Tag Archive for tofu and bok choy rolls

My Healthy Holiday Menu

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The energy and magic of the holidays are in full effect. NYC is vibrant and buzzing – one of my favorite times of the year.

Holiday dinners and parties are filling up our calendars so keeping to any healthy nutrition during this season is a challenge. I focus on getting in extra movement and to prepare the healthiest versions of my favorite meals. Opting for recipes that are gluten and dairy free and made with simple wholesome ingredients make holiday indulging guilt free!

Here are some of my favorite meals on my healthy holiday menu.

TOFU AND BOK CHOY ROLLS

I’m a huge fan of fresh summer rolls but it’s not easy finding a vegetarian option. So I had to craft my own. Much easier than expected to make, I chose tofu, bok choy, carrots and herbs for these rolls but you can create your own with your favorite veggies and protein. Makes a great appetizer to any dinner.  Check out my recipe!

KALE AND BRUSSELS SPROUTS SALAD

Inspired by WellPlated, this vibrant and hearty Kale + Brussels Sprouts Salad is a great combination of texture and flavor. Loaded with nutrients, this salad is savory and sweet and makes a great side dish to any holiday meal. Here is the recipe!

CRISPY CRAB CAKE

This is my all-time favorite! These restaurant-style crab cakes are made with a few simple ingredients and take no time at all. A perfectly golden-brown exterior and flavorful interior are to die for! The best part – they are gluten and dairy free! Here is the recipe!

MAC DADDY MAC N’ CHEESE 

This healthier version of mac n’ cheese will give you all the comfort and satisfaction of the iconic dish but with a heaping of nutrients. Your family won’t even notice that you snuck in some extra veggies onto their plates! You can’t go wrong with this dish – get the recipe here!

SUPER SALMON BURGERS

My go-to protein source is salmon so this was a no-brainer for me to make. A simple recipe that can be served on a gluten free bun, lettuce wrap or in a large green salad. Made some small modifications to Food Network’s recipe for a gluten and dairy free meal. Here is the recipe.

BANANA WALNUT BREAD 

If you know me, desserts (+ croissants) make the top of my list when it comes to indulging. Inspired by Dr. Weil’s recipe, it took me a few attempts on creating my healthiest version of the classic banana bread! And here it is! Get my recipe here.

NATURALLY SWEETENED PECAN PIE

The most sought-after recipe during the festive season. With a little modification, I get to enjoy this classic holiday favorite every year without having to compromise my healthy eating goals. Thanks to one of my favorite recipe blogs Cookie and Kate, who shared a healthier sugar alternative for the pie filling — naturally sweet pure maple syrup — which tastes just as good if not better! I also added a gluten free crust so splurging on a slice or two was guilt free! Here’s the recipe!

Happy Eating + Holidays!

 

Posted in Health & Wellness, JSC, Nutrition, Recipes

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Tofu and Bok Choy Rolls

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I am a huge fan of Vietnamese fresh summer rolls but it’s hard to find one that’s vegetarian and with bok choy so had to create my own. This does take a little precision with the wraps but you’ll get the hang of it and it actually becomes fun to make. Feel free to add more herbs and veggies (red pepper, spinach leaves, thyme) to your liking.

Makes a great appetizer or snack especially when you’re on the go. Give it a try and let me know what you think! Enjoy!

SERVINGS: 8 – 10 rolls       PREP TIME: 15 minutes     COOK TIME: 15 minutes

INGREDIENTS:  

FOR THE TOFU:

  • 16 oz organic extra firm tofu
  • 4 tablespoons of flax meal
  • 2 tablespoons avocado oil
  • 2 tablespoons coconut aminos
  • coarse ground black pepper

FOR THE ROLLS:

  • Vietnamese brown rice wrapper
  • 2 bunches of bok choy
  • 4 – 6 sprigs of fresh mint
  • 4 – 6 sprigs of fresh basil
  • 1/4 cup cilantro, leaves only
  • 1/4 cup shredded carrots

 

DIRECTIONS:

  1. Remove tofu from packaging and wrap with paper towel. Gently press to remove excess water. You can also sprinkle salt on the tofu and let it sit for 30 minutes to dehydrate.
  2. In a double boiler, steam bok choy for 5 minutes. You can skip this part and enjoy the bok choy raw. Cut the tough white ends off so only the green leaves are left.
  3. Cut the tofu into 2-inch rectangles and place all in a large bowl. Add all other tofu ingredients and gently mix with your hands, covering each piece. There may be some clumps from the flax meal so make sure to spread those evenly around.
  4. Cook in air fryer for 15 minutes at 350°F, shaking the pan half way through.
  5. Dip one wrapper in warm water for a few seconds. Lay flat on surface and start to build your roll. Place 1 bok choy leaf, few basil, mint, and cilantro leaves, shredded carrots, and 2 tofu pieces laid out side by side horizontally.  Fold in the sides of wrapper over the ingredients and the tops of the wrapper slightly in to give yourself enough room to roll. Start rolling! Don’t be afraid to put a bit of pressure to tighten up the roll.
  6. Cut each roll in half (as shown in pic) or enjoy as a whole. Serve with coconut aminos or this delicious peanut sauce.

Posted in JSC, Nutrition, Recipes, Savory Eats

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