Veggie-Packed Peanut Noodle Stir Fry

veggie packed peanut chicken noodle stir fry


Veggie-Packed Peanut Noodle Stir Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 organic free-range boneless, skinless chicken breasts, sliced thin
  • 1 Tbsp avocado oil
  • 2 cloves garlic, minced
  • ½ yellow onion, diced
  • 2 large carrots, peeled and chopped
  • 2 bell peppers, sliced
  • 1 head broccoli, broken into florets
  • 1 cup chopped Cremini mushrooms
  • 1 cup Chinese cabbage, chopped
  • 1 package fat rice noodles
  • Sauce:

  • ¼ cup coconut aminos
  • ½ cup natural peanut butter
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • pinch red pepper flakes
  • 1 Tbsp raw honey
  • 1 cup unsweetened cashew milk
  • Garnishes:

  • chopped green onion
  • everything bagel seasoning
  • chopped cilantro
  • lime wedges
  • peanuts

Directions

  1. Heat a large non-stick pan over medium heat. Once hot, add your chicken breasts and cook until they’re fully cooked.
  2. Drain the chicken, remove from the pan and set aside.
  3. Meanwhile, prep the rice noodles according to the package.
  4. Heat the avocado oil in the same pan over medium heat. Once hot, add in the garlic and cook while stirring for about 30 seconds.
  5. Add in the onions and cook while stirring until the onions are soft (about 3 more minutes).
  6. Add in the carrots, peppers, and broccoli and cook for about 7 minutes, stirring occasionally.
  7. Add in the mushrooms and cabbage and cook for another 3-5 minutes, until everything is tender.
  8. Add the chicken, noodles, and sauce to the pan and stir to evenly combine.
  9. Bring the sauce to a simmer and cook for another minute.
  10. Remove from heat and serve topped with the garnishes. Enjoy!


Lazy Healthified Cabbage Roll Bowl

Lazy Healthified Cabbage Rolls

This recipe goes out to all of you cabbage roll lovers out there who are a bit intimidated by (or are just plain too lazy to make) actual cabbage rolls but love the taste.

I still remember the first cabbage roll I ever had. My boyfriend’s Grandma made it (every time I have a cabbage roll, I think of her because they were one of her staples) and I was blown away by it. SO FREAKIN’ GOOD how had I never had one of these before!? All that meaty flavorful goodness wrapped up in a delicious cooked cabbage wrap?! What. A. Concept.

Now I had always been intimidated by cabbage rolls (TBH I’ve never actually made the real version myself) but I’m always craving them.

Enter: this recipe.

I knew what should be in the cabbage roll and I knew what it should taste like but I was just way too lazy to try to make it on my own. SO I created a cabbage roll stir fry, if you will. And oh man is it good.

NO RAGRETZ.

And besides bein’ tasty, this scrumptious meal is a nice hearty way of getting in your protein, veggies, and carbs, all in one simple dish! Sound good to you? Plus you can make loads of it on Sunday and then eat those leftovers all week long because it’s just as good the second, third, fourth AND fifth times you eat it. So basically what I’m trying to say here is you’re welcome and ENJOY!!!!!

Lazy Healthified Cabbage Roll Bowl

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. lean organic ground turkey
  • 1 Tbsp avocado oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 2 Tbsp diced jalapeno pepper
  • 1 ½ cups bone broth
  • ½ cup water
  • 1 cup tomato sauce
  • 1 cup diced tomato
  • ¼ cup raisins
  • salt and pepper to taste
  • 1 head cabbage, chopped and core removed
  • 1 cup brown rice
  • Chopped green onions to garnish

Directions

  1. Heat a dutch oven or large pot over medium heat. Add avocado oil.
  2. Meanwhile, add 1 ½ cups water and your rice to a pot and bring to a boil. Reduce heat to a simmer, cover, and cook until the rice absorbs all the water. Remove from heat and let sit covered for another 5 minutes.
  3. Once avocado oil is hot, add the ground turkey and stir while cooking until it’s cooked throughout.
  4. Add the garlic, onion, green pepper, and jalapeno pepper and saute while stirring for about a minute.
  5. Add the bone broth, water, tomato sauce, diced tomatoes, raisins, salt, and pepper. Cover, reduce heat to low, and simmer for about 25 minutes.
  6. Add the cabbage and cook until tender (about 5 minutes).
  7. Once the cabbage is tender, remove from the heat and serve over rice with green onions for garnish. Enjoy!


Sweet and Spicy Ground Chicken Meatball Veggie Bowl

Turkey Meatball Veggie Bowl

Have you ever gone to the grocery store on the hunt for ground turkey and then got home only to realize you messed up and got ground chicken on accident? Just me? Well TBH I do it all the freakin’ time so I’ve decided to just embrace my lack of attentiveness by channeling it into tasty ground chicken dishes.

Aaaaaand this is one of my faves. Ground chicken meatballs are super underrated. I feel like nobody ever really talks about ground chicken meatballs, it’s always ground beef or ground turkey. But ground chicken meatballs are SO good so I’m starting a ground chicken meatball bandwagon.

#chickenmeatballsfolife

Anyways, this bowl is perfect for lunch, dinner, or even a snack, and it’s a meal prepper’s heaven (if you’re into that, which you should be if you’re not) because you can literally make a whole bunch of everything in advance and then heat it up whenever you have a craving for a delicious, nutritious meal. Also, talk about the perfect meal to pack for lunch at work! SO GREAT.

And besides being scrumptidlyumptious, this bowl is POWERFUL. You’ve got your protein, vitamins, minerals, fiber, healthy fats, anti-cancer properties, andddd gut health promotion! So give it a try next time you accidentally buy ground chicken by mistake. Or even if you buy it on purpose. You’ll thank me later. Enjoy, my peep!

 

Ground Chicken Meatball Veggie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • ¼ pound lean free range organic ground chicken
  • ½ tsp minced garlic
  • 2 tbsp diced yellow onion
  • 1 Tbsp chickpea flour
  • pinch of salt
  • ½ tbsp virgin organic coconut oil
  • ¼ cup sweet potato cut into chunks
  • 1 carrot, sliced
  • ¼ cup cremini mushrooms, sliced
  • 1 cup chopped kale
  • salt and pepper
  • 1 Tbsp maple syrup
  • 2 tsp Frank’s Red Hot Sauce

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. In a bowl, combine the ground chicken, minced garlic, yellow onion, chickpea flour, and pinch of salt. Mix to combine.
  3. Form balls about 1 inch in diameter and place on a lined baking sheet.
  4. Put in the oven and bake for about 15-20 minutes (until the internal temperature reaches 165 degrees F).
  5. Meanwhile, toss the sweet potato chunks and carrot slices in half of the coconut oil, salt, and pepper. Transfer them to a lined baking sheet and place in the oven for about 15-20 minutes (until fork tender).
  6. While everything’s cooking in the oven, heat the remaining half of the coconut oil over medium heat in a pan. Once it’s hot, add the mushrooms and stir occasionally until they are tender.
  7. Mix together the maple syrup and hot sauce.
  8. Place kale in a bowl and top with the mushrooms, sweet potatoes, carrots, meatballs, and sauce. Enjoy!


One-Skillet Sweet Potato and Brussels Sprout Hash

sweet potato brussels sprouts skillet

I would just like to preface this post by apologizing for the lack of posting on my part lately. I’d like to blame it on the fact that I’ve been sick since returning from Mexico (they really aren’t messing around with that whole Montezuma thing holy heck) but really it’s because I was a bozo and left my camera charger in Edmonton. I made a whole slew of new recipes this week and have been SO excited to share them all, but it’s pretty hard to share my food with you without pictures of that food. Woopsies.

Needless to say, Amazon has yet again come to my rescue and my new charger should be here any moment now so I can resume my annoying food photography ways in my boyfriend’s mom’s dream of a kitchen and get back to regularly sharing my recipes with ya.

BUT, in the meantime, I have been digging through the good ole’ archives and re-discovered one of my all time favorite side dishes to make! Seriously, I don’t know how I haven’t posted this before because it’s so delicious and easy! All you need are 6 ingredients and a skillet and BOOM happy taste buds. TBH sometimes I eat this as an entire meal just because I love it that much. Don’t judge.

To all my busy working folks out there: this is the dish for you. Here’s what I recommend. Put in a little extra effort the night before to chop everything up (and when I say extra effort, I don’t mean much. I’m talking like 5 minutes here people, you can do it). Also, have some meat on hand (or rice or pasta or really any other main type dish you can whip up easily. You could honestly make scrambled eggs as your main and call it good). Then, when you get home from work or whatever keeps ya busy during the day, all you have to do is throw your meat in the oven (or get whatever you’re having as your main dish going) and then cook your already pre-chopped veggies in a skillet and voila! You have a gourmet nutritious meal in a heartbeat.

P.S. If you have an especially hungry (and when I say hungry, I mean hangry) significant other like I do, I DEFINITELY recommend making this on days when the hanger is just too much to handle. Trust me, it’s boyfriend-tested and approved to cure 110% percent of all hanger (even on the days when you don’t think that could even be possible). Quick, filling, and nutritious. That’s the hanger cure motto, people. Enjoy!

One-Skillet Sweet Potato and Brussels Sprout Hash

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp Organic Virgin coconut oil
  • 1 clove garlic, minced
  • ½ brown onion, diced
  • 1 small sweet potato, cut into chunks
  • 15-20 brussels sprouts, cut into fourths
  • Sea salt and black pepper to taste

Directions

  1. Heat the coconut oil in a skillet over medium-low heat until hot.
  2. Add garlic and allow to cook for about 30 seconds while stirring so it doesn’t burn.
  3. Add in onions and cook while stirring for another minute or two, until the onions become slightly soft.
  4. Add the chopped sweet potato, brussels sprouts, salt, and pepper. Cook while stirring occasionally for about 10 minutes, until your veggies are nice and tender.
  5. Serve and enjoy!


Ground Turkey and Roasted Veggie Baja Salad Bowl

Okay, so I wasn’t really sure what to call this bowl. Baja seemed appropriate due to the fact that there’s salsa on this guy, but really the rest of it was just random stuff I had in my fridge that I threw together and it ended up tasting really good. What even is baja supposed to mean anyways? Oh well. So yeah, from now on I suppose this combo will forever be known as my baja bowl!

I’m obsessed with salad bowls because for one, they’re a PHENOMENAL way to get in tons of veggies without really having the pain of forcing veggies down. Anddddd, they’re easy peasy veggie beezy. (Yes, I just made that up and I know it makes zero sense but I like saying it out loud so I’m keeping it hehe.) Anyways, they’re literally the easiest thing ever. Usually I have tons of roasted veggies and leftover meat lying around from either meal prep or leftovers so I just throw everything in a bowl and voila! Instant healthy lunch/dinner/snack/meal-to-go/whatever other instance in which you could need a delicious and nutritious bowl of food. It’s perfecto! (still in Mexico so I can’t help but to show off my grande Mexican vocabulary)

BUT. Back to this bowl. Remember guys, it’s so important to eat the rainbow, especially when it comes to fruits and veggies because you get such a wide variety of vitamins, minerals, and nutrients from each color of food which means your body will be happy as a little clam! Which is muy importante. Keep the body happy and you will in turn be happy which is what it’s all about, amiright? And how could you say no to all this healthiness and tastiness when it takes all of two seconds to prepare? You gotta try it.

So here’s what you do now: roast your veggies, cook up some ground turkey, chop up some kale, fry an egg, and cut an avocado. Top with salsa. Shovel into your mouth. Repeat until bowl is empty. You’re welcome. And if you’re looking for some more exact directions, feel free to see the actual recipe below. Oh, and ENJOY, of course!!!!

Ground Turkey and Roasted Veggie Baja Salad Bowl

  • Servings: 2 large bowls
  • Difficulty: easy
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Ingredients

  • 1-pound lean free-range ground turkey
  • ½ tsp: ground turmeric, cumin, chili powder
  • salt and pepper to taste
  • 1 cup chopped sweet potato
  • 1 cup cauliflower florets
  • 2 large free-range organic eggs
  • ½ tsp organic virgin coconut oil
  • 1 ripe avocado, halved
  • Your favorite salsa (I use one from my local farmer’s market that uses fresh local ingredients)

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. Line a baking sheet with parchment paper and arrange your cauliflower florets and sweet potato chunks on it so they’re evenly spaced out.
  3. Once the oven is ready, put the sweet potato and cauliflower in for about 20 minutes, or until tender.
  4. Meanwhile, heat a pan on medium heat until hot. Add your ground turkey and spices and stir occasionally until the turkey is fully cooked.
  5. Heat another pan over medium heat and add the coconut oil. Once the coconut oil has melted and the pan is hot, crack the eggs in and fry them until the whites are fully cooked.
  6. Place 1 cup kale in each bowl and add ground turkey, sweet potatoes, cauliflower, half an avocado, and an egg. Top with salsa and enjoy!