3 tablespoons low-sodium soy sauce, or more to taste
½ teaspoon freshly ground black pepper, or to taste
Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add chopped onions to the skillet and cook stirring intermittently, until clear.
Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Add pineapples and cook for 2 additional minutes. Push vegetables and pineapples to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine.
Teriyaki Sauce
1 cup water
¼ cup soy sauce
5 teaspoons packed brown sugar
1 tablespoon honey, or more to taste
½ teaspoon ground ginger
¼ teaspoon garlic powder
2 tablespoons cornstarch
¼ cup cold water
Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.
Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan. Cook and stir sauce until thickened, 5 to 7 minutes.
Salmon Teriyaki
4 – 6 oz salmon filets
2 tablespoons olive oil
1 teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon cayenne pepper
½ teaspoon red chili flakes
Cover the filets in olive oil and season thoroughly. Cover and let marinate for no less than 30 minutes.
Heat grill to medium high heat and spray with non-stick spray.
Place filets on grill, being sure not to over crowd and cook for 5-7 minutes, or until cooked all the way through.
Drizzle or cover cooked filets in teriyaki sauce and serve over fried rice.
Avocados are my favorite! I first tried the recipe I’ll be sharing with you when I began weight training for bikini competitions and it has stuck with me since. Tired of only using mustard on my sandwiches, unable to use ranch as a veggie dip, and abstaining from spreading jelly on my breakfast toast put me on the hunt for a delicious substitute. Ta-da, avocado spread walked into my life. There are plenty of other variations on the internet, but I’m going to give you my less than 5 minute avocado spread recipe:
TOOLS & ACCESSORIES
food processor / blender
spoon
INGREDIENTS
1 cap full of Extra virgin olive oil
2 tsp Worcestershire Sauce ( low sodium)
1 medium to large ripened avocado
1 1/2 tsp Soy sauce (low sodium)
Seasonings (dash to your taste liking)
basil
garlic & herb blend (salt free)
garlic powder
Optional
freshly squeezed lemon juice
about 2 tsp
hot sauce or tabasco sauce (add to your taste liking)
WHAT TO DO
1.Pit your avocado
2. Slice up the avocado into smaller pieces ( Work out that wrist! and make it easier on the processor to achieve a smooth consistency)
3. Throw everything ( avocado, seasonings, sauces) into the food processor! It honestly doesn’t matter the order.
4. Blend baby blend! ( or smash and stir viciously with a spoon)
Switch things up with this easy-to-make bowl featuring quick pickles, kale, and coconut rice. Perfect for meal prepping, as this makes six servings. This recipe is very filling and flavorful (a great dinner option), which can be difficult to come by in vegan cooking.
Carbs
Fat
Protein
Sodium
Sugar
164g
12g
39g
664mg
7g
INGREDIENTS
For the quick pickles:
2 Persian cucumbers, thinly sliced
½ red onion, thinly sliced
2 tablespoons rice vinegar
For the chickpeas:
1 tablespoon vegetable oil (or use coconut oil for added fat burning)
5 ounces kale, deveined and chopped
2 15 ounce cans chickpeas, rinsed and drained
2 cloves garlic, finely chopped
6 scallions, white and light green parts, thinly sliced
2 to 3 tablespoons soy sauce
1 to 2 tablespoons sambal oelek
1 tablespoon brown sugar
For the rice:
2 cups water
1 cup coconut milk
1 teaspoon sugar
1 teaspoon kosher salt
2 cups jasmine rice
zest and juice of 1 lime
To garnish:
fresh mint leaves
fresh basil leaves
fresh cilantro leaves
INSTRUCTIONS
To make the quick pickles:
In a small bowl, toss the cucumbers, red onion, and vinegar. Set aside to marinate while you cook the chickpeas.
To make the chickpeas:
In a large skillet, heat the oil over medium-high heat. Add the kale and cook until wilted, 5 to 6 minutes. Season with salt and transfer to a medium bowl.
Add the chickpeas to the same skillet and cook, 8 to 10 minutes.
Add the garlic and scallions and cook for 1 minute, or until fragrant. Add the soy sauce, sambal oelek, and brown sugar and stir to combine. Return the cooked kale to the skillet and stir to combine. Season with salt and reduce the heat to low until ready to serve.
To make the rice:
Combine the water, coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot, reduce the heat to low, and cook undisturbed for about 15 minutes, until all the liquid has been absorbed.
Turn off the heat and let the rice steam for another 5 to 10 minutes, until fully cooked and soft. Uncover, fluff, and toss in the lime zest and juice.
Assemble:
Divide the rice among bowls, followed by the chickpeas and kale, pickles, and plenty of fresh mint, basil, and cilantro. Serve immediately.
