Grains, protein, and veggies all in one dish. Serve for breakfast, lunch, or dinner.
-1 cup sushi rice, cooked
-1 piece salmon
-2 eggs, scrambled
-1 head of broccoli
-green onions with white bottoms and green tops sliced thinly and separated
-2 tablespoons tamari
-1 tablespoon honey
-1 tablespoon olive oil, coconut oil, or toasted sesame oil
-1 teaspoon garlic powder
*Note- I typically eyeball ingredients, so measurements in instructions might be a little off.
- Set oven to 400 degrees F. Place salmon in a zip lock bag. In a small bowl, combine and whisk together tamari, honey, olive oil, garlic powder, salt and pepper. Pour the sauce into the bag with the fish and let the salmon marinate for at 10 minutes. Save any remaining sauce.
- Toss broccoli and the whites of the onions in a large bowl with remaining sauce. Add salt and pepper, plus some extra olive oil if necessary so that broccoli is evenly coated.
- Line a baking sheet with tin foil. Place the salmon and vegetables on the baking sheet and cook in the oven for 15-20 minutes, depending on the thickness of the salmon.
- Slice cucumbers. In a small skillet, scramble the eggs. Remove eggs and put in a serving dish along with some sushi rice and the cucumbers. Add the salmon and broccoli when they’ve finished cooking. Sprinkle with the green tops of the onions and sesame seeds. Enjoy!
Here are the makings of a homemade pad thai with my very own twist. I like to load up on delicious green vegetables, so here I went heavy on the broccoli, bok choy, and green onions and added shrimp for protein. What I especially love about pad thai are the peanuts. I normally order a side of peanut sauce for my pad thai, but for this recipe I actually added peanut butter. I happened to have a fancy vanilla bourbon peanut butter, but I’m sure any smooth peanut butter will do the trick.
-3 cloves garlic
-2 eggs, lightly scrambled
-fish or oyster sauce
-smooth peanut butter
-lemon or lime
-sesame oil or coconut oil
-pad thai noodles or preferred rice noodles
1. Heat a pot full of water for noodles. Cook noodles. When done drain, but set aside some water. Run cold water over the noodles.
2. Meanwhile, heat sesame oil and a little coconut oil in wok or large pan over medium high heat. Sautee garlic, bok choy, broccoli, and shrimp. Add salt and pepper. Flip shrimp after about 3 minutes and cook until opaque. Bok choy should be wilted and broccoli cooked. Transfer vegetables and shrimp to dish.
3. Add about a teaspoon more oil to the pan and add eggs. Scramble eggs and add noodles to the pan. Add fish sauce and peanut butter. Add shrimp, vegetables, and chilis and turn off stove. Mix everything, squeeze some fresh lemon or lime, and add more sauce and peanut butter to taste.