the sexy flexitarian

Eat flexy, feel sexy!

Category: Rice

Dinner Tonight: Springtime Quinoa Fried Rice

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

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

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!

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!

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: 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 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: Rice Pilaf with Caramelized Onions & Smoky Paprika-roasted Potatoes

Too tired and too full to write much about this dinner, so I hope the pictures speak for themselves. And I hope they say, “Eat us, we’re yummy.” And they’re not lying. Oh man, am I a cheeseball today.

I got the recipe for the pilaf from the kind diet, but apparently it originally came from Christina Pirello’s Christina Cooks. You can get the recipe here, and I think you should make it. Really. It’s so yummy. I’ve cooked it three times now, and I like it more every time. I still don’t understand how something with just a few ingredients can taste sooooo flavourful. Must be the ginger … and the parsnip. Mmmm …

The recipe for the potatoes came from Jane Noraika’s vegetarian food for friends. I got it from my mom for my birthday and it’s the first thing I’ve cooked from it. I can’t find the recipe online, so just let me know if you want it.

As you all know (or maybe you don’t) I love dill … and garlic … and dill with garlic. So I was pretty much sold on the topping, which consists of sour cream, and, duh, dill, and garlic. The potatoes are first rolled in extra-virgin olive oil then coated with a mix of regular and smoked paprika. Then they’re baked until crispy and topped with a dallop of the sour cream mixture.

Pure bliss.

Eat flexy, feel sexy!

Dinner Tonight: Vegan Caesar Salad & Mushroom and Sun-dried Tomato Risotto

I honestly did not think that a vegan caesar salad would be so freaking delicious, but it was. In fact, I would go as far as to say this salad was better than regular caesar salad.

The dressing is made of Dijon mustard, lemon, tahini, almonds, garlic, shoyu, and extra-virgin olive oil. And guess what, the croutons are homemade too! Check out a demo of the recipe by Miss Alicia Silverstone herself below.

And if you’re not sure what the dark green pieces on the salad are, they’re little rectangles of nori (you know, the stuff you roll sushi in, which also happens to be seaweed). I only needed 1/2 sheet of nori for the salad, but you can only buy packages of 10 (maybe 6, I don’t know). But that’s totally okay because–call me crazy–I love eating sheets of nori plain!

The risotto I made tonight is a dish I’ve made several times. It’s the perfect dish to cook for guests, and the hearty gravy taste makes it an excellent dish for meat-lovers.

The risotto is seasoned with two of my favourite herbs, thyme and rosemary. And I got them fresh from my herb garden that I got for my birthday.

The only alteration to this recipe that I make is I substitute shiitake mushrooms for oyster mushrooms, because I just don’t like shiitake mushrooms.

You can find the recipe here, and I would definitely recommend giving it a shot.

Eat flexy, feel sexy!

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