Garlic + Ginger Broccoli

This garlic and ginger marinade is the best way to add a kick to your broccoli and make it the perfect side dish to almost any meal.

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So it’s finally Friday! Is everyone else excited that it’s the weekend? Here in Calgary, it’s supposed to be beautiful so the plan is to enjoy it while we have it!

So I am also 1 week of my eat no meat January, and surprisingly it hasn't been very hard. I actually think it has been fun to try to figure out different things to eat rather than the typical meals that I tend to make. Needless to say, I have been spending tons of time on Pinterest getting ideas of what to cook. One thing I have been doing is cooking up big batches of vegetables to keep in the fridge to add on to any meals that I make.

This broccoli has been one of my favourites, so good in fact I have made it twice this week. The flavours of the fresh garlic and ginger with the bit of heat with the Sriracha is such a good combo and goes so well as a side dish with just about anything else your eating, or in my case, cold right out of the fridge as a mid-day snack.

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prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 4


Ingredients

4 cloves of minced garlic

1 tbsp freshly grated ginger

2 tbsp brown sugar

3 tbsp soya sauce

1/2 tbsp Sriracha

1 tbsp olive oil

1 tsp rice wine vinegar

2 tsp sesame oil

1 lemon zest and juice

1 large head of broccoli

Instructions

Preheat oven to 350. In a small bowl combine garlic, ginger, brown sugar, soya sauce, oil, rice wine vinegar, sesame oil and the zest and juice of the lemon. Whisk until well combined.

Cut broccoli into florets and place on a baking sheet. Pour marinade over the broccoli and toss until it is all covered. Bake for 10 minutes, stir then bake another 10 minutes.

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Cauliflower Lettuce Wraps

Crispy and sweet cauliflower lettuce wraps. My take on Cactus Club’s Chicken Lettuce Wraps!

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Have you guys ever had Cactus Club’s lettuce wraps? They are seriously THE BEST! I have been making a chicken version of these wraps for a while but since it’s January and I have decided to eat less meat this year I figured I should try a vegetarian version.

I love the fact that you can make so many things vegetarian so easily and cauliflower is one of the best options when you're subbing out chicken. I’m still trying to perfect my cauliflower wings, so maybe this month will be when I finally get them just right!

Now cactus club serves their lettuce wraps with a spicy mayo which is super easy to make if you want to, but I think that they are just as tasty without and you save the extra calories. If you do want to make your own sauce just mix some sriracha into mayo, squeeze a little lime juice and your good to go - seriously it’s that easy!

So now if you're like me and you want to cut back on your meat intake this is a great way to start, I guarantee you won’t even miss the meat!

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prep time 30 minutes

cook time 25 minutes

total time 55 minutes

servings 4


Ingredients

1 1/4 cup panko bread crumbs

1 tsp sesame oil

3 cups cauliflower

1 egg

3 tsp mayo

salt + pepper

2 tbsp sesame seeds

1/4 cup peanuts

3 green onions

1 cup chow mein noodles

1/2 cup sweet chilli sauce

2 tbsp soya sauce

1 head of iceberg or butter lettuce

Instructions

Preheat oven to 425. Cut cauliflower into bite-sized pieces and set aside. In a frying pan add panko and sesame oil and stir until well combined. Toss continuously over medium heat until panko is browned - approximately 3-4 minutes.

In a small bowl combine egg, mayo and salt + pepper, stir until well combined. Pour toasted panko in a second small bowl. Take each piece of cauliflower and dip in egg and mayo mixture then coat with panko. Place on a parchment lined baking pan and continue until all cauliflower is coated. Bake 15 minutes, flip, then bake another 10 minutes or until crispy.

While cauliflower is baking combine sesame seeds, peanuts, chopped green onions + chow mien noodles. Once cauliflower is crispy add to the bowl along with soya sauce and sweet chilli sauce and gently toss until everything is well coated. Serve immediately with lettuce cups.

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Asian Noodle Salad

This crispy cabbage salad is so addictive and with the purple cabbage making it so pretty it’s hard to resist.

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I might say it a lot but this is one of my favourite salads. We have been eating this salad for a million years and every time I make it I remember just how much I love it.

To me this salad screams summer. When you go to a picnic or a bbq and you need to bring a salad to fee a crowd, this is it. Yet i’m not going to lie, sometimes I make it just for myself and am perfectly happy to eat it for days.

I don’t know if it is the noodles or the crispy cabbage but for some reason it’s just so addictive. It’s also better the longer it sits. The cabbage is sturdy enough to stand up to sitting in dressing and if you save the noodles and add them at the last minute it’s perfect. Whether your sharing it with a crowd or saving it all for yourself you won’t be disappointed.

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prep time 30 minutes

total time 30 minutes

servings 4 - 6

Ingredients

8 cups purple cabbage

3 green onions

4 small carrots

5 white mushrooms

3 cups bean sprouts

1/4 cup slivered almonds

1/8 cup sunflower seeds (shelled)

2 pkgs original ramen

1/3 cup olive oil

3 tbsp white vinegar

1 tsp pepper

1 tbsp sugar

1/3 cup soya sauce

seasoning from ramen

sesame seeds to garnish

Instructions

In a large bowl place roughly chopped cabbage, thinly sliced green onions, carrots and mushrooms and halved beansprouts. Add slivered almonds and sunflower seeds.

In a small bowl mix together oil, vinegar, pepper, sugar, soya sauce and the seasoning from the ramen. Whisk together and pour over salad.

Before serving add in crushed ramen noodles and garnish with sesame seeds.

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