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, One Pot Dish, Soup

Beefed Up Pho

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Happy snowy day in Boston! Vietnamese Pho Soup may look intimidating (or strange), but it’s so simple. You make a broth, cook the rice noodles and assemble. I originally made a Vegan Pho with tofu because it’s easy to use and requires no prep, but, like the rest of you carnivores out there, I knew I needed to try a try meat lover’s option… with BEEF. I swapped vegetable for beef broth and did a 1:1 ratio of rice noodles to zoodles. As always, pho is light, refreshing and just what the doctor (or nurse) called for on a cold day. The sriracha and jalapeños add just the right amount of spice, the herbs contribute a freshness and the spices just the right flavor. Dish up a heaping bowl of Beef Pho with Zoodles.

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Entrée, Gluten-Free, Vegetarian

Positively Pumpkin “Pasta”

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Mmmm, more pumpkin recipes. Sounds like fall to me. In honor of Meatless Monday, here’s a pumpkin recipe to satisfy your pumpkin cravings in a not-so-sweet, but savory way and tackles a meatless meal. This Creamy Pumpkin Sauce is originally served over ravioli, but I love spaghetti squash just as much (maybe even more, which is saying a lot!). This sauce would also deliciously pair with pasta, tortellini or just over sautéed vegetables for a meal or side. Next on the agenda: to try this with plain almond milk instead of half & half. Either way, this pumpkin sauce tastes savory and creamy — without being too rich — and is a refreshingly different fall dish.

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Appetizer, Asian, Entrée, Gluten-Free, Snack, Vegetarian

Spring into Summer with Vegetable Spring Rolls

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These vegetable rolls are super spicy, but so delicious. They’re light and fresh with the mint and basil leaves, while being fiery and savory all at once. I tested them twice, and decided I like the version with the added avocado and cucumber much better than the original recipe. The cucumber gives an extra crunch, and the creaminess of the avocado balances the extreme kick from the sriracha chile sauce. As a snack, lunch or dinner, these vegetable rolls are easy and delicious — so much so you’ll be ready for more before they’re even finished! Continue reading “Spring into Summer with Vegetable Spring Rolls”