Crispy Tofu & Roasted Vegetable Buddha Bowl

April 5, 2016 Amanda Plott

It's National Soy Foods Month, and I couldn't be more excited. I've been working pretty hard lately to try and meet a more plant based diet. So to celebrate, I've created a perfectly light and flavorful plant powered Buddha bowl!

This Buddha bowl (or Hippie Bowl) has a base of purple cabbage, it's layered on top with roasted vegetables (brussels sprouts, butternut squash, and edamame) and crispy tofu fries that were paired with a perfectly spiced Skinny Sriracha Aioli - perfect for dipping! It's easy to make too! With just two baking sheets and the oven doing almost all of the work for you...

Skinny Chicken Lettuce Wraps

April 2, 2016 Amanda Plott

It's Take-Out Fake-Out time again!

Anyone who has ever been to any asian inspired restaurant will know what these are. It's something that I will always order from one of my favorite asian eateries. Chicken lettuce wraps have become a staple at such restaurants and for good reason too! These perfectly crisp and tasty lettuce cups are light enough to be served as an appetizer and yet filling enough that you could eat them as a meal.

They are rather versatile too! If you're wanting more heat, add some chili sauce or Sriracha. Need some more salt? Add in a touch more soy sauce.

I have to admit, I was a little apprehensive at trying my hand at these. My dad had made these a handful of times several years back, and to my recollection it took almost an hour of him dicing and slicing ingredients. Yikes! These though? Nothing like that!...

5 Ingredient Thai Butternut Squash Soup (Crock Pot)

March 25, 2016 Amanda Plott

So about a week ago I got my hands on the biggest butternut squash that I've ever seen in my life. The best part about it was that it was from a local Texas farm, which you know I'm all about. I had already used the squash in two previous meals this week and was racking my brain to come up with a third and final use so that I could get it all eaten up before the weekend. Because, you know, there is a lot of Easter happenings and I couldn't let this beauty go to waste.

This smooth and creamy thai butternut squash was the perfect was to use up my mammoth of a squash. And what's better is that it is super simple to make since there is little prep work with only 5 ingredients, and the crock pot will do all of the cooking for you...

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...