Healthy Quinoa Sushi Rolls

Healthy Quinoa Sushi Rolls

Sushi is extremely delicious, but it can also be very unhealthy if you are not careful with your choices. The healthiest option when eating at a sushi restaurant is ordering the Sashimi.  Sashimi is simply raw fish that is sliced n thin strips and meant to eat with soy sauce and wasabi paste. This option is entirely protein packed and contains zero carbs, therefore is the absolute lowest on the glycemic index….with a GI of zero. You can also order the raw fish over a bed of rice, and this is called Nigiri. Nigiri is medium to high in  regards to its glycemic index. If I order the Nigiri, I would only eat half the rice in order to lower the carb/glycemic index of the meal. The last option is a sushi roll or sushi hand roll. This is also about medium to high on the glycemic index due to the high content of rice within each roll. Each roll contains about 2 cups of white sticky rice…and most people order at least 2-3 rolls. That is a whole heck of a lot of white rice!!! I love sushi, and typically order a few pieces of Sushimi as well as a roll or 2. I am aware that the rolls are higher on the glycemic index, so I use this as my “cheat meal” for the week. I was trying to think of a way to enjoy my sushi rolls with less carbs and fat…so I decided to head to the Japanese grocery store and see what I could come up with. I thought to myself, why not substitute...
Healthy Vegetable “Fried Rice”

Healthy Vegetable “Fried Rice”

I ran into an old friend the other day, who is a strict vegetarian, and she reminded me that I haven’t posted a vegetarian recipe in quite some time. I love my Asian food and one of my old favorites (before I switched to a low glycemic diet) was chicken fried rice. I have already posted my healthy low glycemic version of chicken fried rice (using quinoa in place of the rice), so its only natural that I post the vegetarian version using tons of vegetables in place of the chicken. Gather all ingredients, 2 pans/woks, measuring cups, a large spoon, a knife, and a cutting board. Dice the onion and carrots to your desired size. I kept my bamboo shoots and water chestnuts whole, but feel free to dice these as well. Saute the onion in a pan/wok with 1 tsp of olive oil  on medium heat for about 5 minutes or until brown. Add 1 tsp stevia in after 2 minutes of sauteing the onions. Make sure to stir the onions every minute to prevent burning. Once the onions are brown, add the diced carrots, bamboo shoots, water chestnuts, and the remaining  “Vegetable Mixture Ingredients” to the same pan/wok as the onions and mix together. Saute the vegetables on medium heat for about 10 minutes until the bamboo shoots and water chestnuts are slightly brown. I typically allow a good amount of browning because I feel it has better flavor. Add the edamame to the vegetable mixture for the last 2 minutes of cooking. Stir well. While you are still cooking the vegetables, spray a separate pan...
Healthy Szechuan Chicken “Low Mein” w/ YUM YUM Sauce

Healthy Szechuan Chicken “Low Mein” w/ YUM YUM Sauce

One of my most pinned recipes has been my “Healthy Hibachi Chicken w/ Healthy Yum Yum Sauce” so I had to come up with yet another dish that could be smothered with this amazingly healthy sauce! I love my vegetti machine and love to make spaghetti out of zuchinni…so why not make a healthy Low Mein dish?! Trim the fat off of the chicken breasts and dice the chicken up into bite sized pieces. Add the chicken to the pan and then add all “chicken sauce” ingredients into the pan as well. I don’t bother mixing the sauce before, because I simply use my hands to toss the chicken around in the sauce to make sure all pieces are completely coated. Cook the chicken on medium heat for about 15-20 minutes or until the liquid has completely evaporated and the chicken is nice and brown. Make sure to flip the chicken around every few minutes ensure you are cooking each piece thoroughly. While the chicken is cooking, clean the zucchini and make into spaghetti by using a vegetti. Place in a bowl until you are ready to use. Peel and slice the onion and place into the wok along with 1 tsp of olive oil. Cook the onions on medium heat until they begin to brown. Once the onions turn brown, add the bean sprouts and continue cooking for another 2-3 minutes on medium heat. Next, add the zucchini noodles and continue cooking on medium to high heat for a few minutes. The zucchini noodles will produce liquid. Try to scoop out as much liquid as possible and dispose down the...
Hibachi Tofu and Vegetables w/ Healthy Yum Yum Sauce

Hibachi Tofu and Vegetables w/ Healthy Yum Yum Sauce

I looooooove some good Hibachi! I could eat at one of those Hibachi Steakhouses every night if they didn’t use a POUND of butter on everything they cook! No matter how good the food tastes going down, you know the end result will be feeling disgustingly full in no time! Not only do you feel like you ate a plate full of butter, but you consumed a weeks worth of sodium that leaves you thirsty for days! I need my Hibachi fix, so I created this quick and healthy meal. You can now have your Hibachi, remaining guilt free and smell free! U always leave there smelling like you took a bath in Asian grease. Now you can actually eat and venture out after dinner, instead of coming straight home to bathe and wash your clothes!Ha I have a hibachi chicken recipe and it is the most favored recipe on my blog…so why not make it with Tofu?! I have to say, Tofu is not my favorite, but I would make this dish over and over again! Lets get cooking: Gather all ingredients, a cutting board, a large knife, a medium bowl, a small plate, a wok, and a pan. Place the block of tofu on a small plate and press in order to drain as much water from the tofu as possible. I simply take my hand and push the block against the plate (as I tip the plate over the sink) and extract as much water as possible. Cut the tofu into small square pieces. Be gentle while you are cutting and use a very sharp knife...
Hibachi Vegetables

Hibachi Vegetables

I am obsessed with hibachi style food! It has such a great flavor and I have finally figured out the exact ingredient combo to make you feel like you are eating at a Japanese Steakhouse…with A LOT less calories and fat! I suggest making this hibachi vegetable side along with my hibachi chicken and don’t forget a side of my healthy yum yum sauce (recipe is with the chicken recipe)! Just thinking about this meal makes my mouth water! We have to get started here so I can go make it for dinner!!! Gather all ingredients. Wash and cut the zucchini into small pieces, your choice of shape. Add the zucchini, bamboo shoots, water chestnuts, 3 tbsp of spray butter, and 3 tbsp low sodium soy sauce into a wok. Add 1 tbsp of chili paste if you would like some heat to your dish. Mix all vegetables well and cook on medium to high heat, stirring every few minutes. Add the bean sprouts into the wok once the liquid is almost evaporated. Mix well and cook until the liquid has fully evaporated in order to start browning the vegetables (usually about 10 minutes). As long as you stir every few seconds, you will not “burn” the vegetables… but you definitely want to fully brown them to get the true hibachi flavor. At this point, add the remaining spray butter and low sodium soy sauce to the wok and mix well. You should have the temperature on medium at this point and continue cooking as long as you would like in order to reach your desired “brownness.” Serve with my hibachi chicken and...
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