Brussel Sprout Fried Rice

Learning to love brussel sprouts — its all about variety! – but I feel like you can use any main veggie in this –

 

http://www.theppk.com/2014/02/brussel-sprout-fried-rice/

Ingredients:

2 tablespoons refined coconut oil, divided
12 oz Brussel sprouts, trimmed and quartered
1 large carrot, peeled and sliced into thin half-moons
1/4 cup pine nuts
1/4 cup fresh basil
1 cup loosely packed fresh cilantro
1 cup finely chopped scallions
2 cloves garlic, minced
1 tablespoon fresh minced ginger
4 cups cooked and cooled jasmine rice [see note]
1/4 teaspoon red pepper flakes
2 tablespoons soy sauce or tamari
1 tablespoon fresh lime juice
1/2 teaspoon agave

 

Directions:

Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Sauté the Brussel sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussel sprouts are lightly charred. Toss in the pine nuts and cook for two minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.

Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons oil and cook for about 5 minutes, tossing often.

Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!

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Zucchini Meatballs

These were awesome – I used a Flax Egg instead of a regular egg and that worked out perfect.

Zucchini “Meatballs”

Servings: 4 • Size: 4 balls

Ingredients
1 tsp olive oil
2 garlic cloves, crushed
1 1/4 lbs unpeeled zucchini, grated
1/2 tsp kosher salt
1/8 tsp black pepper
3 tbsp chopped basil, plus leaves for garnish
1 cup Italian seasoned breadcrumbs
1 large egg, beaten
1 ounce (1/4 cup) Pecorino Romano cheese, freshly grated, plus more for serving
2 cups marinara sauce
part skim ricotta cheese, for serving (optional)

Directions:
Place the olive oil in a large nonstick skillet over medium heat.

When hot add the garlic and sauté until golden, about 30 seconds. Add the zucchini, season with salt and pepper and cook on high heat until all the water evaporates from the skillet, 5 to 7 minutes. Transfer to a colander to get rid of any excess water, then to a large bowl along with the bread crumbs, beaten egg, Romano cheese and chopped basil.

Form the zucchini mixture into 16 balls about 1 oz each, rolling tightly and transfer to the prepared baking sheet. Spray the top and bake until firm and browned, about 20 to 25 minutes

Heat the sauce in a large deep skillet to warm the sauce, about 4 to 5 minutes. Add the meatballs to the sauce and simmer for 5 minutes. Garnish the meatballs with fresh basil leaves and serve with ricotta or grated cheese if desired.

Jerk Chickpeas

**This is one of my FAVORITE things to make, for the banking honestly I just keep it in there covered for about 40 min to get the chickpeas softest – I don’t mess around with mixing (I might give it a shake that’s about it).

Also – when I don’t have all the seasonings for the marinade, I just use my jerk seasoning from the store premixed, with all the other ingredients (garlic, ginger, lime, tomato past, maple syrupe, ect)**

 

 

Happy Herbivore Recipe – I think from one of the meal plans.

https://happyherbivore.com/

Serves 2
1 oz can chickpeas – drained and rinsed
1 red bell pepper – sliced and diced
3 green onions – sliced
1 cup cooked brown rice
cilantro (optional)

Jerk Marinade:
1 1/2 – 2 tbsp. fresh lime juice
1 tbsp. low-sodium soy sauce (tamari, or coconut aminos)
1 1/2 tsp tomato paste
1 1/2 tsp pure maple syrup
1/2 tsp dried thyme
1/2 tsp all spice
1/2 tsp ground cinnamon
ground cloves
1 1/2 tsp fresh ginger root – peeled and minced
1 garlic clover
red pepper flakes (optional)

Whisk above marinade ingredients together until combined

Directions:
1. Preheat oven to 375F
2. In a baking dish, combine Jerk Marinade with chickpeas, peppers & green onions
3. Stir until chick peas are evenly coated
4. Cover with foil and bake for 25 minutes
5. Remove foil, stir, and bake uncovered for another 5-8 minuets, stirring again about halfway through, until marinade has partially absorbed in to chickpeas
6. Serve over brown rice, top with cilantro

Coconut Cauliflower Curry

**This came out SOOO much better than I thought it would, LOVED it.

I only used half the coconut milk since I don’t like things too creamy (preference), and I thought it was a little mild so I think I double or tripled the curry powder. **

Happy Herbivore Recipe – I think from one of the meal plans as well

https://happyherbivore.com/

Serves 2

1/2 small onion – diced

1 sweet potato – diced

1oz diced tomatoes

1-3 tsp mild curry powder

2 cups cauliflower florets

7oz lite coconut milk

1 cup prepared chickpeas

1 cup cooked brown rice

fresh cilantro (optional)

 

Directions:

  1. Line a large skillet with 1/2 cup water
  2. Sauté onion until translucent
  3. Stir in diced potatoes and tomatoes (with juices), plus another 1/2-cup water
  4. Break up large tomatoes pieces with your spatula and cover – bring to boil and reduce to low and simmer until potatoes are just tender
  5. Stir in curry powder
  6. Add cauliflower florets and simmer until cauliflower reaches desired tenderness and potatoes are very fork-tender – add water as needed during cooking
  7. Taste – if too acidic , add a squirt of ketchup or brown sugar
  8. Stir in coconut milk and chickpeas
  9. Simmer a few minutes more, until everything is warm (simmer uncovered if too soupy)
  10. Serve of brown rice, garnish with cilantro

Vegetarian Hash

**Love the acorn squash in this, but have used sweet potatoes and butternut – whatever was at the store*

http://www.cleaneatingmag.com/recipes/vegetarian-hash/

By Alison Lewis

Serves: 6
Hands-on time: 15 minutes
Total time: 25 minutes

INGREDIENTS:
•3/4 lb small new potatoes, left unpeeled
•1 small acorn squash, peeled and cut into 1/4-inch pieces
•1 tsp fresh rosemary, chopped, divided
•1/2 tsp sea salt, divided
•1/2 tsp fresh ground black pepper, divided
•Olive oil cooking spray
•4 tsp olive oil, divided
•2 shallots, minced
•2 cups broccoli, shredded
•1/3 cup each red and green bell pepper, thinly sliced
•2 tsp fresh lemon juice

INSTRUCTIONS:
1.Preheat oven to 425 F. In a bowl, lightly toss potatoes and squash with 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper. Place on a baking sheet misted with cooking spray. Drizzle with 2 tsp oil, tossing gently. Bake for 25 minutes or until tender, stirring every 10 minutes.
2.Heat remaining 2 tsp oil in a large nonstick skillet over medium-high. Saute shallots, broccoli and bell peppers for 1 minute. Add potato-squash mixture and cook for 5 minutes or until heated. Sprinkle with lemon juice, remaining 1/2 tsp rosemary, 1/4 tsp salt and 1/4 tsp black pepper and heat through.