Remi's Recipe Round Up

health recipes Jun 16, 2022

Hey fam!

Remi here : ) I’ve been cooking all my favorite recipes and exploring some new ones lately for Saddle Up Challenge, and they checked all the boxes with plenty of veggies and protein so if ya’ll need some inspo for delicious and easy meals to make - I made a little recap so you can reference them at any time! I hope you enjoy them as much as I do!

My Go-To recipes are:

Easy to prepare in less than 20 min
Minimal ingredients
Good protein to veggie ratio
Tastes delicious and are filling
Comforting

Spaghetti Bolognese

I make this recipe all the time and everyone who’s tried it says it’s soooo good (including my dad this weekend). It’s filling, high in protein and veggies and the slow cooked meat sauce with white wine just hits the spot.

I’m a weirdo and like to top mine with parmesan, green onion and chili oil :)

INGREDIENTS:

1lb of Grass Fed Ground Beef

½ lb of Ground Pork

1 Yellow Onion

2-3 garlic cloves

3 Carrots

3 Celery Sticks

¼ cup of White Wine

1 Can of Tomato Paste

¼ cup chicken broth

Spaghetti or your choice of ‘noodle’

Salt

Pepper

METHOD:

Dice all veggies (onion, celery, and carrots) and mince the garlic
In a heavy bottom dutch oven pot over medium heat, add garlic with olive oil and once fragrant- add the onions and cook until it begins to turn translucent
Add the celery and carrots and continue to cook about 6 minutes until veggies are covered with oil and soften a bit
Crumble in ground beef and pork and cook the meat until no longer pink
Once the beef and pork have browned add in ¼ cup of white wine and stir until the wine evaporates
Next add in tomato paste and chicken stock
Continue to stir all of the contents and add salt and pepper to taste
Lower to low heat, cover and cook for at least 90 minutes
Cook your spaghetti before you’re ready to eat the bolognese
Once everything is done, plate your pasta and top with delicious meaty sauce
Garnish with parmesan cheese or green onions and chili oil : )

CLICK FOR RECIPE VIDEO

Chicken Fried Rice

This is a classic weeknight dinner or lunch for me when I have left over rice and protein. Tastes like comfort food and is way healthier than the restaurant version because I can control the amount of sodium and the type of oil I use. It’s a great way to enjoy protein (chicken) and veggies all in one. If I have 10 minutes to put something together- this is the recipe I always go for.

INGREDIENTS:

3 Baby Bok Choy

Green Onion

2 Eggs

2 Cloves of Garlic

1 Chicken Breast

1 Cups of Leftover Rice

1 tbsp Soy Sauce

Salt and pepper

(sake) to cook chicken breast if you are making fresh

OPTIONAL TOPPINGS:

Shichimi Togarashi (Red Pepper Mix
Chili Oi
Furikake (seaweed and sesame seed topping)

METHOD:

Beat 2 eggs and set aside
Dice bok choy and green onions and mince garlic
Season chicken breast with salt and pepper on both sides
Pan-fry chicken on medium low heat until 80% cooked then add a splash of sake. This allows chicken to cook really juicy
Cover pan with a piece of foil to allow more airflow and continue to cook over medium low to low heat
Once chicken is cooked, cool and chop into small bite size pieces and set aside
Coat the pan the chicken was cooked in with a tsp of olive oil and add in garlic
Once garlic begins to slowly simmer add in chopped bok choy
Cook the veggies until soft and add in chicken and rice
Stir fry until all ingredients are mixed and make a hole in the middle to add the 2 eggs
Sprinkle in Soy Sauce and green onions. Leave some green onions for garnish.
Allow the egg to mix with the rice and veggies while cooking on med to low heat
Once egg is cooked thoroughly, remove from heat and serve on plate
Option to top with Shichimi Togarashi, Chili Oil, Furikake and fresh green onion
Enjoy!

WATCH ME MAKE IT

Wild Blueberry Smoothie Packs

I’ve been drinking this antioxidant rich protein smoothie on busy mornings and it’s been saving me!! The trick is to prepare all the ingredients into ziplock bags.

And keep them in the fridge until ready to blend. When I make them, all I have to do is add in protein powder, almond butter and almond milk and it’s ready in just 3 minutes. The best part is you can use any ingredients you have in your fridge to prepare these but this is exactly how I make mine to ensure I get enough greens, healthy fats and protein and not so much sugary fruit.

INGREDIENTS TO PACK:

Handful of spinach

½ Cup Wild Blueberries

3 Frozen Peaches

1 Banana

¼ Avocado

INGREDIENTS TO ADD INTO BLENDER:

Almond Butter
Almond Milk
Protein Powder

METHOD:

To save time, add all fruits and veggies to ziplock bags and store them in the freezer. ( i like to use my stasher bags... here's the link ) Put all the ingredients into a blender ( I use vitamix pro ) , add a spoonful of almond butter, 1 cup of almond milk or milk of choice and a scoop of protein powder.
Blend, serve and enjoy

Curry Udon

Udon is my favorite type of noodle and I consider this my indulgent meal of the week! If you wanted to make a healthier version you can swap udon with soba noodles and add in all the veggies you have in the fridge like I did. It’s such a yummy staple for me!

Here’s the recipe and video I used for reference to make this Udon. I love all of her recipes!

Recipe
Video

Egg Salad

This is another go-to recipe of mine for busy mornings. I throw in 3 eggs into my egg maker (LINK TO EGG MAKER) shower, and get ready and by the time I’m out my eggs are ready to eat.

INGREDIENTS:

3 eggs soft boiled (how to make perfect jammy eggs)
1 tbsp mayo
Good quality salt ( LINK TO MADRONE SALT)
Pepper
Greens (I like sunflower sprouts i get from the farmers market)

Crab Louie Egg Salad

If you make extra eggs you can use it in so many ways. I love to put it into my crab louie egg salad and this recipe is super versatile and you can throw in any veggies you have.

INGREDIENTS:

2 soft-boiled eggs
Mixed greens
Crab meat or any protein you have
Sliced red onion (I use this madalon)
Sliced cucumber
Tomato
Goat cheese
Balsamic vinegar
Olive oil
Salt
Juice of ¼ of lemon

METHOD:

Add all ingredients on your plate
Drizzle with good quality olive oil and balsamic vinegar
Sprinkle in good quality salt and juice of lemon
That’s it!! This is my go-to dressing recipe too

Spinach Artichoke Shrimp Kohlrabi ‘Pasta’

Hungryroot Recipe I Used...

This pasta alternative is one of the best I've had. It doesn’t make me miss regular pasta, it’s super satiating and has a great texture that I really enjoy.

INGREDIENTS:

Kohlrabi Noodles
Baby Spinach
Wild Caught Gulf Shrimp
Hungryroot Spinach Artichoke Sauce (Link to a healthy recipe alternative)

METHOD:

Heat 1 tbsp oil over med-high; pat shrimp dry + sauté with salt/pep 2-3 min til shrimp is pink, opaque + cooked through; set aside
Heat 1 tbsp oil in skillet over med-high + cook kohlrabi with salt/pep 5 min, add 1 tbsp water + cook 1-2 min until noodles are tender; set aside
Heat 1 tbsp oil in large skillet over med-high, sauté half the spinach + salt/pep 1-2 min until wilted; add rest of spinach + cook 1-2 min until all spinach is wilted
Return all to pan + mix in 2-4 tbsp sauce, warm up 1 min

Chicken Pate Toast

I’ve been trying to be more conscious about eating Nose-to-Tail (read more here) and this pate is AMAZING and packed with nutrients. I got mine from our local farmers market but you can find pate in the fridge section of your grocery store or make it yourself.

INGREDIENTS:

1/2 pound of well trimmed chicken liver
1/2 small onion, thinly sliced
1 small clove of garlic, peeled and smashed
1 Bay leaf
1/4 teaspoon Thyme
Salt
2 teaspoons of cognac

Recipe for Reference

CHICKEN LIVER METHOD:

In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes.
Discard the bay leaf. Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed. With the machine on, add the butter, 2 tablespoons at a time, until incorporated. Add the Cognac, season with salt and pepper and process until completely smooth. Scrape the pâté into 2 or 3 large ramekins. Press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
Serve chilled on toast with greens as a topping.

Teriyaki Steak Rolls

This meal tastes like a treat but it’s really just veggies rolled up in steak in a delicious easy homemade teriyaki sauce. You’ve got to try it!

INGREDIENTS:

Green Onion sliced long ways
Carrot sliced long ways
Green Beans stems chopped off
3 tbsp soy sauce
2 tbsp sake
1 tbsp mirin
1 tbsp coconut sugar
Thinly sliced beef (you can find this in most asian super markets)

METHOD:

Chop all veggies into long, thin slices so it’ll fit nicely in your beef rolls
Mix soy sauce, sake, mirin and coconut sugar together and set aside
Start assembling your beef rolls by getting a piece of beef, adding your veggies neatly in and rolling them like a taquito
Once all rolls have been prepped heat your pan to medium high and add olive oil
Now add all beef rolls and sear on each side
Once all rolls have been browned add in your teriyaki sauce and lower heat to low
Let the sauce reduce with the beef rolls in there occasionally turning them on different sides to avoid getting burned
Once sauce has reduced, serve and enjoy