Vegetable Spring Rolls
Source: Healthy in a Hurry Cookbook/ Williams Sonoma
½ lb Shiitake Mushrooms
2 tsp canola oil
1 garlic clove
1 tsp low sodium soy sauce
7 oz thin dried rice noodle
12 rice paper wrappers
1 red bell pepper, seeded and thinly sliced.
2 avocados, ripe, pitted, peeled and sliced
2 carrots, peeled and cut into matchsticks
1 cup packed, herb sprigs such as mint, cilantro, basil, etc.
- Trim stems from shiitakes and discard (or save for soup or stock). Slice caps and set aside. In a large nonstick fry pan, heat 1 ½ tsp of oil over medium high heat. Add garlic and cook, stirring, until fragrant but not browned, about 30 seconds. Add mushrooms and sauté until they have released their juices, 3 -4 minutes. Add 1 tsp soy sauce and cook until pan is dry, about 1 minute
- Bring a pot of water to a boil over high heat. Add noodles, stir to separate, and cook until tender, 3-5 minutes, or according to package directions. Drain in a colander and rinse under cold water. Wipe pot dry, return noodles to pot and toss with remaining. ½ tsp of oil.
- Fill a large shallow with very hot tap water. Soak rice-paper wrappers, 1 or 2 at a time, until flexible, about 30 seconds. Shake off any excess water and stack on a plate. Place 1 wrapper flat on a work surface. Arrange a combination of noodles, bell pepper, avocado, mushrooms, carrots and herbs across center of wrapper; fold ends in over filling, then roll up tightly from edge closest to you. Repeat to make more rolls.
- Cut rolls in half on the diagonal and serve right away.
Nuoc Mam Cham - Dipping Fish Sauce
Source: adoptvietnam.org
Note: Only apple cider vinegar should be used during the 30 Days to Fit plan. Tamari could be used as the dipping sauce during this time.
Ingredients
- 2 tbsp Honey or agave nectar
- 4 tablespoons rice vinegar
- 5 tablespoons fish sauce (3 Crabs brand recommended; available at asian groceries such as Assi Mart or Super H Mart)
- 1 tablespoon garlic, finely chopped
- 2 small fresh chili peppers
Directions
Stir honey with vinegar and fish sauce.
Combine garlic, peppers, and add mixture.
Stir in the fish sauce mixture.
Stir Fried Chicken & Bok Choy
Adapted from Healthy in a Hurry Cookbook/Willams Sonoma
2 tbsp Dry Sherry
1 tbsp Low Sodium Soy Sauce
½ tsp Sambal Oelek or other Asian Chile Paste
1 lb Baby Bok Choy
1 lb Boneless, Skinless Chicken Breast
3 tsp Peanut or Olive Oil (divided by half)
2 Garlic Cloves
1 tbsp Fresh Ginger, Minced or grated
¼ tsp Red Pepper Flakes
2 cups Cooked Brown Rice
- In a small bowl, stir together sherry, soy sauce and chile paste and set aside
- Trim stem ends from baby bok choy and separate into leaves. Cut chicken into ½” slices then cut into 1” strips
- Heat 1 1\2 tsp of oil in a wok or large nonstick fry pan over high heat. When oil is hot, add bok choy and toss and stir just until tender crisp, 2 minutes. Transfer to a bowl.
- Add remaining 1 ½ tsp oil to pan. When hot, add garlic and ginger and cook, stirring constantly until fragrant but not browned, 15-30 second. Add chicken to the pan and cook, stirring until lightly browned and cooked through, 2-3 minutes.
- Return bok choy to pan along with any juices accumulated in bowl, then add sherry mixture and toss and stir just until heated through, about 1 minute. Sprinkle with chile flakes and serve, right away with rice.
Coconut Milk Ice Cream
4 egg yolks
½ cup xylitol or sugar when not doing 30 Day Plan
1- 13.5 oz can light coconut milk
1-13.5 oz can regular coconut milk
2 teas vanilla extract
- In a large bowl, whisk yolks & sugar together until pale yellow, 1-2 minutes. Add light and regular coconut milk and whisk again until well combined.
- Transfer coconut mixture to medium pot and cook over medium heat, stirring constantly, until just thickened and mixture coats the back of the spoon, 8-10 minutes. Be sure not to let the mixture boil. Remove pot and stir in vanilla.
- Transfer contents of pot to a bowl and chill until cold. Process mixture in an ice cream maker according to manufacturer’s instructions and then to a container with a lid and freeze until firm, about 2 hours.
