Deconstructed Healthy Sushi Bowl

Healthy Sushi Rice
I hope you all had a wonderful holiday! I know that many of you have made some of your New Years goals- which likely include losing weight. I am not one to preach about how you should be living your life, but I did want to share some of my thoughts on resolutions. As we reach a birthday, new year or other milestone that is meaningful in some way, we often set different goals. It is great to check in and assess our lives to take note of what we need to improve upon or perhaps to reward ourselves on what has been achieved.

This year, instead of setting that familiar measurable goal of losing weight, consider altering your entire lifestyle. Healthy eating, exercise, etc..is my lifestyle. It is not an obsession nor is it a means of looking my physical best. My lifestyle is one that makes me feel great both physically and mentally. Do I eat junk sometimes? YES. Do I drink sometimes? Yes. Do I skip workouts? Hell yes! But I do all of these things in moderation. Balance is key. Too much of anything is never a good thing and that sometimes includes an obsession with a healthy living. I understand that might sound silly to many of you, but if eating a few Doritos sends you down a downward hill of self-hate, guilt, and obsessive exercise.. there is something unhealthy about that too. Life is about finding the balance in everything (this also includes work and relationships).

Now onto the recipe! I love this recipe for many reasons…

1. I don’t have to waste my money ordering sushi anymore.
2. The possibilities to make it your own are endless.
3. Makes a delicious side dish for any protein (think tofu, raw or cooked salmon, chicken, chickpeas etc…)
4. It is so easy to make and super cheap!

Deconstructed Sushi Bowl

Here’s how you make it!

Ingredients:

• 2 cups uncooked brown rice or about 4 cups cooked ***(see notes, follow directions on the bag)
• 1/2 cup rice wine vinegar
• 3-4 tbsp tamari or gluten free soya sauce (or to taste)
• 3 tbsp honey
• 1 tsp wasabi paste (optional, more if you like it hot!)
• 1/4 cup chopped pickled ginger
• 1 sheet of nori (dried seaweed) cut into thin strips
• 3 tbsp toasted sesame seeds
• 1/2 cup seeded and chopped cucumber
• 1 avocado diced

Directions:

1. Cook rice according to directions. See note below.

2. In a small sauce pan over medium heat, whisk rice wine vinegar, tamari, honey and wasabi until combined. Pour mixture evenly over rice and stir until well coated. Taste and adjust seasonings to your taste.

saltier= more tamari
tangier= more vinegar
spicier = more wasabi
sweeter= more honey

3. Mix in pickled ginger, nori, cucumber, avocado and sesame seeds.

4. Serve alone or with protein of choice.

***I love this brand of short grain brown rice for this recipe. It mimics the texture of white sushi rice. I cook mine with splash of avocado oil and salt. It comes out sticky and fluffy- perfect for sushi rice! Cook according to bag directions.
Deconstructed Sushi Bowl

Spiced Roasted Baby Carrots

Spiced Roasted Carrots
I find that my side dishes have become very routine. Roasted potatoes, roasted vegetables, salad etc… I’ll often throw in all the seasonal vegetables to provide some variety to both myself and my guests. I realized however how beautiful it is to highlight just one vegetable. For example, whole roasted cauliflowers have become a really popular side dish at many restaurants. Who would of thought cauliflower could be SO delicious all on its own. Ok… maybe with the help of a sauce or two. The cauliflower however, remains the star. So as fall has arrived, instead of doing the same old roasted butternut squash, I wanted to celebrate the deliciously sweet and nutritious carrot! It has a large dose of vitamin A that will help keep your eyes and skin youthful. A little bit of spice and a handful of fresh herbs will make carrots the star side dish at your next meal.
Spiced Roasted Carrots

Spiced Roasted Carrots

Ingredients:

• 12-15 baby carrots (peeled) *if using regular carrots slice in half for quicker cook time!
• 2 tbsp olive or avocado oil
• 1/4 tsp chilli flakes (optional)
• 1 tsp paprika
• 1 tsp granulated garlic
• 1 tsp maple syrup or honey
• salt and pepper
• 2 tbsp chopped fresh dill

Directions:

1. Preheat oven to 400 degrees F.

2. In a small bowl, whisk olive oil, granulated garlic, paprika, and maple syrup.

3. Brush carrots with olive oil mixture, making sure to coat all sides of the carrots.

4. Sprinkle with salt and pepper. Bake for 10 minutes then flip and bake for another 10-15 minutes. Carrots should be tender and browned.

5. Remove from the oven and sprinkle with freshly chopped dill.
Spiced Roasted CarrotsSpiced Roasted Carrots

Thai Vegan Buckwheat Noodle Salad

Thai Buckwheat Noodle Salad
Hey loves! Incase you didn’t see the recipe I did over at Artemano’s website, you can now always find the recipe right here! This is such a beautiful transitional meal heading into those colder days. Lettuce and vegetable filled salads are always a staple but it is nice to switch it up by adding whole grain, gluten free, fiber filled noodles to the mix. This comes together in a few minutes and can last in the fridge all week! Who needs Thai take out anymore? Now, I just need to attack a Thai curry, stay tuned…
Thai Buckwheat Noodle SaladThai Buckwheat Noodle SaladThai Buckwheat Noodle Salad

Noodle Ingredients:

• 1 package 100% pure buckwheat soba noodles
•1 tbsp sesame oil
•1 tbsp cilantro, chopped
•1 tbsp mint, chopped
•1 tbsp scallions, thinly sliced
•½ cup carrots, julienned
•½ cup red pepper, julienned
•½ cup red or green cabbage, julienned
•2 tbsp peanuts, roughly chopped

Sauce Ingredients:

• 3 tbsp coconut sugar + 1 tbsp water
•1 garlic clove, finely chopped or pressed
•1 tbsp freshly grated ginger
•3 tbsp fish sauce
•¼ cup lime juice + zest (about 2 limes)
•2 tbsp almond or peanut butter
•1 jalapeno or Thai chili thinly sliced (optional)

Directions

1. Begin by boiling your water for the buckwheat noodles. Cook according to the package instructions.

2. While the noodles are cooking, prepare your sauce. Whisk coconut sugar and water until sugar is dissolved. Add your garlic, ginger, fish sauce, lime juice and nut butter. Whisk until combined, and then add your chili peppers. Place in the fridge.

3.Rinse the noodles with cold water after they are done cooking to stop the cooking process and remove starches to avoid sticking. Toss the noodles in the sesame oil. Add half the sauce, cilantro, mint, scallions, carrots, red pepper and cabbage. Toss and taste. Add more sauce if desired. Top with peanuts and more fresh herbs.
Thai Buckwheat Noodle Salad