Fresh Asian Salad!

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!!!

IMG_20151103_210801

I hope you give this one a whirl! Let me know in the comments if you added or took anything out of this recipe!

Ground Beef and Kimchi!

One of my favorite fermented foods is kimchi! According to wikipedia, it “is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour.” Mmmmmm! Interested yet??? Really, it’s not as bad as it sounds. Just a fair warning, it has a little kick on it, so be ready for the spiciness if you try it.

My gut likes it when I incorporate fermented foods, and so will yours!

Here is a super duper easy recipe that I use when I don’t have a lot of time to cook, or I haven’t prepared anything ahead of time:

1 lb ground beef
1 15 oz jar of kimchi
1 cup of cooked rice (any kind you like) (optional)

Brown the ground beef in a large skillet on medium heat.
Once the beef is cooked, drain and discard the grease.
Add the kimchi and rice to the beef, then cook until it’s well heated. Maybe five minutes or so.

This makes 4 servings. ENJOY!!!

Beef Kimchi

This dish has so much flavor from the kimchi that it doesn’t need any seasoning (in my humble opinion). Go ahead and give this a whirl! Be adventurous, your gut will love you for it!

Coconut Curry Chicken!

Do you ever feel like those curry dishes you order at restaurants seem super fancy, and that they’re made with a lot of ingredients you’ve never heard of? I created this simple recipe with just a few of the basics. Let’s call this an introductory to fancy curry cooking!

Coconut Curry Chicken

1 tbsp coconut oil
1 large chopped onion
5-6 chopped garlic cloves
2 cups of pre-cooked, bite size chicken
1 14 oz can of coconut milk (full fat)
1 tbsp curry powder
1 tbsp artisan salt
1/2 cup unsweetened shredded coconut (optional, it makes the sauce thicker)

In a large skillet, warm the coconut oil on medium heat.
Add the onion and saute for 5-6 minutes.
Add the garlic. Saute that for a few minutes.
Add the cooked chicken, and turn the heat to medium/low.
In a blender, add the coconut milk, curry, salt and unsweetened coconut. Blend that for about a minute on low.
Pour the blended mix directly on to your chicken mix.
Stir that around, and turn the heat to low. Simmer for about 15-20 minutes.

This makes 4-6 servings. ENJOY!!!

This is yummy served plain or over rice. Don’t know how to make rice? Read here!

Everyone I’ve made this for loves it, and always asks, “what is in this???” When I tell them, their response is usually, “that’s it?” Yep! Sounds too easy to be so delicious, I know. But trust me, that’s it!

Rice. Easier than you think!

No need to measure rice EVER AGAIN! YAY!

Fill a pot 3/4 full with water.
Bring it to a boil.
Pour any style of rice into the boiling water, only pour in enough rice to make the water and rice ratio about 1:1.
Turn the heat to low, and stir the rice around a couple of times.
Cover the pot.
Set the timer for fifteen minutes for white rice, and 20 minutes for brown rice.
Just leave it alone to cook, no need for any more stirring.
Once the timer goes off, drain the excess water into the sink, keeping the lid on (don’t forget to turn off the stove!).
Leave the lid on for five to ten more minutes, away from the heat.
Take the lid off, and fluff with a fork!

Serving is a half cup. ENJOY!!!

This style of cooking means NO MEASURING, and no rice cooker! And the rice is super fluffy too! Booya!

Rice

Here is the style of rice I usually buy. I buy in bulk from the local Asian Market. Yep, that’s 15 pounds! YUM!

Bulk Rice