Deconstructed Spicy-Veggie Sushi Rolls

YIELD: 2 servings
PREP TIME: 15 minutes

Select all your favorite sushi roll ingredients as well as the rice and throw them all in one bowl! Healthy, hearty, and satisfying!

1 cup brown rice, cooked
For Sauce:
1/4 cup mayonnaise
1 garlic clove, finely minced
1 teaspoon rice vinegar
1/2 teaspoon sriracha sauce (or to taste)
1/2 teaspoon dark soy sauce

To Assemble:
1/2 cup shelled edamame (fresh or frozen)
1 large carrot, mini sticks                                                    
1/2 seedless cucumber, sliced
1 green onion, thinly sliced
1 sheet sushi nori seaweed, thinly sliced into ribbons
pickled ginger, for garnish
black sesame seeds, for garnish


After cooking your rice, remove from heat and let sit, still covered, for 10 minutes, then spread out onto a cookie sheet to cool (rice can be made ahead of time).

In a small bowl, whisk together mayonnaise, garlic, rice vinegar, Sriracha and soy sauce. The sauce will be fairly thick. Taste and add more Sriracha for more of a kick. If you like you can thin it out with 1-2 tablespoons of water to make it drizzle a bit easier over your bowl of rice.

To assemble, divide rice among serving bowls. Top with edamame, carrot, cucumber, and seaweed, plus a few slices of pickled ginger and a sprinkle of black sesame seeds as a finishing touch. Drizzle with sauce and serve at room temperature.


Blueberry Almond Butter Smoothies

YIELD: 2 servings

TOTAL TIME: 5 minutes

1 banana, peeled
1 cup frozen blueberries
1/2 cup almond butter, or ¼ c regular peanut butter
1/2 cup plain Greek yogurt
3/4 cup almond milk, homemade or from store
3 dates, pitted and quartered
1 cup ice, or as needed


Combine all ingredients in a blender; purée on high speed until smooth. Add a few ice cubes and blend until it reaches your desired consistency.

*Don’t forget that frozen blueberries are an added snack too!


Vegetable & Bean Tostadas

YIELD: 2 servings

These thin and lightly crisp treats are full of fiber and savory vegetables! 

6 (6-inch) corn tortillas
Vegetable oil
1 orange bell pepper, stemmed, seeded, and thinly sliced
1 onion, thinly sliced
2 garlic cloves, minced
1 1/2 tablespoons lime juice
Salt and freshly ground black pepper
1 (15-ounce) can pinto beans, drained and liquid reserved
1 1/2 teaspoons green chilies, plus 2 tablespoons reserved brine
2 cups finely shredded red cabbage
1/2 cup (2 ounces) crumbled queso fresco
1/4 cup light sour cream
2 tablespoons fresh cilantro, minced
**Thin slices of chicken breast or beef are optional and equally as delicious!


Preheat oven to 450F. Spray or lightly brush tortillas with vegetable oil or cooking spray; arrange in a single layer on a baking sheet. Bake until lightly browned and crisp, about 8 to 10 minutes.

Meanwhile, heat a teaspoon of oil in a large nonstick skillet set over medium heat. Add bell peppers and onion and cook about 5 to 7 minutes and beginning to brown. Add garlic and saute 30 seconds or until fragrant. Remove from heat; stir in 1/2 tablespoon lime juice and season with salt and pepper to taste. Transfer to a bowl and cover with foil to keep warm.

Return skillet to medium heat with another teaspoon of oil. Add beans and their liquid along with minced jalapeños and 1/2 tablespoon of reserved brine. Let them cook together and start mashing beans with a potato masher, about 5 minutes or until thickened, season with salt and pepper to taste.

Toss cabbage with remaining 1 1/2 tablespoons jalapeño brine liquid and a pinch of salt and pepper.

In a small bowl, whisk together sour cream and remaining 1 tablespoon lime juice.

To assemble, spread bean mixture on tortillas. Top with onion and peppers and a heap of cabbage. Sprinkle with crumbled cheese, drizzle with sour cream and finally top with fresh cilantro and serve. These are so delicious!

Click here for a link to the WNDU live segments for these!