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.
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
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.
Who wants more potatoes?! Since they seem to make it into every breakfast I cook, here is another wonderful recipe with spuds b*tches. The ultimate breakfast burrito, mmm.
I made this a spicy burrito, but don’t worry, the weak ones can skip the hot sauce. (; Also, make sure you follow instructions on cooking the potatoes because if you stir too much they’ll get soggy, unless that’s your thing, follow along.
1 tbsp olive oil
1 tbsp minced garlic
1/4 red onion, diced
2 russet potatoes, diced
2 small sweet potatoes, diced
1 tsp black pepper
1 tbsp ground cumin
2 tsp ground chili pepper
1 tbsp tapatio *optional
1/4 c vegetable broth OR dash of salt *the veggie broth adds salt as well as keeps things from sticking without the extra oil… so if you use salt instead, add an extra tbsp oil*
1/2 15oz can of black beans, rinsed and drained
In a large pan, heat the olive oil over medium heat for about 30 seconds, add in the garlic and onion. Cook for about 1 minute or until onion is soft and fragrant.
Add in the potatoes, spices, and optional tapatio. Mix, then add in the veggie broth or the oil, mix once more, and let sit and cook for about 10 minutes. Flip the mixture a good amount of times and cook another 10 minutes without mixing. If the potatoes are still too hard, repeat this until crispier and soft.
Add in your beans and cook for about 2 minutes to heat them through. Then they are ready!
Heat up your tortilla, fill with the potatoes, add in avocado, cilantro, salsa, and whatever else your little heart desires. Enjoy that sh*t.