.
  2. Mince garlic and shallot and combine together in another airtight container. Store in the fridge.
  3. Use your spiralizer to spiralize (?!) your zucchini (I use a smaller blade, but it’s all about preference – they recommend Blade C). Store in an airtight container in the fridge.
  4. Grind peanuts in a food processor or blender until no big peanuts remain, but is not yet powdery). Store in an airtight container.

Day of instructions:

  1. Scramble eggs in coconut oil and set aside.
  2. Heat a non-stick skillet over medium heat.
  3. Add peanut oil and saute garlic/shallot mixture for 1-2 minutes or until softened.
  4. Add sauce and flour and whisk until sauce thickens. Cook for 2-3 minutes until sauce has reduced.
  5. Once sauce has thickened, add in the zucchini noodles and cilantro and stir until coated.
  6. For only a minute or so more (over cooking will lead to soggy noddles) then add eggs and ground peanuts.
  7. Cook for 30 more seconds until fully combined and serve with cilantro leaves and lime wedges.

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Tasty

Slow-Roasted Chipotle Salmon with Pineapple Cilantro Rice

June 9, 2014

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One of my favorite parts about getting older is seeing how my sisters and I have applied what my parents have taught us.   Growing up, family dinners were a nightly occurrence, and thus cooking has always been a big part of my (and my sisters) life.  I love that Taylor can open the fridge and put together a 5 star meal that not only is tasty but manages ONLY to be made with healthy ingredients… and then there is Kendall.  As you may have seen on her Instagram, is the queen of presentation and delicious meals. When she posted this picture last summer, I knew I needed to try this next time she was in a cooking mood.  Luckily for me, she was a couple weeks ago and whipped up this amazing dish – which I proceeded to document for next time I’m up to tackle this recipe.

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*Mind you, she whipped this up after a long day of pool and sun… and all under an hour!  Everyone at the table couldn’t stop raving about it!  Also for those that don’t LOVE salmon, we made a couple servings with boneless, skinless chicken breasts, and it was just as big of a hit.

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Tasty

Green Goddess Bowl

February 24, 2014

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After all my Valentine’s indulgence (which carried over for a couple more weeks… opps), I am trying to get back into health-mode.  I have had a bunch of “detox” meals pinned and wanted to get on trying some of them… first on the docket – a Green Goddess Bowl!

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Green Goddess Bowl

adapted via Lunchbox Bunch

Step One – Layout the following:

  • 2-3 cups cooked grains (I used couscous, but quinoa, barley, brown rice are all great options)
  • 2-3 cups sautéed greens (I used 2 heads of broccoli, 1 head of kale and sprinkled some edamame – you can use any green veggie you like, brussel sprouts, peas, spinach, etc.)
  • Sweet Accent: I used citrus (I used a Cara Cara orange, but grapefruit could be a great option)
  • Garnish: Avocado and fresh chopped green herbs

Step Two – Sauté Greens:

  • Sauté green ingredients on med-high until tender with the following ingredients:
    • 2 Tbsp white miso paste
    • Juice of 1 lemon
    • 2 Tbsp blood orange olive oil
    • 2 Tbsp minced garlic
    • Pepper to taste

Step Three – Fold:

  • Add to large bowl and fold together:
    • 3 cups fluffed couscous (or another cooked grain)
    • Some orange zest and juice of 1/2 an orange if you desire
    • Sautéed Greens

Step Four – Garnish:

  • 1 avocado, sliced
  • Chopped fresh herbs (I used cilantro, but basil, chives or parsley work too)
  • 1/2 cup chopped green onion (red onion would work as well)
  • 1 large orange, peeled and diced

Step Five – Dressing:
*choose one below or use your own – or for lighter version, just use fresh lemon juice over top bowl

Tahini Maple

  • 2 Tbsp tahini
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • 2 Tbsp apple cider vinegar or lemon juice
  • Pepper

Creamy Wasabi

  • 1 tsp wasabi powder
  • 1 1/2 Tbsp mayo or greek yogurt
  • 2 Tbsp seasoned rice vinegar
  • Pepper

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Tasty

Coconut Carrot Soup

February 19, 2014

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Shutterbean is one of my favorite food blogs, and when Tracy posted a write up on “Meal Prep” a couple of weeks ago, I was transfixed.   Honestly, read it if you haven’t.  IMG_6318 I love planning meals ahead of time, but realized that sometimes that doesn’t work for my life.  On weeks where my husband is going to be working late, or the weather is really nice and I don’t want to spend it in the kitchen, following Tracy’s game plan is a no-brainer.  IMG_6325 I have had her Coconut Carrot Soup pinned for FOREVER, so when she mentioned making a batch on Sunday to have for lunch throughout the week, it re-sparked my interest.  I had just received a bunch of gorgeous carrots from my Farm Fresh to You box, and actually had ALL of the ingredients in my house (that NEVER happens).  IMG_6330 So, the next day before work, I chopped the carrots/onions and put them in a Ziplock bag, and laid out the (non refrigerated) ingredients for later that night. Once I got home from work, I followed the very short directions… and voila! Dinner and a few lunches were prepared with (hands on time) of 10 minutes!  AWESOME!!!

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Coconut Carrot Soup

Adapted from Shutterbean

  • 4 tablespoons unsalted butter
  • 1 lb. carrots, peeled & chopped
  • 1 medium yellow onion, chopped
  • 2 cups low-sodium chicken broth
  • 1  14 oz. can unsweetened coconut milk
  • 1 tablespoon sambal oelek (I used sriracha as a back-up)
  • 1 lime
  1. Melt butter in a large saucepan over medium-high heat. Add carrots and onion, season with salt & pepper, and cook, stirring often, until carrots are softened, 15-20 minutes.
  2. Stir in broth, coconut milk, and sriracha.
  3. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very tender and liquid is slightly reduced, 40-45 minutes.
  4. Let soup cool slightly, then puree with an immersion blender until smooth.
  5. Reheat in the saucepan if needed.
  6. Add the juice of one freshly squeezed lime and stir.
  7. Divide soup among bowls, and drizzle with sriracha and top with cilantro.

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Sip

Rabbit Rum Cocktail

September 6, 2013

I’ve been dieting lately (yuck), but have been having a really hard time letting go of my fun drinks.  How does one try to balance this issue?  Well I grabbed some carrot juice (healthy right?) and got to mixing!

Carrot Rum Cocktail

Rabbit Rum Cocktail

  • 2 oz Carrot Juice
  • Juice of 1/2 a Lime
  • 1.5 oz Rum
  • Few Sprigs of Cilantro
  • 1/4 inch slice of Ginger
  • 2 tsp raw sugar (or simply syrup)

Mix the following ingredients in a shaker with ice and strain into a glass filled with crushed ice. Top with ginger ale or club soda if you want some extra bubbles!

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