the sexy flexitarian

Eat flexy, feel sexy!

Category: Asian inspired

Dinner Tonight: Springtime Quinoa Fried Rice

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Tonight’s dinner came to be thanks to my friends Carol and Shane. See, they just bought their first home, but before moving out of their old house they harvested what they could from their garden.

The garden box, which Shane built, was brimming with kale, Brussels sprouts, carrots, potatoes, zucchini, corn, onions, broccoli, and much more. Carol kept telling me as she harvested that the veggies were organic. “Oh, did you buy organic seed?” I asked. “No! But they’re organic–no spray!”

Fair enough.

She sent me home with a bag full of kale, spring onions, and zucchini, which I used in tonight’s dinner, as well as some really little carrots that looked like little, err, never mind.

Maybe you’re not as lucky as I am to have a friend share her springtime bounty with you, but your local farmers’ market is a great place to get everything you need.

Springtime Quinoa Fried Rice
1/2 cup quinoa, cooked according to directions
1 Tbsp coconut oil
2 cloves garlic, minced
2 small or one medium zucchini, diced
1 bunch kale, washed and chopped
Pinch red chili flakes
1 1/2 Tbsp shoyu
4 green onions, diced
Eggs

On medium-high heat, heat oil in frying pan or wok. Add garlic and cook until fragrant.

Add zucchini and cook until softened and a bit brown, then add kale and cook until slightly wilted.

Add chili flakes and cook a few minutes longer to wake them up.

Mix cooked quinoa in with veggie mixture and toss to combine. Add shoyu and warm through.

Remove pan from heat and stir in green onions.

Top with your favourite style eggs.

Serves 2.

Dinner Tonight: Sexy Spring Rolls with Spicy Peanut Sauce via My New Roots

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I tell people that I stepped through a portal to an alternate universe, and this is my life now: new job, new place, new roommate, new friends.

It’s freaking sweet.

I’ve never been good with change. Growing up I experienced so much of it that I grew to fear it. My parents divorced, my mom came out, both my parents dated, and, amidst all this, I lived in over a dozen homes, attended several different schools, said goodbye to friends, and struggled to make new ones. All I wanted were some roots.

Finally, in the ninth grade I moved to a small-ish suburban town … home. It’s far from perfect, but it’s where I made my best friends. (Y’all know who you are!)

I was away from “home” for five years, but now I’m back, and I’m stoked. I live by the river now, with trails all around me–perfect for quiet contemplation (and angry runs!).

And despite being ridiculously busy with this new life of mine, I’m doing my best to keep y’all updated on what I’ve been eating/making.

Tonight’s dinner comes from My New Roots (How appropriate, right?), an amazing blog by Sarah B. I encourage you all to check it out–it’s packed with awesome healthy recipes and nutrition advice. And yes, the food actually tastes good!

Case in point: Sexy Spring Rolls.

As an added bonus, they are so versatile. You can use whatever produce you’ve got sitting in your fridge, plus any protein that you have: chicken, tofu, shrimp–whatever!

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We pretty much followed the recipe; however, did a little improvisation with the dipping sauce. Rather than almond butter we used peanut butter. Spicy peanut butter. What? Ya, it freaking exists. Don’t believe me? Check it out, yo!

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Being that the peanut butter was, like, burn-your-tastebuds-off spicy, we skipped the chili flakes.

Also, we found that wrapping the rolls once and then wrapping them again in another rice paper wrap helped them stay together better. If you do this they’ll keep well for lunch the next day, too. I know this because I ate two in the lunch room while someone else ate a Lean Cuisine … sucker!

Dinner Tonight: Cabbage Pizza

Hey, two days posting in a row–I’m on a roll!

The sun has finally shown up to the party (fashionably late, of course) and suddenly I’m feeling inspired again! Food just looks soooo much better photographed in natural light. And eating outside on our picnic table somehow makes the food taste better also.

Tonight I tried out a new recipe, inspired by 101 Cookbooks‘ Japanese Pizza. I call it Cabbage Pizza. What an oxymoron, right? Cabbage. Pizza. But I swear to you, it will surprise you with its rich sophistication. And yet, you can still eat it with your fingers!

Cabbage Pizza
adapted from 101 Cookbooks

2 cups finely chopped cabbage
1 cup finely diced leeks, white and light green parts only
2/3 cup all-purpose flour
pinch of salt
dash of fresh ground pepper
2 eggs, beaten
1 Tbsp plus 2 tsp grapeseed oil, divided
3 cups chopped fresh shiitake mushroom caps
1 clove garlic, minced
1/3 cup parmesan cheese
1/4 cup toasted slivered almonds

  1. Combine cabbage, leeks, flour, and salt in a mixing bowl and toss to coat. Add eggs to bowl and mix until evenly coated.
  2. Heat 2 Tbsp oil in skillet over medium. Pour mixture into skillet and pat down as flat as possible with a metal spatula. Cook until browned, about 5 to 6 minutes.
  3. Flip crust by sliding onto a plate and flipping back into skillet.
  4. Cook for another 4 minutes or until both sides are golden brown.
  5. Slide crust onto cutting board.
  6. Meanwhile, in another skillet heat remaining oil over medium-high. Add shiitakes and garlic and saute until mushrooms have release their juices and begin to brown.
  7. Sprinkle parmesan on crust then top with shiitakes and toasted almonds.
  8. Slice pizza into eighths and serve.
Serves 4

Dinner Tonight: Sushi Bowl

I know it’s been so very long since I last posted. And I really do apologize for that. I’m just feeling a little uninspired lately. So, if anyone out there wants to lend me some inspiration, I’d be happy to have it. I’ll pay you back at some point. But you may have to remind me.

Anyway, I’m super excited about the dinner I cooked tonight and I thought y’all might appreciate hearing about it. As you’ve probably figured out, I’m a fan of Asian dishes. I may have mentioned at some point that I like sushi. In fact, I’m sure I’ve mentioned it. Actually, I love it! So, you can imagine my excitement when I found this recipe from 101cookbooks.com for a sushi bowl with a sweet citrus dressing. Yum-my!

It. was. perfect. Light, yet filling. Subtle, yet bursting with citrusy goodness. Tasty, yet also incredibly healthy. Try it out for yourself and tell me what you think!

Eat flexy, feel sexy!

Dinner Tonight: Onigiri

So, this wasn’t exactly dinner. More like an evening snack. But I would argue that you could eat onigiri just about anytime–and, because of its compact nature, anywhere.

Apparently, onigiri is not a form of sushi, much to my dismay. The reason is that onigiri is traditionally made with plain or lightly-salted rice, whereas sushi rice is made with rice vinegar. Well, I’ve made a hybrid then, because my onigiri is made with rice vinegar.

These little pockets of goodness are stuffed with either miso paste; sauteed collards, spinach, garlic, ume plum vinegar, and shoyu; or both. Then, they’re “finished” with a layer of nori, a dusting of black sesame seeds, or a quick sear in a fry pan.

Delicious!

Eat flexy, feel sexy!

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