Vegan Egg Rolls

Servings: 12 egg rolls
Time: 25 minutes

INGREDIENTS

  • 1 pkg Vegan egg roll wraps (I use Nasoya)
  • 1 tsp minced ginger
  • 2 cups cabbage slaw
  • 2 Tbsp tamari sauce OR coconut amino acids
  • Non-stick cooking spray
  • Sweet chili sauce, for dipping
  • Chives OR green onions, for garnish
  • Cooking oil as needed (I stick with EVOO)

DIRECTIONS

  1. Heat skillet with enough EVOO to simmer ginger until fragrant
  2. Add cabbage slaw and cook 2-3 minutes, stir in tamari/amino acids, remove from heat
  3. Allow to cool before scooping about 2 Tbsp of filling onto 12 egg roll wraps
  4. Fold wraps: bottom corner over filling, then fold in side corners, and roll to wrap tight. Brush top flap/corner with water in order seal.
  5. Heat oven to 400°F. Place rolls on a baking sheet coated with non-stick cooking spray. Lightly brush rolls’ tops with EVOO and bake until golden brown (about 10-12 minutes.)
  6. Serve with sweet chili sauce and chives/green onions.

[Super Simple] Overnight Oats

Servings: 1

Time: 5 min (prep), 8+ hours (refrigerate)

INGREDIENTS

  • 1 Chobani Greek yogurt cup (any flavor)

  • 1/2 cup rolled oats

  • 1 Tbsp chia seeds

DIRECTIONS

  1. Mix all ingredients in a seal-able bowl. Mix well so oats and seeds are covered in yogurt.

  2. Seal and refrigerate overnight.

  3. Enjoy a quick, nutritious meal! Keeps in the fridge up to four days.

Strawberry Salsa

Servings: Depends…
Time: 5 minutes

INGREDIENTS

  • 1 Tbsp honey

  • 2 Tbsp lime juice

  • 4 cups strawberries, diced

  • 1/4 cup red onion, diced

  • 2 Tbsp cilantro

  • 1 jalapeno, diced

DIRECTIONS

  1. Mix strawberries, onions, cilantro, and jalapeno in a seal-able bowl.

  2. Pour honey and lime juice over the mixture. Seal with cover and shake to combine.

  3. Serve over fish or chicken.

What “80/20 Clean Eating” Means to Me

Moving forward in my health journey requires having a game plan. I’ve been steadily increasing my movement since the beginning of the year, but my eating habits are lacking in discipline. I may eat super healthy one week, but completely fall off the wagon the next. My issue is deprivation: I do not handle strict diets well. If I tell myself I can’t have some food item at all, then it is all I crave until I get my hands on it. Poor mentality, I know, but it is something I continue to work on and struggle with currently.

Continue reading “What “80/20 Clean Eating” Means to Me”

Caprese-Stuffed Mushrooms

Servings: 4
Time: 30 minutes

INGREDIENTS

  • 2 Tbsp olive oil

  • 2 cloves garlic, crushed

  • 1 tablespoon freshly chopped parsley

  • 4 large Portobello Mushrooms, stem removed, washed and dried with a paper towel

  • 1 cup crumbled goat cheese

  • 1 cup grape (or cherry) tomatoes, halfed

  • garlic salt, to taste

  • fresh basil, shredded to garnish

  • ¼ cup balsamic vinegar

DIRECTIONS

  1. Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.

  2. Combine olive oil, garlic, and parsley into a small bowl. Brush each mushroom (in and outsides) and place them dome-down on a baking sheet.

  3. Place tomatoes in a small saucepan with garlic salt and “squash”. Simmer on low until fragrant.

  4. Fill each mushroom with the tomatoes and top with 1/4 cup goat cheese. Grill/broil until mushrooms are tender and the topping browns (about 8 minutes).

  5. To serve, top with the basil, drizzle with the balsamic vinegar and sprinkle with salt to taste.