thai
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Thai Quinoa Salad
Ingredients:
2 cups quinoa
2 cups red cabbage
1 cup shredded carrots
1/2 cup red onion
1/2 cup green onion
1/2 cup crushed cashews
1/4 cup chopped cilantro
sauce:
3 T soy sauce
1/2 cup natural peanut butter
1 T honey
1 T rice vinegar
2 T ginger
1 T sesame oil
Directions:
1. Cook the quinoa
2. Chop up the veggies, wait for the quinoa to cool
3. Mix up the sauce and mix everything together!
Thai Steak Salad
This salad is the bees knees! I am obsessed with the mix of sweet, and salty in this salad. If you're not a meat eater it's actually not bad with tofu either!
Ingredients:
2 chopped upped heads of romaine lettuce
1/2 honeydew melon
1/2 medium sized cucumber sliced thinly
1 red pepper sliced thinly
2 steaks (whatever cut you like, but I like sirloin)
1/2 thinly sliced red onion
1/2 cup chopped mint
1/2 cup chopped cilantro
for the sauce: 1/2 cup lime juice
3 T fish sauce
2 T pepper flakes
2 cloves garlic minced
Salad roll bowl
I have such a weak spot for thai flavors, so I'm always looking for new ideas for some healthier recipes. Whole bowls have quickly become my go-to meal, they're quick, they're easy and they are delicious. You can decide how much of anything you want in them too! The motivation behind this bowl is salad rolls, I was craving salad rolls bu
t this was an easier option.
Ingredients:
2 chicken thighs, the texture works better in this dish
2 cloves garlic
1/2 cup shredded carrot
1/2 cup shredded cucumber
1/4 finely chopped cilantro
1/4 finely chopped mint
1/4 finely chopped basil
1 package spinach
Directions:
1. Chop chicken into small pieces, cook over medium heat with minced garlic and pepper. You can test it out and try to add other spices, I kept it simple in order to cover with peanut sauce after.
2. Chop up your veg
3. Cook quinoa
4. To make your bowl, layer quinoa on bottom, veg on that, cover with chicken, drizzle as much peanut sauce as you want and top it off with chopped cilantro, basil and mint.
- 1 1" piece ginger, peeled
- 1 small garlic clove
- 1/2 cup creamy peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon (packed) light brown sugar
- 1/4 -1/2 teaspoons crushed red pepper flakes
- Directions for peanut sauce: With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth.
Recipe: Butternut Squash Soup
Soup is my favourite kind of lunch, but unfortunately all the premade easy kind are FULL of sodium, and my heart does not approve of that. But that doesn't mean there is "no soup for you!" (iloveyou if you got that) it just means it needs to be homemade! Lucky for you and I that is pretty damn easy.
Ingredients:
5 cups cubed butternut squash (skins removed)
1/2 onio
5 cups sodium reduced chicken (or veg) stock. This can be really high in sodium if you don't check the label, so be wise
1 T- fresh ginger
3 cloves fresh garlic
1 T Cumin
1 T Cinnamon
1 T Nutmeg
1 T cayenne powder
1 T cilantro
2 oz crushed peanuts
1. Cub your butternut squash, heat a pot over medium heat with oil of choice (coconut or olive are mine) add squash in and brown
2. Add in spices, along with onion, continue to stir and cook
3. Add in 5 cups of stock and let simmer for 30 minutes
4. Add mixture to blender, mix it up and return to pot.
5. SERVE! With fresh cilantro and crushed peanuts
Recipe: lemongrass Beef Noodle Bowl
Lemongrass vermicelli is one of my all time favourite dishes and my guilty pleasures especially when its cold or I'm unwell. So I decided to try my hand at it and make a healthier version, this sauce has a lot less sodium than the regular kind so enjoy! Use beef, chicken, shrimp or tofu for this recipe.
Ingredients:
1 bag rice noodles
1 package chopped basil
crushed peanuts
1 package lettuce, carrots, and cucumers
1 package shaved beef
3 T lemongrass
4 cloves garlic
2 T chili peppers
1 T soy sauce
1 T Sesame oil
1. Place rice noodles in a bowl, pour hot water from the tap over it an let sit for 25 minutes
2. In a large pan or wok over medium heat, add sesame oil in, and crushed garlic. Let brown, add in lemongrass and chili peppers and soy sauce. Add in beef and cook until done, set aside beef and keep sauce in pan.
3. Chop up handful of lettuce, shaved carrots, handful of cucumbers noodled, or sliced thinly.
4. Drain noodles and add into pan with sauce.
5. Combine all ingredients into a bowl and add a couple drops of fish sauce on top. Fish sauce is incredibly high in sodium so use sparingly.
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