Travis Mayfield of Q13 FOX News and I had a blast talking about ways to easily add more veggies to your meals! Here’s the dish we made on air, and the other dishes I talked about.
Thank you, Travis and Q13!
Garlic and Ginger Green Beans
This is my best friend’s favorite dish when we go out to eat! It’s super easy to make at home, and just as delicious. Travis and I had fun making it on air!
- 1 pound green beans, washed and ends trimmed
- 2 tablespoons grapeseed oil
- 1 shallot, thinly sliced
- 2 teaspoons minced garlic
- 2 teaspoons grated fresh ginger
- 2 tablespoons soy sauce
- Green onions, for garnish
- In a large pot, bring water to a boil. Add the beans and let them turn bright green, about 2 or 3 minutes, then immediately dump them into ice water to stop them from cooking further.
- Before starting, make sure you have prepared all of your ingredients and have them on hand next to your stove.
- Heat a wok on high heat, and add the grapeseed oil. Add shallots, garlic, and ginger, and cook for a minute, stirring constantly so it does not burn.
- Add the green beans, and cook for a few minutes, making sure every bean is coated by the oil mixture. Make sure you don't overcook the green beans!
- Add the soy sauce, and cook a few minutes more.
- Plate the green beans on a platter, and scatter with sliced green onions.
Vanilla Chocolate-Chip Mint Smoothie
This will remind you of chocolate-chip ice cream! Spinach gives it that beautiful green color, but believe me, you can’t taste it. It’s so good, you won’t care that it’s good for you 😀
- 3/4 cup unsweetened vanilla almond milk
- 2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1 cup spinach
- 1-1/2 frozen bananas
- 1 Tbs dark chocolate chips
- Pour the almond milk, vanilla extract, and peppermint extract into a high speed blender. Add spinach.
- Blend until smooth. Make sure it is totally smooth, and there are no small bits of spinach.
- Add the bananas, and blend until creamy.
- Chop the chocolate chips and sprinkle on top. Enjoy!
Roasted Cauliflower with Garlic Herb Drizzle
This will convert anyone to a cauliflower lover! Salty, savory, and packed full of flavor. This is my favorite way to eat cauliflower. You MUST try it!
- 1 head cauliflower
- Grapeseed oil
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon kosher salt
- freshly ground black pepper
- 1 pinch red pepper flakes
- 3 cloves fresh garlic, pressed through a garlic press
- Heat the oven to 450 degrees.
- Cut the cauliflower into bite-sized florets and put onto a baking pan.
- Drizzle some grapeseed oil, just enough to lightly coat the cauliflower. Toss with your hands to coat.
- Roast in the oven for about 20 minutes, or until the edges are brown and crispy.
- While the cauliflower is roasting, place all of the Garlic-Herb drizzle ingredients into a bowl, and mix to combine. Let it sit so the flavors can meld.
- Place the hot cauliflower onto a plate and drizzle with the Garlic-Herb Drizzle, making sure to get some of the garlic and herbs onto the cauliflower.
- Serve immediately.
- Serves 4.
- Prep time: 4 minutes. Cook time: 20 minutes. Total time: 25 minutes.
Tomato, Avocado, Quinoa, & Kale Salad
This salad is AMAZING. Creamy avocado, sweet tomato, and tangy lemon cling to the kale, which soften from all the flavors. Quinoa also soaks up the flavors, and makes this hearty enough to eat as a meal.
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
- 1 cup uncooked quinoa
- 2 small or 1 large avocado
- 1 pint plum tomatoes, in a variety of colors
- 1 1/2 - 2 bunches of curly kale
- Rinse your quinoa, and combine it with 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer until the quinoa is tender, about 15 minutes. Drain the cooked quinoa and return it to the hot pot, and let it sit for 5 minutes.
- Meanwhile, combine all dressing ingredients except the oil, and slowly add the oil while whisking.
- Wash and de-stem the kale. Tear into bite-sized pieces, and place in a large bowl.
- Chop the avocado into bite-sized pieces, and add to the bowl with the kale.
- When the quinoa has cooled enough to handle, add it to the salad.
- Pour the dressing on the kale salad, and mix to coat, using clean hands.
- Pile the salad onto a large serving platter, and top with the chopped tomatoes.
Steak Spring Rolls with Sriracha Mayo and Soy-Lime Dipping Sauce
Juicy steak, fresh vegetables, fragrant herbs and a creamy spicy Sriracha Mayo, wrapped tight with silky rice noodles and served along a soy sauce, lime, garlic dipping sauce…Oh YES! This is a slam dunk. You must try these amazing spring rolls!
- 1 lb. flank steak or skirt steak
- 1/2 cup lime juice
- 1/2 cup soy sauce
- 4 tablespoons brown sugar
- 2 tsp crushed garlic
- 1.5 tsp grated fresh ginger
- 1/4 cup grapeseed oil
- 6 tablespoons of mayo
- 2 tablespoons sriracha
- 1 teaspoon lime juice
- ¼ teaspoon of soy sauce
- Rice paper
- Vermicelli rice noodles, cooked according to package instructions
- Red leaf and butter leaf lettuce, torn to bite size pieces
- Shallots, thinly sliced
- Cilantro, roughly chopped
- Basil, roughly chopped
- Cucumber, julienned
- Carrot, shaved using a potato peeler
- The dipping sauce and marinade are almost identical, so making them both at once saves time.
- Get 2 bowls ready. In each bowl, add 1/4 cup of lime juice, 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 teaspoon of crushed garlic, and about 3/4 teaspoon of grated fresh ginger.
- In the marinade bowl, add a 1/4 cup of grapeseed oil. Place the marinade and the steak in a ziplock bag, take as much air out as possible, and let it marinate in the refrigerator for 4-6 hours.
- In the other bowl, add a tablespoon of water. Refrigerate until ready to use.
- To make the Sriracha mayo, combine the mayo, Sriracha, lime juice and soy sauce in a bowl and mix well. If you have a squeeze bottle, put the Sriracha mayo in the squeeze bottle and refrigerate until your spring rolls are ready to assemble.
- Pull your steak out of the refrigerator an hour before grilling, to bring it up to room temperature. Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
- To assemble the spring rolls, fill a plate or sauté pan with water. Slide a sheet of rice paper in the water and leave for about 10-15 seconds. Remove the paper, place it on a plate or cutting board, and dab off excess water.
- Think of the spring roll as a burrito. In the bottom third of the paper, place some vermicelli, veggies and herbs. Squeeze some Sriracha Mayo on top of the filling, add a strip of steak. Bring the lower edge up over the filling, then fold in the two side flaps, and then roll the entire thing up.
- Serve with the dipping sauce on the side.
You MUST make this sauce! It”s tangy, garlicky, and full of flavor! Our family puts a twist on the classic Argentinian chimichurri and uses all cilantro instead of adding parsley – and it’s amazing! We love to serve it with grilled meats and veggies, but it is very versatile – you can dip breads and veggies, whatever you want! My mom can’t get enough, she keeps pouring more and more on her plate…but I can’t blame her. 😛
- 2-3 cloves of garlic
- 1 bunch cilantro leaves and stems
- 3 Tbs freshly squeezed lemon juice
- 1 tsp salt
- 3/4 tsp red pepper flakes
- 2 Tbs chopped onion
- 1 Tbs red wine vinegar
- 3/4 cup extra-virgin olive oil
- In a food processor, add the garlic cloves and chop fine.
- Scrape down the sides, and add all of the ingredients except the oil. Pulse together.
- While the food processor is running, slowly add the olive oil, scraping sides as needed, until the sauce is smooth.
- Enjoy drizzled over barbecued chicken, over grilled flank steak, grilled shrimp, or serve in a little cup for dipping crudités! It's delicious!