Leftover Vegetarian Brinner

You guys ever have those times where you have some random ingredients you need to use up in your fridge?

I had that happen a little while ago and I ended up throwing together this delectable sandwich meal.

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I sautéed up some bell peppers and red onion with salt and chili powder, fried up an egg, and toasted up my last kaiser roll. I threw some cheddar cheese, fried egg, and bell pep/onion.

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I baked up some fries for giggles and had some kale to balance it all out 😅

The runny yolk really took this sammy up a notch. Totally messy and completely worth it!

What is your favorite way to use up odds and ends?

Low-Carb Shrimp Fajitas

By now you guys know I like simple, easy to throw together meals ESPECIALLY during the week. These fajitas were just that…they were also unintentionally low carb.

I was initially thinking tortillas, but the idea of spicy shrimp and fajita veggies in a cool, crunchy lettuce wrap wouldn’t leave my head so here we are-lettuce wrap and all!

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I chopped up my bell peps, red onion, and jalapeño for my veggie mixture. I also chopped up some onions, jalapeños, and grape tomatoes for my chunky guac at the same time 🙂

I cooked my veggies first in my favorite pre-made taco seasoning from Trader Joe’s and then did the same with the shrimp. I did it separately since shrimp tends to let out quite a bit of liquid and I didn’t want to sog up the crisp veggies.

While I did the cooking hubs mashed up the ‘cados for guac and added salt and chili powder to season.

I ended up piling my fajita mixture into some fresh romain lettuce while the hubs made a fajita salad of sorts.

It was quick, yummy, and delicious!

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Cooking with Jess ;)

Okay peeps it’s not that serious! I’m not making a cooking video or proclaiming myself a recipe blogger. Lord knows I am not that and let’s face it I am awful at creating recipes since my measurements involve eyeballing, pinches, and to your tastes a lot of the time.

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I do like to cook, but sometimes I forget! It’s a problem, I know.

I have picked it back up recently and have been making things other than breakfast burritos and cheese quesadillas (don’t get me wrong, I still make those).

For dinner one night I made an Indian spiced salmon and some roasted brussels sprouts. Honestly, I decided to make this because salmon and brussels sprouts were on sale and I had all the seasoning I needed at home.

Actually, my recipe decisions this week were all based on items that were on sale 🙂

Back to the salmon and brussels sprouts:

I would start with getting the brussels in the oven since they will take longer to prep and cook. The fish takes no time at all once it’s in the pan and very little prep time.

Preheat oven to 425-450. Grease a baking sheet. Chop up your brussels to bite size pieces.

Drizzle some EVOO, salt, pep, chili powder and any other seasoning you would like and mix together.

I take off my rings and do it with my hands because I feel like it coats the pieces better, but that might just be something I made up in my head.

Throw it in the oven for 30ish minutes until it is done to your preferred crispiness.

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You can either make your own curry spice blend (literally hundreds of recipes on they interwebs)

OR

You can buy a pre-made version.

If you’re not a curry person you can use cajun seasoning, taco seasoning, whatever fun spice blend you want.

Once you’ve decided and are ready to cook up your fish sprinkle on salt (unless your seasoning has salt) and seasoning and gently pat/rub it in. While I was seasoning my fish I had some chopped garlic and jalapeño sautéing up.

If you skip the garlic and jalapeño part just make sure your pan is well greased and hot before adding your fish. This will get the skin crispy and blacken the meat of the salmon when you flip.

Once the salmon is in the pan keep an eye on it. When the fish gets flaky, you are done cooking. Resist the urge to keep it on heat because you don’t want overcooked, dry salmon. THAT is actually the worst. Trust me, I know!

This fish ended up being perfectly spiced, crispy, flaky and juicy. The brussels sprouts were a little burnt (but that’s how I like it), and added a nice textural contrast to the fish.

This is something you can whip up on a week night especially if you have your brussels sprouts chopped up and ready to go.

This is how a “recipe” plays through my head when I am cooking. I figure out what flavors I am craving and play with seasonings to get what I want.

I hope you are have a light and breezy Monday and have yummy dinners to look forward to at the end of your day!

ABJ Greek Yogurt

It’s been hot here in beautiful LA, but on one particular hot day a hot breakfast did not sound appetizing.

I dreamed this up while at the gym and made it a reality once I got home. It was seriously one of the best bowls of yogurt I have ever had.

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I used plain fat free Greek yogurt because that’s what I had, TJ’s almond butter, and TJ’s blueberry preserves, with some Sprout’s bulk bin granola (chocolate hazelnut flavor) to make this.

It had good protein from the yogurt and AB, the preserves and granola gave me some carbs to pep me up post workout, and the AB and granola had some fat to help satiate and leave me full and satisfied!

I was a little weary about putting nut butter in yogurt. I don’t know why, but it never sounded like a good idea until this day. I guess hunger fuels delicious creations 😉

Is it hot where you live? Have you been changing up your meal routines?! Let me know in the comments!

Cauliflower Tacos

Soon…I love roasted cauliflower and I love tacos so I combined my two loves to make some cauliflower tacos 🙂

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The truth is I had some cauliflower that needed to be used up and some corn tortillas that were on their last leg so this was my solution!

If you want to make these just know it’s super simple and easy. I cut up my cauli into even chunks and placed them on a greased pan and threw some taco seasoning on it. I was being lazy and didn’t mix it together-I highly recommend you rub the taco seasoning on so it sticks! Roast at 425 till nice and golden (40-45 minutes)!

I heated up my tortillas and smushed in some avocado for healthy fats. I served it with some massaged kale and called it lunch.

Although I did have to wait for the cauli to roast I was able to do other things so this was a pretty easy meal to prep even in the middle of the day.

If you make these let me know how you like them!

Gluten Free Pancakes

I have been very blessed to not really have any type of food allergy/intolerance. The only thing I can’t really handle is dairy milk, but that doesn’t bother me since I’m not a fan anyway. I love my Califia almond milk 🙂

BUT I’ve come across this recipe many, many times with all sorts of variations and I had a ripe banana I didn’t want to eat, but needed to use so this seemed like a great time to try it out.

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All you need is a well ripened banana and an egg to make this recipe, but I did add some almond butter and cinnamon in. You mash up your banana and stir in your egg and whatever fun ingredients you prefer, mix it all together, and cook it up in a pan like all other pancakes.

This made 2 medium size pancakes and 1 teeny baby pancake. I did eat one medium size pancake while these were cooking just in case you were wondering about the missing one. Does anybody else do this while making pancakes?

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More almond butter on top and a clementine on the side

Just so you know these don’t hold together like a traditional pancake so flipping can be slightly difficult, but not terrible. The other thing to note is that they are pretty soft and slightly gooey in the middle from the ‘nana.

I freaking LOVED them. They were delicious and tasted like a cross between banana muffins and french toast…um, yes please.

If you have made these let me know what add-ins you like and if you haven’t made these I say give them a try!

Soba Noodle Salads

This girl is always looking for healthy, delicious meal ideas to take to work. I work 12 hour days so I need something that will be filling and nutrient dense, but also feels satisfying. We have 30 minutes for lunch so I don’t have time to be doing a lot of heating/putting things together so I like something that is easy to prep as well.

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No, I’m not studying for finals I am just prepping my tofu by squeezing all the water out 😀

This soba noodle dish is a great option that meets both of those requirements. It’s filled with cabbage, cilantro and bell pepper (I used a red one) and the peanut sauce makes gives it that extra oomph to make it completely satisfying.

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I had some raw spinach along with this meal to get some extra greens in, but I think it would be completely fine on it’s own. The soba noodles and veggies give some good carbs, the tofu lends the protein, and the spicy peanut sauce adds fat to keep me going strong for the rest of my shift.

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If you are interested in making this concoction just chop up some of your favorite veggies (broccoli,  any color bell pepper, snap peas, green beans, mushrooms, cauliflower), boil up some noodles, cook up whatever protein you have on hand and make some peanut sauce.

 

I seasoned my tofu with just salt and pepper since I knew it would be coated in peanut sauce anyways, but you can always add whatever seasoning you prefer.

For my peanut sauce I always use a 1 to 1 ratio of PB, water, and soy sauce. You can add brown sugar or honey for a touch of sweetness (add to taste). I enjoy heat so I always add some chili flakes, sriracha, or both for some spice. Seasoning wise I will add in what I have (fresh minced garlic, garlic powder, ginger powder, etc). Last, but not least I always add a squeeze of lemon juice to brighten it all up (lime juice will also work).

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I thought about sautéing the veggies, but decided against it since I had prepped this for a few days of work lunches. I also left out all my veggies (including cilantro) till I was ready to eat because I hate soggy veggies!

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This meal was totally satisfying and delicious and it will definitely be on my regular lunch rotation now!

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If you try this “recipe” out let me know what you think or if you have your own soba noodle salad recipe let me know what your favorite add-ins are! Happy hump day 🙂

Leftover Transformations

“Transformation” may be a little dramatic, but I really do like to pizazz up (is that an actual saying??) my leftovers! It can be leftover take-out or just left-over ingredients from previous recipes.

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Here are some of my favorite transformations as of late:

This shrimp and zoodles included leftover crushed tomato and leftover pesto. I made two different types of zoodles (one with tomatoes and one pesto)! Both were delicious and nothing went to waste!

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After making zoodles I had 1 zucchini leftover…what is a girl to do? I made breakfast tacos 🙂 I seasoned (and spiced) up chunks of zuch and added in eggs and cheddar cheese. It was spicy and savory and oh so good 🙂

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This last one is a take-out transformation, but it was pretty simple (not really a transformation at all…). I took my left-over pad thai and threw in another egg #protein and stir-fried in some cruciferous mix for extra health!

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Brunch at Home

We had some crushed tomato sauce left over from our Hello Fresh pizza night and we hate wasting so I decided to make a fun brunch pizza 🙂

20170818_121957I added a side salad and dressed it by combining tahini and EVOO-so good!

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This pizza was super easy and quick: I used a piece of naan bread I already had as the base, layered on some crushed tomatoes, some mozz, salt, pep and chili flakes, and finally cracked an egg over top.

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This all happened after a leg workout so I was starving and food never tasted so good! I love using up random ingredients by making something super yummy. What are some fun things you make when you have left over ingredients?

Blue Apron

In this house, we love food. Not only that, but we love GOOD food so when the hubs asked if we should try out Blue Apron, I said yes! I had heard a lot of rave reviews about Blue Apron and had been curious to try it out.

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When the box arrived on our doorstep we were excited and ready to dive in. All the food came nicely packaged. Everything was kept nice and cold with the large ice packs.

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Our box came with 3 meals for 2 people..pretty perfect for us 🙂 We had picked out the Spanish Style Eggs, Marinated Beef Pitas, and Spicy Beef Tacos. The box came with these lovely recipe cards with all the ingredients you would need listed on the front.

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I’m thinking the recipe cards will be great for recreating the recipes we end up really enjoying!

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I can’t wait to get started cooking our way through this box! I’m pretty sure I know what we will be trying first, but I will keep you posted. I’m planning on doing a review on our three meals so stay tuned for that!

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Do you guys do any cooking subscription boxes? Any favorites that we should try?! Let me know in the comments below!

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