Happy and Healthy Fresh Spring Rolls

"Do. Or do not. There is no try." - Yoda

I've always wanted to make fresh spring rolls, but they've always looked so delicate and difficult. But recently I've been wanting to eat more vegan and vegetarian foods, and I've also had a craving for fresh spring rolls for days. I bought some at my local grocery store, but there was one problem--I am not a huge fan of mint. And lately, it seems like every fresh spring roll is just packed with mint! So instead of picking out the mint pieces, I decided to dissected my spring rolls and make them myself with only my favorite ingredients. The result...

Surprisingly easy! My first attempt was a big success (just finished eating my third hahaha). They look way more intimidating than they are to make. So here is my "got it right the first time" spring roll recipe. If you want to make it even easier, skip the peanut sauce and use sweet chili sauce. But trust me, the sauce is worth making!

Ingredients:
4 ounces thin rice noodles, cooked and rinsed
1/2 cup fresh chopped cilantro
1/8 cup chopped green onions
1/2 cup shredded carrots
5 leaves of lettuce, torn
1/2 teaspoon seasoned rice vinegar
brown rice spring roll wrappers

Directions: 

Step 1: In a large bowl, toss cilantro, green onions, shredded carrots, lettuce and rice vinegar. Toss until thoroughly mixed.

Step 2: Soak your spring roll wrappers according to the directions on the package. When they are flexible and soft, place on a plate. On one side of the wrapper, add 1/2 ounce of the rice noodles, then top with a handful of your fresh mix.

Step 3: Roll ingredients inside the roll wrapper like a delicious, healthy burrito. Let sit for five minutes before eating.

Serves 6-8.

If you've opted to make the sauce, here is the recipe. This is a mild peanut sauce. For more traditional spice, add additional red pepper flakes and cook them longer in the oil.


Peanut Sauce Ingredients:
2 green onions, chopped
2 cloves of garlic, crushed
2 tablespoons peanut oil
1/2 teaspoon red pepper flakes
2 tablespoons natural crunchy peanut butter
1 tablespoon organic ketchup
1/2 teaspoon gluten-free Worcestershire sauce

Directions:

Step 1: In a small saucepan or pot, add chopped onions, garlic, peanut oil, and red pepper flakes. Cook on medium heat for 3-5 minutes.

Step 2: Turn heat down to low and add peanut butter, ketchup, and Worcestershire sauce. Cool before serving.

Rosemary and Sage Chicken

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”- Luciano Pavarotti

This dish tastes like homemade chicken noodle soup, but without the carbs and tons of protein, so it is significantly healthier for you without sacrificing the taste. Enjoy!

 

Ingredients:

1 1/2 cup organic chicken broth

1 tablespoon rosemary

1 tablespoon seasoned salt

1/8 teaspoon sage

1/8 teaspoon onion powder

1 lb chicken breast

6 red potatoes

1/2 cup shredded carrots

Directions:

Step 1: Pour the chicken broth into a square casserole dish. Add the rosemary, seasoned salt, sage, and onion powder. Stir. Add the thawed chicken breast to the dish and spoon liquid onto the breast so they have been covered with broth and seasoning.

Step 2: Cut the red potatoes in fourths. Place the potatoes and carrots around the chicken and spoon on broth. 

Step 3: Preheat oven to 350 and cook for 50 minutes.  

Serves 4.  Approximately 234 calories per serving.

Fresh Cucumber Asian Salad

"Look what I have created! I have made fire! *I* have made fire!!!" - 'Castaway' with Tom Hanks

To celebrate Labor Day (or Memorial Day, as I kept accidentally calling it), we had friends and family over for grilling and to try out our new fire pit.  It was great fun.

During our festivities, our sweet neighbor, who speaks zero English, stopped by and gave us a GIANT bowl of cucumbers to serve to our guests.Confession: I know zero cucumber recipes.

So I cut up some of the cucumbers and served them with salad dressing, when one of our friends said she usually eats them with vinegar and splenda (or sugar, as I didn’t have splenda). 

It was really good, and I still had about 10 cucumbers left, so I made it again this week, marinated it, and jazzed it up a bit.  Its very similar to the salad a lot of asian restaurants serve.

 

Ingredients:

3 cucumbers
1/2 cup shredded carrots
1/4 red onion, thinly sliced
1 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper 

Directions:

Step 1:  Cut the fresh cucumbers into thin slices. The thinner the slice, the more vinegary they will be!

Step 2: In a small bowl combine vinegar, sugar, salt, and pepper. Stir. 

Step 3: In a large bowl, toss cucumbers, onion, and carrots. Pour vinegar mixture over the top and stir, ensuring every piece of cucumber is coated. 

Step 4: Cover bowl and refrigerate for at least 2 hours, preferably over night, before serving. 

Serves 4-5 sides.

 

Honey-Orange Glazed Carrots

“I hate people who are not serious about meals. It is so shallow of them.” - Oscar Wilde

I was about to squeeze lemon juice on my carrots, making myself a traditional parsley carrot dish, when I thought waaaiiiitt...I have half an orange in the fridge. I wonder how that would taste on carrots? The answer...sweet and wonderful. I hope you enjoy it too. 

Ingredients: 

1 1/2 cups water

1 lb baby carrots
2 tablespoons butter or margarine
2 tablespoons honey
1/2 fresh orange
1 teaspoon seasoned salt
dash of pepper

Directions:

Step 1: Bring the water to a boil in a medium sized pan and cook the carrots on medium-high heat, covered, for 10-15 minutes or until they are tender. Drain the excess water.

Step 2: To the pan add butter or margarine, honey,  juice from ½ orange, seasoned salt, and dash of pepper. Simmer on low an additional 2-5 minutes before serving.

Serves 3-4 sides.