Spaghetti Squash BologneseBy Ashley WalterThis is a recipe rehab for a classic pasta dish that we all know and love (and want to eat, and eat, and eat.) I have made into something you won't have to feel guilty about! SWAPS + QUICK COOKING TIPS: If you don't want to roast a squash, you can buy zucchini noodles for a quicker prep.
Salmon Cakes with Dijon AioliBy Ashley WalterI am known for my love of seafood, especially crab. Nom, nom. I decided to take my crab cake recipe to a heartier level with wild salmon. This is a gluten-free, very lightly breaded salmon cake with a healthy Dijon-aioli sauce. COMPLETE THE PLATE: To make it a complete meal, serve a salmon cake with 1-2 cups of steamed or roasted veggies-of-choice + if it is lunchtime, toss in a whole grain like toasted whole grain bread or 1/2 of a whole grain bagel to eat the cake on!
Crispy Thai Pork + Rice NoodlesBy Ashley WalterI am digging on the Thai spices these days with such simple sauces. This dish to me is a great combination of what you'd imagine a spring roll is like without the wrap along with a super tasty lean protein topper. TWO WAYS TO CUT DOWN THE CARBS/SERVING: Replace half of the rice noodles with either zucchini noodles or kelp noodles or, Add in 2 cups of shredded Napa or purple cabbage to add to the base and make half of the rice noodles
Soba Noodle Sesame SaladBy Ashley WalterSoba noodles are made from buckwheat and are so much more filling + nutritious when compared to white flour noodles. I love them as a refreshing lunch, especially in this room temp/cold salad recipe. When purchasing, make sure you get brands that are naturally gluten-free/wheat-free like Eden Foods. I try to make the veggies the base of the recipe, adding in the noodles as a bonus and then a lean protein-of-choice recommended below. This makes 2-4 servings depending on whether it is a base for a protein or the main meal. ADD A PROTEIN: 4 oz of simply grilled salmon flakes over the noodles, a sesame oil baked cod, rotisserie chicken, or even 3-4 slices of lean steak make a great protein add-on
Chicken Satay with Volcanic Rice and BroccoliBy Ashley WalterA nut-free satay sauce is a frequently made family-friendly flavor in my kitchen. I always feel like a foodie inside the realm of nutrition because I love to flirt with cuisines from all over, different flavor profiles, + make things we all would order at a restaurant but give it a recipe makeover by replacing some ingredients with healthier options and adapting the recipe so it isn't too complicated or time-consuming for all cooking levels. I took this recipe to a different place too by using skinless, boneless chicken thighs so they added another depth for a more "comfort" food like recipe this season. QUICK COOKING TIPS: For the broccoli: when you are in a pinch, buy it pre-cut into florets. Then, use a microwave-friendly dish with 1/4 cup of water at the bottom + gently steam the broccoli in the microwave for 4-6 minutes. Watch over-cooking. Stop at 4 minutes + fork it- if it is not tender enough for you- add another minute at a time until cooked to your liking without being mushy. For the rice: I buy Lotus Foods rice bowls that are steamed in a minute. They make meal time at home or the office so much easier.
Bang Bang ShrimpBy Ashley WalterAirFry this recipe to save on fat + calories! I love the crispy outcome + the spice that adds some serious kick to meal time!
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