This recipe was shared to me by my aunt Kim who brings these for her lunch break at work. They are easy to take on the go because they don’t require being heated up. It’s a great way to mix up your lunches and stray from the mundane sandwich.
Ingredients: Yields 4 Spring Rolls
12 Medium size frozen fully cooked shrimp: Deveined & tail-off
4 pieces of rice paper (found in the ethnic/chinese section)
Sweet Red Chili Sauce (found in the ethnic/chinese section)
1/4 c. Bean sprouts
1/4 c. Cucumber chopped into tiny chunks
1/4 c. Shredded carrots
1/8 c. Thinly sliced radishes
1/8 c. Chopped fresh mint leaves
Fill a medium bowl with cold- lukewarm water, add shrimp to thaw
While shrimp are thawing, fill a wide, shallow bowl in which the rice paper will fit with hot but not boiling water
Submerge 1 piece of rice paper very briefly into the bowl with the patterned side up
After the rice paper has been submerged, quickly remove it from the water
Once removed, set it aside onto a textured surface such as a cutting board (so that it’s easy to peel off without ripping)
The rice paper will become softened & ready to fill
Line the center of the rice paper with about 1 tablespoon of bean sprouts, cucumber & carrots; 1 tsp. of radishes & mint; and 3 or 4 cold shrimp.
Be careful not to overstuff in order to wrap within the rice paper without ripping it
Repeat steps 3-8 for the remaining 3 spring rolls
Serve with 1-2 tablespoons of the sweet red chili pepper sauce
Enjoy spring rolls as a refreshing appetizer or lunch!
Salmon has omega-3 fatty acids which is a polyunsaturated fat that improves heart health, skin appearance, and has many other miscellaneous benefits. Sadly, salmon is not one of my favorite foods, but I love a good all-natural salmon burger from Trader Joe’s or your local health food store.
All-natural salmon burger patty
1/2 tsp. olive oil
Optional: 2 slices of avocado
1 Tbsp. mayo made with olive oil
100% whole wheat bagel thin
Sea salt & pepper
Season the salmon burger with paprika and a pinch of salt & pepper
In a small pan saute the salmon burger over enough olive oil to coat the area where it will cook
On medium-high, brown one side of the salmon burger
Cook until the inside is a light pink that is not translucent yet still juicy, not dry
Assemble the sandwich. Tip: If I’m eating a sandwich at home then I’ll usually eat it open-faced, but if your taking it on-the-go, you have to use both sides of the bagel thin
Stir fry is a quick “go-to” meal to make. If you haven’t been out to the grocery store, you might even still have ingredients to make a stir fry with whatever kind of veggies and meat you have left in your fridge.
Ingredients for Shrimp Stir Fry: Makes 4-6 servings
8 oz. mushrooms (one normal-sized package)
1 bell pepper: color of your choosing (I like red and yellow because they are sweet)
1/4 yellow onion
2 green onions
2 garlic cloves
2 handfuls of snow peas
3 tbsp. low-sodium soy sauce
1/2 tsp. sesame oil
Red pepper flakes to taste (for spicy lovers)
1 & 1/2 lbs shrimp: I prefer the already cooked, frozen shrimp because it’s quicker, but if you prefer to buy uncooked, I suggest buying them de-veined & tails-off, you can also buy them fresh but the legs & tails are usually still attached
Thaw out shrimp in a large bowl filled with cold water
While shrimp is thawing…Cut up veggies: Mushrooms, pepper, onion, green onion, snow peas
Peel garlic & remove ginger skin with a carrot peeler
Saute veggies in a large nonstick saucepan w/ just enough olive oil to coat the pan
When one side of veggies are browned, grate ginger, press garlic into the pan, and add soy sauce
When veggies are browned on each side, transfer to a large bowl
Drain water from the shrimp bowl
Transfer & saute shrimp with 1/2 tsp sesame oil until hot; or if uncooked, until pink & no longer translucent
Transfer veggies back into pan, add red pepper flakes to taste & mix together
The colorful end result!
Enjoy, knowing that this is a low-carb & low-fat dish filled with enough protein, veggies, and flavor to fill you up! It is even tasty chilled to bring for lunch the next day; I always like to have leftovers for the week. You can create your own variation of stir fry with different meats and veggies. Let me know how YOU change it up!