allidoiscook

[allidoiscook]

avocado & tofu sushi rice bowl

last week, i ordered a home chef meal kit, and one of the recipes was this. it was SO yummy that i purchased the ingredients again separately and made it last night for myself and a friend. but this time, i used all organic ingredients (unlike home chef) and healthier ingredients (i.e. natural sriracha, gluten-free teriyaki glaze).

for 2 servings: - 1 cup organic sprouted rice + quinoa blend - 1 organic green cucumber - 12 oz organic extra-firm tofu - 1 oz mayonnaise (i used sir kensington brand - non-gmo & made with free range eggs) - 2 tsp "veracha” hot sauce (by true made foods - it’s made with real tomatoes, carrots and butternut squash!) - 1 fl oz / 30 ml seasoned rice vinegar - 1 organic haas avocado - 1 fl oz / 30 ml teriyaki glaze (i use coconut aminos brand) - 1 tsp black sesame seeds - extra-virgin olive oil (i use one from spain, which makes an excellent cooking oil because the flavor isn’t too strong) - sea salt - ground black pepper 1) cook the rice + quinoa blend 2) while the rice cooks, prepare the ingredients: trim cucumber and cut on an angle and halve each slice 3) drain and cut the tofu into 1/2″ dice and dry on paper towel. season it with sea salt and black pepper 4) combine mayonnaise and veracha in a small bowl and refrigerate until plating 5) place cucumber slices, 1 fl oz seasoned rice vinegar, 1 tsp olive oil and 1/4 tsp sea salt in a medium mixing bowl 6) half the avocado and remove the pit. cut into 1/4″ slices. set aside 7) heat a large non-stick pan over medium heat and add 1 tbsp olive oil and tofu to cook for 8-9 minutes, stir occasionally 8) when tofu is browned, add 2 tbsp water and 1 fl oz teriyaki glaze to pan and cook with tofu. stir and make sure tofu is glazed with the sticky glaze. cook for about 1-2 minutes 9) plate the dish!

[allidoiscook]

brandy glazed salmon

earlier this week. i had planned to make blackberry brandy glazed salmon since i had a box of fresh blackberries sitting in my fridge. however, drunk munchies got me one night that i ate the entire box in one sitting -_-. anyhow, i improvised without the blackberries, and the salmon came out really, really tasty. i had the right amount of brandy (plus a little more...i made it a boozy brandy glazed salmon!) left to make this dish.

ingredients for one serving: - 2 tbsp brown sugar (i used domino lite brown sugar) - 3 tbsp brandy (i used rodell napoleon french brandy) - 2 tbsp coconut aminos soy-free sauce - 1 tbsp garlic powder - 1/2 tsp black pepper

- 1 salmon filet with or without skin – i prefer with skin - 2 tbsp organic grapeseed oil (i like la tourangelle brand) - 1 tsp black sesame seeds

for my side of baby kale and mushrooms: - 3 handfuls fresh organic baby kale - 1 handful sliced white mushroom

1) combine the first 5 ingredients in a small bowl and set aside 2) heat a large sauté pan with grapeseed oil over medium-high heat 3) place salmon skin down on the pan and with a spatula, press the skin to the pan so the skin sizzles and cooks to a crispy perfection. keep the skin pressed down for about 5-6 minutes 4) turn the salmon over, and pour the brandy glaze over the salmon and reduce the heat 5) cover and cook until done 6) set salmon aside, pour some of the remaining glaze over the filet, and sprinkle sesame seeds over the it 7) throw in the kale and mushrooms, and pour the rest of the glaze.

i’m so proud of my salmon! next time, i want to try brandy glazed steak :p

[allidoiscook]

sun basket #1: thai steak salad with summer squash & seared scallions

a friend of mine works for sun basket, a meal kit delivery service that makes it easy to cook healthy, wholesome breakfasts, lunches, and dinners, and sent me three meal kits. unlike similar existing services, sun basket offers fresh, organic, farm to table ingredients. sun basket also offers several gluten free and paleo options – a big yay for me! this was my first time cooking with a meal kit. so, very new for me to follow a recipe step-by-step. the only times i cook with a recipe is when i cook with friends. rarely do i ever follow a recipe when cooking for myself. 

the first meal i chose to make was the thai steak salad. i was impressed that all the ingredients came in a paper bag to keep everything organized, which i appreciate. it did take me longer than 20 minutes to make (10 min prep, 20 min to cook). i think it took me nearly an hour! when following a recipe to a tee, i read each step over and over again. 

it also took me longer than the noted prep/cook time because i cut and chop things pretty slowly. i’m always scared of cutting my fingers off. hence, the cherry tomatoes are just cut into halves instead of quarters, as the recipe called for. 

i have made steak salads in the past, but certainly not like this. my steak salads typically consist of: steak (obviously) and just greens. i don’t usually add tomatoes or radishes or make a complex dressing – i’m an evoo + balsamic gal. i also rarely cook with salt, but i added quite a lot of salt on the squash. oops. but it was absolutely delicious. the salad itself and the thai dressing were amazing. i overcooked one of the first steaks a bit (so, that one went to my friend haha, but fair enough, i didn’t really know her steak preference and i don’t know many people who love medium rare steak).

a big takeaway for me for these meal kits is that i get to pick up new cooking tricks! i never thought to toast cashews and cut them in half for salads. that’s definitely something i will do in the future. also, salting the squash and zucchinis!

[allidoiscook]

pan seared salmon with edamame noodles

mmm crispy salmon skin! i am always the one grabbing the salmon skin from my friends’ and boyfriend’s plate. not that i steal it from them, they don’t want to eat it! yay for me. this meal make the perfect light gluten-free dinner.

for one, you’ll need: - 4 oz salmon filet  - 2 oz organic edamame noodles (i get mine from costco) - 1 tsp evoo for searing the salmon - 1 tsp sesame oil - 1 tsp coconut aminos soy-free seasoning sauce - 1 tsp black sesame seeds

1) cook edamame noodles in boiling water. these noodles are so easy to work with: they cook in five minutes! 2) while the noodles are cooking, coat pan with evoo and make sure the pan gets very hot 3) pan sear the salmon on medium high heat - flipping the salmon and making sure the skin sizzles for crunchiness 4) after the noodles are done, drain the water and cool off the noodles. you may drain with cold water if you want to have cold noodles with the salmon (like cold soba noodles!) 5) top the noodles with salmon and drizzle the sesame oil + coconut aminos sauce 6) sprinkle sesame seeds.

[allidoiscook]

zoodles with seaweed

i’ve been on a major zoodles kick lately. eating zoodles pretty much every day for lunch and dinner for the past week! they are so easy to make (perfect for the sometimes-lazy-in-the-kitchen new yorker in me) and incredibly healthy and light. here is an easy asian-inspired zoodle recipe that takes less than 5 minutes to put together.

for one: - 1 medium zucchini - a handful of shredded roasted seaweed - 1 tsp sesame oil - 1 tsp soy-free seasoning sauce (i only use coconut aminos, which is gluten-free)

1) using a spiralizer, create zucchini noodles in your serving bowl 2) add seaweed, sesame oil, and sauce - then mix it up! 3) eat immediately.

[allidoiscook]

vegan avocado-spinach pesto zoodles

i’ve been wanting to make zoodles (zucchini noodles) for quite some time, but never got around to it because 1) i was too lazy (or rather, cheap) to buy a spiralizer - knowing myself, i get super excited about a new kitchen tool for the first month then completely forget about it after the novelty wears off and 2) cold, raw noodles aren’t something i crave very often. luckily, one of my roommates has a spiralizer, and i convinced a friend to made zoodles with me!

after the meal, i felt so nourished and light. it was the perfect pre-yoga meal, and zoodles are something i’m definitely going to make more often when summer comes around!

for two + leftovers (total four servings): - 1 avocado, pitted and cubed - 3 cups organic baby spinach - 2 tbsp raw almonds - 2 garlic cloves (or 2 tsp garlic powder, which is what i used) - 1/2 tsp fine grain sea salt - red pepper flakes - 6 medium-large zucchinis - 1 cup cherry tomatoes - 2 tbsp olive oil

1) add the flesh, spinach, almonds, garlic, sea salt, and chili flakes into a food processor. i do not have a food processor at this time, so we used a nutriblender, which worked fine but needed extra work 2) process the blender for about 2-3 minutes, stopping every so often to scrape the sides and mix up the pesto. add 1 tbsp of water each time after mixing 3) add 1 tbsp olive oil and stir it up, then set aside the pesto 4) using a spiralizer, create zucchini noodles in a large bowl 5) we ate the zoodles raw, but if you wish, you may microwave the zoodles on high for about 2 minutes 6) add the pesto to zoodles as well as the cherry tomatoes, and mix well 7) serve and eat immediately!

[allidoiscook]

vegan gluten free chocolate banana bread with chia seeds

chia seeds are packed full of essential nutrients. they are rich in omega 3s, protein, antioxidants, and fiber. when soaked in liquid, they turn into a gel-textured ball - making great additions to yoghurt, oatmeal, baked goods, and smoothies. i added chia seeds to my paleo banana bread this time.

for one in a 4 oz. ramekin: - 1 medium overripe/nearly rotten banana, mashed very well - 1 tsp coconut flour (or any other gluten free flour) - 3 tsp chia seeds - 1 tsp almond butter (or any other nut butter) - 3 tsp chocolate almond milk - a dash of cinnamon 1) mix all ingredients in a small bowl – it should be a very thick batter 2) transfer batter to a ramekin, greased with coconut oil 3) bake at 350 F for 10-12 min

[allidoiscook]

simple pumpkin soup for two

i had 3 libby’s canned pumpkin sitting around in my pantry for who knows how long. thankfully, they don’t really expire. i used my last can for this pumpkin soup - perfect for when you’re feeling under the weather or when you want something fall-y in the spring. it also makes a great light dinner!

for two: - 1 cup pumpkin purée (plain, no sugar added) - 1 clove garlic or 1.5 tsp garlic powder - 1 cup water or vegetable broth - 1/2 cup light coconut milk - 1 tsp raw honey - a dash of ground cinnamon, ground black pepper, & sea salt - 1 tbsp sesame seeds

1) Add 1 cup water or vegetable broth to pan and bring to a light boil 2) Stir in the pumpkin purée and coconut milk 3) Keep stirring, and after 2 minutes add in the rest of the ingredients up till the sesame seeds 4) Top off the soup with black sesame seeds.

[allidoiscook]

paleo vegan chocolate banana bread

a healthy way to use overripe/nearly rotten bananas!

for one breakfast or snack: - 1/2 medium overripe banana, mashed very well - 1 tsp gluten-free flour (I used arrowroot starch for this batch, but now I’ve been using organic coconut flour, which is tastier!)* - 1 tsp nut butter of choice (I used almond butter) - 2-3 tsp chocolate almond milk - 1/4 tsp creamed honey - a dash of ground cinnamon 1) mix all ingredients in a small bowl — it should be a very thick batter 2) transfer batter to a ramekin, greased with coconut oil 3) bake at 350 F for 10-12 min

[allidoiscook]

spinach salad with baked sesame chicken

i’ve been craving my mom’s cooking (serious winter craving!) and particularly something made with soy sauce. my mom has never made us sesame chicken growing up (hey, it’s an americanized dish), and i never really ordered it at chinese restaurants either. but, every time i make chicken, i use the same recipes ~ moroccan chicken or seasoned with smoked paprika. i found a healthy sesame chicken recipe online and adjusted it to my tastings.

for one: - 1 chicken breast, cubed - low sodium soy sauce - sesame oil - garlic powder - onion powder - handful of organic spinach - black sesame seeds for garnish 1) mix the first 4 ingredients in a bowl. pour mixture into a ziplock bag and shake it up 2) place cubed chicken in ziplock bag with marinade and keep in fridge overnight 3) when ready to cook, take out chicken from fridge and leave out for 15-20 min 4) grease bake sheet with coconut oil and place chicken on the shee t5) bake at 400 F for 20 min 6) grab a handful of spinach and any other garnish (I used fresh basil leaves & bean sprouts) and place on plate 7) place chicken on top of salad and garnish with black sesame seeds

and, sorry, no measurements! i never really measure ingredients when cooking :) * also made in a toaster oven.

[allidoiscook]

maple glazed salmon w/roasted garlic broccoli

for one: - 1 filet of wild salmon with skin - garlic powder - bourbon maple syrup - coconut oil - whole black peppercorn, cracked 1) wash and dry salmon filet 2) spray baking sheet with coconut oil 3) place salmon on baking sheet and spray both sides with coconut oil 4) rub in garlic powder and black pepper 5) drizzle bourbon maple syrup and massage into flesh 6) bake in oven at 450 degrees F for 10 minutes (or 7 min for more seared inside) 7) serve with roasted garlic broccoli

[allidoiscook]

maple roasted brussel sprouts

during the winter, i have all sorts of cravings...from maple syrup to whiskey to 90% dark chocolate. particularly lately, i’ve been craving this amazing bourbon barrel aged maple syrup from dorset maple reserve, and my taste buds want it on everything: salmon, overnight oats, and brussel sprouts. tonight i’ll be cooking it with salmon. below in this recipe, i made it with brussel sprouts. the syrup adds the perfect hint of sweetness and along with the paprika, it’s heavenly.

for 1-2 servings (1 as a meal, 2 as a side): - 1 lb of trimmed, cleaned brussel sprouts - coconut oil spray - 1 tbsp bourbon maple syrup - paprika seasoning

1) spray coconut oil on a baking sheet and place brussel sprouts on sheet 2) spritz coconut oil on brussel sprouts and make sure they are coated 3) pour maple syrup on the brussel sprouts (i just did 1-2 drops on each brussel sprout) 4) sprinkle paprika  5) cook for 20-25 minutes at 400 degrees F

[allidoiscook]

medium rare steak with organic spinach

okay, i know my last post was july 8th, 2013 (eek, sorry guys!), but here is finally a new post with a recipe i just had to share! it’s soooooooo good, and it satisfied my korean bbq cravings. for one hungry person: - 2 tsp bourbon maple syrup - 2 tsp low sodium soy sauce - ½ tsp garlic powder - ½ tsp red wine vinegar - 1 tbsp olive oil - 1 grass-fed steak, i used top sirloin - a handful of spinach

1) mix first 5 ingredients in a bowl 2) place steak in a ziplock bag, and pour the marinade into the bag 3) marinate the steak in fridge for 8-24 hours. i did 24 hours for most flavor. 4) when ready to cook, take out the steak and let it sit out for 20 minutes or so. pat it dry if you want to (i usually do if i’m pan-searing steak, but this time i didn’t) 5) heat a large nonstick pan, and make sure it’s really hot - if the steak doesn’t sizzle, then the pan isn’t hot enough 6) once pan is hot, add in a cap full of extra-virgin olive oil 7) place steak in the pan and cook each side for 3-4 minutes 8) sauté handful of spinach with the steak, and pour the rest of the marinade in the pan 

[allidoiscook]

organic butternut soup for the soul

holy sh*t this is delicious. i ordered smoked olive oil from my company after dousing my kale salads in it. let me tell ya, smoked olive oil is on the same level of heaven as truffle oil to me. it has a distinct smoky flavor that's so addicting, you'll want to drizzle it over everything (even cheese!). smoked olive oil is very versatile, and you can mix it with hummus or tapenade, saute swiss chard with it, drizzle over grilled shrimp, and float it over soup - like i just did.

for one: - 1 cup organic butternut soup, low sodium (i bought mine from trader joe's) - 1 handful crimini mushrooms - 1 handful kale - 1/4 cup chickpeas - dash of cinnamon - 1 tbsp smoked olive oil 1) heat 1 cup of the butternut soup for five minutes 2) add in the other ingredients, except for cinnamon and smoked olive oil 3) after the soup is heated, add a dash of cinnamon and 1 tbsp smoked olive oil, and mix!

[allidoiscook]

ground turkey & veggie jumble

i recently started picking up lean ground turkey on my usual TJs shopping trip and have been experimenting with it. it tastes amazing with herbes de provence!

for two servings: - 1/2 lb lean ground turkey - 2 handfuls of fresh spinach - 2 handfuls of bell pepper strips - 1 egg - lemon juice - 1 tsp crushed garlic - smoked paprika - cayenne - chili flakes - herbes de provence - 1 tsp coconut oil

1. in a large nonstick pan, heat 1 tsp of coconut oil 2. once the oil melts, add the 1 tsp of crushed garlic, and place 1/2 lb lean ground turkey in the pan 3. cut the turkey into chunks with steel spatula and cook through on medium high heat 4. crack open 1 egg into the pan and mix with turkey chunks 5. add the bell pepper strips last and mix with turkey 6. squeeze half a lemon in the mix 7. add the seasonings, according to tastes: smoked paprika, cayenne, chili flakes, herbes de provence 8. mix all ingredients with spatula, and let them cool off.

[allidoiscook]

avocado relish that goes with everything. you can use this to top filet mignon, chicken breast, spread it in a wrap, or enjoy it on its own! this time, i wrapped turkey breast deli meat around it. for 1.5 servings: - 1 avocado - a slice of red onion - garam masala - cayenne pepper - garlic seasoning 1. cube an avocado and add to mixing bowl 2. cut a slice of red onion and then cut into tiny pieces. add to mixing bowl 3. add garam masala, cayenne (a teeny bit if you're sensitive to spice like me), and garlic seasoning 4. mash up avocado with a fork, and mix all the ingredients.

[allidoiscook]

paleo goodies. top left: blueberries with unsalted creamy almond butter - makes a filling, delicious breakfast or quick snack. top right: bacon wrapped medium rare filet mignon topped with roasted grapes and vanilla fig balsamic. bottom left: southern blend greens cooked in low sodium veggie broth, raw unsalted cashews, mushroom, blackberries, chicken apple sausage + turmeric, sage bottom right: smoothie ~ frozen berries, banana, spinach, unsalted creamy almond butter, green tea powder, ginger, almond milk & water.