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!
Garlic Green Beans
Whenever my best friend and I go to our favorite restaurant, she always orders garlic green beans. The dish at the restaurant is amazing but I wanted to show you guys how easy it is recreate it and make this restaurant quality dish at home. These are my Garlic Green Beans. They still have a nice crunch to them and they are glazed in this savory, salty soy sauce with a kick from the garlic and fragrant ginger. The nice thing about this recipe, is once you prep all the ingredients, the cook time only takes about 5 minutes. That’s it! It super quick and simple to make, and it’s a perfect side dish with meats or fish. It’s making my mouth water just thinking about them. My version of this dish is just as good as the restaurants and it was so easy. My friend is going to LOVE these!
- 2 Tablespoons grapeseed oil
- 2 teaspoons garlic
- 2 teaspoons grated ginger
- 1 shallot
- 1 lb. washed green beans
- 2 Tablespoons soy sauce
- Chopped green onions to garnish
Trim both ends off the green beans, and cut them into bite sized pieces.
Press your garlic through a garlic press. Set the garlic aside on a tray.
Peel a knob of your ginger and grate it using a microplane. Place it on the tray.
Thinly slice your shallot and add it to your tray as well.
Boil some water in a pot with a steamer basket inside. Make sure the water doesn’t touch the bottom of the basket. Add in your green beans, cover and cook for like 2-3 minutes, or until they are vibrant green and partially cooked through. They should still have a nice bite to them.
Then pour your green beans into a bowl of ice water to cool them down and keep them from cooking.
Strain your water and pick out all the ice cubes from the green beans.
Heat up your wok and add in your oil. Then add your garlic, ginger and shallots and cook on medium high to high heat for about a minute, constantly stirring so that they don’t burn.
Then add in your green beans and stir around.
Then add in the soy sauce and give it one last stir.
Pour your green beans into a bowl and top with sesame seeds and 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!
Roasted Cauliflower with Garlic Herb Drizzle
- 1 head cauliflower
- Grapeseed oil
- 1/4 cup/60 ml 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
- Pinch of red pepper flakes
- 3 garlic cloves peeled and pressed
Preheat the oven to 450°F/230°F.
Cut the cauliflower into bite-size florets and place on a baking sheet, making sure the cauliflower is not crowded. You may need to use 2 baking sheets.
Drizzle with 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 browned and crispy.
While the cauliflower is roasting, place the olive oil, oregano, basil, rosemary, salt, pepper, red pepper flakes, and garlic in a small saucepan and stir. Heat the drizzle just until the garlic starts sizzling, and then remove from the heat.
Place the hot cauliflower on a plate and drizzle with the Garlic-Herb Drizzle, making sure to get some of the garlic and herbs onto every bit of cauliflower. Serve immediately.
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.
Kale, Quinoa, and Avocado Salad with Dijon Vinaigrette
- 1 cup/173 g uncooked quinoa
- 2 cups/475 ml chicken or vegetable stock
- 1/2 cup/120 ml freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1/2 cup/120 ml extra-virgin olive oil
- Salt and freshly ground black pepper
- 11/2 to 2 bunches curly kale
- 2 small or 1 large avocado
- 1 pint/275 g plum tomatoes in a variety of colors
Rinse the quinoa and combine it with the stock in a pot. Bring to a boil, lower the heat to low, cover, and simmer until the quinoa is tender, about 15 minutes. Turn off the heat and let sit for 5 minutes.
Meanwhile, to make the dressing, combine the lemon juice, mustard, and nutritional yeast in a bowl. Slowly drizzle in the oil while whisking to emulsify the dressing and make it creamy. Add salt and pepper to taste.
Wash and stem the kale. You can do this by holding the stem with one hand and running the other hand down the stem from base to tip, ripping off the leaf in the process. Tear into bite-size pieces and place in a large bowl.
Once the quinoa has cooled enough to handle, add it to the kale.
Pour half of the dressing over the kale salad and mix to coat, using clean hands or two wooden spoons. Add more dressing as needed.
Peel and pit the avocado and cut into bite-size pieces. Halve the tomatoes. Reserve some of the tomatoes for garnish, and carefully fold the rest along with the avocado in with the kale and quinoa.
Pile the salad onto a large serving platter and top with the reserved tomatoes.
Pack any leftover quinoa salad in a container and keep it in the fridge. The next day, grab the quinoa salad, a fork, and a napkin, and you are good to go!
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!