How to make eggroll in a bowl | Food Recipes

This Eggroll in a Bowl recipe has all the flavors of a traditional egg roll, cooked in a skillet, without the fried wrapper! The low carb way to enjoy your favorite Chinese takeout food!
Play the new video below to see how to make my Eggroll In A Bowl recipe in action – it’s so easy!

I’ve told you in a few posts that I’ve been dabbling in the Trim Healthy Mama diet for the past two months. It’s really hard to completely stick to any diet when I have this blog to run, haha! I had about 25 lbs to lose and I’m 15 down now, so I would say that it works – it just comes off slowly. That’s probably due to the fact that I stick to the eating plan MOST (not all) of the time! I have to sample things that I make, you know… 😉

It’s especially difficult to be on any diet when you have a family to cook for each night, too. Essentially, dinners need to be either low carb or low fat to be “on plan.” I would hear some mumbling over some of the dinners I tried out on them, but NOT this one! It’s so much healthier than a traditional eggroll because there’s no deep fried wrapper!

One of the amazing women in the Trim Healthy Mama Facebook group created the idea for this recipe, and it has been one of my favorite dinners to make ever since! My version below is quite a bit simpler, and it really does taste like an eggroll in a bowl! I would make sure you use low sodium soy sauce, because the sausage is quite a bit salty on its own.

How to make eggroll in a bowl | Food Recipes

How to make eggroll in a bowl | Food Recipes
How to make eggroll in a bowl | Food Recipes

INGREDIENTS :

  • 1 lb ground sausage
  • 1 bag dry coleslaw mix (shredded cabbage and carrots)
  • 5 cloves garlic, minced
  • 1/2 cup soy sauce (low sodium preferred)
  • 1 teaspoon ginger
  • sliced green onion

INSTRUCTIONS :

  1. In a large, deep skillet, brown sausage.
  2. Meanwhile in a small bowl, combine garlic, soy sauce, and ginger; set aside.
  3. Once sausage is cooked through, add dry coleslaw mix to skillet and stir to combine.
  4. Pour soy sauce mixture into the skillet and stir,
  5. continuing to cook over medium heat for about 5 minutes or until cabbage is wilted,
  6. but still a bit crunchy. Serve with sliced green onion.

You can find complete recipes of this eggroll in a bowl – video in mostlyhomemademom.com

How To Make Chicken Detox Soup | Food Recipes

How To Make Chicken Detox Soup | Food Recipes
How To Make Chicken Detox Soup | Food Recipes
How To Make Chicken Detox Soup | Food Recipes

INGREDIENTS :

  • 1 1/2 pounds boneless skinless chicken breast
  • 2 quarts chicken broth
  • 1 large onion, peeled and chopped
  • 3 cups broccoli florets
  • 2 1/2 cups sliced carrots
  • 2 cups chopped celery
  • 1 1/2 cups frozen peas
  • 1/4 cup chopped parsley
  • 3-4 garlic cloves, minced
  • 3 tablespoons fresh shredded or grated ginger
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 – 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon ground turmeric
  • Salt and pepper

INSTRUCTIONS :

  1. Set a large sauce pot over medium heat.
  2. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften.
  3. Then add the chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.
  4. Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through.
  5. Then remove the chicken with tongs and set them on a cutting board to cool.
  6. Add the broccoli, peas, and parsley to the pot.
  7. Continue to simmer to soften the broccoli.
  8. Meanwhile, shred the chicken breasts with two forks, and stir it back into the soup.
  9. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.

You can find complete recipes of this Chicken Detox Soup in aspicyperspective.com

How To Make Honey Garlic Shrimp | Food Recipes

Maybe we need a super quick super healthy dinner this week because maybe we had too many fat slices of orange bundt cake followed by a fatter slice of lemon cake lately. That’s what happens when salt-rimmed margarita and guac filled Cinco de Mayo and cake cake cake on Mother’s Day all fall into one (delicious) weekend. All the cake was consumed with the biggest smile because hello! cake and margaritas! But it’s time for a healthy recharge right about now. You feel me? Also maybe you want to see a video of this super healthy dinner? I just made one for you.

Guess what? We settled on a moving week! Which is super scary and stressful and awesome because (1) wow the beginning of June is very soon and (2) I have a work trip and 12837 things to do before that June week shows up. Can I be honest here? All of a sudden at age 30, I feel like an adult. Who owns a grown up home.

With a kitchen renovation in the works. (Hold the phone, wait, what?) Still trying to process this. I mean at this point the new house is 50% dust, 50% moving boxes, and a bed. And it drives my anxious brain into overdrive. Related: somehow the home we currently live in is exactly the same, but more like 50% dog hair tumbleweed, 50% moving boxes, and a bed.

But you know what makes all of this chaotic transition really worth it? Despite the mess inside, our new home is finally amazingly and blessedly feeling real. It’s about 2 hours from where we currently live (HI country life!) so we can’t visit the house on a daily basis.

But the trips we take and the time we spend there is pure contentment. And it just makes me so happy that… 5 years, 2 apartments, and a teeny rental home later… feeling settled and putting down roots is right around the corner. This whole home owning adult thing? It’s pretty cool.

Anyway. I wish I could tell you that I’ve been cooking up all of these wonderful and gorgeous meals lately because I’m a food blogger by day and food blogger by night. But my reality: I’m living in two places, the energy to cook wonderful and gorgeous meals = dwindling, and gray uncooked shrimp is actually very un-wonderful and un-gorgeous. Real life truth.

The combination of honey and garlic is music to my tastebuds, but you know what’s even better than that? We have a 20 minute dinner on our hands tonight. That’s why I love cooking seafood for dinner so often: it’s quick.

The shrimp takes a whopping 5 minutes to cook on the stove, while the marinating takes another 15. Ok ok so whisking the marinade together will take an extra 12 seconds, but whatever.

In the marinade we have 3 familiar favorites: honey, soy sauce, and garlic. For a little extra flavor, I added some minced fresh ginger, but that’s optional. I just reeeeeally love honey + garlic + ginger.

How To Make Honey Garlic Shrimp | Food Recipes

How To Make Honey Garlic Shrimp | Food Recipes
How To Make Honey Garlic Shrimp | Food Recipes

INGREDIENTS :

  • 1/3 cup honey
  • 1/4 cup soy sauce (I use reduced sodium)
  • 1 Tablespoon minced garlic
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined1
  • 2 teaspoons olive oil
  • optional: chopped green onion for garnish

INSTRUCTIONS :

  1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
  2. Place shrimp in a large zipped-top bag or tupperware.
  3. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.
  4. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
  5. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.)
  6. Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over.
  7. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
  8. Serve shrimp with cooked marinade sauce and a garnish of green onion.
  9. The sauce is excellent on brown rice and steamed veggies on the side.

You can find complete recipes of this Honey Garlic Shrimp in sallysbakingaddiction.com

HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES

HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES

Before we get talking about this Thai veggie quinoa bowl recipe, first for a little travel recap. Today’s post is coming to you from the Split airport in Croatia. In a few D and I are flying to Iceland, the last country on our whirlwind 21 month backpacking trip.

Finishing our trip with country number 30 (or 32 if you officially count both Liechtenstein and Scotland as countries).

Iceland was never on the list but it just so happened that the cheapest flights back to Boston had a stop over in Reykjavik and so I extended a several hour layover to a week long last hoorah.

Why not right?

Iceland Air certainly lures you in with the cheap flights and no added fee extra stay, but I’m sure once we touch down we’ll be slapped in the face with absurdly outrageously expensive prices for just about everything imaginable. Lonely Planet has already scared me by saying that groceries in Iceland are 3 times higher than those in the US, Australia and Europe (hopefully not combined).

We’ll deal with that later though.Right now I’m excited, no ecstatic, over the moon if you will.We are going on a PUFFIN watching tour tomorrow! Puffins!Simply the most magical, adorable, creatures that have ever graced this Earth.

You know that fluffy friendly curious looking bird on that Puffins cereal box? Well we’ll be seeing them in person in just under 24 hours! On a side note if you haven’t tried the Puffins cereal – I highly recommend it. One of my college roommates introduced me to it and it was pretty much all I ate for breakfast my entire sophomore year in college.

This has long been a dream of Dave’s and we missed the chance to see them while we were in Scotland but I was pleasantly surprised to find out that Reykjavik has hour long boat excursions to nearby islands where the puffins will be.

We. can. not. wait.

SO excited! Dreams are about to come true around here.

While I can’t deny that I’m more excited about tomorrow’s tour than quinoa at the moment, I do love this Thai veggie quinoa bowl recipe almost as much as I love puffins so time for you to get excited!

This one bowl recipe is packed with protein and healthy veggies with a sharp and tangy dressing. Minimal clean up, full of flavors and good for you. And ready in 30 minutes.

Win-win right?

I love the fluffiness of quinoa and the loud crunch of the veggies in this recipe. Carrots, broccoli, cilantro, green onions and red onions give this recipe that light summer freshness we all need in the hot weather.

The dressing is a simple mix of lime, sesame oil and seeds, tamari, rice vinegar, garlic and ginger. Yum yum yum.

Tell me you don’t love the smell of sesame oil and I won’t believe you.

It is downright one of my favorite foodie scents. Hmm, can’t get enough of it.

For a light summer one bowl meal you can’t go wrong with this vegan and gluten-free Thai veggie quinoa bowl recipe.

HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES

HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES
HOW TO MAKE VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} | FOOD RECIPES

INGREDIENTS :

  • 1/2 cup broccoli, finely diced
  • 1/2 cup quinoa, cooked according to package directions
  • 1/2 small red onion, diced
  • 1/4 cup grated carrots
  • handful cilantro, chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons peanuts, chopped

For the Dressing:

  • 1 lime, zest and juice (start with juice from half a lime, and add more if needed)
  • 1 teaspoon sesame seeds
  • 1 tablespoon gluten free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, minced

INSTRUCTIONS :

  1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
  2. In a small bowl combine dressing ingredients.
  3. Pour dressing over quinoa and mix until combined.

You can find complete recipes of this VEGGIE QUINOA BOWL RECIPE {GLUTEN-FREE, VEGAN} in avocadopesto.com

How To Make Orange Chicken Stir Fry | Food Recipes

How To Make Orange Chicken Stir Fry | Food Recipes

If you are planning to order takeout tonight, you can try this easy orange chicken stir fry recipe at home that you will surely enjoy. The good thing about this dish is that it requires little ingredients and is easy to make. In fact, it is a healthy recipe which you can enjoy with your family.

You can rely on this simple and easy to make stir fry if you are looking for a healthy meal. Stir fry meals are famous for its crispy vegetables. In this recipe, we are using a single vegetable which is broccoli. Broccoli offers numerous health benefits and this is the reason it is important to include it in your meals.

The technique used for cooking broccoli in this recipe is steaming or sautéing. Both these cooking methods are healthy and help retain the vegetable’s nutritional values. According to a number of studies, consuming broccoli on a regular basis can help reduce risk of cancer, reverse heart damage caused by diabetes, protect the skin from the harmful effects of the UV light and prevent osteoarthritis.

How To Make Orange Chicken Stir Fry | Food Recipes

How To Make Orange Chicken Stir Fry | Food Recipes
How To Make Orange Chicken Stir Fry | Food Recipes

INGREDIENTS:

For the sauce:

  • 12 oz. orange marmalade
  • A tsp honey
  • 2 garlic cloves
  • 2 tbs soy sauce
  • 1 tsp ginger, minced

For the stir fry

  • 1 lb. boneless chicken breasts, chunks or strips
  • 4 cups broccoli crowns, chopped
  • 1 tbsp olive oil
  • Salt to taste
  • Pepper to taste

INSTRUCTIONS:

  1. In a blender, combine all the ingredients and make a smooth paste. Ensure the garlic is blended in well.
  2. Take a pan and sauté the broccoli until they are cooked nicely. This could take up to 10 minutes.
  3. You can also choose to steam the broccoli which should take about 5 minutes. To caramelize the broccoli,
  4. add a little sauce to the pan. You can keep it simple as well.

You can find complete recipes of this Orange Chicken Stir Fry in alltopfood.com

 

HOW TO MAKE TERIYAKI CHICKEN CASSEROLE | FOOD RECIPES

HOW TO MAKE TERIYAKI CHICKEN CASSEROLE | FOOD RECIPES

First off, I must say I have to give Carrian from the amazing food blog Oh Sweet Basil top notch credit for this fantastic recipe! If you are looking for an incredible, delicious and healthy meal to feed your family- this is it!

This Teriyaki Chicken Casserole is one you’ll love and even the kiddos too.

I think casseroles get a bad rap, and I can totally see why. Especially when they’re packed with a bunch of processed ingredients and cream-of-whatever soups everyone loves to hate. (I use them but not all the time.) For me though, I adore a good casserole. As a main or side dish. They’re comforting, yummy and usually pretty darn easy to whip up. I love that.

This one happens to be full of ingredients that are good for you and it is so delicious! When I made it for dinner the other week it hit a home run with my family. When my quiet hubby raves about a meal while we’re eating- I know it’s a winner. This will make an appearance often in the dinner rotation. 🙂

HOW TO MAKE TERIYAKI CHICKEN CASSEROLE | FOOD RECIPES

HOW TO MAKE TERIYAKI CHICKEN CASSEROLE | FOOD RECIPES
HOW TO MAKE TERIYAKI CHICKEN CASSEROLE | FOOD RECIPES

INGREDIENTS

  • 3/4 cup low-sodium soy sauce
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon minced garlic
  • 2 Tablespoons cornstarch + 2 Tablespoons water
  • 2 small boneless skinless chicken breasts
  • 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
  • 3 cups cooked brown or white rice

INSTRUCTIONS

  1. Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray.
  2. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
  3. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
  4. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.

You can find complete recipes of this TERIYAKI CHICKEN CASSEROLE in life-in-the-lofthouse.com

HOW TO MAKE THAI CHICKEN SALAD WITH GINGER LIME DRESSING | FOOD RECIPES

HOW TO MAKE THAI CHICKEN SALAD WITH GINGER LIME DRESSING | FOOD RECIPES

Today, I’ve got a Thai Chicken Salad with amazing texture and flavors, but first, let’s talk about Mommy Guilt.

Now that the craziness from back to school had faded into the new normal, one of my big goals is to start working out again.

I’ve mentioned many times that since becoming a Mom more than ten years ago, I struggle with keeping any consistency with working out. I start programs with great enthusiasm.

A few weeks into working out, I become stressed for time, and my workout is the first thing to go.

And as terrible as it sounds, I feel guilty when I work out because I always feel like I should be doing something else. Cleaning the house, playing with the kids, making a homemade meal, or working.

The other thing I have going on is that I have the attention span of a toddler. I don’t mind working out; I just get bored quickly. Even changing routines once a month has been a problem for me.

But yet, I KNOW I have to do something. With my crazy thyroid and a stressful summer, I’ve managed to put on more weight than I’d like to admit. And, sadly, I can no longer blame it on “Baby Weight”. Is there such a thing as Toddler Weight?

HOW TO MAKE THAI CHICKEN SALAD WITH GINGER LIME DRESSING | FOOD RECIPES

HOW TO MAKE THAI CHICKEN SALAD WITH GINGER LIME DRESSING | FOOD RECIPES
HOW TO MAKE THAI CHICKEN SALAD WITH GINGER LIME DRESSING | FOOD RECIPES

Ingredients

  • 1 tablespoon coconut oil (get a freecoconut oil with a Thrive Market Membership)*
  • 1 small red onion, chopped fine
  • 1 teaspoon minced garlic
  • 1 pound boneless skinless chicken
  • 4 tablespoons lime juice
  • 3 tablespoons fish sauce (Red Boat brand)
  • 1 inch piece fresh ginger, peeled and grated (or 2 drops Ginger Essential Oil)
  • 2 teaspoons red pepper flakes
  • Honey, to taste
  • 3 tablespoons extra virgin olive oil
  • 4 cups shredded Napa cabbage
  • 1 red pepper, diced
  • 3 carrots, grated
  • 2 scallions, chopped
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh cilantro, chopped
  • ¼ cup raw cashews, toasted and chopped

Instructions

  1. Heat coconut oil over medium high heat. Add onion and garlic and cook for two minutes. Add chicken and saute until browned and the chicken is fully cooked. Allow to cool and shred chicken

You can find complete recipes of this THAI CHICKEN SALAD WITH GINGER LIME DRESSING in wendypolisi.com