Brown Fried Rice with Turkey Meatballs and Spinach

I made some brown fried rice a couple days after New Year's Eve since I had leftover meatballs and brown rice sitting around in the fridge. I didn't feel like eating them separately so I decided to combined them together to make some fried rice. I was always so curious about how brown rice would taste fried rice style. After making some brown fried rice, I thought the taste was amazing. I didn't add too much soy sauce so the fried rice still tasted relatively healthy :)

I believe this was actually my second time making fried rice. The first time I ever made fried rice when when I started college. I was completely clueless on how to cook anything so my fried rice turned out being mushy. I didn't know fried rice called for leftover rice. Haha.. silly me! Well, at least I know now so it is never too late. I would say that my second time making fried rice was a successful!!

Ingredients:
Olive oil
2-3 eggs
4-5 garlic cloves - minced
~ 3.5 cups brown fried rice
2 leftover turkey meatballs - diced
2 handfuls spinach

Directions:
1. Minced garlic cloves and dice the leftover meatballs. Set aside.
2. Heat pan on medium-high. While you are waiting for the skillet to heat up, whisk your eggs together. Drizzle oil into the skillet, then pour the egg mixture in. Be sure not to over-cook your eggs or it will be too dry. When the edge of the eggs start to pop up a little, start to scramble your eggs. Set aside the scramble eggs.
3. Drizzle oil into a pan then add garlic. Saute the garlic then add brown rice. Stir-fry the brown rice for a couple of minutes until rice is heated up thoroughly.
4. Stir in desired amount of soy sauce.
5. Add leftover meatballs and spinach. Continue to stir-fry until spinach is fully cooked and meatballs are heated up (add green onions if desired).

**Note: For best results, use rice that has been previously cooked - about 2-3 days. This prevents fried rice from becoming mushy. You may also use overnight rice.

Creamy Tomato Pasta w/Asparagus, Spinach & Tofu Sausage

So excited that this will be my first pasta post! I know my sister, Tiffany, would really appreciate this post. I decide to make a post about pasta because she reads my blog and I know she LOVES pasta!! I hope she enjoys the picture posted on this blog and decides to use this recipe one day. Also, this posted is dedicated to all the pasta lovers out there :)

This was my first time making a creamy tomato sauce. I accidentally added 1 whole bag of pasta instead of half a bag so I ended up having extra to give my sister to try! I thought my first time making this pasta was amazing expect I felt it didn't have enough sauce since I added to much pasta! Please remember not to make the same mistake :D The pasta still ended up being pretty amazing though and I loved the twist of adding the asparagus. My boyfriend thought it was odd that I added asparagus into the pasta.

The tofu sausage - not really sausage - was actually pretty amazing. I couldn't tell that there wasn't any meat even though if I knew it's simply tofu. Perfect substitution for meat. I think the pasta would also be amazing with grilled chicken. If you do not have access to tofu sausage, you should definitely add grilled chicken.

Recipe adapted from Budget Bytes.

Yields: ~6 servings (or more if you accidentally add too much pasta :D)

1/2 bag of whole wheat penne pasta - from Trader Joe's

Bring a large pot of water to boil over high heat then add a pinch of salt. Add the pasta into the pot and cook until tender - it'll take about 10-12 minutes (look at your package of pasta because it depends on the type you get). Drain the pasta and pour cold water over the pasta so that it stops cooking. Set aside.

While you are waiting for the pasta to cook, you can dice the onions and mince the garlic. Cut the asparagus into about 1-1.5 inch pieces. Cut the tofu sausages into pieces as well.

1 tbsp Olive Oil
1 small onion - diced
4 cloves of garlic

Add olive oil into the skillet over medium heat then add onions and garlic. Cook until softened and transparent - took about 3 minutes since my heat wasn't on low.

1 (14.5 oz) can of diced tomatoes - you can also use fresh tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
Pinch of red pepper flakes
Freshly cracked pepper- for taste
1/2 tsp Pink Himalayan salt

Add the can of diced tomatoes (include tomato juice), dried oregano, dried basil, pinch of red pepper flakes, pepper and salt into the skillet. Stir to combine all ingredients.

2 tbsp tomato paste
3/4 cup of water

Add the tomato paste and water into the skillet. Stir until the tomato paste dissolves into the sauce - do not let it sit there because it will not dissolve (trust me, I tried haha).

1 oz. cream cheese
1.5 tbsp Greek Yogurt
1/4 cup shredded Parmesan

Turn the heat down to low. Add 1 oz of cream cheese and 1.5 tbsp of greek yogurt into the sauce mixture and stir using a whisk. Add half of cheese then stir until melted. Add the other half of the cheese and do the same.

1 bundle of asparagus
1 package of tofu sausage from Trader Joe's (no actual meat in the tofu sausage)
1/2 (9 oz) bag Spinach
1/2 lb cooked wheat pasta

Add the cut asparagus into the sauce along with the tofu sausage. Cover and cook for about 5 minutes. Add the spinach and stir until wilted - about 3-5 minutes.

I recommend adding the sauce only when ready to serve - in case there is extra pasta and sauce. The pasta tends to soak up the sauce after a period of time.

Enjoy :D

Grab n Go Breakfast Egg Muffins

Ever since I found this recipe, I have been dying to try it!! I made a little changes to the original recipe by adding chicken and using spinach. This is basically like an omelette but in muffin form!! I made this in the even for mornings when I don't have time to eat breakfast. I couldn't help it... I had to try the recipe right away! Feel free to add your own ingredients like I did and for other ideas visit blogilates. Her website has a ton of work out videos, recipes and even clothes!!! I am truly inspired by her :)

Below are all the ingredients I used for my egg muffins. 

Recipe adapted from blogilates.

1/2 red bell pepper

1 1/2 roma tomatoes

Handful of spinach

1/4 chicken breast, diced

3 whole eggs + 2 cups of egg whites

Preheat the oven to 375 degrees F. 

Dice up all the vegetables and chop up the spinach. Also dice the chicken into small pieces. Mix the egg whites and whole eggs together. 

Line muffin tin with liners and spray oil using pam or misto - be sure to put oil or the egg will stick to the liner. Place 1 tablespoon of egg mixture into the liner then add vegetables and chicken. After, add about 4 tablespoon of egg mixture into the liners; total of 5 tablespoons of egg mixture per liner. 

Bake for about 20-30 minutes. The egg muffins should be firm on top when ready.

You can take your muffin on the go or eat with sriracha, ketchup, or even salsa! I ate mine with Trader Joe's sriracha and it was AH-MAZING!!

The nutritional facts for 1 muffin is about 45 calories. 

All 12 muffins: ~512 calories. 

Source: Calorie Count

Brown Rice Chicken Congee

I love congee especially the congee my aunt makes. Congee = a lot of white rice which is why I never eat it. I decided I needed to make a healthy alternative. I mean.. it's still carbs but at least I can eat congee and not feel as guilty :) I never made congee using brown rice and I think this year was the first time I ever even made congee. I make all these complicated desserts and food but yet I have never made congee. So today I went on a mission to make my boyfriend's favorite chicken congee but with brown rice instead.

I used the homemade chicken broth that my aunt made since she had extra. I also made some changes to my aunt's chicken congee to give the brown rice congee a twist.

Yields: ~4 servings

First, wash the brown rice in water and drain then repeat a couple of times. Add water to the brown rice and bring to a boil. Reduce to a simmer and cook; remember to stir occasionally so the rice doesn't stick to the bottom of the pot. After an hour, stir in the carrots, shredded chicken and sprinkles of Original Blend Mrs. Dash seasoning. I also add some homemade chicken broth to give the congee more flavor. Cook for another 30 minutes and your congee is ready to eat! :)

1 cup brown rice
~5 cups water (you can always add more liquids if there isn't enough)
~1.5 cups homemade chicken broth
1 large carrot, chopped
2tsp Original Blend Mrs. Dash Seasoning
1/2 piece of cooked chicken breast, shredded
Ginger

I added some spinach to my congee later on for more vegetables. If you would like to add spinach, add it right before you eat the congee. I thought that eating brown rice congee was a nice change. I always feel healthier when I eat brown rice instead of white rice. I also grew to love the flavor of brown rice over white rice.

For more flavor, place ginger (the size of a tablespoon) into a blender and add about a tablespoon of water then blend. Pour the mixture into your congee.

This is for one serving of brown rice congee.

Source: Calorie Counter