I had to run a few errands this morning and had a craving for something super healthy lol.
So I found that awesome juice bar called Juices For Life and I ordered a drink called “Revive”.
It’s made of carrots, ginger, beets, and grape ginger. It was so good and had a nice bite of spice from the ginger (which is my fav!). It’s just what I needed to give me energy this morning to run around the city! =D
What do you prefer, Do you fruit smoothies or freshly made juices? Or both?!
Lately I’ve been trying to include more vegetables in my diet to live a healthier lifestyle. Here’s the recipe for the Asian Flavored Chicken and Veggie Dish!
1 teaspoon olive oil or sesame oil
4 cloves minced garlic
1 inch knob of grated ginger
2 small beets
1/2 red pepper
1 large handful of portabella mushrooms (you can use any mushrooms you have)
1/2 cup of a white onions
2 carrot stalks peeled
2 boneless chicken breast cut into bite sized chunks
1/2 cup Teriyaki sauce
1/2 cup Peanut sauce
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt and freshly ground pepper
(You can use any spices of your choice)
2 cups of cooked white rice can be set aside
1. Chop all vegetables into bite sized chunks and set aside
2. In a large non stick pan, heal oil over medium heat and add garlic and onions. Let cook for about 1-2 minutes until onions become transparent
3. Add beets, red pepper, mushrooms, carrots and a small amount of teriyaki sauce to the pan and mix together with garlic and onions. Cook for 2-3 minutes
4. Add in chicken breast chunks, season everything in pan with salt, pepper, garlic, and cayenne pepper, add grated ginger and mix together. Cover with lid and cook for about 5-7 minutes or until chicken is cooked.
5. Add the rest of the teriyaki sauce and peanut sauce to the pan. Mix everything together and cover with lid. Let simmer on low heat for about 5 minutes.
6. Serve over white rice and add scallions and sesame seeds for garnish (optional)
There you have it! A healthy easy meal that taste delicious!!! 😋
Hey guys so I picked up a bunch of bok choy from the supermarket. I figured I need to cook with it everyday so it won’t go bad! LOL!
Sunday night for dinner I made Garlic Shrimp with Portabela Mushrooms and Bok Choy over Rice!
2 bok choy (washed off and chopped into 1/2 inch slices)
4 cloves of garlic
1 large handful of chopped portabella mushrooms
1/2 cup of red onions chopped
1 inch knob of fresh ginger
1/2 cup chicken or vegetable stock
1 teaspoon of flour
1 teaspoon olive oil or sesame oil
1/4 teaspoon of crushed red peppers
1/2 teaspoon garlic powder (optional)
1 teaspoon each of sea salt and freshly ground pepper
1 and 1/2 pounds shrimp peeled and deveined (I used frozen shrimp already peeled and deveined)
1. Roughly chop garlic, peel and mince (or grate) ginger and set aside
2. Combine chicken or veggie stock with flour and mix until flour is dissolved. Set aside
3. In a large non stick pan, heat oil over medium-high heat until it starts simmering. Add bok choy and mushrooms spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until it starts to brown at the bottom for 2-3minutes. Stir and cooked until softened for another 2-3 minutes.
4. Add crushed red peppers, garlic, ginger, and stir to combine. Cook for about 1 minute until fragrant.
5. Season shrimp on both sides with 1/2 teaspoon of salt and pepper. Add shrimp to the vegetables and cook 1-2 minutes per side. Also add red onions at this time.
6. Push all ingredients to outer edges of pan and add veggie stock mixture to the center. Simmer for about 2 minutes until thickened. Stir everything together to combine and coat, then remove pan from heat. Add more salt and pepper as needed.
7. Serve over rice of your choice!
If you try out this recipe, let me know how it goes! 😊
This is not a recipe blog or tutorial. I just wanted to share my lovely meal with you lovely people! =)
I marinated the pork in Korean BBQ sauce cooked the meat with mushrooms and once done I added to the slow cooker.
Added chicken broth and water with garlic powder, oregano, cayenne pepper, and pepper flakes.
Chopped up an onion, cut up some bak choy, grated ginger, and seaweed which were all added to the slow cooker.
I let it cook for 3 hours and instead of adding the noodles, I added the uncooked ramen to a bowl and poured the soup over the noodles (this way it prevent the noodles from getting too soggy from sitting in the liquid).
(Picture above is of my homemade Spicy Pork Ramen Soup)
One of me and my husband’s favorite things to do is to eat! We love eating Asian cuisine! It is so colorful, filled with flavor, and most of it is very healthy. So I decided to make a Japanese Ramen Dish for dinner one night.
My husband found the recipe in a food magazine he was browsing while we were waiting in line at CVS. He said “Ooo Babes, take a picture of this recipe! We should try and make this at home!” It was a recipe of Spicy Pork Ramen Soup. He said that he wanted to make it. So we went to the store to gather all the ingredients. But a week went by and he still hadn’t made it. I was getting impatient and told him that I would make it. LOL!
The recipe required cooking seasoned pork and onions in a skillet and place to the side once cooked.
Then I had to add water, chicken stock, and soy sauce to the slow cooker for the base of the soup.
I twisted the recipe a bit so I added mushrooms, fresh ginger, and grated garlic to the slow cooker.
I combined the pork and onions with the ingredients that were already in the slow cooker. The food cooked on high for about 5 hours. When the timer was at about 2 hours left, I added baby bok choy. When it was about 15 minutes left I added 2 packs of ramen noodles(I left out the chicken seasoning that came with it).
Then it was all done. I added a boiled egg to my bowl and dressed my soup with some sesame seeds as well as cayenne pepper for an extra kick of heat! It was so yummy! My husband and I scarfed it down in like 2 seconds! Ha! I will definitely be making this soup again in the near future!
If you would like the full recipe from the magazine, just let me know!
Have you made ramen dish before? If so, feel free to share your recipe! I would love to try it out and maybe even blog about it!