FRIED RICE
I'm obsessed with stir fry/fried rice. It is so easy to throw together quickly and it is a great way to use up everything in your fridge. Usually when I'm grocery shopping and know I'm going to cook fried rice I purchase bell peppers that are a bit wrinkled because I know someone else might not purchase it and I don't want it to go to waste! It still tastes the same heated up anyway so be an eco-warrior and buy the imperfect fruits and veggies!
INGREDIENTS:
INSTRUCTIONS:
Heat pan and add onion, pepper, carrots (any other veggies) for maybe 10-15 minutes. Then in another pan heat the garlic and ginger. This should take less than a minute. Add the rice and then crack and egg in the middle. Put everything together, add soy sauce and voilà! I love adding sriracha mayo to add a little heat too.
- 3 cups of rice
- tofu/chicken/beef/shrimp
- carrots
- ginger
- garlic
- egg
- rice
- mushrooms
- bell pepper
- broccoli
- snap peas/peas
- soy sauce
- baby corn
- onion
INSTRUCTIONS:
Heat pan and add onion, pepper, carrots (any other veggies) for maybe 10-15 minutes. Then in another pan heat the garlic and ginger. This should take less than a minute. Add the rice and then crack and egg in the middle. Put everything together, add soy sauce and voilà! I love adding sriracha mayo to add a little heat too.
GINGER SMOOTHIE
Shout out to my Dad for tricking me into eating spinach and carrots in a tasty way since I was a kid! Don't be fooled by my lack of photography skills in the picture below. Although it might not look stunning it is crazy delicious. Add ginger to a smoothie and everything gets a whole lot better. I LOVE that I can't taste the veggies but I also love knowing that it is a healthy way to start the day.
INGREDIENTS:
INSTRUCTIONS: I usually put the liquid/yogurt in first and then the frozen stuff on the top. Enjoy! |
SUMMER SALAD with ginger, citrus, black sesame, edamame and avocado
serves: 6-8 as a side
notes: Add tofu grilled tofu/halloumi or add quinoa to make it a larger meal
SALAD INGREDIENTS:
GINGER DRESSING:
notes: Add tofu grilled tofu/halloumi or add quinoa to make it a larger meal
SALAD INGREDIENTS:
- 5-6 carrots peeled + cut into thin slices
- 1 cup frozen shelled edamame, thawed
- 1/4 cup black sesame seeds
- Cilantro leaves, chopped
- salt + pepper
- garbanzo beans
- Lettuce
- Cucumber
- 1/2 ripe avocado, peeled + chopped
GINGER DRESSING:
- 1/4 cup fresh orange juice
- juice of 1 lime
- salt + pepper
- 1.5 tbsp agave nectar/raw honey
- 1 inch piece of ginger, peeled and grated finely
- couple drops of toasted sesame oil (if you want! The sesame seeds were plenty for me!)
- 1/4-1/3 cup olive oil
- In a small-medium bowl, combine the orange juice, lime juice, salt + pepper, agave nectar, ginger and sesame oil. Whisk it all together until incorporated. Drizzle in the oil until it is mixed
GINGER SALMON
INGREDIENTS:
SEASAME GINGER HONEY GLAZE
INSTRUCTIONS:
Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.
In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
Preheat the broiler in your oven. (Or throw it on the stove)
Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.
sesame ginger honey glaze
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.
- 1 1/2 pounds raw salmon
- 1/4 cup olive oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoon soy sauce
- 2 garlic cloves, grated
- 1 tablespoons freshly grated ginger
- 1-2 tablespoons toasted sesame seeds
- 4 green onions, sliced
SEASAME GINGER HONEY GLAZE
- 1/4 cup honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoons toasted sesame seeds
INSTRUCTIONS:
Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.
In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.
Preheat the broiler in your oven. (Or throw it on the stove)
Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness (our’s was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.
sesame ginger honey glaze
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.