Pineapple Cashew Fried Rice

This was a meal that was on my meal plan this week, and I got the recipe from my health coach.  I didn’t want to post the recipe because I knew I would make some adjustments to the recipe to make it my own.  Holy moly!  This was sooo delicious.  Like, I wanted to lick my plate, but I don’t want to teach my 4 year old bad habits.  What’s even better is I have most of the ingredients on hand ALL THE TIME.  Literally the only thing I had to buy was the coconut milk and pineapple.  Even the hubby approved–and said it was better than the one from our favorite Thai restaurant.  Note: I made this with veggies I have on hand.  I didn’t have red bell pepper (which I usually do), so i subbed carrots and zucchini.  Anyway, here’s the recipe:

Ingredients:

1 cup brown jasmine rice (I get mine at Trader Joe’s, but plain brown rice will work too)

1 cup light canned coconut milk

1/2 cup fresh pinapple juice (this I didn’t have, so I just pureed pineapple with a bit of water and it worked great)

1/2 cup water

2-4 tbsp. coconut oil (the original recipe calls for 5, but I cut way down to just what I needed.  It ended up being about 2.5)

1 red bell pepper, chopped

1/2 sweet onion, chopped

4 garlic cloves, minced

1/2 tsp freshly grated ginger (I use those frozen grated ginger cubes in a pinch, but I actually had fresh on hand)

2 cups cubed pineapple (I did more like 1 because it was what I had left).

2 large eggs, lightly beaten

1 1/2 tablespoons low sodium soy sauce

4 green onions, sliced

1/2 cup cashews, some chopped if desired

Directions:

In large saucpan, add rice coconut milk, juice and water, stirring to combine.  Bring to boil, then cover and reduce to simmer.  Cook util the rice has absorbed all the liquid–about 20-30 minutes.  The time will differ depending on your rice.  Let the rice cool completely (I didnt do this).  But this step can be done ahead of time.

In large skillet or wok, melt 1 tbsp of coconut oil over medium-high heat.  Andd onions and peppers with a pinch of salt, then stir and cook for 2-3 minutes until slightly soft.  Add in garlic and ginger, stirring for 30 seconds.  Remove veggies and set aside in large bowl.  Increase heat to high.  Add more coconut oil if needed, and add pineapple chunks.  Stir and cook until golden, about 5-6 minutes.  When done, add to the bowl with the veggies.

If needed add more coconut oil to pan, add eggs, and stir entire time they cook, scrambling eggs.  Break them apart as much as desired.  Take out of pan and place in separate bowl/plate.

Keep the high heat under the pan and add about 1 tbsp coconut oil (or more if desired).  Add in the cooked rice, tossing to coat, and then let sit for 1-2 minutes to crisp up and get that yummy golden color on it.  Stir, breaking apart any pieces and repeat the browning for another 1-2 minutes.  Repeat again until all rice is golden in color or to your desired “doneness”.

Reduce heat to low and stir in the soy sauce.  Remember to start small…you can always add more but you can’t take it away.  Add the veggies and egg back in.  Then stir in the green onions and cashews.  Taste and adjust any seasonings as you see fit.

This can be served alone as a YUMMY vegetarian dish, or with shrimp, chicken, pork, or we put ham in ours.  Doesn’t it look so yummy…even with my awful phone picture?!

 

 

Meal Plan Monday


Here’s the plan for the week!

Monday: Taco Salad–I usually use ground turkey and MY OWN taco seasoning.  If you haven’t stopped using the packaged (with all that sodium), I highly suggest you do.  Making your own taco seasoning is so easy.  There are tons of recipes on Pinterest you can use for inspiration.

Tuesday: I’m trying out a recipe that my health coach gave me.  Trying to decide if we will actually use jasmine brown rice, or cauliflower rice.  And it’s actually Pineapple Cashew Fried Rice, not coconut. Oops. 

Wednesday: Sheet Pan Chicken–my daughter can’t get enough of this recipe.  Any time I find a recipe where she clears her plate and asks for seconds, it’s a win!

Thursday: My daughter loves the flavors of honey and garlic together for meat marinades, so that’s where I’ll go for Thursday.  I realize I didn’t add a side.  I think we’ll have some edamame salad like from last week’s lunches.

Friday: This Wheatberry Waldorf Salad looks too good to pass up!  I will sub pecans for walnuts since I’m not a walnut fan, and probably reduce the blue cheese amount.  Even hubby is looking forward to this one.  The trick is to have my mini not eat all the grapes in the house before it’s time to make this.  Easier said than done.

Saturday: One day a week we always do an eat out or take out as a family date.  

Sunday: Easter Dinner with the Family.  I wonder who’s making it…I haven’t bought anything so I hope not me.  

Meal Plan Monday

Today is proving to be a busy one already.  I’ve dropped off my mini at school, gone grocery shopping, put everything away and made lunches for today.  I have about 30 minutes before I need to go pick her up and then I have an afternoon of appointments, and craziness ahead.  Also, my new challenge group starts today and I’ve got a workout to fit in too.  So let’s get to what’s on the menu for the week.    This will be a loose menu since my in-laws are expected on Thursday, and that always changes dinner plans so, seat belts buckled and let’s go.

Breakfasts: Shakeology Shakes

Lunches: This Edamame, Corn & Farro Salad.  It looks heavenly!

Screen Shot 2017-04-03 at 10.47.11 AM (via)

Snacks: Yogurt with almonds and fruit, apples with PB or other Nut Butter, String Cheese, Trail Mix.  You know…the usual easy grab and go suspects.

Dinners:

Pressure Cooker Chicken Picatta with cauliflower rice and spinach salad.  Yes, I know I made chicken picatta last week, it’s a favorite in this house.  But this one is different.  It’s not your typical Picatta-y (yep, made up that word), but it’s yummy.  And my 4 year old eats it, so…

Bruschetta Grilled Chicken Zoodle Bowl  I’m taking a Trader Joe’s shortcut and using their Bruschetta sauce.  Have you ever used it?  It’s delicious, and full of garlic…and already made for me.

Smoky Kale and Black Bean Tostadas.  This is actually a Blue Apron recipe, but I’m using kale instead of the original swiss chard.  Man, it’s yummy.  My 4 year old won’t touch this.  She’ll probably have a quesadilla.

Screen Shot 2017-04-03 at 10.56.22 AM (image via Blue Apron)

Beefy Tomato Soup.  This tastes like lasagna in a bowl.  My daughter LOVES it.  It’s comforting, and easy.

The other days of the week will be, I’m sure, leftovers one night, we have a Date Night out to celebrate our anniversary thrown in there since the in-laws are here to babysit.    And then on Sunday is our normal Family Dinner but with my parents, the in-laws, and us.  Should be fun!

What’s on your menu this week? 

Meal Plan Monday

Except it’s Tuesday.  Yesterday the post didn’t happen.  I’m feeling a bit under the weather and it’s Spring Break for my mini, so “me” time was few and far between.  I didn’t even get my workout in yesterday.  Do you know how long it’s been since I’ve skipped a workout?  But sometimes, when you’re hardcore mommin’ it, something’s gotta give.  

This week’s meals aren’t anything exciting, bu they’ll be yummy.  But first, I have to share the recipe I made for our family dinner on Sunday.  I was craving Mexican food, but wanted to make it somewhat healthier.  I whipped up a batch of refried beans in the crockpot and made these Baked Chimichangas.  I subbed whole wheat tortillas for flour, made my life easy by using organic rotisserie chicken, served with fresh guacamole on the side, and it was a hit with everyone!

Now for the weekly plan:

Breakfasts: Shakeology Shakes.  These have so many great nutrients for you body and are essential in giving me a great natural energy boost.  Have I mentioned that these shakes have helped me kick coffee.  I mean, I have some every now and then, but i don’t NEED it anymore.  Crazy.

Snacks: Fresh fruit, veggies and hummus, trail mix…all easy stuff to grab and go if needed.  Note: half the time I grab a snack, my mini ends up eating half of it.  Every.  Single.  Time.  

Lunches: I’m being super lazy this week.  I’ll use the rest of the rotisserie chicken for salads and such, and probably mostly eat leftovers for lunch.  

Dinners:

Monday: Chicken Picatta + Orzo Pasta (with tomatoes, avacado, green onion and a simple lemon juice and olive oil dressing)

Tuesday: Turkey Meatloaf with sweet potatoes and Caesar salad

Wednesday: Steak with roasted garlic & parmesan potatoes and asparagus

Thursday: Leftovers

Friday: Sheet pan chicken and veggies

Saturday: Take Out night

Sunday: Family Dinner

Sorry for the lack of recipe links this week.  I will just be making it up as I go along this week.  It will either be delicious, or a disaster.  We’ll see.  

What’s on your menu this week? 

Meal Plan Monday

I feel like this week’s plan isn’t as inventive as normal…and that’s okay.  And this week is definitely going on the 80/20 rule and including some of my daughter’s favorites.  Nevertheless, here it is.  

Breakfasts: Shakes.  My go to combo has been chocolate, 1/2 a banana, a handful of spinach, 1 tbsp of PB2, hemp hearts and almond milk.  So good.  If I’m feeling crazy I leave out the PB2 and add a drop of peppermint essential oil so it tastes like thin mints.  If something that is super good for me can taste like a Girl Scout cookie…I’m in!

Snacks: fresh fruit, veggies and yogurt dip (the same one from a few weeks ago), and these Energy Bites.  

(Image via Gimme Some Oven)

Lunches: Taco Salads/Bowls.  If you haven’t made your own taco seasoning, you really should give it a try.  Chances are you have all the ingredients in your cabinets.  It’s so much healthier.  Who knows what’s really in those packets anyways.  I know the salt content is HIGH, and who needs that?  Salt = Bloat…that’s something I for sure don’t need.  

Dinners: 

Monday: Chicken and Asparagus Lemon Stir Fry with cauliflower rice.  This is a new recipe to me, but everything I’ve made from Skinnytaste has been so delicious.  I’m sure this will be no different.  Is it weird that my dentist is the one that told me about this recipe and said even her kids love it?!


Tuesday: Stuffed Pepper Casserole.  It’s been forever since I’ve made this so it will be a nice plate of comfort on what is supposed to be a rainy day.  I’m 95% sure that my 4 year old won’t touch this with a 10 foot pole.  Maybe she’ll surprise me.  

Wednesday: Leftovers…because with casseroles, there are always leftovers.  

Thursday: One Pot Skillet Lasagna and salad.  You guys, this is so good.  I figured I’d follow up the meal that my daughter will potentially hate with her FAVORITE meal.  I sub a lot of the things in this recipe.  Ground turkey instead of Italian sausage, whole wheat pasta, and 5 laughing cow wedges garlic and herb flavor instead of cream cheese.  I was hesitant of the cottage cheese, but it’s good, I promise.  And I probably use less shredded cheese on top too.  Don’t tell, but I’m not so much making this dinner on Thursday as I am pulling out some of the leftovers that I had previously frozen from the last time I made it.  

Friday: Crockpot Honey Balsamic Pork Roast with sweet potatoes and roasted Brussels Sprouts.  

Saturday: Take Out/ Dinner Out

Sunday: Family Dinner.  Every week we alternate hosting family dinner with my parents.  It’s my week this week and  haven’t quite figured out what I’ll be making.  I’m sure I’ll figure it out on Saturday night or Sunday morning.  

Meal Plan Monday

Here’s what’s on the calendar for this week. After a more indulgent weekend than normal, I’m ready to get back on track.  The funny thing about eating clean 80% of the time, is that I don’t feel guilty for indulging (hello french fries this weekend, and pasta yesterday).  I also find that because I don’t eat “the bad stuff” that often, when I do, I don’t really eat all that much of it.  Like, I don’t overeat, as we tend to do when things are super delicious.  Plus, my next challenge group officially starts today so I want to start off strong.  I posted my “before” pic on Instagram and can’t wait to see the changes in 21 days.  Interested in making some changes with me, just let me know.  We can become stronger together!

Breakfast: Shakes

Snacks: Yogurt with fruit and almonds, string cheese, hummus and veggies

Lunches: Caprese chicken bowls, roasted veggies & bison burgers (patties only).

Dinners:

Monday- Mushroom, Pancetta & Lentil zucchini pasta with toasted almonds

Tuesday- Salmon and Roasted Cauliflower, Broccoli, Sun Dried tomato and Chickpea Salad

Wednesday- Turkey Tacos

Thursday: Honey Teriyaki Drumsticks (made in my Instant Pot) served with cauliflower rice and sweet potatoes

Friday: Pizzas (cheese for the kiddo, and roasted veg for the adults)

Saturday: Take out night

Sunday: Family Dinner

Meal Plan Monday

It’s that time again, so here’s the plan for the week!  I’m trying something new.  A friend who has seen great results with clean eating (no more IBS for her or flare ups, and overall health improvement) is always saying that she has like 4 “sauces” in the fridge at all times to make meal prep and lunches easier.  She homeschools her 3 kiddos and has a 2 year old, so she’s all about making things easy for her and minimal prep during the day.  So, I thought I’d give it a shot…sort of.  Here’s what I’ll be doing this week:

Breakfasts: Avacado toast.  Seriously, I could eat this every. single. day.

Snacks: Hardboiled eggs, hummus and veggies.  There’s also always string cheese and fruit around the house too.  Prep: I made my hummus today and put it into individual containers.  My cheater method for roasted pepper hummus…using this roasted pepper sauce.  It’s been in the fridge from when I did mediterranean bowls for lunches a few weeks ago.  I need to use it up.  Becauce pics of hummus is just boring…here’s a picture of my ingredients.  Yes, everything from Trader Joes.  Note: they now sell tahini paste in a jar.  This tahini sauce is a great alternative.  Or leave it out altogether and just add a bit of sesame oil.  IMG_7596

Lunches: Rainbow Power Salad with Roasted Chickpeas and Chicken Bruschetta Bowls.  The plan and prep for the bowls: roast the chickpeas, make the sauce, and spiralize the veggies (keep all separate until luchtime).  I may have assembled a small bowl just to taste.  Goodness it’s tasty.  That “sauce” is one of my on hand sauces in the fridge this week.

The plan and prep for the bruschetta chicken: Cook chicken with italian spices, make batch of farro.  To assemble my bowls, I’ll just have greens, farro, chicken, and a spoonful or so of Trader Joe’s Bruschetta mix (you can find it in the refrigerated section by the hummus).  It’s another one of the “sauces” I’ll have on hand this week.

Dinners:

Monday: Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies.  It’s a one pan meal, and I’m all about less dishes!

Tuesday: Grilled (indoor because it’s Idaho, and still cold) sausages and Feta and Parmesan Zucchini Bake.  We’ve made this zucchini before and it’s so yummy!

Wednesday: Crockpot Green Enchilada Soup.  I saw this recipe on Pinterest, and it just sounds good.  I’ll sub out greek yogurt for sour cream (as toppings, if needed), etc. There’s no real sub for cream cheese, so I’ll just go with it.  Healthy changes = healthier choices.

Thursday: Leftovers

Friday: Gyros

Saturday: Take out Night

Sunday: Family Dinner (TBD).

This week doesn’t seem as “healthy” as others, AND I’M OKAY WITH THAT.  It’s all about moderation, right?

What’s on your menu this week?  

Do you keep certain items on hand so you can easily assemble healthy lunches?