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June 5, 2015

Spiralize all the Veggies: Stir-Fried Zucchini Noodles with Pan-Seared Scallops

By now, I’m sure you have heard of “spiralized” vegetables. If not, a quick search on the internet or Pinterest will clue you in. Basically, using a spiralizer can turn pretty much any vegetable or fruit into… yep, you guessed it, spiral shapes! I have this Paderno Spiralizer, and I love it, because it has different blades for making wide “noodles” or skinny “noodles”, and even wafer-thin chips. Think sweet potato lo-mein, carrot carbonara, or apple chips. The possibilities really are endless! The best part is that spiralizing veggies is a sneaky way to get more servings of vegetables throughout the day. (And let’s be honest, noshing on cucumber noodles is wayyyy more fun and exciting than eating plain old cucumber slices.) IMG_1275 Another tip: Turning veggies into noodles is also a perfect way to get children involved in the kitchen, and it will make them actually want to eat their vegetables. This last bit may be a bit of a no brainer, but subbing veggie noodles for typical pasta noodles keeps dishes lower in calories. Don’t get me wrong- I love a comforting bowl of pasta, but if you are looking for something that is lighter than traditional pasta, but just as filling, spiralized veggies are about to become your new go-to.

Today, just to get your spiralizing juices flowing, I thought I would share a recipe for Zucchini Noodles with Stir Fried Veggies and Pan-Seared Scallops. In as much time as it would take to boil water for traditional pasta, you will have your zucchini noodles spiralized and cooked to perfection! Not to mention, these Asian-style noodles are a delicious and healthy alternative for any Chinese take-out addiction 🙂 One of the veggies I use in this recipe is bok choy, or Chinese cabbage. If you haven’t tried it before, I highly recommend it, as bok choy is a great source of vitamin A, vitamin C, and vitamin K! Bok choy is even a good source of calcium, so if dairy isn’t your thing, add more bok choy to your diet to support bone and heart health. IMG_1269

Isn’t bok choy gorgeous, or am I the only one who sees veggies as art?

Stir-Fried Zucchini Noodles with Pan-Seared Scallops

Serves 4

Ingredients:

  • 4 medium zucchini
  • 6 heads of bok choy
  • 2 cups shiitake mushroom slices
  • 1 red bell pepper
  • 16-20 scallops
  • 2 Tbs Bragg’s Liquid Aminos ( a soy sauce alternative that is very low in sodium-you can also use low-sodium soy sauce)
  • 1 Tbs Olive oil, plus more for misting the pan
  • 1/2 tsp fresh grated ginger
  • 1/2 tsp sesame oil

Directions:

  1. After washing all vegetables, cut the ends off the zucchini, and run them through the spiralizer using the skinniest noodle setting. As a side note, if you do not have a spiralizer, you can always use a vegetable peeler to make pappardelle-style noodle strips. Lay the noodles on a towel to dry, which will prevent them from being too watery during the cooking process. Chop the bell pepper into slices, and separate the leaves of the bok choy.IMG_1272
  2. In a bowl, mix the Liquid Aminos (or soy sauce), olive oil, grated ginger, and sesame oil. Set aside.
  3. Heat a large sauté pan over medium-high heat, mist with oil, and add the mushrooms, bok choy, and bell pepper, stirring  frequently.
  4. Once the bok choy begins to wilt, add the zucchini noodles to the pan, and cook for about 2-3 minutes, tossing the noodles occasionally. Zucchini noodles will cook quickly and wilt down significantly. Add the Liquid Amino sauce to the pan, and stir to coat the veggies. Keep pan warm over low heat and cover.
  5. My fool-proof way to make perfect pan-seared scallops: Mist a pan with oil over high heat. Once the pan is hot, and I mean HOT, add the scallops, being careful not to overcrowd the pan. Cook for exactly a minute and a half on one side. Do not touch the scallop while it is cooking!!! It will be ready to flip once it comes up easily from the bottom of the pan. Cook the other side of the scallop for another minute and thirty seconds, and remove from pan and serve immediately. A perfectly cooked scallop is tender and buttery in texture, slightly browned on the outside, and slightly pink on the inside.
  6. Serve stir-fried veggies and noodles, topped with your perfectly pan-seared scallops.

Let me know if you’ve got the spiraling bug like I do (and what you’re making), and as always, let me know if there are any recipes you want me to healthify! XO, Alexandra

Filed in: Lunch/Dinner • by admin • 3 Comments

March 3, 2015

Enoki and Salmon Soup

Life gets crazy-busy sometimes (ok, maybe all the time). When you get hit with an intense schedule, what do you tend to reach for to fuel yourself? A cup of coffee? A candy bar? Do you sit at your desk and nosh on chips instead of an actual meal? Today I wanted to give you a little recipe inspiration that shows how healthy food can be made in a flash! This Enoki mushroom and Salmon Soup is one of my go-to’s. As you may know by now, I LOVE salmon, and I also love Asian cuisine (Japanese, Thai, Korean- I can’t get enough)! This soup is sort of my “busy girl Asian-fusion” soup. I think it’s super easy to make at night, either for dinner, or lunch the next day. All you have to do is heat it up, and bam! Delicious and totally healthy.IMG_2669

Some of the ingredients may seem a bit foreign, but I’m gonna give you the run down of why they should become diet staples!

First, we’ve got our tofu shirataki noodles. As a self-professed noodle lover, I was in heaven when I discovered these way back when. A whole package is only 20 calories and 6 grams of carbs! It’s hard to find a run-of-the-mill noodle that can stand up to that. The secret? The noodles are made of, you guessed it, tofu… and yam flour! I love to use the spaghetti-style noodles in this recipe because they remind me of the noodles that are typically used in pho, a vietnamese soup.

How about Enoki mushrooms? Maybe you think they look a little freaky. Personally, I think they are adorable. (My sister is super afraid of raw mushrooms, to the point where she won’t even touch them until they are cooked. It’s really hilarious. Is anyone else like this??? I think it might be a texture thing.) Enokis are perfect for adding a mild flavor to the soup, without adding a lot of calories, so feel free to pile on the enoki!!

Another favorite of mine is Bragg’s Liquid Aminos. It tastes just like soy sauce, but is very low in sodium, so it won’t leave you feeling puffy or bloated like traditional soy sauce would.

This soup is perfect for those cold days where you are craving something warm and cozy to fill you up, but you don’t want to feel heavy or enter a dreaded food coma. It’s full of flavor, but low in sodium (sorry, Campbell’s) and calories, so hurry up and put a pot on the stove, already!

Ingredients:

  • 1 cup vegetable broth (always go for low sodium)
  • 3-4 ounces salmon (Hello, Omega-3’s!)
  • 1 cup chopped kale
  • 1/4 cup edamame (soy beans)
  • 1 package of tofu shirataki noodles
  • as many enoki mushrooms as you like!
  • 1 tsp Bragg’s Liquid Aminos
  • 1/2 tsp ginger juice ( sub powdered ginger if you cannot get ginger juice. It is sold at most grocery stores, or you can make your own by putting about an inch of ginger root through a juicer.)
  • oil, for misting pan

Directions:

  1. Bake salmon in oven at 375 degrees for 20-25 minutes, until cooked through.
  2. Over medium-high heat, mist a saucepan with oil. Add mushrooms and kale to pan. Sauté until kale begin begins to wilt.
  3. Add vegetable broth, ginger juice, and liquid aminos to the saucepan, stirring occasionally.
  4. Once the broth begins to simmer, throw in the edamame.
  5. Drain the shirataki noodles, and add the to the saucepan. Stir until noodles are just heated through.
  6. Transfer soup to a bowl, and add salmon. Enjoy!

Let me know what your favorite soups are! I would love to take your most-loved soups (especially the unhealthy ones or store-bought faves) and make them over into a healthy, delicious version 2.0. Feel free to share in the comments!

XO, Alexandra

Filed in: Lunch/Dinner, Nutrition • by admin • 1 Comment

March 26, 2014

Portobello Pizzas

Who doesn’t love pizza? Unfortunately, pizza isn’t the best food to eat all the time if you are striving for optimal health. Cue the portobello mushroom! Mushrooms are full of B vitamins and can be a great substitute for meat since they are so hearty ( think mushroom burger). They are also a perfect replacement for pizza crust! Of course, they are also gluten free and low in calories, unlike traditional pizza crust.

Portobello pizzas are easy to make and allow you to get your pizza fix for less calories than your standard slice. Plus they are fun to eat because they are like little mini personal pizzas. You can put whatever toppings you like on the pizzas, just as though you were making a normal pizza. Get creative! Below is my standard Margherita pizza recipe as a guide. Let me know what topping combinations you come up with.

Image

can you tell I like basil?

serves 2 as a snack, or one as a meal

Ingredients:

2 portobello mushroom caps, washed

mozzarella cheese ( I used Daiya dairy free, vegan cheese)

6-8 tablespoons pizza sauce (make your own, or use store bought)

several basil leaves

balsamic vinegar (optional)

1. preheat oven to 375 degrees

2. flip your mushrooms so the under side is facing up and spread about 3-4 tablespoons of pizza sauce on each one.

3. sprinkle cheese over the pizza sauce. The amount is up to you, depending on how much you like cheese!

4. place in oven for 20 minutes, or until cheese is bubbly

5. top pizzas with fresh basil, and if you want to kick the flavor up a notch, top with a drizzle of balsamic vinegar

Bon Appetite! XO Alexandra

Filed in: Lunch/Dinner, Nutrition, Recipes • by admin • 1 Comment

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