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

Crazy for These Colorful Cabbage Bowls

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Sriracha Beef Cabbage Bowls for the winnnnnn! I’m trying to make bowl salads or salad like dishes since I’ve become bored from the same old same old. Don’t get me wrong. Certain salads become classics and a staple for a reason, but you need some variety every now and then. Plus, this cabbage bowl is so colorful, it’s hard to resist not diving in fork first. I also never seem to buy beef. Not sure why, but maybe it’s a price thing, but I found some 90% lean beef at Roche Brothers and it was a sign. Literally a sign I needed to test out these cabbage bowls. SO GOOD. I tossed in my own fresh herbs, fresh ginger and hoisin sauce for flavor. Somehow these bad boys are both filling and light all at once and I’m definitely adding these ingredients to my grocery list to make them again.

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Dairy-Free, Entrée, Meal Prep, Seafood, Vegetarian

Seriously Divine Sesame Salmon

Sesame Soy Salmon with Couscous & Snap Peas

This salmon is a family favorite. Whenever I’d come home from college, salmon with a sesame, soy and curry was a pretty predictable request. Usually I’ve only had this salmon grilled, but baked in the oven, it holds in all its moisture and flavor. All you have to do is marinade the salmon, bake it and then cook everything else while the salmon’s in the over. It’s almost too pretty to eat. Need a dinner to impress? Serve Sesame Soy Salmon with Couscous & Snap Peas.

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Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up

Nothing Fishy About This Pad Thai

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I really like Pad Thai. There’s just something about fish sauce I can’t quite stomach, so that’s why I tried this No Fish Sauce Veggie & Chicken Pad Thai. If a dish is prepared for me with it, no problem. If I have to use it, I just can’t do it. Although the fish sauce does add that tanginess and a richer flavor to Thai dishes, I’d rather omit it. I kept the tanginess and acidity by adding soy sauce. For this vegan/vegetarian Pad Thai sauce, keep the whole dish meatless by substituting the chicken and egg for tofu as your protein, but either way, it’s gluten-free! I added more veggies than the traditional dish and kept it 50/50 with rice noodles and zoodles. The bean sprouts and chopped peanuts add a contrasting crunch to the soft noodles, while the cilantro contributes a whole new level of freshness. Toss in shredded carrots, snap peas and bean sprouts and this dish is packed with a little something extra.

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