Healthy Fried Rice

Hello

Today I’m sharing a dish I make almost on a weekly basis. I am surprised I never posted it here.

Healthy Fried Rice

I always start by preparing two cups of short grain brown rice the day before and storing it in the Fridge.

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I can’t believe what a difference it makes to prepare when the rice is cold. I have tried preparing right after the rice is cooked and it just does not have that “fried rice” feel. So refrigerated comes out best, not to mention how much easier it makes preparation. I’m all about saving time. 

Next, I saute the veggies in sesame oil. One time I accidentally used grape seed oil instead and I noticed a big difference. It tasted plain and not like an asian dish should. It was then I figured out I grabbed the wrong bottle out of the cabinet. As usual, I was probably rushing and not paying attention. If you know me, I try to cook as fast as possible!

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I use about 2-3 tablespoons. I know it sounds like a lot but it is “fried rice”. Always feel free to scale back if you’re watching fat.

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Bell pepper and onion are the staple vegetables of this recipe. I usually use 1 whole bell pepper and 1/2 and onion. I try not to over onion or garlic my food, otherwise no one in my house will eat it.

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Once they are chopped I throw into the pan and start sauteing.

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It creates the best smell in the kitchen.

Once the onion and bell pepper are soft, I add in peas and corn. Sometimes carrots if I have them. I always keep organic frozen corn and peas from Trader Joes in my freezer.

Then I add in the rice, while fire is still on. Sometimes I add a dab more of sesame oil.

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Next I add in plenty of low sodium organic tamari. At least 2-3 tablespoons. To be honest, I don’t measure. Instead I just taste and add more if needed. I also add in a bit of pepper and garlic powder.

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I always stick to tamari sauce or liquid aminos because they are gluten-free and regular soy sauce is not.

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I always make a large batch on Mondays so my husband and I can enjoy the leftovers for lunch for a couple days.

Sometimes I ‘ll add in eggs but it’s not necessary since it tastes pretty good on its own. My husband even said so which surprised me, coming from a meat eater.

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This is one of my favorite dishes to make because of its simplicity. It’s not the absolute healthiest but I think its much healthier than traditional fried rice, while still being enjoyable.

Here is the recipe:

Ingredients:

2 cups of  short grain brown rice (1 cup uncooked, 2 cups of water)

1 bell pepper

1/2 an onion

2-3 Tbs. Sesame oil

2-3 Tbs of Gluten Free Tamari sauce

1/2 cup of organic frozen corn

1/2 cup of organic frozen peas

Instructions:

Cook brown rice according to instuctions and refridgerate one day prior to making this recipe.

Heat pan to medium/high temperature add in sesame oil.

Add in onion and bellpepper and saute until softened

Next stir in peas, corn and rice. Once mixed add in tamari sauce and mix some more.

Add pepper to taste

I always taste test as I go so feel free to do the same.

Note: If you prefer quinoa, you can alawys substitute the rice for quinoa and its comes out just as great. I make both.

Enjoy!

Marlene

Penne Pasta Salad 

Hello,

Have you heard of Banza? Pasta made from chickpeas?

Just a couple of months I ago I was walking around IDEA world fitness convention looking for a snack because I was so hungry in between sessions so I stopped by the Banza booth and was given a little sample of pasta and it did not disappoint. My instant reaction was this is made of garbanzo beans? But it tastes so yummy. I have nothing against garbanzo beans, I just didn’t expect it to taste so good. I’m a big fan of beans, I do love my hummus. And because I’m a vegetarian, beans are a staple in my diet. Continue reading

Vegan Weekened Part 1

Hello

I hope you had a nice weekend. How was the weather where you live? We had a triple digit weekend but that didn’t stop us from going about our usual routine which included some High Intensity Interval training in our garage (aka our home gym) At this point, the temp was 91 degrees so it made for a super intense workout.

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The picture I posted on snapchat Saturday.

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The HIIT workout was only 15 minutes in duration but felt like 30 with the short rest (15 seconds) and hot temp. It was one of those workouts that made you feel proud when you finish. Like, how did I just do that?

Following the workout we took our dog on a walk in the heat. Are we crazy? Sometimes. When we got back I needed fuel ASAP so I made this smoothie which made me feel alive again.

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Ingredients:

1 Frozen Banana

1 Fuji Apple

1 celery stalk

1 handful of spinach

16 ounces of Almond Milk

1 scoop of Sunwarrior Protein

Blend all ingredients and Enjoy.

Note: I made a larger than normal serving to share with my husband and son.

One more thing, its only on weekends that I have patience to use this many ingredients. During the week, its two ingredients max because its much more enjoyable when it’s simple right?

People sometimes say I’m crazy for working out in hot temps but I always feel looser and more efficient when its hot. Maybe not 100 degrees, but 80 always feels good. How do you feel about working out in the heat?

Tomorrow I’ll be back with what I made for dinner.

Have a great day!

Marlene

Mango and Banana Smoothie

Hi

How is your Sunday going? We’re boiling over here. Yesterday was 101 degrees but today its suppose to be a little cooler, 97 degrees.

All I want is something cold so as soon as we got home from church I made this super frosty Mango and Banana smoothie. It was so refreshing. This is one of the easiest smoothies I’ve made.

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Ingredients:

1 frozen Banana

1 cup of frozen Mango

8 oz. of Almond Milk (unsweetened)

1 scoop of Vanilla Sunwarrior Protein

Blend all ingredients then enjoy in a mason jar and a cute little straw 🙂

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Enjoy the rest of your Sunday and stay cool 🙂

Marlene