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The M-Asian Salad

8 Oct

What is a M-Asian Salad you ask? A M-Asian Salad is the best of both food worlds. Mexican and Asian. It is one of the healthiest salads you can make and there are a few different ways to create. Read below for my 6 simple steps!

photo (3)

1: Go to your local supermarket and collect the following ingredients.

Kale

Brussel Sprouts

Radishes

Shredded Carrots

Broccoli Slaw

Bean Sprouts

Garbanzo Beans

Olive Oil

Red and/or Black Pepper

Sesame Seeds

KRAFT Asian Toasted Sesame ANYTHING Dressing

NEWMAN’s OWN Low Fat Sesame Ginger Dressing

2: Get out your cutting board, knives and graters.

3: Start cutting up kale as fine as you prefer for your salad. The brussel sprouts and radishes can be cut up as well but I prefer to shred them using a grater.

4: Add the remaining ingredients (minus your olive oil, salad dressings and garbanzo beans) into a large bowl. Start shredding your ingredients using two knives in a criss cross fashion. Slowly add some olive oil (not too much) to help wilt the kale a little bit.

5: Once you get to a preferable texture add strained garbanzo beans and both salad dressings. If you like a smoother Seaweed Salad like texture continue to shred the salad a little longer.

6: Garnish with some sesame seeds on top and voila!

There you have it. The easiest and healthiest salad. Hope you like it because it truly is Ah M’Asian!!!

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Roasted Vegetable & Butternut Squash Soup

4 Feb

I love soup! Who doesn’t? The only downfall is that most of them have so much sodium. Even the low-sodium soups have too much for this girl to handle! I love salt but salt does not love me!

I have recently been creating some healthy soups with ingredients that I am able to have that are on my Thyroid Diet list.

Last night I made a Roasted Vegetable and Butternut Squash Soup. I must say that it was my best one yet! Want my healthy recipe? Please read below.

  

Here is the list of ingredients that you will need…

1 box of Low Sodium Organic Butternut Squash Soup from Trader Joe’s

Organic Black Rice

Frozen Cilantro Cubes

Celery

Onions

Garlic

Tomato

Peas

Oregano

Red Pepper

Cumin

Sesame Seeds

Sumac

Rosemary

Dried Cranberries

Dried Cherries

Zucchini

Directions:

Cook rice and then set aside.

Saute all the vegetables in some Olive Oil and add 2 frozen Cilantro Cubes. Cook until slightly brown.

Pour Butternut Squash Soup into large pot and put on simmer. Slowly add in all the vegetables and rice.

Stir and simmer for 5 minutes.

Slowly stir in all spices and dried fruit.

Keep on simmer for another 15 minutes while stirring occasionally.

Find a pretty bowl and serve!

That’s it! It cannot get any easier than this.

ENJOY!

Vanilla Spice Pancakes

3 Feb

Wow! Who knew my pancake Twitter post would get such a huge response! For those of you who are dying to find out how I created this extremely simple yet incredibly delicious recipe read below…

Here is what you will need…

Betty Crocker Bisquick

Vanilla Stevia

Cinnamon

Silk Sweetened Vanilla Pure Almond Milk

Eggs

Ralph’s Vanilla Spice Syrup

Here are the tough instructions…

1. Follow the directions on the Bisquick box. You can modify if needed. I like thicker pancakes so I added 1/4 cup more mix then called for.

2. Add in 2 tablespoons of cinnamon.

3. Add 3 packets of Vanilla Stevia.

4. Cook as directed on Bisquick box or longer if you prefer them darker. I do!

5. Serve on a pretty plate and garnish with heated Vanilla Spice syrup.

That’s all she wrote kids!

Now enjoy and let me know how your pancakes turn out.