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Chicken Biryani

Fried Rice

INGREDIENTS

  • 3 tablespoons butter, divided

  • 2 large eggs, whisked

  • 2 medium carrots, peeled and diced

  • 1 small white onion, diced

  • 1/2 cup frozen peas

  • 3 cloves garlic, minced

  • salt and black pepper

  • 4 cups cooked and chilled rice (I prefer short-grain white rice)

  • 3 green onions, thinly sliced

  • 3–4 tablespoons amino acid, or more to taste

  • 1/2 teaspoons toasted sesame oil

INSTRUCTIONS

  1. Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

  2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, amino acid, and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. Let the rice rest for a bit between stirs so that it can crisp up on the bottom.  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  

  3. Serve immediately.

Coconut Soup

INGREDIENTS

  • 1 can coconut milk

  • 12.5 oz thin rice noodles

  • 1 onion

  • 1 garlic clove

  • 1 lemongrass stalk

  • 2 oz ginger

  • 1 red chili

  • 2 tbsp coconut oil

  • 2 tbsp turmeric

  • 1 tbsp curry powder

  • 2 tbsp light miso paste

  • 1 lime

  • 2 oz peanuts

  • 1 carrot,  thinly sliced

  • 1 scallion, thinly sliced

INSTRUCTIONS

  1. Start by preparing rice noodles according to package instructions. Drain and set aside for later.

  2. In the meantime, chop onion, garlic, lemongrass, and chili.

  3. Melt coconut oil in a large pot and fry all chopped ingredients for approx. 2 minutes, or until the onions turn translucent. Add turmeric and curry powder and keep frying for 1-2 minutes.

  4. Add coconut milk and stir in light miso paste. Let simmer for approx. 10 minutes, then season with salt, pepper, and lime juice to taste. You can also add more miso paste if desired. If the soup thickens too much, add some more water.

  5. While the soup simmers, roast peanuts in a frying pan until golden brown. Add carrot and scallion.

  6. For serving, transfer cooked rice noodles to bowls and add hot coconut soup. Serve with chili flakes, fresh mint, sesame seeds, soybean sprouts, and cut carrot and scallion.

golden-coconut-noodle-soup.jpeg
Image by Creative Headline

Healthy Burrito

INGREDIENTS

  • 4-5 large wraps

  • 1 can of black beans, rinsed (15 oz)

  • 1/2 cup shredded cheddar or mozzarella

  • 1 red bell pepper, chopped

  • 1 zucchini, chopped

  • 1/3 cup red onion, diced (about 1/3 of a large onion)

  • 2 tbsp olive oil

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1/2 tsp garlic powder

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • ¼ tsp smoked paprika

  • 1 tbsp hot sauce (optional)

  • Serve with

  • Avocado

  • Salsa

  • Sour cream

INSTRUCTIONS

  • Heat a large pan on medium heat for 1 minute, then add olive oil.

  • Add your chopped zucchini, bell pepper and onion into the pan, and cook over a medium low flame for about 7-8 minutes until the veggies begin to soften- stir occasionally.

  • Once the veggies start to become tender, add in black beans, hot sauce and spices. Toss together to coat evenly, and continue to cook over a medium flame for an additional 5-7 minutes.

  • Remove from heat and let the veggies cool for 5 minutes before assembling your burrito.

Assemble the burritos

  • Lay a wrap flat onto your working surface, spread some cheese over the center, and pour about 1/3 cup of the filling into the center. Fold the sides of the burrito over, then begin rolling tightly from the bottom.

  • To freeze, wrap each burrito individually in parchment paper or foil, and store in a reusable or ziplock bag for up to 2 months.

  • If desired, you can grill the burritos before freezing them. Wipe down the pan you cooked your veggies in, and grill each side of the burrito on medium heat for about 2 minute- start with the opening side down. Once cool, follow wrapping instructions above.

  • OVEN INSTRUCTIONS: Bake from frozen on 350 for 20-25 minutes unwrapped, flipping halfway through. To save time in the oven, you can defrost the burrito in the fridge overnight and cut down baking time to 10-15 minutes!

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