I’ve been making sushi. No bamboo roll mat needed, no fish, just fresh rice, avocado, sesame seeds, wasabi, seaweed sheets and a lot of love!
These maki rolls are delicious, healthy, affordable, cruelty free and fun to make.
I bought a package of 10 roasted sushi sheets at my supermarket for about two bucks. I bought a bag of my favorite rice, some rice wine vinegar, wasabi, some sesame seeds and the rest is just your fillings.
Don’t put hot rice on your seaweed sheets, wait for it to be room temperature and then spread it on the seaweed sheet with a plastic spoon.
I added some rice wine vinegar to my rice and stirred it in. You leave the top inch with no rice so you can spread some water on it with fingers as you roll up.
You put your fillings in the middle and roll. I got it on my first try but they say it takes practice. So easy, delicious and super healthy!
It’s a great vegan lunch or dinner, and so fun to make! I’ve made these sushi rolls twice now and they were delicious until the last piece! I drink a cold homemade elderflower Italian soda with my vegan sushi.
My third chicken marinade is Asian style! This marinade has Sirracha (hot), soya sauce (salt), a dash of fish sauce (ferment), rice wine vinegar (sour), sesame oil (flavour) and sweet chili sauce (sweet)!
Does chicken with rice, which I made using Asian spices.
I diced the chicken and pan fried it until fully cooked in some olive oil.
If you’re vegetarian or just want a break, just omit the meat and add chopped fresh peppers, portobello mushrooms, or … What else would go well in a steaming hot bowl of delicious and healthy chili? Leave a comment and let me know!
Note please, this recipe has beans in it so if you are a purist than stay away from this recipe. Don’t look!
1-1.5 lbs ground beef
1 large chopped onion
1 pack chili seasoning mix
1 can passata or diced tomatoes
1 jar tomato sauce
2 cups of water
1 can white kidney beans
1 can red kidney beans
1 cup fresh mushrooms, quartered
1 can corn
Brown beef and onions together. Medium high heat.
Add can and jar of tomato sauce, drained beans, seasoning pack, mushrooms, corn and water.
Simmer for one hour, stirring every 10 to 15 minutes. Low heat. Covered.
And voila! This chilli can last the week in the fridge but it probably won’t last that long because it is so delicious. It will get better with time because the flavours will begin to combine and the chili will thicken. Great toppings for this is plain Greek yogurt, sour cream, cheese, chopped green onion or hot sauce.
Calories? This chili has about 250 calories per cup, loads of fibre from the beans and corn, about 22 grams of protein, about 9 grams of fat and about 23 grams of carbohydrate.
I topped mine with Greek yogurt but try sour cream or cheese if you wish!
The chili will thicken as it stands so it would also be delicious over rice or pasta.
I love stuffed mushrooms. Mushrooms hold stuffing really well and to be honest I love stuffed fish, stuffed cabbage, stuffed pastry, the list goes on and on. I like something delicious inside something already delicious! Anyways I’ll stop the ramble before this gets off-topic. Back to my stuffed Portobello mushrooms.
This recipe makes two stuffed mushrooms. For a dinner of two you can serve this as the main course along with a side of salad, pasta or potatoes.
Soup and salad seem to be those side foods, don’t they? We don’t take them seriously. They aren’t mains. They’re a ‘by-the-way’ kind of afterthought like that hard roll we may or may not eat. Kind of like previews to the movie. Not totally satiating but more mildly interesting – sometimes good but mostly just watery stuff that needs more salt or pepper.
I’ve been drinking various soups all week and I’m surprised how much I’m enjoying it.
Certain soups, however, are high in fat-burning veggies, the broth contains the vitamins and minerals needed to help fight disease and ever notice how much soup can fill you up?
Recent research shows that eating soup can curb appetite, making you feel full faster. It’s also a good way to get in nutrient dense foods, those foods that are high in nutrients per calorie. Much different from simple foods that may be high in sugar, simple carbs like white flour, oil or salt. Those foods are high on immediate flavor but once they satisfy your tongue aren’t doing much for all the complex processes your body needs nutrients to perform.
How can you make a basic delicious vegetable soup?
Start with a base of spices and veggies to set the flavor foundation. So in a large pot cook dry spices or herbs of your choice with diced onion, carrot and celery. The spices I like are dry crushed thyme, black peppercorns, a bay leaf, a small stick of cinnamon, a couple of cloves, a couple of cardamom pods, salt, pepper, celery salt, garlic pepper or herbs de Provence. Then add about two liters of cold filtered water and a vegetable or chicken bullion (stock or flavor) cube.
Then add what veggies you like such as chopped broccoli, diced squash, cauliflower, spinach, etc. Here are some more ideas of what you can add to your nutrient dense healthy vegetable soup:
The higher the nutrient density score on that list, the higher the nutrients per calorie of food. But everything on that list is super nutrient dense and if you’re eating a grapefruit a day then you’re on your way to increasing nutrient dense healthy foods into your diet! I always remember a conversation I overheard I heard once in a busy ferry station on the way to Staten Island. A very lean and muscular fitness trainer was telling the guys who worked at the snack store about healthy eating habits. I always remember he said “Oh and I do this – Eat a grapefruit every day!” A citrus fruit high in antioxidants and vitamin C, in my opinion, is a great addition to any diet.
I’ve been choosing to add more soup and salad to my diet this week and I notice how much better it makes me feel. It’s less heavy than many of the “main” options, easy to make and I notice how full I get as opposed to when I eat more sugary/doughy foods, which after eating, I feel like still eating!
Do you like soup and salad? What kinds? Would you consider having a soup or salad as a main course at least once a week or do you already eat that way?