1/4-1/2 cup cucumber, sliced into long thin strips
Soy sauce, to serve
Wasabi, to serve
Pickled ginger, to serve
Note: I really like an avocado, carrot, and cucumber roll, but you can also get creative! Mango? Pickled onion? Tofu?
Start by rinsing the rice until the water runs clear.
Cook the rice and water in a rice cooker, or bring the rice and water to a boil, then reduce temperature, cover, and cook over low temperature for ~20 minutes, or until the water is gone and the rice is sticky.
When the rice is done, allow it to cool for 10 minutes, then stir in the 1-3 tablespoons rice vinegar (according to taste), 1 teaspoon sugar, and 1 teaspoon sesame oil. If the rice is still hot, leave to cool longer.
It’s time to assemble your sushi! A sushi rolling mat covered in saran wrap is easiest and will make the best formed rolls, but you can roll it carefully without one if needed. Lay the sheet of nori on the mat and spread a thin layer of rice evenly on top. The rice will be very sticky, so it may help to keep a bowl of water nearby to dip your fingers in.
~1 1/2″ from the bottom, lay out your filling.
Roll the sushi! Tuck the bottom edge up over the veggies, then keep rolling. If you’ve never rolled sushi before, it may help to watch a YouTube video…or five.
Using a serrated knife, slice the sushi in half. The slice each half in half. Then slice each of those slices in half. You’ll end up with 8 pieces of sushi.
Repeat steps 4-7 until you’ve used up all the rice.
I had half of a spaghetti squash leftover from making spaghetti squash primavera, and was craving something spicy, so I made a spaghetti squash taco bowl!
1/2 large spaghetti squash
1 yellow or white onion, chopped
2 fresh jalapenos, minced
1 teaspoon olive oil
1 bell pepper (color of your choice), chopped
1 can fire roasted diced tomatoes, drained
1 cup corn, drained
1 can black beans, drained and rinsed
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon cumin
Note: This is fairly spicy! If you need to tone down the heat, deseed the jalapenos. You can also add only half the curry powder, paprika, and cumin.
green onion, diced
greek yogurt (or sour cream)*
shredded sharp cheddar cheese*
You could also use: lime wedges, avocado, extra jalapenos… !
*Leave off to make vegan
Preheat oven to 375°F
Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
In a large saucepan or pot, toss the jalapeno and onion in the olive oil. Cook over medium heat for about five minutes, until slightly softened.
Add the bell pepper and continue to cook for another few minutes, until the bell pepper is slightly softened.
Add the spaghetti squash, tomatoes, corn, beans, and spices. Stir until well combined.
Cover the pot and simmer for ten minutes.
Serve with lots of toppings. Make sure to stir your bowls up–the greek yogurt makes it nice and creamy!
When I need a hearty, filling breakfast this is my go-to sandwich. It’s quick to make and leaves me feeling full into the afternoon. If I am in a rush and need to take it on-the-go, I leave off the salsa, push it down gently to flatten it a little bit, and wrap it up in tin foil.
Makes one sandwich
scoop of salsa
cheese (I like sharp cheddar or pepper jack)
Place the cheese on half of the bagel and put it in the toaster oven*, face up. Toast until cheese is melty and gooey.
While the bagel is toasting, cook your egg. I like mine over easy (fried on both sides, with a runny yolk).
Assemble, then cut in half for easy eating.
*If you don’t have a toaster oven, toast the bagel in your toaster and melt the cheese on top of your egg instead.
approximately 14 ounces chopped green chili peppers (I bought two 7oz cans; three 4oz cans would be okay too)
4 cups vegetable broth (28-32 ounces works great); you can add more broth if you like your soup thinner
1 28oz can crushed tomatoes
1 15oz can of black beans, drained and rinsed
1 15oz can of corn, drained
black pepper, to taste
shredded cheddar cheese
1) Combine the oil, red pepper, onion, garlic, and cumin in a large pot over medium heat. Stir for approximately five minutes, or until the vegetables are softened.
2) Add the remaining soup ingredients to the pot, except for the corn (green chili peppers, broth, tomatoes, beans, and black pepper). Bring to a boil, then reduce to a simmer. Cook for approximately 20-25 minutes.
3) Add the corn and simmer for five more minutes.
4) Serve with cilantro, avocado, cheese, and tortilla chips. Squeeze a small wedge of lime over each bowl.
I really like this sandwich because there’s a nice balance between sweet and tart. Unfortunately, sweet potatoes take awhile to cook, so you have to think about making this sandwich well before you start to feel hungry. By the time this was ready, I was starving. (And those who know me know that means grumpiness…)
>>Makes two sandwiches
1/2 sweet potato
1/2 onion, sliced (red onion is preferred, but I only had yellow and it was still delicious!)
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
1/2 granny smith apple, sliced (I made cubes, but slices would make the sandwich easier to take a bit out of)
1) Preheat oven to 400 F. Wash the potato and pierce it with a fork in numerous spots. Place the sweet potato on a baking sheet and cook for 40-50 minutes (it could take even longer depending on the size — you’ll know it’s ready when a fork or knife can pretty easily cut into it).
2) Peel the sweet potato; the skin should come off easily. Cut the potato into small, bite size pieces.
3) In a large frying pan, heat the vinegar and brown sugar. Add the potato and onion. Cook until the onion is soft and caramelized.
4) Assemble your sandwiches! Spread the hummus, and add the avocado, sweet potato, onion, apple slices, and sprouts.