Since I took a little break from running (coz of this knee issue), I don't have much to share about it so I'll be talking about food today. I've been trying out new healthy recipes lately and I'd like to share some of my favorite ones with you guys. I wish I had a better camera so I can at least give justice to these dishes. But trust me, they're good!
This would make a nice starter or appetizer. But for me, this is already lunch. Haha! You may serve the Hoisin Sauce on the side but this recipe says to mix it in already. I think it's less messy that way.
Asian Lettuce Wraps
2 teaspoons vegetable oil
1 lb. ground chicken
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons lite soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
1 head Boston lettuce, leaves separated, cleaned and dried
Salt and freshly ground black pepper
1. In a skillet over medium-high heat add the vegetable oil and saute beef until brown.
2. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute.
3. Remove from the heat and stir in the peanuts.
4. Season with salt and pepper and serve warm wrapped in lettuce cups.
Fall is finally here so that means warm soup is in order! I usually make my pumpkin soup, but I like this coz I don't need to use potatoes.
Butternut Squash w/ Coconut Milk & Ginger Soup
1 butternut squash, peeled and chopped (1/2 inch pieces or smaller)
4 carrots, chopped (1/2 inch pieces or smaller)
2 stalks celery, chopped
2 tsp of finely minced ginger
100 ml of lite coconut milk
1/4 cup of cashews, ground
1/2 tsp salt
1. In a non-stick frying pan, put the carrots, celery and squash in a 1/4 cup of water and simmer with a lid over the veggies.
2. Blend the coconut milk with ginger, cashews and about 1/2c of water until the liquid is smooth.
3. Add the liquid mixture into the frying pan with the vegetables and simmer until all the veggies are soft.
4. Pour the mixture in to a blender and blend until it is smooth...and salt or any alternative to taste.
Baked Salmon w/ Tomato and Basiladapted from eatingwell.com
4 cloves garlic, minced
1 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 lb. wild salmon fillet
1/3 cup thinly sliced fresh basil
3 thin slices of medium tomatoes
1/4 teaspoon freshly ground pepper
1. Preheat oven for 15 minutes at 350 degrees.
2. Mash minced garlic and 3/4 teaspoon salt on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and stir in oil.
3. Measure out a piece of heavy-duty foil large enough for the salmon fillet. Coat the foil with cooking spray. Place the salmon skin-side down on the foil and spread the garlic mixture all over it. Sprinkle with basil. Overlap tomato slices on top and sprinkle with salt and pepper.
4. Transfer to the oven and bake until the fish flakes easily, around 15 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter.
Well, that's it! Bon Appetit! I'll try running again tonight (after a 4 day break) and I hope my knee doesn't hurt anymore. *fingers crossed* Wishing you all a fabulous foodie Friday!
- Is there anything new you'll be cooking this weekend?
- Any dishes/treats you've been looking forward to having all week?
- What is your favorite go-to protein food?