Cauliflower 'Fried Rice'

March 3, 2016 Amanda Plott

This week I've decided I'm going to start eating a more plant based diet. It's something that my subconscious has been slowly seeming to lead up to for the past months, and honestly I hadn't really noticed until I sat down to write out my weekly meal plan for myself last week.

I think what really got my wheels spinning on 'plant based' meals was a quote that I heard a long time ago.

"Eat food. Not a lot. And mostly plants." - Michael Pollan

It's sort of been my mantra ever since I first came across it, though sometimes I stick to it more than others. I'm not saying I'm going vegan or vegetarian by any means, just that this is what I'm trying to do more actively at home and on a more regular basis. And one of the first things to come to mind with my veggie-forward thinking was this Cauliflower 'Fried Rice'...

'Leftover' Turkey Wonton Soup

November 28, 2015 Amanda Plott

What can I say? I absolutely love to come up with fun and inspired new ways to use up leftovers, especially Holiday ones! Like I've said before, their's just something that's gratifying about being able to create a new dish from leftover parts of another meal.

I've been working pretty hard with racking my brain and trying to come up with interesting twists that were somewhat outside the box; repurposing my holiday leftovers in a way that maybe isn't something most would think of. My inspiration comes in many forms. This time around it was my wonderful cry-haired bombshell of a mother.

While my mom and I were planning our usual Thanksgiving meal she had mentioned using the leftovers in wontons. Uhm. Excuse me? I'm stealing your idea, mom!...

Healthified Pumpkin Curry Ramen

October 20, 2015 Amanda Plott

I know that I created a ramen recipe just a week or two ago, but I promise that this one is totally different and unique in it's own way from any traditional one. This yummy ramen is full of all those warm fall flavors that we all know and love; pumpkin, ginger, and plenty of spice.

Some of you might be making a face by now, I know. Pumpkin? In ramen? I promise you (just as I promised my mom), this stuff is great! The pumpkin flavor is very light and definitely gives this ramen a creamier feel without being weighed down with heavy creams and the like.

Plus, look at that gorgeous color? Talk about eating the rainbow...

Hoisin Marinated Tofu in Miso Ramen

October 3, 2015 Amanda Plott

I can see and feel the change in the seasons rolling through. Finally, there's some relief from the hot summer days as we get cooler weather here in Texas. Whoohoo! I think the high here today is only 88 degrees F. In honor of the cooler weather, I thought it would be nice to make a warm pot of ramen soup.

Ramen soup can often come in many shapes and forms. Usually it involves Chinese noodles, some sort of broth, and an assortment of vegetables. Today I wanted to keep my soup meatless, loaded with vegetables, and piled up with seared tofu...

Skinny Turkey Sriracha Meatballs (Crock Pot)

August 12, 2015 Amanda Plott

I had this amazing new Stubb's Texas Sriracha Anytime sauce sitting and staring at me for a few days before it finally hit me. As the heat of Texas summer starts to consider winding down, that always means that we're getting back into football season. And what does that mean? Tailgating and homegating foods will be back in action before you know it!

These partly Asian inspired and partly Thai inspired meatballs make for a great part of a meal, but would also be amazing for your next gamely spread as more of an appetizer. Toothpick or pretzel pick friendly grab-n-go snack!

As an added bonus, they can stay warming in a crock pot for several hours (if you can manage to keeping around for that long!)...

Peach Jalapeño Chicken Potstickers & Spicy Soy Dipping Sauce

July 31, 2015 Amanda Plott

I have this love-hate relationship with potstickers and wontons. I love to eat them and hate to make them. It kills me too! They are such an easy thing to make, but just as with any sort of individually wrapped food... it's time consuming! So I will start this off by saying, these are so easy-peasy - just be sure that you have some time on your hands to sit there and form each of them. It's not too bad, I think it took about an hour for me to prepare and cook these these, start to finish.

These potstickers are a million times tastier and better for you than the ones you'll get pre-made or at any restaurant. Why? Because you have complete control over what's going into them and how well they're cooked. Seriously, if I had the time I would make them everyday to eat.

Now, normally I would't step out of the box quite this far, but I had some leftover jalapeños and some lovely local peaches that needed to be used up, so I figured why not make some Asian fusion!...

Recent Forkable Bites

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Why you’ll love it

Fresh and crunchy textures with a creamy, savory sauce.
Flexible — easily vegan, gluten-free, or low-carb.
Quick to assemble, great for lunches, picnics, or a light dinner.
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The tangy, umami-packed upgrade that your salad has been waiting for!

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