May 11, 2022

Salmon & Avo Poke Bowl

Salmon and Avocado Poke Bowl

Ingredients


For The Poke

  • 1 pound previously frozen wild salmon, skinned and cut into 3/4-inch cubes
  • 1 medium ripe avocado, diced
  • ½ cup thinly sliced yellow onion
  • ½ cup thinly sliced scallion greens
  • ½ cup chopped fresh cilantro
  • ¼ cup tobiko (flying fish roe) or other caviar
  • 3 tablespoons reduced-sodium tamari
  • 2 teaspoons toasted (dark) sesame oil
  • ½ teaspoon Sriracha

For The Brown Rice Salad

  • 2 cups cooked short-grain brown rice, warmed
  • 2 cups packed spicy greens, such as arugula, watercress or mizuna
  • 2 tablespoons rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Chinese-style or Dijon mustard


Method

  1. Gently combine salmon, avocado, onion, scallion greens, cilantro, tobiko (or caviar), tamari, sesame oil and Sriracha in a medium bowl.
  2. Combine rice and greens in a large bowl. Whisk vinegar, oil and mustard in a small bowl. Add to the rice salad and mix well. Serve the poke on the rice salad.

Kimchi Tofu Scramble

By Zina Stone • March 5, 2025
Kimchi Tofu Scramble 2 servings | 10 minutes INGREDIENTS 1 1/2 tsps Sesame Oil 16 ozs Tofu (regular firm, patted dry, crumbled) 1 tbsp Tamari 4 cups Kale Leaves (stems removed, finely chopped, packed) 2 tbsps Nutritional Yeast 1 cup Kimchi (drained) METHOD Heat the oil in a large skillet over medium-high heat. Add the crumbled tofu and cook for two to three minutes, stirring gently. Reduce the heat to medium and add the tamari and kale. Cook until soft, about three to five minutes. Turn the heat off. Add the nutritional yeast and kimchi. Heat until just warmed through, about one minute. Divide into bowls and enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to four days. Serving Size: One serving equals approximately one cup. Nutrition Facts ​ ​ Amount per serving ​  283 calories 16g fat 10g carbs 7g fiber 3g sugar 31g protein 0mg cholesterol 933mg sodium 8mg iron

Paprika Lemon Drumsticks with Red Bell Pepper

By Zina Stone • February 26, 2025
Paprika Lemon Drumsticks with Red Bell Pepper 5 servings | 50 minutes  Ingredients 2 1/2 lbs Chicken Drumsticks 1 tbsp Extra Virgin Olive Oil 2 tbsps Lemon Juice 1 tsp Dried Thyme 1 1/2 tsps Paprika 1 Garlic (clove, large, minced) 1/4 cup Shallot (chopped) 1 Red Bell Pepper (medium, sliced)  Method Preheat the oven to 375oF (190oC). Line a baking dish with parchment paper. Add all of the ingredients to a large bowl and toss well to coat. Add everything to the prepared baking dish and cook for 40 to 45 minutes, or until the chicken is cooked through. Enjoy!  Notes Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to three months. Serving Size: One serving is approximately two drumsticks. Additional Toppings: Chopped parsley.   Nutrition Facts ​  ​( Amount per serving ​)  406 calories  24g fat  4g carbs  1g fiber  2g sugar  42g protein  209mg cholesterol  243mg sodium  2mg iron

Lettuce Leaf Tacos

By Zina Stone • February 20, 2025
LETTUCE LEAF TACOS  Prep Time 20 mins | Cook Time 20 min 4 serves INGREDIENTS 1 green bell pepper, chopped 1 yellow onion, chopped 2 tablespoons olive oil 2 tablespoons chicken stock (Optional) 1 pound ground beef 3 tablespoons taco seasoning 2 large roma (plum) tomatoes, chopped ½ teaspoon salt 1 (8 ounce) package shredded Cheddar cheese 12 large romaine lettuce leaves METHOD Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes. Place ground beef in a separate skillet over medium heat. Cook and stir with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease. Sprinkle tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl. Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, tomato, and about 1 1/2 tablespoons Cheddar cheese. NOTES Measurements are approximate and can be adjusted to your taste. All ingredients can be customized to your preferred taco toppings. This could also work especially well with iceberg lettuce. NUTRITION FACTS (per serving) 550 Calories 39g Fat 14g Carbs 35g Protein
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