I love the fresh flavors that come together in this stir-fry and I love that it is loaded with vegetables. I still haven’t found a better way to get my husband and kids to eat their veggies.
You can make the dish in a skillet or a wok. I typically use my wok for all stir-fry recipes but this time I used my new skillet and it worked better than I expected. Now I’m torn for what to do in the future.
I used cabbage, carrots and snow peas in the recipe but the beauty of stir-fry is that you can substitute nearly any vegetable for another. Use your imagination and become inventive. You’ll be amazed at how many unique recipes you can make by simply changing up the vegetables. Try red peppers, broccoli and spinach or bean sprouts, celery and yellow peppers. There’s no end to the combinations you can come up with. I found that if I let my kids chose the vegetables, they are even more excited about the final dish.
I like to prep all my ingredients before I get started. I cook the shrimp first and set it aside. It won’t be completely cooked, but don’t worry, it’s going back into the stir-fry and will cook for an additional few minutes until done.
I just love how vibrant and fresh the veggies in this dish look. Not only does it taste great, but it makes me feel good about what I’m eating.
Olive oil is my go-to oil for nearly every recipe but I think sesame oil is the only way to go for stir-fry. The sesame oil gives the dish an authentic flavor making it feel like I could have ordered it at a 5 star restaurant.
For a little extra health kick, I like to use protein-packed quinoa instead of white or brown rice but use whatever base you prefer – just remember brown rice is always better than white but it takes nearly twice as long to prepare so plan ahead whenever a recipe calls for brown rice.
Wow the whole family with this shrimp and snow pea dish. Let me know what you think.
There is something about warm fruit that makes me happy during the cold months. This poached pear recipe uses pomegranate juice as the poaching liquid, which makes the pears turn a vibrant and festive red. The cherries and blueberries add another wonderful texture to the dish.
I used Bosc pears but you can use any firm-flesh pear.
The pears, once peeled and cored, were so beautiful; I had to take a quick photo to share!
As the pears poach in the pomegranate juice, you can see them to start to change color to the wonderful and vibrant red.
Instead of discarding the poaching juice, I like to make a simple reduction that can be used to drizzle over the pears before serving.
Try this out at your next dinner party. It’s sure to be a big hit!
Here’s a sneak peek of a new recipe from my new book, “The Healthy You Diet“! This vegan and gluten-free Shiitake Mushroom & Soba Noodle Soup is everything you could want in a soup this fall. The miso in the recipe gives this dish its savory essence and the variety of spices and herbs provide a memorable flavor.
In this delicious recipe, Brussels sprouts are thinly sliced and used like cabbage in coleslaw. The shredding blade of a food processor makes quick work of the carrots, but you can also use the large holes on a box grater.
Grown in deep ocean waters, meaty sea scallops are 1 to 2 inches in diameter and are best when quickly seared or grilled. Dry the scallops thoroughly, so they become crispy in the pan. If using fresh corn, remove the kernels from 1 to 2 ears.
When making chicken skewers, I find that chicken thighs are less prone to drying out on the grill. If using wooden skewers, soak them in water for 15 to 30 minutes so they don’t burn on the grill.
I love developing new salad variations to keep lunch and dinner interesting. Along with taste, it is important to create a healthy salad that is nutritious and filling.
The ingredients in this Quinoa and Egg Salad provide an abundance of protein, calcium, vitamin A, vitamin K, and vitamin C. It is also rich in fiber and contains a plethora of antioxidants. Dare I call this a power salad?
As seen originally on MindBodyGreen.com
Wheat-free, gluten-free, high in protein and low in calories (in other words, incredibly healthy), quinoa is often called a ‘SUPER food’. Combined with just the right ingredients, you have yourself a SUPER (“Healthy You” approved) recipe. Another benefit? This delicious meal is made in almost no time. Enjoy and please tell me what you think by commenting below!
I love fish – it’s a delicious and a perfectly healthy meal for the entire family. With a busy schedule and two energetic kids, my philosophy with recipes has become ‘less is more’. This Citrus Cod recipe has minimal ingredients, is incredibly easy to make, and can be prepared in less than 30 minutes. This meal is delightfully fresh and leaves you incredibly satisfied!
Brussels sprouts may not be among the most well-liked vegetables, but they may just be the new kale! Brussels sprouts are loaded with vitamins, minerals and antioxidants. Although they’re lower in Vitamin C, potassium and calcium than kale, Brussels sprouts are higher in protein, foliate and fiber. In fact, Brussels spouts have nearly two times the fiber of kale. Low in fat and calories, Brussels sprouts are also higher in protein than most vegetables. Here’s a simple recipe to enjoy these good-for-you veggies.