Green Juice

I just toss everything in the Vitamix for this one – why waste the fiber? So good!

  • 1 green apple, cored
  • 1/2 English cucumber
  • 1 rib celery
  • 1 c firmly packed spinach
  • 1/2 lemon peeled
  • 1/2 inch piece of ginger
  • 1 c filtered water

Toss in the blender and process till smooth.

Serves 1 – 2.

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Spicy Chopped Raw Salad

I’m trying some raw salads for lunch and loving them! This one is so good! And it keeps dressed without getting soggy! Perfect for lunch!

Filling:

  • 1/2 c raw almonds
  • 1/2 c raw walnuts
  • 4 tbsp shredded carrot
  • 3 green onions, chopped
  • 2 tbsp ginger
  • 1 small zucchini
  • 1/2 tsp lemon juice
  • 1 clove garlic
  • 1/4 tsp salt
  • Cayenne pepper
  • 2 tbsp cilantro

Toss in a food processor and pulse till chopped.

Serve on romaine lettuce topped with chopped avocado.

Serves 2.

Egg Roll Bowl

This one is from Skinny Taste – Fast/Slow cookbook. It’s one of the fast ones 🙂

Ingredients:

1 lb ground pork

3 tbsp soy sauce

½ small onion, chopped

2 garlic cloves, minced

1 tbsp grated fresh ginger

2½ c finely sliced napa or green cabbage

2 c finely sliced baby bok choy

½ c shredded carrots

5 oz sliced shiitake mushrooms

1 tbsp rice wine

½ tsp toasted sesame oil

2 scallions, sliced, for garnish

2 tablespoons chopped peanuts

Heat oil in a large skillet. Add onion, garlic, ginger and Pork, cook until Pork is cooked through, breaking up with a spoon. Add remaining ingredients except peanuts and scallions, cook for 4 minutes and serve topped with peanuts and scallions.

Serves 4

Ginger Pork Meatballs

These tasty Meatballs from Melissa Clark are so tasty!!

1 lb ground pork

1/2 c cilantro leaves, chopped

1/4 c scallions, chopped

1 jalapeño, chopped

2 tbsp grated ginger

3 cloves garlic, minced

2 tsp lime juice

2 tsp soy sauce

1 tsp fish sauce

1/4 tsp salt

Sauce:

3 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sriracha

2 tsp toasted sesame oil

1 tsp brown sugar

Combine pork with all ingredients except and roll into 1 inch balls.

Combine sauce ingredients and set aside.

Spray a non stick skillet with olive oil and cook Meatballs, browning on all sides. Serve with sauce.

Serves 4.

Chile and Ginger Fried Tofu Salad


This one is a quick meal – just be sure to marinate your Tofu.

1 package of firm tofu, patted dry and cut into 8 pieces
1/2 c soy sauce
1/4 c sriracha sauce
1 jalapeño
1/3 c cilantro
6 cloves garlic
1 chuck of ginger, peeled
Peanut oil
5 oz baby kale and spinach
Olive oil
Salt
Scallions, sliced thin
Jalapeño sliced thin
Rice noodles cooked, drained and tossed with toasted sesame oil
Roasted peanuts

Combine soy sauce, sriracha, jalapeño, cilantro, garlic and ginger in a food processor. Processes until smooth. Pour into a shallow dish and add the Tofu. Marinade for at least an hour.

In a large skillet heat the oil and fry the Tofu until crispy. Reserving any extra sauce.

Toss kale and spinach with a little olive oil abs salt.

Place noodles in the bottom of a bowl, top with salad, Tofu, scallions and jalapeño.

Serves 4.

Grilled Tuna with Ginger Dressing

This is inspired by F&W – I made a few changes to make it a bit healthier. This is a quick and easy meal.

Ingredients:
2 tbsp grapeseed oil
1 small shallot, minced
2 tbsp fresh ginger, minced
2 tbsp soy sauce
2 tbsp rice wine vinegar
1 tap chinese chille garlic sauce
1 lb tuna steak
2 c baby arugula
1 avocado, sliced thin

In a small skillet, heat oil, add shallot and garlic and cook over low heat for 3 minutes until softened. Remove from heat add soy sauce, vinegar and chili sauce, allow to cool.

Brush tuna with oil and seasonnwoth salt and pepper. Grill over high heat, turning until brown on both sides and rare in the middle.

Drizzle the Arugula with a little dressing, divide amount plates. Slice tuna and serve with dressing on the side.

Serves 4.

Spicy Butternut Squash Soup

  
Ingredients:
2 tbsp olive oil
2 onions, spiced thin
salt
2 c butternut squash puree
2 small turnips, peeled and sliced thin
1 baking apple, cubed
1 qt chicken stock
1 tsp curry powder
1 tsp ground ginger

In a large stock pot, heat the oil over low heat, add onions and a pinch of salt, cover and cook 3 – 4 minutes. Add squash, parsnips, Apple and stock. Cook covered over medium heat for 30 minutes. PurĂ©e, return to pot and stir in curry and ginger, cook for 5 minutes and serve.

Serves 8. 3 WW PP per serving.