Lazy Recipes Live
Lazy Recipes Live!Spring rolls and peanut sauce!Find the ingredients and recipes here: http://www.exercisinginnerpeas.com/?page_id=3127
Posted by Erin Salem on Monday, April 10, 2017
Rice Wraps/Paper (soaked in warm water)
Peanut Butter Sauce
1/2C peanut butter
2T rice vinegar
1 small lime
Microwave about 30-40 seconds.
Soy and Honey Shrimp
2 pounds of frozen shrimp, defrosted in cold water and marinated in 1/4C soy sauce and 1/4C honey
1/2 pound very expensive fusili pasta
1 bunch broccoli
Boil fusili and broccoli
Cook shrimp in marinade for 2 minutes
Pull shrimp out of pot and add another 1/4C soy sauce & 1/4C honey
Add one bag of chopped spinach (use the fancy chopping method in the video)
Add 1t garlic and 2 inches of ginger
Add fusili, broccoli, and shrimp into the pot and mix it all up!
Butter leaf lettuce
White Balsamic Vinegar
Lazy Recipes Live
Lazy Recipes Live – Taco whaaaaat?Link to recipes and Giving Keys:http://www.exercisinginnerpeas.com/?page_id=3127
Posted by Erin Salem on Thursday, March 23, 2017
1 pound ground sirloin 90/10
1 green pepper, thinly sliced
1/4 red onion, thinly sliced
Red pepper powder (sparingly)
Sweet butter lettuce
Greek yogurt/Sour Cream
1/4t Garlic Powder
Lazy Recipes Live
Cauliflower Pot Pie Cups
Preheat oven to 400
1 frozen bag of cauliflower steamed and squeezed of its water
1/4 cup brown rice flower (when you find out there’s not enough cauliflower)
1/4 cup parmesan cheese
Bake in muffin tins for 25 minutes
Pot Pie Filling
2 chicken breasts, cut into 1 inch cubes and cooked in grapeseed oil
Remove chicken breasts and add
1/2 onion, cook until translucent
add 1-2 cups frozen vegetables
1 to 1.5C chicken stock
1/3C almond milk
Turn on high and add slurry, let boil
Turn down to low and cover until pot pie cups are cooked
1/2 bag of butter lettuce
1/2 apple, cubed
1/3 C sliced roasted almonds
EVOO and white balsamic
Lazy Recipes Live
Instant Pot Coconut Rice
1C brown rice
1C coconut milk from the can
Cook high, 25 min
Add leftover veg like broccoli, frozen spinach, and frozen peas after the rice is finished cooking.
3 chicken breasts, cut into 1in cubes
I literally added enough of each spice until I saw each piece of chicken had some of each spice on it. Very scientific.
90 second Bread
2.5T of oil or butter or ghee
1/3C rice, almond, or coconut flour
1/2t baking powder
dash of salt
Microwave 90 seconds in a mug
Let cool for 3-5 minutes before slicing
Curry Cauliflower Snack
I know I said I wasn’t going to be all “Look at me, I’m fasting!” this month, but some of these veg recipes are too good not to share.
This one is a combo of a few recipes I found.
1 head cauliflower, chopped into bite-sized pieces
3 Tablespoons melted coconut oil (just gently melt it in the microwave)
1 Tablespoon curry powder (or more if you like curry, and I do)
1 teaspoon garlic powder
1/2 teaspoon turmeric (or more if you like turmeric, and I do)
Mix ’em all up in a big bowl, coat the cauliflower really well, and put in the oven at 375 for about 25-30 min (depending on the amount and size of your florets and how roasty you like ’em).
Pull them out and mix them with some salted cocktail peanuts, crushed or not crushed (depending on how hungry you are).
So so nom. It’s the perfect “I’m working but I’m starving” treat.
My son fell in love with chicken fingers a two years ago when we ordered him some at a
chain restaurant. I cringe every time he orders them because I know they’re covered in enriched flour and fried. I wouldn’t put it in my body, and I try to dissuade him from putting it into his (but he’s 4, so I know nothing and am bothering him most of the time). As often as possible I make my own chicken nuggets at home. I blend my own breading and bake them in the oven; super easy and super delicious. Here’s my recipe, tweak as you like! Set the oven to 425. I start by making the bread crumbs. Don’t buy bread crumbs. They’re gross and full of chemicals and sugar and it’s just dumb to buy them. I toast 3 pieces of gluten-free bread and combine them in the blender with salt, pepper, paprika, ground flax seed, dried basil and oregano, and some parmesan cheese. Flax seed is an awesome omega-3 and source of fiber, super great for helping your body to absorb the other nutrients you are eating. You’ll have to play with the amounts according to your own taste buds. Whatever you do, choose a loaf of bread that is not ENRICHED. “Enriched” means that the seed of wheat is stripped into pieces. The outside and some of the inside layers are removed (to increase shelf-life) and then some nutrients are added back in from non-natural sources (a natural source would mean whole foods, such as getting vitamin C from oranges, not from a vitamin). Your body basically reacts to enriched flour the same way it reacts to sugar. Look for a 100% whole grain bread without sugar in the ingredients and either put it in the fridge or freeze it to keep it longer. I use gluten-free by choice, but it is not necessary. Then I cut 2-3 pounds of all-natural, no hormone chicken breasts. They are more expensive, and with the budget I live on it would be easy to scrimp here, but there is ALWAYS a sale in the natural meat section. Purchase when they’re on sale and freeze! I cut the chicken breasts when they are very cold or ALMOST frozen. It’s easier to get a clean cut when chicken is cold and dense, so the nugget or chicken finger stays together better. I tend to filet the breasts down the middle if they’re thick enough and then cut into strips. The thicker the breast, the longer it takes to cook, and the more likely you’ll burn your breading. Cover two baking sheets in parchment paper or aluminum foil with baking spray. Crack 2 eggs in one bowl (add some steamed and blended broccoli, zucchini squash, or sweet potatoes to the egg wash for some added nutrients your kids don’t realize they’re eating!) and toss the homemade bread crumbs into another bowl. Drop a raw chicken finger in the egg and then dredge it into your flour. Lay each finger out on the baking sheet with at least an inch in between to assure they don’t nag each other while they’re in the oven. Place them in the oven for 10 minutes. Then, flip them over and turn the baking sheets around so the front is now in the back. Give them another 10 minutes and they’ll be done-zo. 2-3 pounds of chicken will yield enough for 4 or 5 people. The great thing about leftovers is they’re so easily freezable. Pop them in the oven anytime you want them; no need for store bought chicken fingers ever again! Kid-tested. Add some homemade honey mustard or ketchup (without sugar or high fructose corn syrup) and some oven sweet potato or carrot fries and you’ve got an awesome, healthy meal!!
1 large can of stewed tomatoes drained and separated