You know you probably need more vegetables in your life… Let me help you out!
I whipped up this delicious Asian style salad for you. When I tried it, the first thought I had was, “This is fresh tasting!” And, there aren’t any really crazy ingredients. I want y’all to go to the store, buy the goods, then make this thing. Like, now!
This dish is really filling, yet low in calories. If you’re watching your waistline, this one’s for you!
NOTE: I didn’t measure any of the ingredients. I would add a bunch of stuff, taste it, add a little more, etc. All of the amounts are approximate. Feel free to add more or less to your salad depending on your taste buds. I want you to enjoy eating those veggies!
|12-16 ounces cooked, peeled, and chilled shrimp
2 cups cooked, chilled white rice
1 finely chopped zucchini
1 finely chopped small red onion
1 finely diced avocado
1 big handful of snap peas, chopped
2 big handfuls of bean sprouts
1/3 cup finely chopped cilantro
Juice of 2-3 limes
1/4 cup fish sauce
1/8 cup soy sauce or coconut aminos
1 tbsp crushed red pepper flakes
Mix everything together in a big bowl. Eat it.
Serves 8-ish. ENJOY!!!
I hope you give this one a whirl! Let me know in the comments if you added or took anything out of this recipe!
This is one of the main dishes that I make with my spaghetti squash after I roast it. It’s so good post workout, and I’ve eaten it hot or cold.
|1 lb ground turkey
1 roasted spaghetti squash
1 tbsp crushed red pepper flakes (or less, I like it hot)
1 tbsp artisan salt (or less, I like it salty)
1/4 cup-ish chopped cilantro
In a large skillet, brown your turkey on medium heat.
While that’s cooking, scrape your spaghetti squash out of it’s skin with a fork. You’ll want to shred at it a bit with the fork to make it look like noodles (it’s kind of fun!).
Once the turkey is browned, add the shredded squash, crushed red pepper, salt, and cilantro (don’t drain the turkey grease).
Stir that around until it’s hot all the way through.
Serves 6-8. ENJOY!!!
I was out of cilantro for this meal, and it was still good! So, if you’re cooking for people that don’t like cilantro, just leave it out!
Hey y’all! This is a great, hearty, healthy fall dish! And, the carotenoids in the pumpkin may help prevent skin wrinkles. You’ll have a happy tummy and you’ll be able to smile about it without worrying about those smile lines! Sweet!
|2 lbs of ground beef OR turkey
1 large onion (any kind you like)
5 garlic cloves
1 tbsp cumin
1 tbsp crushed red pepper flakes (less if you like it mild)
1 15 oz can of pumpkin (not pie filling)
1 16 oz jar of black bean salsa
2 cups of any broth you like
1/3 cup-ish of cilantro (optional)
In a large pot, brown meat on medium heat.
While it’s cooking, chop your onion and garlic.
Once the meat is browned, add the onion (leave the meat fat in the pot!) and let that cook for a few minutes, stirring occasionally.
Add the garlic, cumin, crushed red pepper flakes, and cook for a few more minutes, stirring occasionally.
Add pumpkin, black bean salsa, chicken broth, and chopped cilantro.
Stir all the ingredients until it looks like chili. Simmer on low for 10-15 minutes so the flavors blend.
This makes about six bowls. ENJOY!!!
If you want a vegan version, just add a can of drained black beans in place of the meat! YUM!
And, yes, I understand I’m a terrible photographer. At least I don’t have a lot of wrinkles.