Guest Chef - I'm the luckiest woman in the world to have so many friends prepare delicious meals for me! This week's guest chef is my good friend Maxine. I particularly admire Maxine's dedication to preparing healthy food for her family. She really puts in the time researching healthy food choices AND she is also committed to making the food extremely delicious. I'd venture a guess that her kids are often the envy of their friends when they open up their lunchboxes.
*the directions below are a combination of Maxine's instructions and my observations.
Dinner - Egg Rolls, Teriyaki Mahi Mahi, rice, and garnish (avocado, orange, and black sesame seeds).
Egg Rolls Recipe
2 small onions, chopped
3 carrots, shredded
1/4 large cabbage chopped
1 bag bean sprouts
2 cloves garlic, minced
1 salt-free, gluten-free veggie bouillon cube
Bragg's Liquid Aminos
Rice Paper (pictured above)
Sesame oil (not the toasted variety)
I didn't add any water because the veggies kind of create their own juice as
they cook. I fried up the onions and garlic on medium-low heat because I was using sesame oil (you don't want to heat it too high because of its lower heat tolerance). Then, I added the cabbage, carrots, and the bouillon cube (cube would be optional as I don't always add it). Once the cabbage and carrots have softened, I add the bean sprouts and stir-fry until cooked through. Then, I added some Bragg's (I don't measure, but you want to ensure you add enough to make it taste eggroll-ish. I would guess I add approximately 1/4 cup).
Once the vegetables are cooked, I set them aside to cool a bit. Meanwhile, I set up my "wrapping station." You'll need to soak the rice paper in hot, but not scalding, water until they are soft. I do this by adding boiling water to a bowl of cool water. Once they are soft, I wring them out (as pictured above), place the veggies in the middle and wrap as shown above. As you can see, I wrap them once, and then wrap them in a second sheet to ensure they don't fall apart.
I baked them at 350 on an oiled baking sheet after coating them with sesame oil. I monitor them and when they start to get crispy I gently flip them over. I continue baking until both sides are sufficiently crispy.
Teriyaki Mahi Mahi Reipe
Marinate the fish in the following ingredients for at least 30 minutes
1/4 cup raw honey
1/2 cup tamari (gluten-free ‘soy’ sauce) sauce
1/8 cup purified water
2 tsp. grated fresh ginger root
1-2 clove garlic minced
1/2 tsp. salt
Coat pan with coconut oil, fry fish in sauce (don't let it burn). Cook until done.
Chocolate Pudding Recipe (Link Below)
I used tapioca starch(flour) instead of arrowroot
I used maple syrup instead of agave (2/3 cup)
I used coconut beverage/drink as the milk alternative
Topped with cacao nibs
What I Eat
I want to give you an idea of how to eat healthfully on a restricted diet, without a lot of work, by showing you how I eat! I eat strictly gluten-free. You'll find A LOT of veggies in this blog! I eat both fish and meat a few times a week (local and/or humane, whenever possible), and dairy when I'm visiting family and friends, or eating out. I hope you find this blog inspiring and interesting!