TYT cooking (healthy)

singlegirldinner:

Salade Nicoise, a perfect entree salad for the summer! Just make sure you use high-quality canned tuna, if you can.

Oh! And try pee-wee potatoes—they look adorable on the plate. Imagine yourself eating this beachside on the French Riviera. Bon apetit!

Almost Korean style dinner (cooking for my roommate/her parents). Will be learning how to make kimchi this weekend and will share the recipes later! Everything is home made except the kimchi and seaweed.

TURKEY BURGER

Something quick and simple. I tried to make a burger… but I only had gluten free toast… ground turkey patty seasoned with salt and pepper - with provolone cheese, fresh vine tomatoes and basil. Healthy and simple…

BIBIMROLLS

Bibimbap is a very healthy dish in Korean cuisine (bap means rice, which we replaced with even lower in carbs - rice paper)

Ingredients: spinach, bean sprouts, carrots, mushrooms, lettuce, zucchini… ect.

Dipping Sauce:
Gochuchang (goh-choo-jang) paste: spicy red pepper paste sold either in glass jars or plastic containers that can be purchased at any Korean or Asian food market. (the sauce may not be

MANGO SUMMER ROLLS

Add to roll: fresh mango, avocado, cucumber, red cabbage and watercress.

Dipping Sauce:
1/2 cup fresh orange juice
1 tbsp rice wine vinegar
1/2 tsp dijon mustard

KALE CHIPS
Wash and thoroughly dry a large bunch of kale leaves and discard the stems. Rub a spoonful extra virgin olive oil on to the kale leaves until everything has a nice even coating. Add garlic powder and kosher salt to taste. If you have a dehydrator, it would be best! If not, you can bake the kale chips at 200F for 2-3 hours until crisp.

COCONUT RICE PUDDING
Ingredients for 2 portions:
1 tbsp coconut oil (you can use butter for non-vegan)
1/3 cup Arborio rice
1 16oz can coconut milk
2 cups almond milk (you can use regular milk for non-vegan)
2-3 tbps sugar (you can use honey for non-vegan)

Directions:
This is a lot like making risotto. Bring coconut milk and almond milk to a boil and bring down to simmer on lowest heat. In a separate small pot, add coconut oil and rice in pan on medium heat and stir for 1 minute until rice is a bit translucent. Add 1/4 cup at a time of hot liquid into the rice and stir and shake the pan often. When the rice absorbs all the liquid, add more liquid, a little bit at a time. This will take about 30-40 minutes. Finish by stirring in 2-3 tablespoons of honey. Serve chilled (at least 4-6 hrs in the fridge), put a saran wrap touching the pudding to prevent thick layer forming on top.

The best part of this is that it will taste SOOO creamy without the “cream”, the rice produces this creamy texture when stirred often throughout the cooking process (again, just like making risotto).

VEGGIE CHIPS DESSERT
Carrot, Beet, Turnip (dehydrated)
Maple syrup almond dip with cinnamon.

FIG SALAD
Fresh figs, arugula, feta cheese & walnuts (no dressing needed, since there’s plenty of salt/oils from cheese/walnuts).

Noted on the dressing! If you have recommendations please post them =] I am not so good with dressings. Thanks!

GINGER LEMON TEA & FIGS