i made this stir-fry for lunch yesterday (Tuesday, 1/24):
I decided to bring my lunch to work this week. We do have a cafeteria at the office, but it’s not that healthy. This stirfry is made up of:
- broccoli + broccoli stalk (you don’t have to throw that part out – it’s great sauteed)
- red pepper
- can of tuna
- frozen corn
- fresh cilantro
- garlic + chili powder
- cooked in bacon fat (I save this each time I make bacon)
I had a sesame bagel alongside the stirfry.
I also vowed to bring breakfast. I normally shy away from drinking my calories, but I have found several drinks to be quite delicious as of late, in particular:
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Hi everyone! I am still doing blog maintenance and stuff, so you get to hear from one of the sweetest ladies in blogland. And she totally understands my chopstick obsession. Take it away, Katie!
(And HI to reader Lauren who I met last night!! Thanks for saying hi.)
Hi chocolate chips!
My name is Katie, and I write a blog called Chocolate-Covered Katie.
The recipes on my blog are for “healthy” (yet still delicious) versions of traditionally “bad-for-you” foods.
Such as the above healthy choco-Banana sundae
Basically, I eat in accordance with the Chocolate-Covered Diet philosophy, and I’ve never been happier .
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I mentioned yesterday that my very cool boss bought us lunch, but I neglected to tell you what we ordered! We ended up ordering delivery from Spice over on 8th Avenue. Spice is a very yummy Thai restaurant. I have been to the location at Union Square and I really liked it.
I ordered the Hawaiian Ginger and Pineapple Stir-fry (with onions, carrots, and mushrooms) and I ordered it with beef. Would I have preferred this to be organic beef? Of course. Did that fact that it wasn’t (I assume) stop me? Absolutely not. It was yummy and exactly what I was craving.
I also ordered the spring rolls (fried). I had one of them and gave the other to Bobby. They came with a very good sweet sauce. I have no idea what was in it.
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I made this peach and seitan stir-fry last night for dinner – I should have made more because we completely finished it. I got to use my new wok again (I love it – thanks, mom and dad) and again, I’m getting inspired by the recipes in the “Asian cooking companion” from Rob, my brother.
I love fruit, so this mix of fruits and veggies was terribly hard to resist. Adding the seitan makes for a great flavor.
So here’s the recipe… (serves 2)
Peach and Seitan Stir-fry
- 1 tablespoon sesame oil
- 2 small cloves of garlic, finely chopped
- 1/4 cup chopped onions
- 1/2 teaspoon chili powder
- 1 carrot, peeled and chopped
- 6-8 ounces chopped seitan
- 2.5 cups of chopped kale
- 1.5 tablespoon light soy sauce
- 2 teaspoon lime juice
- 1 peach, pitted and chopped
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Vegetable and Seitan Stir-Fry
- Diced onion
- Chopped red/orange/yellow pepper
- Sliced carrots
- Chopped bok choy
- Fresh sliced seitan
- Smart Ground meatless crumbles
- Grapeseed oil
- Soy sauce, to taste (about 2 tsp)
- Heat the oil in a pan on high.
- Toss in onions, peppers, carrots, and all fake meat. Saute for 2 minutes.
- Add the bok choy and saute for another minute.
- Add soy sauce, stir, and remove from heat.
- Serve alone or with rice.
Other great veggies to add: broccoli, green peppers, Brussels sprouts, bean sprouts, water chestnuts, baby corn, scallions, mushrooms, zucchini…
Note that it’s important to add the bok choy (and any other leafy vegetables) last, otherwise they become limp.
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