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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One Pan Chicken and Veggies

I love a good easy, dinner during the week but who doesn’t? I’m not going to give you a recipe or go through a step by step with you because there are a MILLION recipes out there for one pan chicken and veggies, trust me!

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I will tell you that I used a chicken thigh because it is a more forgiving part of the chicken. If you overcook it a little, it won’t tell your dinner guests 🙂 I did take the skin off, but leave the bone in.

I used veggies that would be okay with hanging out in the oven a little while longer like potatoes, carrots, and red onion. I added in broccoli because I don’t mind my broccoli a little charred and it is supposed to be a one pan meal, right??

This meal is even better because you can use whatever marinade/seasoning you want. If you’re craving Indian you can do curry powder. Mexican Monday? Taco seasoning maybe?! I think you get the gist.

I found a balsamic vinegar marinade on Pinterest and ran with it because it had some ingredients that I needed to use up and it sounded delicious!

This turned out very well! I love roasted veggies and the chicken thigh was juicy and flavorful.

What’s your favorite spin on the one pan chicken and veggies? I’m always looking for cooking inspo so let’s talk in the comments!

 

 

What I Do…

Good morning friends! I wanted to name this post What I Do When I am Broken Down, Exhausted, and Need Some TLC, but I did not because that is one long title and nobody got time for that 😉

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But here is what I do when I am all of those things and feel like a pile of poop.

I let myself linger over coffee. Coffee is one of the first things I do in the morning, but most mornings I am taking it down like someone is going to snatch my cup away. When I’m off from work and I have no where to be I take my sweet time…

After the coffee I workout. At the gym or at home I get my heart rate up and enjoy the endorphins. It’s not always jumping around and squats. When I feel super beat I just stretch myself out and enjoy warming up my muscles.

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I take the time to make myself some yummy, wholesome, nutritious meals. Not that I don’t have nutrient dense meals at work, but I always feel rushed. When I eat at work it’s for energy and sustenance. When I get to cook and eat at home it’s for those things, but enjoyment as well.

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I take the time to clean up my act. I love cleaning up my brows or doing a face mask. Basically, anything that makes me feel like a human again.

This may go into that previous category, but I love doing my nails. There is something soothing about prepping and painting them. I also like that every time I look and see my nails it makes me happy to see the color.

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I also enjoy watching YouTube. I binge on a lot of it throughout the day while I am cooking, working out, doing my nails, etc. I like having some background noise and sometimes I learn a thing or two whether it’s about cooking, beauty, health or just find some inspiration.

What do you guys do when you need a pick me up? Let me know in the comments!

 

Seared Steak with Cacio e Pepe Potatoes

Steak! Mashed reds with cheese and pepper! Sign me up!!

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This was our last recipe from week with Plated and to be frank, it almost didn’t happen. We almost caved and got pizza, but than perseverance persevered and we dove in with enthusiasm 😀 HA! Actually, we realized the time to get pizza and the time involved with making this meal was about the same so we decided to not be bums and cook!

This recipe required a bit more prep in terms of chopping and boiling and such so I would say save it for a day when you have a little bit more time. This dish was steak and potatoes taken up a notch.

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The steak was served with a fresh bruschetta type topping (tomatoes, basil, and onion) and the potatoes had black pepper, cream, butter, and an ample amount of parm to really amp it up.

This was one of my favorite dishes in the group. The steak was flavorful, the bruschetta topping on the steak added a nice bite of freshness. The potatoes were creamy, but not so mashed that they were too creamy.

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Overall, I really, really enjoyed Plated. I love that they include some sort of side with most of their dishes and I love the use of ingredients that I am not familiar with. I think this would be a subscription that I would continue to use.

I will keep you updated on our subscription journey meanwhile let me know of any subscription boxes you guys enjoy…food related or not!

Kimchi Turkey Burger

These turkey burgers were the second recipe we decided to try with Plated. I was most excited and intrigued by this recipe because I had no idea what gochujang was. From what I understand (please correct me if I’m wrong) it is a Korean fermented chili paste.

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The gochujang was used in two different ways in this recipe-one, it was mixed into the turkey meat and two, it was stirred in with mayo to create a sauce for the burger.

Gochujang aside, I LOVE kimchi and burgers so I definitely thought that this would be my type of dish.

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The dish had a side of sesame seed coated carrot fries instead of the usual potato variety. It was a nice touch and much appreciated since it prevented the us from scrummaging through the fridge to throw together a last minute salad!

The recipe was easy to follow and everything came together pretty quickly.

Now on to the taste…

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Kimchi turkey burgers from Plated were a total win for the hubs! I on the other hand thought they were okay. I would have liked more bite…more kimchi or some red onions would have been great.

Despite this not being my favorite recipe I am still really enjoying Plated. We’ll see how the next recipe goes…I do believe that lamb tacos will be plated up next 😉

Let me know if there is anything else you would like to know about Plated or if you are a fan of kimchi and burgers! Till next time friends!

Plated

Friends, don’t kill me. We’re still on the hunt for a good meal subscription box and that search has led me to this particular box, Plated.

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I was drawn to this subscription because of mainly one reason-many of their recipes used ingredients I was unfamiliar with and/or had previously never cooked with before. Ingredients like fresh fennel and gochujang paste came in my box nicely packaged to maintain freshness.

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When setting up your subscription you have the option to choose how many meals a week you want and for how many people. We decided to go with 4 meals for 2 people (duh, there’s only 2 of us)!

We went for a blackened salmon sandwich, curried lamb tacos, Korean turkey burgers, and seared steak.

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These are all things we enjoy, but taken up a notch and that excites me!

I’ll be bringing you along as we check out Plated and this may be putting my foot in my mouth, but comparing it to the other boxes this may be the one we keep 🙂

Let me know if you have tried Plated and what your thoughts are in the comments below! Until next time have a beautiful Monday!

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 🙂

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?

Dinner at Home

I think one of the best things about the meal subscription boxes is that it has really inspired us to get back in the kitchen and make something awesome!

We were at the store trying to figure out dinner ideas when we found some ahi tuna on sale. We decided to grab it and make yummy, healthy meal out of it. We also decided to make a cauli/potato mash and have some broccoli for more #nutrition.

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My plate-this was a LOT of fish…I could not finish it. Yes, I did put cheese on my cauli/potato mash 🙂

We had never made ahi tuna at home so we looked up some methods and decided to just sear and cook it all up on a pan. I had no idea, but apparently it’s better to leave it pretty rare because cooking it all the way through can cause a super dry piece of fish.

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The hubby’s plate

We seared it for a couple of minutes on each side and left it pretty rare. The fish was incredible! Cooked, it was definitely more meaty than flaky. I can see why it’s called tuna steak!

I loved this meal, but the hubby was over the moon about how good this was. He is already planning the next ahi tuna night 🙂