Red Cabbage Asian Slaw

This recipe was developed to be a bed for my Healthy Bang Bang Shrimp recipe, but this made a lot of leftovers so I had it for lunch the next day and then topped on black bean burgers another night.  It's a versatile coleslaw that will last for days in the fridge because the cabbage is crisp and doesn't wilt easily.  Feel free to use green cabbage or any cabbage you can find in the grocery store.  I just thought the red would add great color to the plate.  

Ingredients: 

-1/2 head red cabbage

-1 carrot julienned (or 1 small bag thinly sliced carrots)

-1/2 bunch cilantro

-1 bunch green onions, thinly sliced

-1/2 cup slivered almonds
-2 Tbsp sesame seeds
-2 Tbsp agave nectar (or honey)
-1/4 cup rice wine vinegar
-1/8 cup white vinegar
-1 cup vegetable oil
-3 Tbsp toasted sesame oil
-1 Tbsp ground cumin
-juice from 1 lime

Healthy Bang Bang Shrimp

If you've been to Bonefish Grill — a seafood chain — you've most likely had their Bang Bang Shrimp appetizer.  My mom and her friends love the starter but I think I broke her heart when I told her it is battered, deep fried and tossed in mayonnaise.  Here, I've re-created the restaurant favorite by pan frying the shrimp in just 2 Tbsp of coconut oil and then tossing in a spicy creamy sauce made of pureed tofu instead of mayo.  I know it sounds odd, but even Blake liked the dish! Also, at Bonefish the shrimp is served on a bed of lettuce that is quickly wilted and often ignored.  I served the shrimp on a healthy serving of Red Cabbage Asian Slaw. Bonus: this recipe makes a lot of leftover sauce which means a dipping sauce for Healthy Chicken Nuggets or slathered on Turkey Burger Sliders!

Here's a great source to order all natural wild shrimp online that will be overnighted to your doorstep. They are beautiful shrimp!

Ingredients:

-3/4-1 lb. raw shrimp (about 31-40 count per pound or larger)
-2 tsp cornstarch
-2 Tbsp coconut oil (or vegetable oil)
-14 ounces tofu
-1/3 cup sweet red chili sauce - found in asian aisle of most supermarkets
-3-5 Tbsp sriracha sauce (depending on your heat tolerance)
-3 Tbsp lemon juice
-2 green onions, sliced for garnish
-salt and pepper for seasoning

Elk Rotini Soup

It's fall (at least in Denver) which means it's soup time! I love having a big pot of broth, veggies and meat simmering on the stove all day.  This is down-home comfort soup is made with game meat — elk — but you can use ground beef, buffalo, or turkey.  Freeze any leftovers in muffin tins and pop them out once frozen.  Put three frozen soup blocks in a plastic baggy and back in the freezer for a quick week-night meal.  

Ingredients:

-1 lb ground elk (or other meat such as beef)

-2 Tbsp Montreal steak seasoning

-2 carrots, diced

-1 white onion, diced

-1 celery rib, diced

-2 Tbsp olive oil

-1 can (11-ounce) corn

-1/2 can (7 ounces) peas

-1 large can (14-ounce) diced tomatoes

-6 cups beef broth

-6 cups water

-3 Tbsp tomato paste

-1 lb. dried rotini pasta

Soy Pumpkin Spice Coffee Creamer

This takes four minutes to blend together — I'm serious. Pumpkin Spice Lattes are invading every coffeeshop..even beyond the typical Starbucks.  Even Delight and CoffeeMate have made their own variations of the make-at-home creamers to add to your coffee.  The problem is they are loaded with artificial flavorings.  The inspiration for this recipe came from this recipe but instead of using cream and milk I opted for organic soy milk. Blend these few ingredients together for the perfect fall addition to your cup of jo each morning.

Ingredients:

-1.5 cups soy milk (plain flavor)
-3-4 Tbsp pure maple syrup
-1 tsp pure vanilla extract
-4 Tbsp pumpkin puree
-1 Tbsp pumpkin pie spice
-1 tsp cinnamon