All my recipes on this blog are vegetarian and written out as a single serving using 21-Day Fix measurements (except for the Instant Pot recipes). I would definitely suggest doubling or quadrupling the recipes and then just dividing up the portions into 2-4 containers and then freezing them for easy access!

Monday, October 26, 2015

Vietnamese Vegetarian Pho

Recipe makes 2 servings.  1 serving = 1 Yellow, 1 Red, 1/2 Green

1 large onion, peeled and halved
2-inch piece fresh ginger, peeled and halved lengthwise
3-inch cinnamon stick
2 whole cloves
1 teaspoon coriander seeds
4 cups water
2 teaspoons reduced sodium soy sauce
4 carrots, peeled and coarsely chopped
2 Yellow containers brown rice noodles, cooked
2 Red containers tofu, cubed and cooked in a pan with cooking spray
1/2 Green container mushrooms, sliced and cooked in a pan with cooking spray
1/2 Green container broccoli, cooked in a pan with cooking spray
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
1/2 lime
Few drops Sriracha sauce

1. Char the onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side.  Rinse with water.

2.  In a large pot, dry-roast cinnamon, cloves, and coriander seeds over medium-low heat, stirring to prevent burning.  When you can smell the aroma of the roaster spices, add the water, soy sauce, carrots, and charred onion and ginger.

3.  Bring the broth to a boil, reduce heat, and simmer, covered, for 30 minutes.  Strain and keep hot until ready to serve.

4.  While the broth is simmering, place the noodles in a large bowl and cover with hot water.  Let stand for 20 to 30 minutes or until tender but still chewy.  Drain.

5.  To serve, divide the noodles in two portions.  Arrange the tofu, mushrooms and broccoli over noodles.  Ladle the broth between the two portions.  Top with green onions, cilantro, lime juice and Sriracha.

Thursday, October 22, 2015

Asian Lettuce Wraps

1 serving = 1 Red, 1 Green, 1 Orange (for the sauce)

1/2 Red container tofu, cut into tiny cubes
1 egg (can use a full red container of tofu if you don't want the egg), scrambled
1/4 Green container onions, chopped finely
1/4 Green container water chestnuts, chopped finely
1 clove garlic, minced
1/2 tsp pickled ginger, minced
1 tablespoon reduced sodium soy sauce
1/2 tsp chili garlic sauce (or to taste)
1 tsp Hoisin sauce
1 tablespoon rice vinegar
1 tsp sesame oil
2 leaves romaine lettuce for wrapping

1. Heat sesame oil in a wok or a pan.  Add onions, garlic and water chestnuts and cook for 2-3 minutes.  Add in the tofu and scrambled egg and cook for another 2-3 minutes.

2.  Mix in the soy sauce, chili garlic sauce, hoisin sauce, rice vinegar, and pickled ginger.  Cook for 5 minutes mixing frequently.

3.  Scoop the mixture into the lettuce leaves and enjoy!

Veggie "ranch" dip

Makes 2 servings.  Each serving = 0.5 Red containers

1/2 red container plain nonfat Greek yogurt
1/2 red container 1% cottage cheese
2 tsp lemon juice
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp fresh dill
1 tbsp fresh parsley
Pinch of salt and black pepper, to taste

1. Place all ingredients in blender and add 1 tbsp water.  Blend until smooth, adding additional water to achieve desired thickness.

2.  Eat with fresh vegetables (carrots, bell peppers, cucumber, broccoli)!

Tuesday, October 6, 2015

Vietnamese Salad

1 Serving = 2 Greens, 1 Orange (for the dressing)

1.5 Green containers raw veggies (I use cucumber, broccoli, red bell pepper)
0.5 Green containers finely diced radish and carrot (I put pieces of the carrot and radish in my Vitamix and just pulse it until they are in small pieces.  I measure the 1/2 Green after I have made them into pieces)
2 Tbsp white vinegar
1/2 tsp honey
1/2 tsp salt
1 Tbsp mustard
1 tsp hot sauce (I use Sriracha)
1/4 cup chopped cilantro
1/4 cup chopped green onions
1 tsp low sodium soy sauce

1.  Mix the finely diced radish and carrots with the vinegar, honey and salt.  Place in fridge and allow it to sit for at least 20 minutes for the flavors to mix!

2.  Mix the mustard and hot sauce together.

3.  Put all the veggies on a plate and top with the radish/carrot mixture.  Then drizzle the mustard/hot sauce mixture over the vegetables.  Top the entire salad with the chopped cilantro and green onions.  Finally, drizzle the soy sauce all over the salad.

Thai Coconut Curry

1 Serving = 1 Blue, 1 Green, 1 Red

1 blue container unsweetened coconut milk (there are about 5 blue containers worth of coconut milk in one 13.5oz can, so you can make 5 servings of this at a time using one can of coconut milk and then portion it out!)
1 green container veggies of your choice (I usually use broccoli, mushrooms, red bell peppers, onions, and bok choy)
1 red container cubed tofu
1 tsp of red curry paste
1 tsp low sodium soy sauce
1/2 tsp chili garlic sauce (or to taste)

1. Bring the coconut milk, red curry paste, soy sauce, and chili garlic sauce to a boil.

2.  Add in the veggies and tofu and mix well.  Reduce the heat to medium, cover, and let cook for about 10 minutes.

3. Serve over brown rice for one extra yellow!