It’s been a little while since I last wrote – life has been crazy and I tend to struggle in finding the perfect work/life balance. But it hasn’t stopped me from cooking yummy recipes! I recently had a craving for a fresh shrimp bowl… and improvised in the process. My man likes to make wraps for lunch, however, I have a gluten allergy, so I tend to find creative ways to make a delicious meal… sans gluten.
Check out my newest creation… Grilled shrimp rice bowl & Mint infused water
Get in my tummy!
Grilled Shrimp Rice Bowl
- 6 (or however many you want) pieces of shrimp, deveined.
- 2 cloves of garlic, crushed
- 1/2 a cup of brown rice
- 1 large mushroom, sliced thinly
- 1/2 cup of chicken broth
- Leafy green lettuce leaves
- Salt ‘n Pepa
- Olive oil
- Balsamic Vinegar
- Coconut oil
Heat up a pan & drop about a tablespoon of coconut oil to melt. Add crushed garlic and shrimp until fully cooked. In a separate pot, boil a cup of water and add the rice. Add the chicken broth, salt and continue adding water till rice is fully cooked and fluffy. Add sliced mushrooms and stir the rice-mushroom concoction till cooked through. Wash a few leafy green lettuce leaves and plate. Add rice on the leaves and lightly season with olive oil and balsamic vinegar. Add shrimp on top and yay! Lunch is served.
I also made a refreshing mint-infused fruit water.
Summer in a cup
Summer in a cup
- 1 slice of blood orange, quartered.
- Mint leaves
- Cucumber, diced
- Dash of maple syrup
Mix ingredients together, lightly. Add lots of ice & water. Serve immediately.
I haven’t been posting for a while.. My work & personal life has been too busy, but finally I managed to squeeze some P&P time today 🙂
I’m the newest recruit at my office and my colleagues are slowly realizing that I am always eating. A year ago, I taught myself (with a little help from Fit in 30) how to eat healthier and improve my well being. My palate has changed. I started eating eggs every morning, foods I never thought were tasty eventually turned delicious. I started to cook creatively (Thank you Epicurious, The Kitchn, Yummly and Oh She Glows)
Since the weather is getting warmer, my hot comfort food cravings are slowly diminishing and I’ve started to make more creative salads. Here is my latest masterpiece!
Rice Ramen with Lemon Miso Dressing, Grilled Chicken & Spring Greens
Looks like summer, no?
Rice Ramen with Grilled Sesame Chicken & Miso Lemon Dressing:
- 1 cup of rice ramen (I used Lotus Foods’s Jade Pearl Rice Ramen, found at Whole Foods)
- 1/2 a chicken breast, grilled (use coconut oil)
- 1 teaspoon of sesame oil
- 1 tablespoon of miso paste (I used Amano Shiro Miso, found at select grocery stores)
- 1 dash of sesame seeds
- 1/2 a lemon
- 1/2 cup of water
- 1 large mushroom, sliced
- 2 handful of spring greens
- Olive oil
- Balsamic Vinegar
- 2 campari tomatoes, sliced into quarters (my fave!)
Cook the rice ramen and sliced mushroom in a boiling pot of water, once soft, strain and set aside. Mix the miso, water, lemon juice and sesame oil until they become a smooth consistent sauce. Lightly mix the sauce with the noodles and mushroom slices and plate. Add the grilled chicken slices and season with the sesame seeds.
Mix the spring greens and mix in the olive oil and balsamic vinegar. Top the salad with campari tomatoes and… ta-da! A beautiful spring/summer meal is served.
Hope you enjoy!
Today marks the day of the marriage of my two favourite foods: carbs & cheese! I hope most of you had the chance to celebrate this beautiful union. I was able to make myself a gluten-free grilled mushroom and cheese sandwich! See below for recipe.
Happy Grilled Cheese Day!
Gluten-free Grilled Mushroom & Cheese Sandwich:
- 2 slices of gluten free bread (I used Udi’s whole grain from Whole Foods)
- 1 medium sized mushroom
- 2 slices of cheese (cheddar)
- A tablespoon of butter
- truffle oil
Place the two pieces of gluten free bread in a tray for a toaster oven. Toast the bread topped with cheese and thinly sliced mushrooms. Heat up a pan and melt the tablespoon of butter. When the bread + cheese + mushroom combo has toasted, put them on the pan and add a few drops of truffle oil on the mushrooms. Let sit till the bread becomes golden brown. Put the two sides together to form a sandwich and place aside into a plate.
Wash the mixed baby greens and slice the tomato, mix in a few squeezes of lemon juice, a dash of balsamic vinegar and olive oil. Add the apple slices and finish with the balsamic glaze.
Voilà! Lunch is served.