Archives for posts with tag: healthy meals

Laura and I are back from a nice long holiday hiatus! And what could be a better first-post-of-the-year than a healthy, low-calorie meal. As per usual, I’ve made some new health related resolutions so expect more healthy, vegan food posts in the near future!

These lettuce wraps are one of my favorite things to make for guests because it’s really just a more impressive way to serve stir fry. Also, I tallied up the calories in this recipe, and it comes out to about 250 calories a wrap!  I’ll post the recipe as we made it last night, (it was particularly delicious) but you can really use any stir fry ingredients, rice or rice noodles, and hoisin wrapped in lettuce and it’s super yummy.

What you’ll need:

+ 1 head lettuce

+ marinated tofu (we used west soy teriyaki)

+ 1 onion, chopped

+ 1/2 red pepper

+ 1 head broccoli, cut small

+ rice noodles (or just rice) prepared

+ 2 tbs hoisin (and additional for each wrap)

+ 2 tbs soy sauce

+ 1 tbs Sriracha

+ green onions, optional for garnish

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First, I fried up all the veggies in some olive oil. While they were cooking I made the rice noodles. When the veggies were getting closer to done, I tossed in the diced up marinated tofu. Since it doesn’t really need to cook and I didn’t want it to lose too much of the firmness I only cooked it for a few minutes. I added the soy sauce, sriracha, and hoisin at this point just to heat and to coat all of the stir fry.

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To assemble the wraps, carefully peal a piece of lettuce off the head. Apply a layer of hoisin as a kind of paste for your other ingredients. Then put a layer of rice or rice noodles on that, and some stir fry on top. Garnish with green onions and lots of sriracha.

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Note! Everything in this recipe is vegan, BUT we realized this morning that the Sriracha shown in this picture is not vegan. It is super tasty (if you are a meat eater) but it does contain anchovy. Bummer! Usually Michael checks the ingredients on everything, but hot sauce is normally safe… I guess not this time!

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I was prowling the pinterest universe (per usual) when I discovered a recipe for Quinoa Stuffed Acorn Squash. I liked the idea, though I didn’t look too closely at the recipe, so I just decided to just wing it come dinner time. The general flavor profile I went for was a lot like the risotto recipe that I posted a little while ago. There’s just something I love about dried fruit and goat cheese!

Here’s what I used:

-I did a 50/50 split of rice and quinoa, cooked normally ( made about 2 cups because I always like having leftover grains).

-Handfull of dried cranberries

-1 acorn squash, cut in half

-fresh rosemary

-oregano

-sea salt and black pepper

-olive oil or butter

-onion

-chopped celery

-red wine

-goat cheese, optional

I started by cutting the squash in half and baking it with a little olive oil at 400 degrees. It will take about an hour to cook. In that hour I caramelized an onion with some earth balance and red wine.

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After I got the onion going I started the quinoa and rice. I cooked it normally but tossed some sprigs of rosemary in there to make it more fragrant. When the onions were nice and cooked I tossed a little celery in to cook just it a bit. When all of the separate elements were done I took the squash out of the oven and scooped some quinoa and rice into the squash and topped with the onion, cranberries and seasonings. I baked the squash with everything in it for about ten minutes. Remove from the oven and top with goat cheese! Image

(Honestly its a lot easier to eat if you just scoop the whole mess out onto your plate, like I did!)Image

This is a really good meal if you are trying to stay healthy but having a hard time getting full on salads and stuff, like me!

//Megan//

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