Asian Cabbage Wraps

DAY FOUR LET’S GO.

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Feeling good. Feeling real good. I was actually a little worried about these cabbage wraps because 1) I’ve never had cabbage 2) I ate them RAW (and later realized you are supposed to boil or steam them, so I changed the cooking directions accordingly) but on a positive note, I got about 6 cabbage leaves for $0.19! Way cheaper than bread, definitely gluten-free (and paleo, I would assume?), and full of tons of nutrients. And vegan, not to mention. But the word usually scares people away. [The hard-boiled egg not pictured but also eaten with the meal – def not vegan. Don’t worry, peeps. Still getting my nutrients.]

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I noted below the recipe directions, but you can add so many things to this! I whipped this together really fast because I was hungry and lazy, but the combinations are essentially endless. You can also fold the leaves and make these into little rolls, almost like spring rolls.

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I love love love lettuce wraps at places like PF Chang’s and am super excited to try millions of combinations (strawberry salsa on blueberry and quinoa cabbage/lettuce wraps? caprese? egg salad?!).

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Asian Cabbage Wraps

1/4 c cooked brown rice
6-8 large black olives, chopped
1 mini bell pepper, chopped
1/2 small tomato, chopped
1 tbsp lemon juice
2 tsp soy sauce
Pinch of ginger
Pinch of garlic pepper
1 tsp olive oil
1 large green cabbage leaf

1. Boil cabbage leaf for a couple minutes, until slightly softened.
2. Cut out the stem by making a V in the leaf.
3. Combine the remaining ingredients in a bowl.
4. With a slotted spoon, scoop out the brown rice mixture and spoon into the cabbage wrap.

Note: You can add lots of veggies to this! I was hungry and lazy and wanted to go ahead and eat, but carrots would be a great addition, and for non-FODMAP diet followers, edamame or diced onion would be yummy!

Stuffed Acorn Squash

A couple weeks ago, I worked with Cindy from Market Basket Nutrition at a health fair in Greensboro.

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She had an assortment of nutritional things on the table, including several fall squash. She played the game “Name That Squash.” And we asked people if they knew what each of the squash was. Well, there was the typical butternut, acorn, spaghetti, and pumpkin squash but there was also delicata squash and gold nugget squash. New to me.

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She let me take the acorn squash home, and I have to admit, this is the first time I have ever cooked one, but MAN did it turn out well. There is sweetness from the cranberries and brown sugar, heartiness from the rice, crunch from the nuts, and bite from the balsamic vinegar and dijon mustard.

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Aka. You’ll want to serve this at your Thanksgiving meal. Move over, turkey. Vegetables are taking Thanksgiving by storm.

Stuffed Acorn Squash

1 acorn squash
1/2 tsp brown sugar (optional)
1/2 c brown rice
1/4 c dried cranberries
1/4 c roughly chopped pecans
1/4 tsp maple syrup
1/2 tsp balsamic vinegar
1/2 tsp olive oil
1/2 tsp dijon mustard

1. Cook rice according to directions.
2. Stab holes with a knife or fork into the acorn squash. Microwave for 4 minutes, then flip and microwave for another 4 minutes.
3. Cut the squash in half and spoon out the seeds. Sprinkle brown sugar over squash flesh.
4. Combine the rice, pecans, and cranberries in a bowl. In a separate bowl, combine the olive oil, maple syrup, mustard, and balsamic vinegar. Drizzle over rice mixture, combine, then spoon mixture into acorn halves.

Mexican Rice Bowl

This weekend I went to visit a friend for her birthday. And man did it feel good to get out of town.

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It will full of manicures and ice cream, 90’s movies and girl talk. It was just what I needed.

Now that I am back in the rush of grad school life, the recipes are quick and easy. Ain’t nobody got time for crazy recipes that take an hour for prep and an hour to bake + a million ingredients. Ain’t nooo–body got time for that.

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Except if it’s worth it or if it’s the weekend or something like that. But it’s not the weekend. It’s a Tuesday. And I’m sending an easy recipe your way.

Oh, also? Speaking of friends hanging out and doing awesome things? She decided to choose a focus for her blog, and started with the 365 days of pictures. And, because I’m a total copycat, I’m doing the same. Check it out on my Instagram.

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Mexican Rice Bowl

1/2 c brown rice
1/4 c broccoli slaw
2 mini bell peppers (or 1/2 regular bell pepper), sliced or chopped
1/4 avocado, sliced
3 tbsp salsa (or just a big dollop)
2 tbsp plain Greek yogurt (or just a normal sized dollop)
3 tbsp cilantro, roughly chopped
3 tbsp lime juice
3 tbsp shredded Mexican cheese

1. Cook rice according to directions.
2. Combine remaining ingredients.
3. If desired, microwave for 30-60 seconds to melt the cheese slightly.

Sugar Snap Pea Stir Fry

I have a new addiction.

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Watching makeup tutorial videos. One of my best friends showed me this one and then I recently found this one. They areso addicting! And a perfect 5-10 minute break from the horrors wonders of studying Advanced Nutrition for 4 days straight.

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And now, every morning when I put on my makeup, I think about those people. How they contour their noses and how they do the “3 shape” on their cheekbones, and how they have the defined brow and all these things. So the people in my classes probably think I’m a crazy person because I come in with light smokey eyes or massively long lashes. Just, go with it, people.

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I mean, who wants to start their trial and error and learning process the NIGHT OF going out?? No way! You look like a clown. These are the practice periods. During class, when I have to run to the market [speaking of: Walmart now has a market, hence “Walmarket”], and just the usual day-to-day activities. Basically, I’m just gracing you with my beauty (HAH!).

Sugar Snap Pea Stir Fry
Adapted from Vegetarian Times

7 oz extra firm tofu (1/2 carton), drained, pressed, and cubed.
3 tbsp olive oil
Pinch of black pepper and ginger
1 c brown rice
1 medium-sized red onion, roughly chopped
1 bell pepper, julienned
1 c sugar snap peas
2 scallions, diced
1/4 c raw cashews

Sauce:
2 tbsp low sodium soy sauce
1 tbsp toasted sesame oil
1 1/2 tsp cornstarch
1/4 tsp garlic powder
1/4 tsp chili powder
1 tbsp olive oil
Juice of 1 orange

1. Over medium high heat, add oil and tofu to skillet and cook, stirring and turning over, until brown on all sides. Depending on the temperature, this can take anywhere from 10-20 minute (also depending on how brown and crispy you want it).
2. Cook brown rice according to directions.
3. For the stir fry, make the sauce by combining it in a bowl. Pour onto skillet over medium high heat, then add vegetables. Cook until softened but still crunchy, stirring frequently, about 5-10 minutes.
4. Add tofu back into stir fry pan, then serve all over brown rice and top with scallions and cashews.

Asian Spinach Portobello Rice Bowl

I have a new dream. To write a cookbook.

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Now, nothing fancy. Just some recipes that I have made. But, the problem is I usually adapt recipes. I have very little creativity when it comes to cooking. Can I throw a wrap together or make some oatmeal? Yes, but that doesn’t mean that it’s cookbook material.

Today I will continue to make my own recipes. Not always. Geesh, pressure, people. But maybe once a week? And in 6 years I can make a cookbook? Hah! But really. Nothing published, just one of those “make your own book” websites.

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Oh, also? This is good. Like, way better than I was expecting and honestly better than it sounds. Just trust me on this one.

Asian Spinach Portobello Rice Bowl

1 c brown rice

1 tsp olive oil

1 garlic clove, minced

1/2 onion, chopped

1 portbello cap, chopped

1 tsp rice wine vinegar

1/2 tsp pure sesame oil

2 pinches of ginger

1 tbsp peanut butter

1 tsp honey

1/2 c spinach

1. Cook rice according to directions.

2. Saute garlic, onion and portobello in olive oil in saute pan over medium low heat.

3. Add vinegar, sesame oil, and ginger and cook until mixed through.

4. Stir in peanut butter and honey.

5. Take off heat and add spinach. Stir until well combined and creamy.

6. Add vegetable mixture to rice and serve hot.