Asian, Better Than Takeout, Entrée, Gluten-Free, Lightened Up, Meal Prep

Killin’ It with These Korean Rice Bowls

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Happy meal prep with these popping flavors! The spiciness from the meat, the sesame from the spinach, the acidity of the kimchi . . . Although seemingly complicated, I really enjoyed the simplicity of this Korean Bibimbap Bowl. Bibimbap is a Korean rice dish served with seasonal fresh or sautéed vegetables, a red chili paste and an egg. Here’s a healthy (but definitely not authentic) twist using ground turkey, jasmine brown rice and fresh veggies. This is not your traditional bibimbap, since I swapped ground turkey for ground beef. I added a poached egg because I was lazy about cleaning another pan by frying an egg, and I’m trying to perfect my patching technique in the microwave. I found jarred kimchi at Trader Joe’s for quite cheap. Plus, you have it on hand and you’re not fussing about pickling napa cabbage and making something extra.

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Better Than Takeout, Entrée, Gluten-Free, Lightened Up, Meal Prep

The Best (Healthy) Buffalo Chicken & Sweet Potatoes

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One word: yum. I totally meant to make buffalo chicken stuffed sweet potatoes because my nursing friend, Jen, would bring those to lunch all the time during clinical, but I went for the sweet potato mash last minute. I even brought leftovers to my parents and I didn’t think my mom was a big buffalo fan and even she approved. As much as I like blue cheese with these and my homemade (and lightened up!) blue cheese dressing, I feel like whenever I buy blue cheese, it just sits in my fridge. I’ve really been trying to buy groceries with the intent to use everything, so I just stuck with plain Greek yogurt to cut the spiciness of the hot sauce and add a little creaminess to the bowl. I also think these bowl are pretty well balance between healthy fats, protein and carbs. I didn’t always have these with avocado slices, but they just add an extra element of creaminess. For a game day, potluck or just meal prep, these Slow Cooker Buffalo Chicken Bowls are oh-so-good. (Or just make the slow cooker buff chick ahead of time or for salads, nachos, quesadillas, baked potatoes . . .)

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Soup, Vegan, Vegetarian

The One Pot Wonder: Rice & Veggie Detox Soup

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Yesterday was such a gross Monday and today is a rainy, dreary Tuesday. I made a big ol’ batch of this Brown Rice Veggie Soup last night using some pantry ingredients and some of the veggies I need for slow cooker buffalo chicken bowls tonight (recipe coming soon!). The soup just came together with no real plan. It’s so fun to toss in a little of this . . . a little of that . . . and watch everything come together. I added a little vindaloo curry to taste since the soup already smelled like these flavors would compliment the garlic and ginger well. The brown rice and copious amount of veggies make a hearty soup you can’t wait to have.

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Dairy-Free, Entrée, Gluten-Free, Italian, Lightened Up, Meal Prep, One Pot Dish

Bow Down to this Healthy Bolognese

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What a dinner. This bowl of Turkey Bolognese over Zoodles hit the spot. I’m not usually one for a meat sauce, but this was on par for a North End restaurant. (Ok, not quite, but it gives the original a run for its money if you lighten up the dish.) The sauce is really simple to make and can be prep as a one pot dish ahead of time. It can easily be frozen, but does dry out a tad and lose a bit of its sauciness. The carrots and bell pepper add flavor and color to the sauce, while the red wine brings a little acidity and depth. As it’s almost September (– time is litttterally flying), try making this on one of those it’s-just-becoming-cool-and-crisp fall nights.

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

Amazing Almond Butter Tofu Bowls

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Happy meatless Monday! Look how beautiful my aunt and uncle’s kale is!? My parents just visited and flew me back some and it’s so tender and fresh. When they were gone, I kept their car and made a trip to Trader Joe’s. I picked up some creamy, no salt added almond butter (– their version is just made with nuts in their nut butters!), and it was begging to be used along with the a $2.99 whole pineapple and package of tofu (but chicken would be a great carnivore swap). Those paired with that gorgeous kale created Pineapple Almond Butter Tofu Buddha Bowls. They’re really easy to make if you prep the quinoa ahead of time and they’re deliciously different. Continue reading “Amazing Almond Butter Tofu Bowls”

Entrée, Lightened Up, One Pot Dish, Snack, Vegetarian

The Easiest Flatbread Recipe

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Clearly I need to work on my dough rolling skills, but this was such a fun and easy dinner to make. I saw this idea for a Two Ingredient Flatbread on BuzzFeed‘s Tasty and then the day after on Pinch of Yum‘s Instagram. It was a sign; I needed to make this. That coupled with my pizza cravings, I added fresh basil, mozzarella, red peppers, red onion and zucchini to a flatbread for some homemade ‘za. The flatbread is just self-rising flour mixed with full-fat plain Greek yogurt. Each flatbread packs 10 g protein per serving. Cook two ways: place in a skillet for a naan-like bread or bake as a pizza crust.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish

One Pan Grilled Chicken Buddha Bowls

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I’m not even sure what I threw together last night, but this was a great impromptu dinner. Roasted some veggies, already had grilled chicken from Whole Foods, might as well grab an avocado . . . and Grilled Chicken Buddha Bowls with Roasted Veggies are born. Yesterday was a bit chilly and grey and using the oven didn’t sound like the worst idea, even though it’ll be July this weekend. I tossed sweet potatoes, chickpeas and kale in rosemary, garlic and paprika. After roasting in the oven, the sweet potatoes were tender, while the chickpeas and kale were crispy with a crunch. The kale was almost like kale chips, which is never a bad thing. Paired with that perfectly charred taste from the grilled chicken and creamy avocados, these bowls hit the spot. Although grain-free, I’m still calling this a buddha bowl since all these pieces came together in that perfectly assembled way.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Seafood, Vegetarian

Peanutty “I-Can’t-Believe-They’re-Kelp Noodles” Bowl

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I’m on a kelp noodle kick. This time I switched it up and made a version with shrimp and edamame in a peanut sauce. Yummmm. Even though it’s pretty low-carb, these bowls are packed with protein to keep you feeling full. (If you’re like omg that’s it? Split between 2 servings instead of 3 or add another pack of noodles.) I really like how these noodles have a distinct crunch and adopt whatever flavor profile you’re using. They’re perfect for a Thai-inspired dish, so have at it and dig in to Peanut Shrimp Kelp Noodle Bowls.

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, One Pot Dish, Seafood, Vegetarian

One Pan Salmon Dinnerrrr

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Mustard Salmon with Roasted Veggies is such a great and quick mid-week dinner. This recipe will be added to the rotating arsenal. I saw a video for this on Facebook from Eating Well. It looked so easy and simple to make that I just had to try it. Since I don’t have a spice grinder and didn’t feel like buying more spices, I tried a marinade that our family friend, Maura, whisked together when we were in Florida. Just EVOO, Jack Daniel’s whole grain dijon mustard (soooo much flavor) and lemon juice. Asparagus, sweet potatoes and salmon are baked in the oven while you poach an egg. While you can skip the egg to make this a true “one pan” dinner, the yolk adds some saucy texture and more protein overall.

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Entrée, Gluten-Free, Meal Prep, One Pot Dish, Vegetarian

Very Decadent, Yet Very Easy Vegetable Risotto

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I love risotto. I think it’s really fun to make and almost a cathartic process with all the adding, mixing and stirring. It’s been a bit chilly in Boston (or at least I think so after coming from beautifully sunny weather on Sanibel Island), so this seemed like the perfect time to post Vegetable Risotto using zucchini, butternut squash and spinach. To stay in a true vegetarian nature, I used homemade vegetable stock, but have also used homemade chicken stock, which adds just as much flavor (see notes for how to). You’d never know cream or milk haven’t been added in. Mixing in freshly grated parmesan cheese still gives the risotto a decadent taste without being over-the-top and the butternut squash almost melts down to add a creamy texture to the risotto. Can I have seconds yet?

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