Sesame Ginger Stir Fry

I just whipped this bad boy up with what I had in the fridge. Turned out suuuuper yummy, and it’s like negative calories since it contains all veggies and CALORIE FREE DRESSING. Yeah… pretty f*cking exciting. It’s Sesame Ginger, by Walden Farms, I got mine from Smart & Final but it’s also available at Walmart and Sprouts… please give it a try!! No promo here, just super excited this stuff has no calories and it tastes amazeballs.

Get your ass in the kitchen and whip it up, serve it with tofu nuggets or something delicious like that.

Ingredients:

  • 3 tbsp water
  • 2 cloves of garlic, minced
  • 1 c brussel sprouts, chopped thin
  • 1 c carrots, shredded
  • 1 c cabbage, chopped thin
  • 1 c bell pepper, sliced thin (any color)
  • 1 tsp garlic powder
  • 3 tbsp sriracha
  • 3 tbsp liquid aminos (similar to soy sauce)
  • 1/4 c Walden Farms sesame ginger (CALORIE FREE) dressing
    (available at Smart & Final, Sprouts and Walmart)
  • 1 c spinach
    Topping
  • optional* sesame seeds
The tasty ass dressing I keep talking about

Instructions:

  1. On medium heat, heat the water and once boiling add the garlic for about 5 minutes. Once softened add the brussel sprouts, carrots, cabbage and bell pepper, cooking for another five minutes. Add in the garlic powder, sriracha, liquid aminos, and sesame ginger dressing, stirring and letting everything get cooked down a bit more, maybe another 5-10 minutes. Once the veggies are softened and your’re almost done, add the spinach for about 30 seconds to a minute. It should be ready to serve!! Top with sesame seeds if you have them on hand.
  2. Enjoy that sh*t

Delicious Winter Soup: Made w Butternut Squash and Lentils

Please try this. I’m telling you, if you crave to feel comfort and love in a bite of food, you’ll be happy with this recipe. It’s so tasty and warm and full of flavor. I can’t EVEN. Serve with a side of buttered up garlic bread, omggggg.

This amazing recipe is borrowed from the lovely Deryn at, Running on Real Food.

Ingredients:

  • 1 medium white onion, about 2 cups diced (300 g)
  • 3 cloves garlic, minced
  • 1 rib celery, chopped, about 1/2 cup (85 g)
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 cup uncooked red lentils
  • 3 cups cubed butternut squash (350 g)
  • 1/2 cup light or full-fat coconut milk
  • 1 28 oz can diced tomatoes
  • 4 cups vegetable broth

Instructions:

  1. Add the onion, garlic and celery to a large soup pot with 2-3 tbsp vegetable broth.
  2. Cook over medium-high heat for 7-8 minutes until softened and fragrant. If the pot dries out, add a few more splashes of broth.
  3. Add the curry powder and cumin, stir and cook for 2-3 more minutes.
  4. Add the rest of the ingredients and bring to a light simmer.
  5. Lightly simmer, uncovered for about 20 minutes until the butternut squash and lentils are tender.
  6. Carefully scoop out 2 cups of the soup and add to a blender. Puree until smooth the pour back into the pot.
  7. Enjoy right away or store in a sealed container in the fridge for up to 5 days. It can also be frozen for up to months.

Low-Fat, Spanish Cauliflower Rice

A tastey lil meal, filling because of the beans but not too heavy due to the cauli rice. Simple meal with a few spices that bring it all together, and only 10 ingredients.

Ingredients:

  • 1 tbsp olive oil
  • 1 12 oz bag of frozen cauliflower rice
  • 2/3 c frozen corn
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne pepper
  • optional: Tapatio
  • 1 15 oz can black or kidney beans
  • Toppings:
  • cilantro
  • avocado

Instructions:

  1. Heat olive oil in a large frying pan on medium heat. Add cauliflower rice and corn, cooking for a few minutes until thawed.
  2. Throw in the spices and Tapatio if using, mix well.
  3. Add beans, cook for 5-8 minutes until everything is heated through, serve, top with cilantro and avocado.

Serves: 3

250 calories per serving (320 with 1/2 an avocado)

11.8 g protein, 42.8 carbs, 6 g fat with oil (1.5 without oil and avocado)