Servings: 12 egg rolls
Time: 25 minutes
- 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)
- Heat skillet with enough EVOO to simmer ginger until fragrant
- Add cabbage slaw and cook 2-3 minutes, stir in tamari/amino acids, remove from heat
- Allow to cool before scooping about 2 Tbsp of filling onto 12 egg roll wraps
- 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.
- 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.)
- Serve with sweet chili sauce and chives/green onions.
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”
Being forced to eat a mostly gluten-free diet has been a challenging yet enlightening experience. Sometimes I choose to suffer the consequences and indulge, but most of the time I behave and search for GF options. Thankfully, many GF substitutions don’t have a drastic taste difference — except for GF pizza crust, I canNOT seem to find one that I enjoy yet. Sigh.
One night a few weeks ago I was craving seafood. I debated running to the store and grabbing some cream to make homemade Alfredo sauce, but decided to utilize some ingredients in the fridge. And here was my creation!
Our pantry had a half box of GF fettuccine and the fridge sported a small jar of pesto, nearing-expiration cherry tomatoes, and an almost-empty can of Parmesan. I decided to mix all the ingredients together and created one of G’s and my favorite dinners to-date.
I initially used 2 Tbsp of pesto, but felt it was a bit too strong. I also did not use any liquid the first attempt and found the dish pretty dry. Since experimenting a few more times, I’ve narrowed the pesto down to only 1 Tbsp and a Tbsp of olive oil. This is a super simple dish to make on a busy night and be completely full and happy for the evening.
Gluten Free Pesto Shrimp Fettuccine
A flavorful seafood dish that is gluten free.
- 1 lb shrimp
- 1 lb gluten free pasta (I prefer to use fettuccine or spaghetti)
- 1 Tbsp pesto
- 1 Tbsp olive oil
- 3/4 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan
- minced garlic, to taste
- garlic salt, to taste
- Cook pasta until desired texture
- While cooking pasta, saute shrimp in a different pan with minced garlic and some salt
- When both pasta and shrimp are fully cooked, mix together and toss with olive oil
- Add pesto and stir together
- Add tomatoes and Parmesan
- Serve hot
If you would like to add some spice, red pepper flakes are a great choice — G usually adds a dash or two to his plate.
Let me know what you think, and if you try any substitutions or tweaks.