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!

Ingredients:
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

Directions:

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

Ingredients:
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

 Directions:

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! 

Ingredients:
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!

Directions:

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!