December 15, 2022

Grilled Citrus-Prawn Lettuce Cups

This marinade recipe works with any other quick-cooking shellfish or seafood—try scallops or squid. Just be sure to stick to the 30-minute marinade in any case, since going longer can toughen the flesh. For vegans and plant based you can substitute for Tofu.


INGREDIENTS - 4 SERVINGS


  • 1 small shallot, finely chopped
  • 1 13 cm lemongrass stalk, tough outer layers removed, finely chopped (about 2 tablespoons)
  • 1 Thai chile, thinly sliced
  • ½ cup fresh lime juice
  • ½ cup fresh orange juice
  • 2 teaspoons finely chopped peeled ginger
  • 1 teaspoon (or more) kosher salt
  • 1 pound large prawns, peeled, deveined, tails removed
  • 2 teaspoons toasted sesame oil
  • Cooked white rice, Little Gem lettuce leaves, sliced cucumber or julienned carrot, lime wedges, mint or basil sprigs, and toasted sesame seeds (for serving)


METHOD


  • Step 1 - Whisk shallot, lemongrass, chile, lime juice, orange juice, ginger, and salt in a small bowl. Reserve half of marinade for serving; cover and leave at room temperature until ready to use. Pour remaining marinade over prawn in a medium bowl and toss to coat. Cover and chill 30 minutes.


  • Step 2 - Prepare a grill for medium-high heat. Grill prawn until lightly charred and cooked through, 1–2 minutes per side. Transfer prawn to a large bowl and toss with sesame oil; season with salt, if needed.


  • Step 3 -Serve prawn with rice, lettuce, cucumber or carrot, lime wedges, mint or basil, sesame seeds, and reserved marinade for making lettuce cups.

Egg & Chorizo Wraps

By Zina Stone • February 6, 2025
Egg & Chorizo Wraps 2 servings | 15 minutes INGREDIENTS 6 ozs Chorizo (casing removed) 4 Egg 2 ozs Cheddar Cheese (shredded) 2 Brown Rice Tortilla 2 tbsps Cilantro (roughly chopped, optional) METHOD In a large cast-iron skillet over medium heat, add the chorizo and break it apart until crumbled. Cook for about seven to nine minutes, until cooked through. Remove with a slotted spoon, set aside, and lightly wipe out the skillet with a paper towel. In a small bowl, whisk the eggs and add the cheese. In the same pan over medium heat, add the egg mixture and cook, stirring often with a spatula until fluffy and cooked to your liking. Divide the egg mixture into the tortillas and top with chorizo and cilantro. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is one tortilla. Dairy-Free: Omit the cheese or use nutritional yeast or dairy-free cheese instead. Additional Toppings: Salsa, avocado, black beans, onions, tomatoes, and/or bell peppers. Nutrition Facts ​ ​( Amount per serving ​) 538 calories 27g fat 38g carbs 5g fiber 5g sugar 32g protein 399mg cholesterol 686mg sodium 5mg iron

Air Fryer Green Pepper Tuna Melts

By Zina Stone • January 28, 2025
Air Fryer Green Pepper Tuna Melts  2 servings | 15 minutes INGREDIENTS 2 cans Tuna (drained) 2 tbsps Red Onion (finely chopped) 1 stalk Celery (finely chopped) 2 tbsps Capers (chopped) 1/3 cup Mayonaise 1/2 tsp Black Pepper (freshly ground) 2 Green Bell Pepper (large, quartered, seeds and stem removed) 2 ozs Cheddar Cheese (shredded) METHOD Preheat the air fryer to 375oF (190oC). In a bowl, combine the tuna, onion, celery, capers, mayonnaise, and black pepper. Stuff the peppers evenly with the tuna mixture and top with cheese. Place the stuffed peppers in the air fryer basket and cook for three to five minutes or until the cheese is melted. Enjoy! NOTES Leftovers: Best enjoyed immediately or refrigerate in an airtight container for up to two days. Serving Size: One serving is equal to four pieces. Canned Tuna: One can of tuna is equal to 165 grams or 5.8 ounces, drained. More Flavor: Add parsley and/or dill. Add chopped pickles and hot sauce. Nutrition Facts ​  (​ Amount per serving ​  ) 541 calories  39g fat  9g carbs  3g fiber  4g sugar  40g protein  103mg cholesterol  1048mg sodium  3mg iron

Bacon & Eggs Breakfast Box

By Zina Stone • January 22, 2025
Bacon & Eggs Breakfast Box 1 servings | 20 minutes Ingredients 3 slices Bacon 3 Eggs 1 cup Broccoli 1 cup capsicum METHOD Heat a skillet over medium heat. Cook the bacon for five minutes each side or until cooked to your desired crispiness. Transfer to a towel-lined plate to absorb any excess oil. Crack the eggs into a bowl and whisk well. Heat the same skillet over low-medium heat. Add the eggs and move them around with a spatula continuously until fluffy and barely set, about two minutes. Set aside. Wipe down the skillet and cook the spinach over medium heat until wilted, about one to two minutes. Add a few teaspoons of water to prevent sticking, if needed. Arrange the bacon, scrambled eggs, sautéed broccoli and capsicum. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Additional toppings: Avocado or sliced green onion. Nutrition facts (per serving) 570 cal 46g fat 6g carbs 2g fiber 4g sugar 32g protein 63mg cholesterol 1330mg sodium 4mg iron
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