Yield: 4-6 servings
1 Tablespoon olive oil
1 bag riced cauliflower (or place a head of cauliflower in the food processor and pulse until rice consistency forms)
1/2 cup edamame, fresh or frozen, unshelled
1 cup mixed vegetables (I used frozen carrots, peas, corn and green beans) – whatever is easiest or you have on hand!
1 teaspoon ginger (fresh-minced or dried)
1/2 Tablespoon garlic, minced
1/2 cup soy sauce
1/4 cup honey
1-2 teaspoons siracha/ hot sauce – if you want it spicy!
- In a large saute pan heat olive oil on medium heat. Add in the eggs and scramble, cutting eggs into small pieces as they cook.
- Once eggs are done, add in the veggies and saute for 3-5 minutes or until they begin to brown. Stir occassionally and cook for another 3 minutes on high heat.
- In a small bowl mix sauce ingredients until fully incorporated.
- Pour sauce over veggies and mix until coated. (If you like more sauce, add another 1-2 Tablespoons of soy sauce while cooking).
- Once veggies are cooked through and sauce has reduced, serve! (Should be another 2-3 minutes)
Stuck on what dish to bring to your Thanksgiving table? These maple bacon roasted brussel sprouts are sure to save the day. With only five ingredients, this quick and easy side dish will have your relatives begging for more!
Here’s how they’re done:
1 pound brussel sprouts, halved
2 Tablespoons olive oil
2 Tablespoons maple syrup
1/4 pound (1/4 package) bacon, cut into small chunks
1/2 teaspoon salt
- Evenly spread the brussel sprouts onto a baking sheet.
- Drizzle with olive oil and maple syrup. Toss to coat the brussel sprouts.
- Sprinkle on bacon and salt.
- Bake at 375 degrees for 30-40 minutes or until bacon is crispy and brussel sprouts are browned.
A lighter way around everyone’s favorite comfort food, plus my recipe creates the perfect opportunity to sneak in veggies without anyone knowing!
Yield: 2-3 servings
1/2 box of elbow pasta (I used Banza chickpea pasta, but any kind will do)
2-3 Tablespoons olive oil
1 1/2 Tablespoons whole-wheat flour (or AP)
3/4 cup butternut squash puree (Roast butternut squash cubes with olive oil at 350 until tender. Blend or mash until smooth) – acorn, buttercup or even pumpkin work as well.
1 cup almond milk (or any other milk you use)
2 Tablespoons goat cheese crumbled
1/4 cup cheddar cheese, shredded
1/4 teaspoon each: salt, pepper, garlic powder, ground mustard (or a squirt of yellow mustard), paprika
2 Tablespoons breadcrumbs (or more because this is the best part)
- Boil pasta according to package instructions and set aside.
- In a small sauce pan, heat olive oil over medium heat. Sprinkle in the flour and whisk until incorporated.
- Cook on low heat for 3-5 minutes, stirring constantly.
- Add in the butternut squash and almond milk, stirring until the mixture is smooth.
- Cook on low heat for 2 minutes then add in the cheeses and seasonings, mix to incorporate.
- Continue to cook on low heat for 3-4 minutes until cheese has melted. Add in the pasta and stir until noodles are fully coated.
- Spray two small ramekins (or a small baking dish) with non-stick cooking spray.
- Pour the mac mixture into the pan and sprinkle on breadcrumbs.
- Broil for 2-3 minutes or until breadcrumbs are browned and cheese is bubbly.