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 salad is super delicious, so I wanted you to be able to make it too!
|First of all, mix this sauce together in a bowl:
2 tsp sesame oil
1 tbsp honey
2 tbsp rice vinegar
1/4 cup soy sauce or coconut aminos
1/4 cup chicken broth
1 tsp crushed red pepper flakes
2 tbsp sesame seeds
juice from two supremed oranges
Then, you’ll need:
2 cups of cooked chicken
1 cup cooked quinoa
6 oz bag of spinach
1/2 cup of sesame sticks
2 supremed oranges
Warm the chicken, quinoa, and sauce in a skillet on low for a few minutes.
It should be enough time to make the rest of the salad.
Put the spinach in a large mixing bowl.
Peel a carrot into the bowl.
Dice an avocado, add that to the bowl too.
Add the sesames sticks and pretty supremed oranges to the bowl.
By now, the chicken, quinoa, sauce mix should be a little warm.
Take that off the heat, and add it to the bowl.
Stir everything together, and plate it up!
Serves 2 big meals. ENJOY!!!
I mean, look how beautiful that is. It tastes AMAZING!!!!!!!!
Have you ever had one of those, “I should have gone shopping, what the heck am I going to make for dinner?” nights?
I give you a tossed together creation, from what little I had in the fridge, that turned out better than I thought! I had no idea if this would even taste good, but I definitely wasn’t going to leave to go get groceries!
|1 lb of ground beef
4 celery stalks
1/2 head of cabbage
1 10 oz can of condensed cream of mushroom soup
1 14 oz can of coconut milk
24 oz water (fill each empty can once, keep it simple!)
2 tbsp coconut aminos or soy sauce
2 tbsp minced onion (the seasoning)
1 tbsp black pepper
In a large pot, brown the ground beef on medium heat.
While that’s cooking, dice the celery and cabbage into bite sized pieces.
Once the meat is fully browned, add the celery and cabbage (don’t drain the grease).
Cook for about 5 minutes.
Add cream of mushroom soup, coconut milk, water, coconut aminos or soy sauce, minced onion, and black pepper.
Bring to a boil.
Reduce to low, and simmer for about 10 minutes.
Serves 4-6. ENJOY!!!
After I had a bite, I said, “hey, this tastes like beef stroganoff!” It was rather tasty considering my situation. So there you have it, an accidental healthy version of beef stroganoff! Sometimes great things come from less than ideal situations! YAY!
And, you can call this faux-stro. That’s what all the cool kids do.