Loco Moco

Hi friends!

I’m sorry there was no post on Monday, but I am back today! I may be sticking with one post a week for the next little while, but we shall see.

I wanted to share with you this loco moco bowl we made. When we lived in the Valley we frequented Oi Asian Fusion and would always get their loco burger bowl.

I have no idea why we never thought about cooking this dish up, but it was super simple.



This tasty bowl of comfort includes rice, a burger patty, sunny side egg and gravy.

We cooked up rice and a burger patty and used the McCormick packets to make our gravy. Hubby fried the perfect sunny side egg to top our bowls!

I chopped up seaweed sheets to add on top. It adds a good punch of flavor!

This would be a great dish for a busy day when you have little time but want something hearty and filling.

Let me know if you have ever made this dish or tried it and what you think.

I’ll see you guys next week!

Veggie Fried Rice

Hi all you lovely people!

I hope you guys are doing well! I know it’s a weird time and we’re all trying to make it through, but just know that we got this!

At our home, on our days off, we have been filling our time and our tummies by doing a lot more cooking. It’s been a lot of fun and it helps keep us distracted 🙂 While day dreaming recipes we could do for this last weekend, we realized we have some ingredients to make a veggie fried rice.

I’m using the term “fried rice” loosely here because even though there was rice in here it was mostly an abundance of veggies.

We looked up some fried rice recipes to get the general idea and got to cooking. We chopped everything up to bite size pieces.

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We sauteed the onions along with the broccoli and these tofu nuggets (extra protein) first. After cooking for a few minutes we added in our veggies that would not need as much time.

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After all the veggies cooked we took them out and started to cook our rice. We added some ginger, garlic, and chili flakes to the pan, a little while later we added in the cooked rice. I used a packet of Jasmine rice I had left from Trader Joes.

We stirred everything in together at the end to incorporate all the ingredients and took it off heat to add soy sauce. I know you’re thinking, “where the heck is the egg?” We decided instead of having it mixed in with our fried rice, we’d rather have an egg on top.

We cooked up our sunny side up eggs and topped off the fried rice. This was honestly really good and had so many colors in it from the veggies that it was nutritionally dense also.

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We had some leftover which I ended up re-heating in the pan the next day for breakfast and topping off with an egg and sriracha. I did end up adding in some extra kale-it wilts away so quickly and I love the extra green on the plate 🙂

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Have you guys found yourselves in the kitchen more? What have you been doing to distract yourself? Let us know in the comments!

Full Day of Eating on a Friday

By the end of the week our fridge is usually running low on produce so if I’m at home I’m usually eating the last bits and pieces of our fruit and veg. This particular Friday I didn’t realize we had no kale so I decided I would just have some tomatoes with my morning toast 🙂

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I did have breakfast dessert in the form of a mandarin, but that obviously went unpictured…shmurp.

Lunch was half of the last piece of naan bread topped with some sardine “salad” I threw together. I heated up some frozen broccoli since I was craving something green and tomatoes because I needed to use them up. Not very appetizing looking, but it was really delicious and nutritious 😉

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Again mandarins were had, but nowhere to be found in my phone. Quite the mystery…

We had planned our dinner for Friday night, but had not done any of the shopping for it so once the hubby got home we did some grocery shopping to have our burger night.

We found these delicious challah rolls from Whole Foods. They were crusty on the outside and so so so soft on the inside. I was in bread heaven!

We made a stop at Sprouts to get some ingredients for this Green Goddess dip I had seen on Queer Eye on Netflix plus ground beef and other essentials.

We created an amazing side of roasted cauliflower that we dipped in the delicious Green Goddess dip we made. I highly suggest making the dip! It’s so yummy and herby and noms!

We obv also had these amazing burgers in the most incredible buns. A co-worker had gifted (kinda forced) some white cheddar on me and so we used that to top our burger. We both felt like we had found our best burger situation…the bun, the cheese, the meat, seasoning-it was all perfection!

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Another thing we picked up at Sprout’s were these mochi ice-cream that we saw. They were new and the flavors were intriguing so we obviously had to try a few! I think I prefer the fruit flavored mochi ice-cream over these, but they were still tasty!

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What are your favorite burger toppings? What are your feelings on Green Goddess dressings? Talk to me in the comments below!

 

Leftover Vegetarian Brinner

You guys ever have those times where you have some random ingredients you need to use up in your fridge?

I had that happen a little while ago and I ended up throwing together this delectable sandwich meal.

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I sautéed up some bell peppers and red onion with salt and chili powder, fried up an egg, and toasted up my last kaiser roll. I threw some cheddar cheese, fried egg, and bell pep/onion.

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I baked up some fries for giggles and had some kale to balance it all out 😅

The runny yolk really took this sammy up a notch. Totally messy and completely worth it!

What is your favorite way to use up odds and ends?

Low-Carb Shrimp Fajitas

By now you guys know I like simple, easy to throw together meals ESPECIALLY during the week. These fajitas were just that…they were also unintentionally low carb.

I was initially thinking tortillas, but the idea of spicy shrimp and fajita veggies in a cool, crunchy lettuce wrap wouldn’t leave my head so here we are-lettuce wrap and all!

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I chopped up my bell peps, red onion, and jalapeño for my veggie mixture. I also chopped up some onions, jalapeños, and grape tomatoes for my chunky guac at the same time 🙂

I cooked my veggies first in my favorite pre-made taco seasoning from Trader Joe’s and then did the same with the shrimp. I did it separately since shrimp tends to let out quite a bit of liquid and I didn’t want to sog up the crisp veggies.

While I did the cooking hubs mashed up the ‘cados for guac and added salt and chili powder to season.

I ended up piling my fajita mixture into some fresh romain lettuce while the hubs made a fajita salad of sorts.

It was quick, yummy, and delicious!

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Cooking with Jess ;)

Okay peeps it’s not that serious! I’m not making a cooking video or proclaiming myself a recipe blogger. Lord knows I am not that and let’s face it I am awful at creating recipes since my measurements involve eyeballing, pinches, and to your tastes a lot of the time.

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I do like to cook, but sometimes I forget! It’s a problem, I know.

I have picked it back up recently and have been making things other than breakfast burritos and cheese quesadillas (don’t get me wrong, I still make those).

For dinner one night I made an Indian spiced salmon and some roasted brussels sprouts. Honestly, I decided to make this because salmon and brussels sprouts were on sale and I had all the seasoning I needed at home.

Actually, my recipe decisions this week were all based on items that were on sale 🙂

Back to the salmon and brussels sprouts:

I would start with getting the brussels in the oven since they will take longer to prep and cook. The fish takes no time at all once it’s in the pan and very little prep time.

Preheat oven to 425-450. Grease a baking sheet. Chop up your brussels to bite size pieces.

Drizzle some EVOO, salt, pep, chili powder and any other seasoning you would like and mix together.

I take off my rings and do it with my hands because I feel like it coats the pieces better, but that might just be something I made up in my head.

Throw it in the oven for 30ish minutes until it is done to your preferred crispiness.

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You can either make your own curry spice blend (literally hundreds of recipes on they interwebs)

OR

You can buy a pre-made version.

If you’re not a curry person you can use cajun seasoning, taco seasoning, whatever fun spice blend you want.

Once you’ve decided and are ready to cook up your fish sprinkle on salt (unless your seasoning has salt) and seasoning and gently pat/rub it in. While I was seasoning my fish I had some chopped garlic and jalapeño sautéing up.

If you skip the garlic and jalapeño part just make sure your pan is well greased and hot before adding your fish. This will get the skin crispy and blacken the meat of the salmon when you flip.

Once the salmon is in the pan keep an eye on it. When the fish gets flaky, you are done cooking. Resist the urge to keep it on heat because you don’t want overcooked, dry salmon. THAT is actually the worst. Trust me, I know!

This fish ended up being perfectly spiced, crispy, flaky and juicy. The brussels sprouts were a little burnt (but that’s how I like it), and added a nice textural contrast to the fish.

This is something you can whip up on a week night especially if you have your brussels sprouts chopped up and ready to go.

This is how a “recipe” plays through my head when I am cooking. I figure out what flavors I am craving and play with seasonings to get what I want.

I hope you are have a light and breezy Monday and have yummy dinners to look forward to at the end of your day!

ABJ Greek Yogurt

It’s been hot here in beautiful LA, but on one particular hot day a hot breakfast did not sound appetizing.

I dreamed this up while at the gym and made it a reality once I got home. It was seriously one of the best bowls of yogurt I have ever had.

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I used plain fat free Greek yogurt because that’s what I had, TJ’s almond butter, and TJ’s blueberry preserves, with some Sprout’s bulk bin granola (chocolate hazelnut flavor) to make this.

It had good protein from the yogurt and AB, the preserves and granola gave me some carbs to pep me up post workout, and the AB and granola had some fat to help satiate and leave me full and satisfied!

I was a little weary about putting nut butter in yogurt. I don’t know why, but it never sounded like a good idea until this day. I guess hunger fuels delicious creations 😉

Is it hot where you live? Have you been changing up your meal routines?! Let me know in the comments!

Cauliflower Tacos

Soon…I love roasted cauliflower and I love tacos so I combined my two loves to make some cauliflower tacos 🙂

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The truth is I had some cauliflower that needed to be used up and some corn tortillas that were on their last leg so this was my solution!

If you want to make these just know it’s super simple and easy. I cut up my cauli into even chunks and placed them on a greased pan and threw some taco seasoning on it. I was being lazy and didn’t mix it together-I highly recommend you rub the taco seasoning on so it sticks! Roast at 425 till nice and golden (40-45 minutes)!

I heated up my tortillas and smushed in some avocado for healthy fats. I served it with some massaged kale and called it lunch.

Although I did have to wait for the cauli to roast I was able to do other things so this was a pretty easy meal to prep even in the middle of the day.

If you make these let me know how you like them!

Gluten Free Pancakes

I have been very blessed to not really have any type of food allergy/intolerance. The only thing I can’t really handle is dairy milk, but that doesn’t bother me since I’m not a fan anyway. I love my Califia almond milk 🙂

BUT I’ve come across this recipe many, many times with all sorts of variations and I had a ripe banana I didn’t want to eat, but needed to use so this seemed like a great time to try it out.

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All you need is a well ripened banana and an egg to make this recipe, but I did add some almond butter and cinnamon in. You mash up your banana and stir in your egg and whatever fun ingredients you prefer, mix it all together, and cook it up in a pan like all other pancakes.

This made 2 medium size pancakes and 1 teeny baby pancake. I did eat one medium size pancake while these were cooking just in case you were wondering about the missing one. Does anybody else do this while making pancakes?

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More almond butter on top and a clementine on the side

Just so you know these don’t hold together like a traditional pancake so flipping can be slightly difficult, but not terrible. The other thing to note is that they are pretty soft and slightly gooey in the middle from the ‘nana.

I freaking LOVED them. They were delicious and tasted like a cross between banana muffins and french toast…um, yes please.

If you have made these let me know what add-ins you like and if you haven’t made these I say give them a try!

Soba Noodle Salads

This girl is always looking for healthy, delicious meal ideas to take to work. I work 12 hour days so I need something that will be filling and nutrient dense, but also feels satisfying. We have 30 minutes for lunch so I don’t have time to be doing a lot of heating/putting things together so I like something that is easy to prep as well.

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No, I’m not studying for finals I am just prepping my tofu by squeezing all the water out 😀

This soba noodle dish is a great option that meets both of those requirements. It’s filled with cabbage, cilantro and bell pepper (I used a red one) and the peanut sauce makes gives it that extra oomph to make it completely satisfying.

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I had some raw spinach along with this meal to get some extra greens in, but I think it would be completely fine on it’s own. The soba noodles and veggies give some good carbs, the tofu lends the protein, and the spicy peanut sauce adds fat to keep me going strong for the rest of my shift.

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If you are interested in making this concoction just chop up some of your favorite veggies (broccoli,  any color bell pepper, snap peas, green beans, mushrooms, cauliflower), boil up some noodles, cook up whatever protein you have on hand and make some peanut sauce.

 

I seasoned my tofu with just salt and pepper since I knew it would be coated in peanut sauce anyways, but you can always add whatever seasoning you prefer.

For my peanut sauce I always use a 1 to 1 ratio of PB, water, and soy sauce. You can add brown sugar or honey for a touch of sweetness (add to taste). I enjoy heat so I always add some chili flakes, sriracha, or both for some spice. Seasoning wise I will add in what I have (fresh minced garlic, garlic powder, ginger powder, etc). Last, but not least I always add a squeeze of lemon juice to brighten it all up (lime juice will also work).

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I thought about sautéing the veggies, but decided against it since I had prepped this for a few days of work lunches. I also left out all my veggies (including cilantro) till I was ready to eat because I hate soggy veggies!

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This meal was totally satisfying and delicious and it will definitely be on my regular lunch rotation now!

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If you try this “recipe” out let me know what you think or if you have your own soba noodle salad recipe let me know what your favorite add-ins are! Happy hump day 🙂