Balance Between Healthy Food, Fitness and Wine
Lemongrass Chicken Vermicelli Bowl Ingredients: 1 lb chicken thighs, boneless, skinless 1/2 ounce lemongrass, peeled, chopped into large pieces 3 tablespoons fish sauce, divided 1/4 cup lime Juice, divided 1/4 cup coconut sugar, divided 1 tablespoon avocado oil 2 tablespoons tamari 8 ounces Rice Vermicelli …
Chopped Tahini Salad Ingredients: 1/4 cup tahini 1/3 cup water 1/4 cup chives Pink Himalayan salt & fresh ground black pepper 2 heads romaine hearts, chopped 1 medium cucumber, chopped 2 medium carrots, peeled and chopped 2 red bell peppers, chopped 2 cups broccoli, chopped …
Ingredients:
1 cup brown jasmine rice (uncooked)
1 1/2 tablespoons toasted sesame Oil (divided)
1 pound tofu (extra firm, drained and diced)
Pink Himalayan salt & fresh ground black Pepper (to taste, divided)
2 cups broccoli, chopped
1 cup purple cabbage, thinly sliced
1 medium carrot, diced
4 eggs, whisked
3 tablespoons tamari
3 stalks green onion, thinly sliced
Directions:
1. Cook the jasmine rice according to package directions.
2. Heat half of the sesame oil in a large non-stick pan over medium heat. Cook the tofu for about five minutes or until browned, frequently tossing. Season with salt and pepper and transfer to a bowl.
3. In the same pan, heat the remaining sesame oil over medium heat. Cook the broccoli, purple cabbage, and carrots until fork-tender, about five to seven minutes.
4. Slide the veggies to the side of the pan and add the eggs. Gently push the eggs back and forth with your spatula until scrambled and cooked through.
5. Add the rice over top of the eggs and break it up with your spatula. Add the tofu and tamari.
6. Gently stir until everything is well combined. Divide into bowls, garnish with green onions and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving equals approximately two cups.
No Tamari: Use soy sauce or coconut aminos instead.
Additional Toppings: Add mushrooms, or green peas.
{Rachel’s Suggested Wine Pairings}
Lambrusco di Sorbara from northern Italy’s Emilia-Romagna region
Off-Dry Riesling from Kamptal, Austria
Pinot Gris from Alsace, France
Easy Salmon Poke Bowl Serves 4 Ingredients: 2 cups cooked brown rice 1 1/2 tablespoons toasted sesame oil, divided 1 lb Wild-Caught salmon fillet, sushi-grade, skinless, diced into cubes 1/4 cup tamari 2 teaspoons rice vinegar 1 English cucumber, sliced 1/2 cup radishes, thinly sliced …
Roasted Vegetable & Lentil Salad Serves 4 Ingredients: 1 medium sweet potato, diced into 1 inch cubes 1 red beet, peeled and diced into 1 inch cubes 1 small delicata squash, cut in half lengthwise, seeds scooped out and cut into 1/2 moons 4 cups …
Ingredients:
4 cups broccoli florets
1 teaspoon avocado oil
2 cups shredded carrots
1 red bell pepper, thinly sliced
2 scallions, chopped
1 tablespoon black sesame seeds (optional, for garnish)
1 block tempeh, cubbed
1 1/2 teaspoons toasted sesame oil
1/4 cup tamari
1 1/2 tablespoons freshly squeezed lime juice
Serve over brown rice, quinoa or cauliflower rice
Peanut Dressing Ingredients:
1 1/2 tablespoons toasted sesame oil
1/4 cup tamari
1 1/2 tablespoons freshly squeezed lime juice
1 tablespoon maple syrup
1/3 cup natural peanut butter
2-4 tablespoons water (add 1 time at a time until you reach desired consistency)
Directions:
1. Cook the brown rice, quinoa or cauliflower rice according to the directions on the package.
2. Preheat the oven to 400ºF and line a baking sheet with parchment paper. Add the broccoli and avocado oil and toss to combine. Bake for 15 to 20 minutes. Remove and set aside.
3. In a bowl, add the tempeh along with the sesame oil, tamari and lime juice. Let marinade soak in for at least 5-10 minutes. The longer time it marinades, the more flavor! Heat a non-stick pan over medium heat and add the tempeh. Cook for about 8 to 10 minutes, flipping halfway through. Remove and set aside.
4. In a blender or food processor make the peanut butter dressing by adding toasted sesame oil, tamari, the lime juice, maple syrup and peanut butter and blend until smooth and creamy.
5. Divide the rice/quinoa/cauliflower rice, broccoli, tempeh, carrots and bell pepper evenly between bowls. Drizzle the peanut sauce on top and sprinkle with sesame seeds and scallions, if using. Enjoy!
Notes:
Meat and seafood lovers can substitute either grilled chicken or shrimp for the tempeh! Both are delicious with this dish!
Winter Superfoods Bowls Ingredients: 2 medium beets, peeled, cut into 1-inch cubes 2 medium sweet potatoes, cut into 1-inch cubes 4 tsp. olive oil, divided use ½ tsp. ground cumin, divided use Sea salt (or Himalayan salt) and ground black pepper, divided use 2 cups …
Buddha Bowl with Spring Vegetables Ingredients: Parchment paper 2 Tbsp. tahini (sesame seed paste) 3 Tbsp. fresh lemon juice 2 Tbsp. water ½ tsp. ground turmeric ½ tsp. pure maple syrup ¼ tsp. hot pepper sauce (optional) ¼ tsp. sea salt (or Himalayan salt) ¼ …