Baked Marinara Meatballs over Shirataki Noodles

Baked Marinara Meatballs over Shirataki Noodles

Juicy meatballs served with traditional Shirataki Noodles INGREDIENTS For the meatballs 880g lean ground beef 3 garlic cloves, minced 2 teaspoons onion powder 2 Tablespoons soy sauce 1/2 teaspoon white pepper 1 cm fresh ginger, minced 1 teaspoons honey 1 large egg 80g (3/4cup) breadcrumbs 140ml lukewarm water For the shirataki 6 pack 270g Shirataki noodles 1 Tbsp mayo Pinch sea salt For the sauce 1 tablespoons olive oil 1 small onion, chopped very fine 2 cloves garlic, minced 500-600g can crushed tomatoes ½ tsp Huy Fong Sriracha Hot Chili Sauce Pinch salt INSTRUCTIONS Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper and set it aside. In a large bowl, combine ground meat, garlic, onion powder, soy sauce, white pepper, ginger, honey, egg, and breadcrumbs. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here, or it'll make the meatballs tough. The mixture should be very moist but still, hold its shape when rolled into meatballs. Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. Place the baking sheet in the oven to bake for 12 to 15 minutes, or until they're cooked through. While the meatballs bake, make the sauce and Shirataki. Heat oil in a large pan over medium-low heat. Add onion and cook for a few minutes. Next, add garlic andsauté for 30 seconds, or until the garlic is golden and fragrant. Add in the crushed tomatoes, chili sauce, andpinch of sea salt. Simmer the sauce for 15-20 minutes, stirring occasionally. Prepare the noodles according to the package instruction. Rinse them with cold water, place into a bowl, addmayo and salt, set them aside. Add noodles to the sauce, mix well, and adjust the salt and pepper if needed Top with meatballs  

Baked Marinara Meatballs over Shirataki Noodles

Juicy meatballs served with traditional Shirataki Noodles INGREDIENTS For the meatballs 880g lean ground beef 3 garlic cloves, minced 2 teaspoons onion powder 2 Tablespoons soy sauce 1/2 teaspoon white pepper 1 cm fresh ginger, minced 1 teaspoons honey 1 large egg 80g (3/4cup) breadcrumbs 140ml lukewarm water For the...

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Beef Stuffed Peppers

Beef Stuffed Peppers

INGREDIENTS 1 cup cooked brown rice 3 bell peppers (green, red, or yellow) 10 ounces (280g) ground beef, lean Handful fresh basil, chopped 4 garlic cloves, minced Pinch smoked paprika 2 Tbsp soy sauce 2 tsp honey 2 cm fresh ginger, grated 1 small onion, chopped 1 cup fresh mushrooms, chopped in bite-sized pieces 1 large (250g) tomato, chopped in bite-sized pieces 100g cheddar cheese, shredded+50g cup more for the topping, reduced fat INSTRUCTIONS Cut the peppers in half from top to bottom. Remove the stem and seeds In a large pan over medium heat, cook the ground beef and onion until no longer pink. Add basil, garlic, smoked paprika, soy sauce, honey, and ginger. Cook for one minute, stirring. Add mushrooms and a small amount of oil, if needed. Sauté until tender. Mix in the tomatoes, cheese, and rice. Remove from heat. Fill the pepper halves with the skilletmixture. Spray a 13 x 9 baking dish with nonstick spray. Place peppers inside the top with remainingcheese. Bake 350 ° F (176C) for 20-30 minutes until peppers are heated through or until peppers aretender when poked with a fork and cheese is melted.  

Beef Stuffed Peppers

INGREDIENTS 1 cup cooked brown rice 3 bell peppers (green, red, or yellow) 10 ounces (280g) ground beef, lean Handful fresh basil, chopped 4 garlic cloves, minced Pinch smoked paprika 2 Tbsp soy sauce 2 tsp honey 2 cm fresh ginger, grated 1 small onion, chopped 1 cup fresh mushrooms,...

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Bolognese Asian Style

Bolognese Asian Style

INGREDIENTS 2 onions, chopped small 1 carrot, shredded very thin 250g shiitake mushrooms, sliced into very small pieces, stems removed 500g lean beef, ground 1/4 cup water 3 garlic cloves, minced 2 Tbsp soy sauce Pinch white pepper Pinch cinnamon Pinch nutmeg 2 cm fresh ginger, minced ½ cup tomato sauce ¼ cup mayo, light or reduced-fat 4 pack 270g Shirataki noodles ¼ cup Parmesan cheese, shredded INSTRUCTIONS Preheat large deep pot on med-low heat. Add onions, carrot, and mushrooms, and cook them for2-3 minutes. Then add ground beef. Use a wooden spoon to break the meat into small pieces.After the meat has browned and cooked through, add water and scrape the pot's bottom with awooden spoon to dislodge all the flavor bits. Cook for 2-3 more minutes, then add garlic, soy sauce, white pepper, ginger, cinnamon, andnutmeg. Cook for 1 minute. Next, incorporate tomato sauce, and mayo. Cook a few more minutes, remove from the heat, setaside, and cover. Prepare the noodles according to the package instruction. Rinse them with warm water, placeinto a bowl with meat, and mix well. Arrange Pasta Bolognese on serving plates and sprinkle with Parmesan cheese

Bolognese Asian Style

INGREDIENTS 2 onions, chopped small 1 carrot, shredded very thin 250g shiitake mushrooms, sliced into very small pieces, stems removed 500g lean beef, ground 1/4 cup water 3 garlic cloves, minced 2 Tbsp soy sauce Pinch white pepper Pinch cinnamon Pinch nutmeg 2 cm fresh ginger, minced ½ cup tomato...

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Chicken with Fried Cauliflower Rice

Chicken with Fried Cauliflower Rice

It’s like takeout but healthier. This Chinese-inspired dish has just 18 grams of carbs with a solid 34 grams of protein. Plus, it packs tons of veggies: peppers, carrots, onion, garlic, scallions, peas, and cauliflower. INSTRUCTIONS Heat a large, deep skillet over medium-high heat. Add 1 tablespoon oil, then chickenand cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board and letrest for 6 minutes before slicing. Add 2 teaspoons oil to skillet, then eggs, and scramble until just set, 1 to 2 minutes;transfer to a bowl. Add red pepper, carrot, and onion and cook, stirring often until just tender, 4 to 5minutes. Stir in garlic and cook, 1 minute. Toss with scallions and peas. Add cauliflower, soy sauce, and rice vinegar and toss to combine. Then let thecauliflower sit, without stirring, until beginning to brown 2 to 3 minutes. Toss with slicedchicken and eggs

Chicken with Fried Cauliflower Rice

It’s like takeout but healthier. This Chinese-inspired dish has just 18 grams of carbs with a solid 34 grams of protein. Plus, it packs tons of veggies: peppers, carrots, onion, garlic, scallions, peas, and cauliflower. INSTRUCTIONS Heat a large, deep skillet over medium-high heat. Add 1 tablespoon oil, then chickenand...

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Vegan Sesame Cucumber Tofu Salad

Vegan Sesame Cucumber Tofu Salad

INGREDIENTS 1 cup fresh cucumber, sliced thin Firm tofu, cut in bite sized cubes 4 Tbsp canned peas, water drained 1 Tbsp sesame seeds 1 large scallions, shopped very thin 2 cups fresh baby spinach, chopped For the dressing ½ tsp Sesame oil 2 Tbsp Ponzu sauce 1 tsp olive oil INSTRUCTIONS In a small bowl, whisk all sauce ingredients. Set aside. In a large bowl, add cucumber, tofu, scallions and spinach. Pour the sauce over and gently mix. You may want to adjust ponzu sauce (add more or less).

Vegan Sesame Cucumber Tofu Salad

INGREDIENTS 1 cup fresh cucumber, sliced thin Firm tofu, cut in bite sized cubes 4 Tbsp canned peas, water drained 1 Tbsp sesame seeds 1 large scallions, shopped very thin 2 cups fresh baby spinach, chopped For the dressing ½ tsp Sesame oil 2 Tbsp Ponzu sauce 1 tsp olive...

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