FOOD RECIPES LOW CARB TERIYAKI TURKEY BOWLS

Totally delicious! 40 minutes from start to clean up. To me it tastes like an Mongolian beef Chinese dish, which is wonderful because I have cravings for that all the time and now I can just make this! Thanks for the recipe!

Ingredients

For the teriyaki Turkey:
    • 16 oz 90% lean ground turkey
    • 1/4 cup soy sauce
    • 2 tbs hoisin sauce
    • 1 tsp crushed red pepper flakes*
    • 2 tbs honey
    • 1 tsp garlic powder
    • 3/4 cup water
    • 1 1/2 tbs cornstarch + 1/4 cup cold water
For the cauliflower rice:
  • 1 medium head cauliflower
  • 1 tbs soy sauce
  • salt (to taste)

Instructions

  1. In a medium nonstick skillet, cook the ground turkey fully until it is brown. Set aside. Combine all of the ingredients except for the cornstarch and 1/4 cup cold water in a medium saucepan and place over medium heat, stirring occasionally until the mixture begins to bubble slightly. Mix the cornstarch with the cold water to make a slurry and add to the saucepan. Bring the mixture to a boil, stirring occasionally. Once the sauce has reached a boil, remove from heat and add the pan of cooked ground turkey. Using a spoon, gently toss the turkey in the sauce to coat evenly.
  2. Add the washed cauliflower florets to the bowl of a food processor and pulse until the cauliflower had a crumby “rice-like” consistency. Spray a nonstick skillet and fry the cauliflower with the soy sauce until slightly tender, approx 5-7 minutes. Garnish with scallions and sesame seeds (optional).

Notes

*Although I personally did not find the sauce to be too spicy, feel free to omit the red pepper flakes if you wish, or adjust to your taste!

Source http://www.itscheatdayeveryday.com

Food Recipes Shrimp Fried Cauliflower Rice Bowl

I made this tonight and was totally amazed at how great it tasted!!! I substituted coconut oil for the vegetable oil and did 1 tablespoon of soy sauce. I gobbled it up without having even realizing! My husband was skeptical of the cauliflower Rice and he too was very impressed! This is now a go to low carb, high protien bowl of yumminess!!!

Ingredients

    • 8 ounces shrimpsmall uncooked, shelled and deveined (26/30 count shrimp)
  • 1/2 teaspoon kosher saltplus more to season the rice
  • 1/4 teaspoon Pepperfreshly ground, plus more to season the rice
  • 2 tablespoons vegetable oildivided
  • 3 eggsbeaten
  • 2 cloves garlicminced
  • 3/4 cup carrotsdiced in ¼-inch cubes
  • 3/4 cup peasfresh or frozen
  • 1 head cauliflowershredded into very small pieces (about 4 cups)
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sesame oilLa Tourangelle
  • 2 stalks green onionthinly sliced

Instructions

    1. Using the largest holes on a cheese grater, grate each cauliflower floret into small pieces, similar to the size of a grain of rice or to the size of a pea. Set aside.
    2. In a medium sized bowl, season shrimp with ½ teaspoon of salt and ¼ teaspoon black pepper.
    3. Heat a wok or large skillet over high heat. The pan is hot enough when a bead of water instantly sizzles and evaporates. Once this happens, add 1 tablespoon of vegetable oil to the pan, swirl to coat.
    4. Add the shrimp to the pan in one even layer. Allow the shrimp to cook for 30 seconds, and then flip over and cook for another 30 seconds. The shrimp should be pink and cooked through, being careful not to overcook. Transfer shrimp to a large plate and set aside.
    5. Reduce the heat to medium, and pour in the beaten eggs. Use a quick stirring motion to cook and break the eggs into small scrambled pieces. Once the eggs are almost fully cooked, transfer to the plate with the shrimp.
    6. Carefully wipe the pan clean. Increase the heat to medium-high and add one tablespoon of oil.
    7. Once the oil is hot, add the minced garlic and stir-fry for 30 seconds, until fragrant but not browned.
    8. Add the carrots and cook for 2 minutes, until tender. Add the peas and cook for 1 minute.
    9. Add the cauliflower, stir to combine. Spread the cauliflower mixture out evenly in the pan so that it has more area to fry, allow to cook without stirring for about 2 minutes.
    10. Mix the rice and lower heat to medium and cover the pan and cook until the cauliflower rice is tender, about 5 to 7 minutes.
    11. Add the soy sauce and sesame oil, stirring to combine. Taste the rice and add more soy sauce, salt and pepper as needed.
    12. Add the eggs and shrimp, stir, and cook for a few more minutes. Garnish with sliced green onions.

Source www.jessicagavin.com

HEALTHY RECIPES VEGAN TURMERIC QUINOA POWER BOWLS

I had only red quinoa (what an interesting color with the turmeric). I used smoked paprika for the beans. I wanted something I could freeze so I roasted cauliflower with olive oil, garlic powder and crushed red pepper instead of the kale. What a big yum-o. And I used sweet potatoes instead of regular. Great flavor combo.

Ingredients

  • 7 small yellow potatoes
  • 15 oz . can chickpeas
  • 2 tsp turmeric
  • 1 tsp paprika
  • 1 Tbsp coconut oil
  • 1/4 cup quinoa
  • salt/pepper
  • 2 kale leaves
  • 1/2 Tbsp olive oil
  • 1 avocado

Instructions

  1. Preheat oven to 350 degrees.
  2. Slice the potatoes into strips and lay flat on 1/2 of a baking sheet. Spray/drizzle them with coconut oil and sprinkle 1 tsp of turmeric over them. Add salt/pepper to taste.
  3. Roast for 5 minutes while you drain and rinse the chickpeas.
  4. Place the chickpeas in a mixing bowl and add 1 tsp of paprika, coating them evenly. Lay the chickpeas on the other 1/2 of the baking sheet.
  5. Roast the chickpeas and the potatoes for about 25 minutes (or until the potatoes are a little bit soft).
  6. Cook the quinoa with 1/2 cup of water. Once the quinoa is cooked, add 1 tsp of turmeric (salt/pepper to taste), mix together, and let cool.
  7. Wash the kale and massage the olive oil over the leaves. Separate the leaves into the 4 bowls.
  8. Slice the avocado and split into the 4 bowls.
  9. Add the quinoa and roasted chickpeas/potatoes to the bowls and serve!

I made this I used sweet potato instead but omg I never thought how tasty and filling this would be ! It’s my first time having a buddha bowl n trying quinoa as well. So yummy !

Source www.jaroflemons.com

FOOD RECIPES 15-MINUTE QUINOA AND KOREAN BEEF BOWL

O.M.Gosh, this was amazing! Made this last week and it was so good my husband wants it again this week (which is so unlike him to want a dish so soon!) He said it tasted similar to PF Chang’s which we both love! Thank you for the recipe!

INGREDIENTS

  • 1 cup quinoa, dry but rinsed
  • 1 tablespoon olive oil
  • 1/4 teaspoon fresh ground ginger
  • 3 cloves garlic, minced
  • 1 pound lean ground beef
  • 1/3 cup brown sugar or coconut palm sugar
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon crushed red pepper flakes, or more if you like it spicy
  • salt and pepper, to taste
  • 2 green onions, thinly sliced

INSTRUCTIONS

  1. Place the quinoa in a small stock pot and cover with 2 cups water or chicken stock. Bring to a full boil, then reduce heat to a simmer, cover, and let cook for 15 minutes.
  2. While the quinoa cooks, heat the oil in a large pan. Add the ground beef and brown completely. Drain most of the fat. Clear room in the pan to cook the garlic and ginger for about 1 minute or until fragrant.
  3. In a small bowl, combine brown sugar, soy sauce, sesame oil, red pepper flakes, salt and pepper.
  4. Add the soy sauce mixture to the ground beef and let cook for 3-5 minutes to allow the flavors to set.
  5. Once the quinoa is done, take off the heat and fluff with a fork. Serve beef over quinoa, top with green onion.

Made this for dinner tonight. It was pretty good but could have probably used half the sauce amounts, it made a lot! I also added some broccoli at the same time as the sauce once the meat was browned. My husband said it tastes like beef and broccoli from p.f. Changs. Will make it again!

Source http://smilesandwich.com