Ninja Fried Rice

We've all been there, although no one wants to admit it. Forgetting the reaction your GI tract had to Thai food last time you had it, you ordered it again being the naughty individual you are. And once again, your GI tract is not letting you forget you got the 3 pepper rated option rather than the 5 pepper rated option because it looked safer. But who really knows what those peppers mean because right now you really can't tell the difference. Now you have leftover Pad Lao in the refrigerator and it's side kick, rice. Rather than revisit last night (and the morning after) try ditching your grease and chili paste stained box and grab the plain rice box instead. With that box, I want you to get your wok-and-roll on and try this leaner version of fried rice.


Ninja Fried Rice

What You Need:
Small Carry-Out Box of rice (about 1 1/2 cup and at least a day old)
1 egg
1 egg white
Cooking Spray
1/2 tablespoon of Smart Balance oil
1/2 tablespoon of soy sauce
1/2 teaspoon of fish sauce
1/4 cup of peas
1/4 cup of onions
1/2 cup of precooked shrimp or grilled chicken (optional)

What to do:
Break up the clumps in the rice, this is important so that the rice reheats evenly, and keep this on a plate. Spray the pan with cooking spray and heat the pan on medium-high. Beat the egg and egg white together, then pour it in the pan. Scramble the eggs, when they are done remove them from the pan and put on a separate plate. Option: if you decided to add meat and it has not been precooked, now is a good time to cook it (remove that from the pan too when done cooking). Next add the oil and rice and heat for 2-3 minutes stirring frequently. Next add the soy sauce and the fish sauce, heat for an additional minute or until the rice is warmed through. Next add the egg, onion, peas, and meat (optional). Heat until the vegetables and meat are warmed through and serve.



Doesn't this look better than what is in that other box?

Fresh Spin on Spinach

Upon finishing a carrot cake I made I noticed there was an abundance of grated carrots left over. It was time for lunch and rather than throwing them out I thought about what I could do with them. Taking what other randoms I had in the refrigerator and cupboard I created this bright salad.

Carrot and Spinach Salad

What You Need:

2 cups of fresh baby spinach
1/2 cup of grated or shredded carrots
2 tablespoons of golden raisins
4 sesame sticks

What to do:

Put down a bed of baby spinach, top with the grated carrots and golden raisins. For added crunch, break up a few sesame sticks and place on top. I recommend using an Asian vinaigrette, but oil and vinegar (or another vinaigrette) will probably do.

Nutrition Info (not including dressing):

Calories: 145 calories
Fat: 1 gram
Carbohydrates: 31 grams
Protein: 3 grams

Idea: For additional protein (and to make this salad a real meal) add a grilled chicken breast. Three ounces of grilled chicken will add approximately 138 calories, 3 grams of fat, and 27 grams of protein.

Going Costal

Tequila Lime Shrimp Tacos



Want a fresh tasting, easy meal to prepare? Can I perhaps interest you in these fantastic tacos from the sea? I came up with these from Colin's request for shrimp the other night, adapted the avocado radish salsa from Martha Stewart, and the idea of using tequila from the near empty bottle on my counter.

Tequila Lime Shrimp Tacos:

What You Need:

1 pound of frozen deveined, detailed shrimp
2 tablespoons of tequila
2 tablespoons of lime juice
2 tablespoons of fresh cilantro
1 teaspoon of ground cumin
salt and pepper to taste
8 small flour tortillas

What To Do:

Defrost the shrimp under running water. Coat a pan with cooking spray and heat over medium-high heat on the stove top. Add the shrimp, lime, tequila, cilantro, cumin, salt and pepper to the pan. Saute shrimp for 10 -15 minutes or until the shrimp become more white and shrink.

Avocado Radish Salsa:

What You Need:

1 medium avocado
6 radishes
2 teaspoons of lime juice
1/4 cup of fresh cilantro
1 tablespoon of green chiles
1 teaspoon of olive oil


What To Do:

Slice the radishes and cut the slices in half. Remove the avocado from it's peel, slice into about 1/2 inch chunks. Place the radishes and avocado in a bowl with the lime juice, oil, cilantro and chiles. Stir the radishes and avocado in the mixture and coat well.

Fill the tortillas with the shrimp and top with the avocado radish salsa. Serve with black beans mixed with the left over chiles for an little extra kick.

Personally, I liked these shrimp tacos better than the ones at Tex Tubbs's. But I may be a little biased. ;)

Forget the Rum Balls

Behold the glory that is the Dark and Stormy Cupcake.




Can you hear those angelic voices sing?

I made these tasty little devils in honor of our friends, Amber and Ryan, who were married a couple weekends ago. The Dark and Stormy just happens to be their favorite drink (next to beer). For those of you who have never had this sweet nectar touch your lips, it is typically Goslings Ginger Beer with Goslings Dark Rum poured on top like a floater, served in a high ball glass on the rocks. Here is how to make the cupcake version for yourself:

Dark and Stormy Cupcakes

What you need:
Yellow Box Cake Mix (+ the ingredients you need for that mix)
1/3 cup Goslings Ginger Beer
1 package of Sugar Free Vanilla Pudding Mix
Chocolate Frosting
3 tablespoons of Dark Rum (I used the Appleton Estate 12 Year because it was what I had on hand)



What to do:

First things first, that ginger beer you are going to be adding should be flat. So the night before you make this recipe, make yourself a real Dark and Stormy reserving 1/3 cup of it for the next day. If you don't want the real deal the night before, just crack a can open and let it sit open for a few hours.

Make the cake mix according to package instructions, but also adding in the pudding mix and the ginger beer. Then bake according to package instructions. Remove from oven and brush the tops of the cupcakes with 1 tablespoon of the dark rum.

For the frosting, scoop out about 1/2 the container into a separate bowl. Stir in the remaining two tablespoons of dark rum. Frost the cupcakes when cooled.

These are best the same day or day after making. Best consumed with a little reggae music playing. A man with dreads, a can of Old Milwaukee, and a goat for photo ops need not be present (but still amusing).

Goat Cheese with Roasted Red Pepper Tapas

Last weekend we celebrated the graduation of Colin's sister, Nora, from college. In honor of her semester in Spain, she wanted to serve tapas and sangria. That idea was my inspiration for these bold tapas.

Ingredients:
4 to 6 ounces of goat cheese
1 tablespoon of spanish paprika
1/4 cup of pickled onions
1 small jar of fire roasted red peppers
1 tablespoon of capers
1 10 oz baguette

Directions:
Let the goat cheese soften at room temperature. Add in the paprika and pickled onion, mix well. The cheese should have a uniform orange color.

Slice the baguette into 1 inch slices.

Spread the cheese mixture on the baguette. Top each slice with a small slice of roasted red pepper and a couple capers.

This is best paired with an IPA or, of course, sangria. ;)

Breaking Out the Kingsford

Now that finals are over with, I am back in business. Naughty Nutrition is having it's first event, Capital Fitness has allowed me to hold Grilling Gone Good. We're kicking off Memorial Day Weekend on May 27th from 11:30 am to 12:30 pm in the Butler Plaza Courtyard over the fumes of good ol' lighter fluid and charcoal.

What could one possibly get out of such an event? I'm giving out tips on how to make tasty, non-hockey puck like, low fat burgers, and which sausage is healthiest. We're also making better sides and giving non-meat enjoyers vegetarian options. Finally, and this may be one of the most important points, how to avoid spending the next day glued the toilet.

It's $10 a person and includes trying everything (so you get lunch), games, and recipes for everything that is made.

If you're already follower: I'm e-mailing out what we're doing so you can play the at home version.

If you're not one already: I suggest you sign up to get the insider tips.

Skinny Stroganoff

I know we are getting into the summer months and typically rich, meaty meals aren't everyone's first choice. But I went grocery shopping this weekend without doing my typical find-a-few-recipes-and-make-a-list approach. Rather, I listed what I wanted to make this week and bought what I thought would be in it. I figured Hamburger Stroganoff was easy enough and you know what? It was!

Skinny Stroganoff

Ingredients:
1 T of butter
1 small onion, diced
1 pound of 96% lean hamburger
1 T of worcestershire
1/2 tsp of salt
1/2 tsp of black pepper
1 small can of mushrooms
1 can of reduced fat cream of mushroom soup
1 cup of light sour cream
1/4 cup of chicken broth
egg noodles or rice (to serve over)

What to do:
Saute the onion in the butter in a pan over medium heat. Add the hamburger, worcestershire, salt, black pepper, and mushrooms. Let the meat brown, remember to stir every so often to keep it from burning to the pan. After the meat browns, add the soup, sour cream, and chicken broth. Reduce the heat to medium-low and let it simmer for 15- 20 minutes, stirring it occasionally. Serve over egg noodles or rice.

Makes 4 servings.

Breakdown: (minus the carbs it is served over)
Calories: 262
Fat: 12 g
Carbs: 12g
Protein: 26 g