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thai peanut spaghetti squash

Here’s a fun, healthy recipe to spice up your average weekday meal. The more the flavors sit and meld together, the better the dish gets. Take a look at the recipe video below!

 

Here is how I made it:

Thai Peanut Spaghetti Squash Recipe:

1 spaghetti squash

Rotisserie chicken, shredded

1 red bell pepper, thinly sliced

1 handful shredded carrots

1 bunch scallions, chopped

1/3 cup creamy peanut butter

1/4 cup soy sauce

2 tablespoons sesame oil

1/2 teaspoon ground ginger, or 1 teaspoon fresh ginger
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1-2 tablespoons water

1 teaspoon minced garlic

pinch of red pepper flakes

sesame seeds to top

steps:

  1. Slice your spaghetti squash in half (length-wise). Place face-down on a large microwave safe plate, and microwave for around 10 minutes, or until you can easy shred the squash.
  2. Meanwhile, heat a large pan to medium heat, and add 1 tablespoon sesame oil. Add the bell pepper and carrots and sauté for about 3-5 minutes.
  3. In a medium bowl, combine the peanut butter, other tablespoon sesame oil, soy sauce, ginger, water, garlic, and red pepper flakes.
  4. Once your spaghetti squash is microwaved, use a fork to shred into spaghetti-like noodles. Add the squash noodles to the pan with the pepper and carrots.
  5. Add the sauce and scallions, and sauté for a couple minutes.
  6. Remove from heat, and top with sesame seeds. I think the dish is best served cold- so refrigerate for a few hours or overnight until chilled! Enjoy!

 

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homemade ramen soup

It’s that time of year! The time when all we want to do is bundle up in a blanket on the couch with a warm comforting soup. I created my own Asian ramen soup recipe in order to control the amount of sodium in the broth and add my favorite flavorings to the mix.

IMG_2789-3

 

Homemade Ramen Soup Recipe: 

1 tablespoon sesame oil

2 teaspoons minced garlic

3 teaspoons minced ginger

1 small onion or 1/2 large onion, chopped or thinly sliced

1.5 teaspoons Sriracha (give or take depending on your spice tolerance)

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4 cups low sodium chicken broth

4 cups water

1-2 packs Ramen noodles (DO NOT use the seasoning packets)

whatever add-ins you prefer (in the picture above, I used mushrooms, bean sprouts, carrots, scallion, and sliced chicken)

steps:

  1. Heat a large pot to medium. Add in the sesame oil, garlic, ginger, onions, and any other veggie add-ins you prefer. Sauté for about 3 minutes or until onions soften.
  2. Add in the broth, water, Sriracha, and soy sauce. Bring soup to a boil.
  3. Once boiling add in Ramen noodles and boil for 3 minutes.
  4. Taste the soup and adjust seasoning as necessary. Simmer for 5-10 minutes, top with any additional add-ins, and enjoy!!

lemon chicken quinoa soup

This is a perfect soup to prepare on a Sunday afternoon and have ready for lunches and dinners throughout the week. It’s a twist on the classic chicken soup, with a zing from the lemon juice, and some extra substance and protein from the quinoa. Enjoy!

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Here is how I made it:

Lemon Chicken Quinoa Soup Recipe:

2 tablespoons olive oil

2 tablespoons fresh thyme

1/2 yellow onion, 3 carrots, & 3 celery stalks, chopped

(I used Trader Joe’s MirePoix- already chopped onions, carrots, and celery mix!)

4 cups chicken broth

4 cups water

4-6 tablespoons lemon juice (depending on how tart you want it)
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3/4 pound boneless skinless chicken breasts

1/2 cup quinoa

salt/pepper to taste

steps:

  1. Pour 2 tablespoons olive oil in a large pot over medium-high heat.
  2. Add in the fresh thyme, and saute until it starts to sizzle (about 1 minute).
  3. Add in the onion, carrots, and celery and saute for about 3-5 minutes, or until the vegetables soften. Season with salt/pepper to taste.
  4. Add the chicken broth, water, and lemon juice and bring to a boil.
  5. Once the soup is boiling, add the raw chicken breasts and turn heat to medium-low. Simmer for about 40 minutes, or until the chicken falls apart with a fork.
  6. Remove the chicken from the pot, and add in the quinoa. Cover and simmer for 10 minutes.
  7. While the quinoa is simmering, shred the chicken breasts using 2 forks.
  8. Add the shredded chicken back to the soup, and season with salt/pepper to taste.
  9. Simmer for a couple minutes, and voila! Enjoy!

 

broccoli cheddar quinoa bites – watch the video!

These broccoli cheddar quinoa bites are full of flavor AND veggies! They’re a unique twist to your usual side dish, and are super easy to make in bulk and freeze for later!

Here is how I made them:

Broccoli Cheddar Quinoa Bite Recipe:

1 and 1/2 cups quinoa (I recommend you cook with low sodium chicken broth for maximum flavor)

2 and 1/2 cups chopped & steamed broccoli

3 large eggs

1 and 1/2 cups shredded sharp cheddar

1/2 teaspoon garlic powder
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1 teaspoon salt

1/2 teaspoon pepper

steps: 

  1. Heat your oven to 350 degrees F.
  2. Prepare your quinoa according to package (I recommend using low sodium chicken broth for maximum flavor). Let cool.
  3. In a large bowl combine cooked quinoa, cooked and chopped broccoli, eggs, 1 cup of the cheese, and seasonings. Stir to combine.
  4. Spray your muffin tins with nonstick cooking spray. Fill tray with quinoa batter.
  5. Bake for 10-12 minutes, or until the edges begin to get golden brown.
  6. Remove from oven, and top with last 1/2 cup of cheese. Return to oven again, this time on broil (or 525 degrees F). Broil for about 3 minutes, or until cheese is bubbly.
  7. Enjoy!

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roasted butternut squash w/ thyme & feta – watch the video!

It’s finally that time of year….fall is approaching! I couldn’t wait this year to start cooking with fall flavors, so I created this recipe, and I know it’ll be a recurring side dish this year.

 

Here is how I made it:

Roasted Butternut Squash w/ Thyme & Feta:

1-1.5 pounds chopped butternut squash

2 tablespoons olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1 teaspoon dried thyme

salt & pepper to taste
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1 bunch scallions, chopped

crumbled feta cheese to top

steps:

  1. Preheat your oven to 400 degrees F.
  2. Add your chopped butternut squash to a large baking sheet or dish.
  3. Toss the squash with the olive oil, lemon juice, garlic, thyme, and salt & pepper.
  4. Bake for 30 minutes. Remove from the oven and toss, season with more salt & pepper to taste, and add the chopped scallions.
  5. Return to the oven heated to 525 degrees F (or broil). Bake for 5 minutes more.
  6. Top the butternut squash with crumbled feta cheese, and enjoy!

 

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