Shrimp Cauliflower Fried RiceHeadline

Ingredients:

¼ cup sesame oil, divided
2 large eggs, lightly beaten
3 cups riced cauliflower (see Tip)
1 pound large shrimp (31-35 count), peeled and deveined
3 cups broccoli florets
1 medium red bell pepper, thinly sliced (about 1 cup)
3 cloves garlic, sliced
3 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons water
1 tablespoon rice vinegar
½ teaspoon ground pepper
How to Make It:
Heat 2 teaspoons oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.

Add 2 teaspoons oil to the pan; heat over high heat. Add cauliflower in an even layer; cook, undisturbed, until lightly browned, 3 to 4 minutes. Transfer to a plate.

Add 2 teaspoons oil to the pan; heat over high heat. Add shrimp; cook, stirring often, until just opaque, about 3 minutes. Transfer to the plate with the cauliflower.

Add the remaining 2 tablespoons oil to the pan; heat over high heat. Add broccoli, bell pepper and garlic; cook, stirring occasionally, until lightly charred, 4 to 5 minutes. Stir in soy sauce (or tamari), water, vinegar and pepper. Bring to a boil; boil for 30 seconds. Remove from the heat. Stir in the reserved eggs, cauliflower and shrimp.

Baked Oatmeal with Banana, Raisins & Walnuts

Ingredients:

2 cups rolled oats
⅓ cup walnuts, chopped
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground allspice
2 cups reduced-fat milk
¾ cup low-fat plain yogurt
2 tablespoons canola oil
¼ cup packed light brown sugar
1 teaspoon vanilla extract
1 large banana, halved lengthwise and sliced
⅓ cup raisins
How to Make It:
Preheat oven to 375°F. Coat an 8-inch-square baking dish with cooking spray.

Mix oats, walnuts, cinnamon, baking powder, salt and allspice in a large bowl. Combine milk, yogurt, oil, brown sugar and vanilla in a medium bowl. Add the milk mixture to the dry ingredients; stir until completely incorporated. Stir in bananas and raisins. Pour the mixture into the prepared baking dish.

Bake until golden on top and firm to the touch, 45 to 50 minutes.

Chickpea & Potato Hash

Ingredients:

4 cups frozen shredded hash brown potatoes
2 cups finely chopped baby spinach
½ cup finely chopped onion
1 tablespoon minced fresh ginger
1 tablespoon curry powder
½ teaspoon salt
¼ cup extra-virgin olive oil
1 15-ounce can chickpeas, rinsed
1 cup chopped zucchini
4 large eggs
How to Make It:
Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.

Heat oil in a large nonstick skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.

Reduce heat to medium-low. Fold in chickpeas and zucchini, breaking up chunks of potato, until just combined. Press back into an even layer. Carve out 4 "wells" in the mixture. Break eggs, one at a time, into a cup and slip one into each indentation. Cover and continue cooking until the eggs are set, 4 to 5 minutes for soft-set yolks.

Creamy Blueberry-Pecan Oatmeal

Ingredients:

1 cup water
Pinch of salt
½ cup old-fashioned rolled oats
½ cup blueberries, fresh or frozen, thawed
2 tablespoons nonfat plain Greek yogurt
1 tablespoon toasted chopped pecans
2 teaspoons pure maple syrup
How to Make It:
Bring water and salt to a boil in a small saucepan. Stir in oats, reduce heat to medium and cook, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Remove from heat, cover and let stand 2 to 3 minutes. Top with blueberries, yogurt, pecans and syrup.
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