Healthy and Fast

I've been mostly aiming for meals that are healthy and fast.  Really who isn't in a perfect world.  My two boys have become increasingly health-conscious and desirous of meals with lots of veggies and a good amount of protein. Teenage boys love building muscles....it also seems to be going rather well for them.  😊  In desperation, I typed, "fast, healthy, fresh meals" into my internet search browser and came across a website/blog I fell in love with,  iFOODreal.com . Olena is the creator of this blog and she is into making meals from real food.....simple and fresh ingredients.  I started exploring more on her site and came across a recipe for Korean Ground Beef and Rice Bowls.  It sounded good but I was going to save it for another week.  Flash forward a week and I COULD NOT remember the site I found or the exact recipe name so I ended up googling Korean Beef Bowls and got a million different recipes.  The end result is what you find below....a mishmash of those million different recipes. 

 (Honest moment:  It changes every time I make it based on the veggies I have on hand.  The recipe below was created based on my latest making of this recipe and writing things down.)

I hope you enjoy this as much as my family!  It was an instant hit!

Korean Ground Turkey & Veggie Bowls       

Ingredients:

1 Tbsp. olive oil (if not water sauteing)                                

3 medium carrots, half-moon slices

1 medium onion, chopped

1 red pepper, chopped

2 cloves garlic, minced

1 lb. ground turkey

1 large zucchini or yellow squash, diced small

1 cup broccoli florets

1 cup chopped kale or spinach

4-5 green onions, chopped

"Sauce":

2 Tbsp coconut aminos

3 Tbsp low sodium soy sauce

2 Tbsp ground ginger

1/4 tsp. garlic powder                                      

1 tsp. sesame oil

1 Tbsp. rice vinegar

1 Tbsp pure maple syrup or honey OR 1 tsp. monk fruit sweetener

Method:

1.  Heat oil or water for sauteing onion and pepper.  Saute carrot, onion and pepper until beginning to look golden (approximately 4-5 minutes).  With water sauteing make sure your water is hot before adding veggies and have extra water on hand to add when veggies start to stick.

2.  Mix together ingredients for "Sauce" and set aside

3.  Add garlic and saute 30 seconds

4.  Add ground turkey and cook until meat is browned.

5.  Add in other veggies (zucchini, broccoli, kale), saute for 3-4 minutes, until veggies softened but not soggy.

6.  Stir in "sauce" and chopped green onions.

***serve over rice, quinoa, rice noodles or scoop into nice big lettuce leaves.

I'm Back

  

Boy, it's been a bit.  I've had a long hiatus from blogging and have been rather reluctant about cooking and baking in general since then.  In the past few months, it seems to be coming back, that old love.  I find myself yearning for time in the kitchen and not being totally resistant to making dinner.  It feels nice to want to cook again....to feel some excitement about making food.  It's been a long process to get back to this point.

I recently posted a few dinners I was making during a Pampered Chef on-line party and received requests for the recipes.  I thought, why not put them on the blog and keep them in a format I can easily access and share, so here it goes.

The first is absolutely my new, go-to comfort food.  I cannot tell you how good this meal makes me feel, body and soul.  I've adapted it from a recipe passed on by a friend who attended a local cooking class.  I never leave recipes alone and I love adding tons of veggies to things. 

I am a big Thai curry fan and LOVE this recipe.  Hope you love it too!

Chickpea & Veggie Thai Curry    

Ingredients:                                                                                            

  1/2 tsp. olive oil (not needed if water sauteing)                           

  3 small carrots, peeled and diced

  1 small onion (approx. 1 cup chopped)

  1 red pepper, chopped

Optional Veggies: Broccoli, Zucchini, Kale                                     

  1-2 Tbsp minced ginger root

  3 Tbsp. red or green curry paste

  4 cloves minced garlic

  1/3 cup coconut aminos

  1 Tbsp. soy sauce (I use reduced sodium)

  2 cans (13.5 oz) light coconut milk

  1 can (13.5 oz) chickpeas, drained and rinsed 

  1/2 cup of water.

****Peanuts, Thai Basil and Lime are great garnishes

Method:

1.)  Add oil to the (or layer of water if water sauteing veggies).  When hot, add carrots, onions, red pepper, and ginger. Saute for approximately 5 minutes, until veggies soften and begin to get a bit golden.

2.)  While the carrot/onion mixture is sauteing, mix together the curry paste, garlic, coconut aminos, and soy sauce in a separate bowl.

3.)  Add broccoli, zucchini and kale (or whatever other veggies you'd like here) and saute another 3 minutes.

4.)  Add coconut milk, chickpeas, curry sauce mixture and water.  Bring to a slow simmer to heat through.

5.)  Serve with rice, cauliflower rice, rice noodles.....whatever you prefer and garnish with peanuts, Thai Basil and Lime.  

Enjoy!!

For Printable Version:  https://docs.google.com/document/d/1vp-fXFzInWo00H5Hqn7klEekEVKM7a9FZJ-Y-k5Yo3o/edit?usp=sharing