Veggie Spring Rolls with Orange Dipping Sauce – Paleo, Gluten Free, Vegetarian
I’ve never seen a more beautiful spring roll. It’s like a rainbow on a plate. They are almost a shame to eat. But one bite and you’ll get over it.
Just chop a bunch of fresh veggies and make the sauce.
Put your beautiful veggies on the rice paper and roll roll roll.
The sauce is super easy to make and amazing. It’s a tangy sweet and spicy sauce that makes the veggie flavors explode in your mouth. Love these beyond belief. Not to mention, you’ll totally impress your family and friends with these pretty little veggie rolls.
Veggie Spring Rolls with Orange Dipping Sauce - Paleo, Gluten Free, Vegan
1 large red bell pepper, sliced into 3″ long strips
1 large yellow bell pepper, sliced into 3″ long strips
¼ head of red cabbage, thinly sliced into 3″ long shreds
3 small scallions, green part thinly sliced
2 medium carrots, shredded (I just used a vegetable peeler)
1 small jicama, sliced into 3" long strips
1 avocado, ripe but firm, halved and peeled, then cut into thin slices lengthwise
12 - 15 spring roll wrappers
****Sweet & Sour Orange Oolong Sauce****
zest of 1 orange
⅓ cup fresh orange juice (1-2 oranges)
½ cup oolong tea, strongly steeped then cooled to room temperature
3 Tbsp rice wine vinegar
3 Tbsp raw honey
2 tsp coconut aminos (can sub with low sodium soy sauce)
1 tsp minced garlic
½ tsp Sriracha hot sauce
few drops sesame oil
1 Tbsp arrowroot starch (if sauce needs thickening, add more starch a ½ teaspoon at a time until thickness is as desired)
VEGGIE SPRING ROLLS:
Chop all of your veggies. Set aside individually in piles or in separate bowls.
Fill a large pie pan or deep, large bowl with a couple of inches of warm water. Submerge a spring roll wrapper and sink into water until completely covered, wait for it to soften for about 10 seconds, then place the sheet on a clean work surface like a cutting board.
Lay 2 strips each of red bell pepper, yellow bell pepper and 1 stick of jicama in the lower ⅓ section of each sheet, towards the center.
Add a little stack of shredded cabbage, carrots and 1 strip of green onion on top of the bell pepper pile.
Roll up spring roll half way, fold right and left sides of the wrapper in towards the center of the roll. Continue rolling upwards (away from you) until you get a completed roll.
Repeat process of dipping wrapper in water, filling with veggies and rolling up.
Steep a bag of oolong tea for 6 to 7 minutes. Let cool. Once cool, add arrowroot starch and stir until dissolved in the tea. Set aside.
In a small saucepan, combine remaining sauce ingredients. Heat on medium and bring to a boil. Stirring constantly, boil for a minute. Reduce heat to a simmer.
Stir the oolong tea/arrowroot starch mixture again and add to saucepan.
Bring to a boil again and stir constantly. The mixture will begin to thicken and turn slightly translucent.
*If mixture is not thickening enough for your preference, add a ½ teaspoon, stir until dissolved and continue boiling until mixture thickens up.
Serve with a slices of avocado and a little sauce for dipping.
Prepare to impress yourself with these beautiful rainbow veggie spring rolls.
Butternut Squash Coconut Curry Soup with Red Lentils – Vegan, Gluten Free
Most likely you are very cold right now since it’s been a brutal winter in the Midwest and East Coast. I’m in sunny warm Arizona enjoying my first ever warm winter season so I pretty much feel like I won the lottery at this point. What better way to celebrate than making soup? Ok, I’m slightly lame but here’s is yummy soup anyway.
I love every single flavor of this soup. I love all of these flavors separately but when combined are rich, creamy and really hearty. Plus it’s vegan and gluten free.
This soup is super fast and easy, freezes and reheats really well. First saute your veggies for a few minutes…
Then add all remaining ingredients and simmer…
The last step is to puree. Boo-yah! Enjoy this nutritiously decadent creamy soup.
I used to be apprehensive about cutting squash. I used to worry I’d lose a digit or worse. I looked up some videos on youtube.com and picked up some great tips and tricks. Here’s a video for cutting a butternut squash that was super helpful. The second part of the video is where she shows how to peel it. Easy peazy, I’m a pro now.
Butternut Squash Coconut Curry Soup with Red Lentils - Vegan, Gluten Free
One Pan Ginger Chicken, Mushroom, Broccoli, Carrot and Kale
I love a one pan meal. The easier the better. Coupled with being packed with veggies and high on the nutritional quota, we have a winner.
I love ginger! Love love love it. First, I love the taste. Second, it’s anti-inflammatory and protects against some cancers. Not to mention that it relieves gastrointestinal issues and helps to relieve nausea. But all that doesn’t sound as good as “I love the taste” so we’ll just stick with that.
This recipe is super easy. I found one similar here and made some changes to see if I could make it any healthier by adding tons more veggies and replacing beef with chicken. You could also replace the meat with your favorite tofu or eliminate it all together and just add more mushrooms and kale. The flavor is really in the marinade that you’ll be sauteing the veggies in.
You can eat this a million ways. Ok, maybe a million is a little much. Have it on some brown rice noodles, brown rice, quinoa, in a lettuce wrap or on it’s own. It tastes awesome with any of those options.
Paleo, easy to make, vegan optional, gluten free, delicious and husband approved. Score.
One Pan Ginger Chicken, Mushroom, Broccoli, Carrot, Kale Stir Fry - Paleo, Gluten Free
*** ORGANIC INGREDIENTS ARE ALWAYS RECOMMENDED ***
⅓ cup coconut aminos (can sub with soy sauce but it wouldnt be paleo or gluten free)
½ cup vegetable broth
3 Tablespoons rice wine vinegar (I used a red pepper infused variety)
2 Tablespoons arrowroot starch
2 teaspoons ground ginger
2 boneless skinless chicken breasts, cubed
2 Tablespoons olive oil
2 teaspoons minced garlic
8 ounces baby portabello mushrooms, halved or chopped
4 ounces shitake mushrooms, halved or chopped
4 green onions, thinly sliced (white part only)
3 large carrots, peeled and chopped
2 cups broccoli florets
3 cups chopped kale
In a gallon size zip lock bag, add all marinade ingredients including the cubed chicken, toss so that chicken is coated. Put in the fridge for at least a half hour. The longer the better. I marinaded mine for 3 hours.
Once chicken is marinated, heat olive oil in a large saute pan on medium high heat.
Remove chicken from bag with slotted spoon, reserve the liquid.
Add chicken to heated olive oil along with minced garlic and saute for 3 - 4 minutes, stirring occasionally, until the chicken is almost cooked. It will continue cooking when you add the vegetables.
Add mushrooms, broccoli, carrots and green onions along with the reserved marinade and saute for 4 - 5 minutes until vegetables have softened.
Add kale and saute until it is good and wilted.
Continue sauteing until the sauce has thickened up, stirring frequently so not to burn.
Serve on some quinoa, brown rice noodles, brown rice or in lettuce wraps.
The family that I cook healthy meals for recently received a new cook book for the holidays. It’s by Dr. Andrew Weil and Sam Fox who opened True Food Kitchen restaurant of which there are 2 in Arizona and they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner’s well-being.
While I haven’t been to a TRUE FOOD restaurant yet, I’ve definitely been cooking based on their awesome recipes. I do change a few things up for my particular taste but not only are these recipes delicious but that are nutritionally sound and chock full of healthy goodness.
Which brings me to this recipe. I was asked to make this recently and not only did I make it for my clients but I ended up making it for the hubby and I last night because it’s THAT GOOD!
This recipe is just for the soup because it’s Paleo and vegan but in the cookbook, they pair this soup with these incredible Bison Turkey Meatballs which I also made separately so if I’m not in the mood for meat, I just leave them out.
This recipe really is one of the healthiest and by far tastiest soups I’ve made thus far. It’s my new soup addiction and considering that it was unseasonably cold in Arizona this past week, the timing was perfect. But I’ll be making this soup all year long for sure!
The best tip I can give you is to chop and puree everything prior to starting because it all goes pretty fast which makes this recipe all the better.
Again, I’m thinking about my poor freezing cold family and friends back home in Illinois. But anytime is a good time for chili but none more fitting than when it’s cold outside so I made this super nutritious, low fat chili, PALEO, gluten free and vegan optional chili.
The sweet potato and carrot give this chili a subtle sweetness and combined with the spiciness of the cayenne pepper and other seasoning, makes the tastiest combination. This is not your Dads chili.
This chili is super easy, the only things you precook is the turkey and onion and you can cook them in the same pan. Then you dump everything else in your cooker, add the cooked turkey and onion and set the timer. Done and Yum!
You can easily make this vegan buy replacing the turkey with a cup of quinoa and 2 cups of water or by adding more sweet potato and carrot and an extra can of beans.