Thai Fish and Veggies
You could use Cod or Salmon, Tofu, or Tempeh in this recipe too. Baramundi can be found at Trader Joes and Whole Foods in the Freezer section. I keep it low in carbs and calories by crumbling steamed cauliflower with the rice. This also ups the nutrient intake. Cauliflower has a ton of vitamin C!
2 Fillets of Baramundi (a firm white fish high omega 3 fish)
6 Spears Asparagus
1/2 cup sliced White Onion
1 Carrots Sliced thin
1/2 a Bell Peppers sliced
1/2 Cup cooked Jasmine Rice
1/2 Cup Frozen Cauliflower
1 TBS Coconut Oil
2 TBS Whole Foods Peanut Stir Fry Sauce
2 TBS Coconut Milk
1/8 Cup Water
Melt half the coconut oil in the pan over med-high heat. Saute the vegetables until just tender. Remove them from the pan. Sear the Fish on both sides. Turn the burner down to med-low. Add the Peanut sauce, coconut milk, and water. Cover and let the fish cook for about 8 minutes. Try not to let it boil. A light simmer is ok.
Then add the vegetables back to the sauce.
Steam the cauliflower or microwave it. Crumble the cauliflower to resemble rice. Serve each person 1/4 cup cauliflower mixed with 1/4 cup rice. Top with the fish and some of the vegetables and sauce.
Makes 2 servings. Each servings has…
340 Calories, 18 Carbs, 20g Fat, 24g Protein
These are super impressive and such a treat on a nice day. No need to fire up the stove. Just use leftover chicken and a ton of veggies and herbs!
Rice Paper Wrapper
Mango or other fruit
Mint, Cilantro, and/or Thai Basil/Basil
Red or Green Onion
Make sure that all your ingredients are chopped and ready to go into the rolls.
Have a clean work surface ready.
Soak a Rice paper roll for about 25 seconds or until pliable.
Lay it out on the counter and put some ingredients inside.
Fold the the sides in just enough to cover the edges.
Then roll it up into a burrito like tube.
Set it aside. It will get sticky and stay together. It takes some practice but it’s so easy once you get going!
2 Summer Rolls and 2 TBS of Peanut Sauce for dipping in a serving.
212 Calories, 13g Protein, 32g Carbs, 4g Fat
Summer is on! That means grilling! I’m all about it. Don’t be afraid. I was really intimidated but I am rockn’ every time now that I have had some practice. I love making more than what I need so that I can use the extra chicken as well as vegetables in salads throughout the week! Check out the videos below for some ideas and post your recipes and ideas in the comments so that we can all be grilling up goodness this summer!
My favorites are chicken, corn on the cob, bell peppers, zucchini, and sweet potatoes!
Peel down the leaves of the corn. Brush off the hairs. Smooth the leaves back from around the husk. Microwave for about 1 – 2 minutes and then place on the grill. Turning every 2-5 minutes until cooked on all sides. Squeeze lime on it instead of butter. So amazing and easy!
Grill a whole chicken then add to salads or wraps or tacos later in the week.
Grill Extra Vegetables to add to eggs, salads, and just on the side. This video is corny but they cover the basics.
Please let me know what your grilling in the comments below!