With meatballs and a good broth, a simple and delicious soup is steps away from perfection. This recipe brings together ingredients of my favorite Thai wonton soup in a gluten-free and Paleo fashion.
For this recipe, you will need:
Cilantro-Ginger BrothThis recipe can be easily doubled or tripled for the freezer. Plan ahead and leave out the Mediterranean spices (bay, basil, etc.) of a broth recipe, swapping cilantro and ginger in instead. Makes 2 servings Ingredients
Directions
Shrimp + Pork MeatballsThese meatballs can be easily frozen for a quick weeknight meal. Makes 8 servings Ingredients
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Assembling Wonton-less SoupFor each person, serve:
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Recipe from Vegetarian Times I've been holding onto this recipe since it was published in 2009 and just finally got to making it today. I LOVE green burritos. I wish to the vegetable gods that they weren't so painstaking to make. I feel so fresh and nourished when I eat them.
I ate my first green burrito in Nevada City, CA with my bestie. It wasn't too different from this version, actually: sweet potato puree and lots of ginger (always a winner). We used Swiss chard for our wrapper, stuffing thinly sliced carrots, bell pepper and cucumber in for a veggie-packed meal. This recipe can be used to build a formula for green burritos of the future:
Ginger-Miso Yam Wrap ingredients (serves 4)
For the complete recipe, go to the Vegetarian Times. One step I would encourage you to add to the instructions is blanching the collards before wrapping the filling in them. Collards are dense, bitter greens that are awesome for detoxification and hormone balance, but not super duper pleasant to eat raw. Blanching them for 30 seconds or so has no negative impact on their health benefits, while promoting greater enjoyment of the meal. Insert this step after instruction #2. For a greens-blanching and green burrito-wrapping tutorial, check out my colleague Amber Hanson's Instagram highlight on the topic. Word to the wise: double or triple this recipe. A) It's delicious and you'll want more, and B) maximize the time you spend blanching and wrapping. As soon as the weather cools, I grease my roasting pans and get to work. Every Sunday I do a big food prep. I spend 2-3 hours chopping, marinading, washing, blending and roasting so we're set up with food for the week. Roasted veggies are a staple in my house and something my family never really tires of. We switch out the veggies, spices and sauces to keep the flavors fresh and fun. This recipe could easily turn into a formula - get creative! Ingredients
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Makes 4 servings. I incorporate plant proteins into my weekly meal plan to ensure I'm meeting my nutrition needs with a variety of sources, while also making food choices that have a positive impact on the environment. I always have nuts around for snacking, seeds to top salads, and an assortment of beans and lentils to throw in a pot of soup or make into a veggie dip. This recipe has become a staple and one that I double whenever I make it. The patties can be frozen on a parchment paper-lined cookie sheet for a quick meal on the fly. These are also great to share with friends and family members who are facing hardship, illness or have welcomed a new babe to their household. Lentil Walnut Burgers
Adapted from The Moosewood Cookbook by Mollie Katzen Makes 4 servings Ingredients
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