Asian, Entrée, Gluten-Free, Low Sugar, Seafood, Vegetarian

Sushiiiiii (Bowls) at Home

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OMG YUMMMM. At first I was grumbling about buying $16 sushi grade tuna at Whole Foods. (I mean, let’s be real. I’m still a bit bitter about that price tag.) Besides buying the tuna and green onions this week, I generally have the remaining produce in my fridge as staples and all the pantry items on hand. Really, this Tuna Sushi Bowl is about $8-9 per bowl with staples aside and a healthy alternative to sushi take-out. While seemingly healthy, sushi can be packed with sodium and added unknowns. Cough, spicy mayo and rice, I’m looking at you. Apparently you can eat a serving a rice per roll?!? The tuna is packed with protein and extremely low in fat. I purposefully cooked extra quinoa when making Crispy Coconut Tofu Bowls just for these bowls. I grabbed everything you’d see in a sushi roll: cucumbers, carrots, avocado, ginger, a spicy “mayo” and wasabi. Packed in a bowl, you won’t even notice it’s not a true sushi roll. AND! Added bonus — these bowls were also really fun to make!

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Asian, Dairy-Free, Low Sugar, Meal Prep, One Pot Dish, Vegan, Vegetarian

Crispy, Crunchy Coconut Tofu

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You know when you go out in the summer and all you see is coconut shrimp this and coconut shrimp that? Here’s a meatless Monday take on that — Crispy Coconut Tofu Bowls. I got this idea/recipe from Well Vegan and it definitely came from a plant-based protein roundup from either SELF or BuzzFeed. (Obviously I receive biweekly emails for meal, recipe ideas and cooking tips from both.) After coming back from Sanibel Island, I was still feeling the tropical vibes during this rainy weather and this recipe seemed like the perfect solution. I definitely cut down on all of Well Vegan‘s prep time, simplified the tofu process, lightened it up by baking instead of frying and skipped their added sauce. This recipe looks way more complicated than it is and just requires a little foresight to prep the tofu ahead of time. By swapping a can of full-drat coconut milk for So Delicious Unsweetened Coconut Milk, the quinoa still turned out dense, yet fluffy with a very subtle coconut flavor. I must say the best part about this is the toasted coconut flakes and panic that result from the baking process — pure perfection.

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Asian, Dairy-Free, Meal Prep, Vegan, Vegetarian

Protein-Packed Plantbased Stir Fry

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Happy Meatless Monday! This colorful stir fry packs 30 g of protein when using 1 egg and 3 T egg whites. Not bad for eating meatless. I got this idea for a Colorful Veggie Stir Fry with Tofu from PopSugar. I’ve realized I don’t get enough protein a day (like most women), and I’ve been trying to consciously add more protein to dishes when I can. My existing diet seems to revolve mostly around veggies and grains (not a bad thing! But hey, carbs), so I’m trying to make a transition to one of a more balanced “macro” diet, but thus, incorporating more protein. Macronutrients can be broken down into carbs or carbohydrates, protein and fat. A macro diet doesn’t focus on calories alone, but the types of calories you’re eating and the certain percentage of how those calories compare. For the stir fry, I added in eggs and tofu. I tried both a steamed veggie (less oil, i.e. fat) and stir fry veggie option. Honestly, they had about the same in flavor and the steamed option was faster and more convenient using your handy microwave. The flavor really comes from the soy sauce for the tofu and sriracha to top. My favorite method was the steamed veggies with scrambles eggs because it was just SO EASY, but I included both below. (Looks complicated, but I assure you it’s not.) I already know what I’m having for lunch the next two days. Also great for meal prepping!

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Asian, Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Salad, Vegan, Vegetarian

Keen on Rainbow Quinoa Salad Bowls

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I’ve been on a colorful salad and bowl kick lately. This Rainbow Quinoa Salad did not disappoint. Can you sense a taste trend here? I also really liked this Peanut Ginger Dressing and it was very easy to make. I made this salad dressing combo during the week when I had exams and presentations and had my last serving today. Can I already have another? I used a combination of yellow and red bell peppers to give a more colorful kick and balance the other colors. Served cold, it hit the spot during this warm, toasty April week.

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Asian, Dairy-Free, Entrée, Gluten-Free, Meal Prep

Really into Indonesian Bowls

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Sorry I’m not — another bowl recipe. I made March my mission for “Measure March” or “Meal Prep March” and bowls are so easy for this. You get the perfect serving size and a mix of protein, grains and/or veggies. I went for an Indonesian Inspired Quinoa Bowls to “switch” things up. I must say the red curry, cinnamon, nutmeg and cloves added such  nice flavors to the meat. Again, I’m all about those quick meals. Originally calling for ground beef, I used rotisserie chicken for less to prep and less to worry about in terms of cooking — plus I prefer chicken over beef. Sorry to my steak lovers. I shredded the rotisserie chicken beforehand, tossed it with the curry, spices and coconut milk and let it all simmer to perfection, while I made the quinoa and chopped everything for the bowls. The purple cabbage and cucumber add color and a nice crunch. This perfectly makes four servings so get ready for leftovers!

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Asian, Dairy-Free, Entrée, Gluten-Free, Meal Prep, Vegan, Vegetarian

Crazy for Kung Pao Veggie Bowls

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I’ve been making a lot of bowls lately. I think they’re balanced between veggies, protein and grains. I also think Fit Foodie Finds is the queen of all things bowls. I pulled from her blog again to make Kung Pao Veggie Bowls. They’re fresh, light and colorful — and pretty darn easy to make. I decided to grate/julienne the broccoli stem, which cooks down and softens so you can’t even tell it’s part of the veggies! Can’t wait to make this again trying chicken, tofu or beef. In honor of both meal prep Monday and meatless Monday, here’s another bowl to add to your arsenal.

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Asian, Dairy-Free, Entrée, Gluten-Free, Meal Prep, Slow Cooker

Slowly Cooked to Perfection Coconut Curry Chicken

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I’m on a slow cooker kick, especially with these one bowl meals. (Well, this isn’t quite a one pot dinner, but it doesn’t mean it isn’t easy.) Mmmmm, delicious Slow Cooker Coconut Curry Chicken. Especially with exams coming up, it’s so easy to let the chicken cook all day and then just whip up the bowls at night. I used frozen cauliflower and peppers for less chopping and to save time. It’s so easy to have frozen veggie on hand! I always have cauliflower stocked in my freezer. Let the rice cook while the coconut curry chicken warms and you can kick back and relax (or in my case study).

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Asian, Dairy-Free, Entrée, Gluten-Free, One Pot Dish, Vegetarian

Tastiest Sesame Tofu Asian-Inspired “Pasta”

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Happy Meatless Monday! (Or happy meatless Friday during Lent? That works too.) Here’s a combo I’ve been playing around with since the fall and I think I finely perfected it — Sesame Spaghetti Squash with Tofu. What really make it is the sesame tofu from Whole Foods. Yeah, it’s probably fried and high(ish) in sodium, but it’s so tasty and takes this veggie dish to the next level. Not a tofu fan? Just as good with chicken. Already tasted it for you and you still have the sesame flavors from tossing everything with soy sauce and toasted sesame oil. Also, another fun fact is the smaller the spaghetti squash, the more it’s like angel hair pasta versus spaghetti.

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Asian, Dairy-Free, Entrée, Salad, Seafood, Vegetarian

Easiest Savory Sesame Salmon Salad

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My dad flew out of Boston this weekend, so naturally my mom sent down some salmon and chickpea fesenjan from Minimalist Baker (delish, btw) down from Maine. I had some leftover bok choy and scallions in my fridge, which are the makings of a perfect salad.  Sesame salmon and tahini go oh, so well together. I whipped up an easy dressing and had the best lunch: Sesame Salmon Salad with a Tahini Dressing.

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Asian, Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Slow Cooker

Simply Savory Sesame Chicken

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There’s been two things going on with me: 1). I’ve been trying to meal plan and meal prep lately, especially since we had a busy exam schedule this week; and 2). I’ve been craving some really greasy Chinese foods. Ok, maybe not really greasy, but something sweet, salty and savory with an Asian fusion all wrapped into one. I got this idea for Asian meal prep bowls from Damn Delicious, which I especially like because she includes nutritional facts for each serving. I had ingredients for sesame chicken (since Damn Delicious makes a teriyaki chicken) and used Skinny Taste for the chicken, but swapped ground chicken for chicken breasts. I popped everything in the crock pot while studying on Monday, let it brew while reviewing cardiac nursing and dished it up just in time for dinner. Garnished with sesame seeds and green onions, these Slow Cooker Sesame Chicken Brown Rice Bowls are *almost* better than take-out.

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