Orange Cauliflower and Rice

Happy Halloween to everyone! I am having a pretty boring Halloween compared to my past. I’m just having a night in with the roommates doing school work. Oh the life of a graduate student. Actually I’m doing that because Carrianne and I are going to a crazy concert tomorrow, which I CAN’T WAIT FOR! So to make up for the lackluster Halloween events, I have a delicious recipe for you: Orange Cauliflower and Rice. I do love cauliflower (ya’ll know that from my cauliflower fried rice and cauliflower pizza).

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Orange Cauliflower

3 T Egg Whites
1/4 c of flour
1/2 c of water
1/4 c of corn starch
3 cloves of garlic, finely chopped up
3 chopped up green onions
zest of orange + all of juice of orange
2 T of soy sauce
2 T of rice vinegar
1/4 c of orange juice
1 tsp of corn starch
1 tsp of brown sugar
1 bag of frozen cauliflower

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1. Cook frozen cauliflower to directions on bag.

2. Mix flour, cornstarch, water, and egg whites into a small mixing bowl until a batter like texture if formed. Make sure that the batter isn’t super thick.

3. Heat 1/4 c of olive oil in a pan while you coat all the pieces of cauliflower until each piece is fully coated.

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4. Place cauliflower in pan until completely cooked and browned. Place cauliflower on paper towel to soak up oil and dry.

5. Heat 1 tsp of oil and the chopped up garlic in a new pan for a minute.

6. Add half of the green onions, the zest, and the juice of the orange into the pan and cook for another minute.

7. Add soy sauce and rice vinegar. Turn up the heat until it has reached a boil. Turn back down and toss in the cauliflower. Cook until it has been fully coated in sauce.

8. Remove from heat and place over brown rice (I just used Uncle Ben’s whole grain brown instant rice because I’m super lazy).

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9. Throw orange juice, brown sugar, and tsp of corn starch into the same pan. Heat to a boil for one minute, constantly stirring the dish.

10. Drizzle the sauce over the cauliflower and brown rice.

11. You can garnish the dish with the remaining green onions, orange zest, and sesame seeds.

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This dish is so delicious. It actually tastes like orange chicken minus the soft tenderness of the chicken, but the cauliflower is such a good healthy alternative. Chinese food can be packed full with calories, especially the Americanized food items like sesame chicken, orange chicken, and others. By placing a more vegetarian friendly option, you can lower the amount of calories while still enjoying the classic taste of the sauces. It was a nice warm meal to have when I was craving some greasy Chinese. I will definitely have to try this out with other popular Asian sauces. I like making healthy version of my favorite types of food because that allows me to enjoy them on a daily basis instead of just my fat day, which is Saturday.

I hope ya’ll enjoy this! Have an awesome Halloween. I’m catching up on all my missed TV shows while I make notecards, blog, and work on my review paper! Happy Halloween!

What is your favorite Chinese food item?
What are you going to be for Halloween?

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Spicy Peanut Tofu with Bok Choy

Hey ya’ll! I have a total case of the Mondays. Actually I’m pretty wide awake since I got a total of 12 hours of sleep (yes I was in recovery from my birthday). I more have a case of the Mondays because it is Columbus day, but I have school. WHAT IS THIS COLUMBIA? I need this day off to recuperate and study for my first graduate school midterm. Oh well, luckily I’m a champion and will survive (even though I have my two most boring classes today). On to the good stuff though. RECIPE! Peanut tofu served with bok choy. Um yes. This was one delicious recipe, so lets get to sharing it!

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Spicy Peanut Tofu with Bok Choy

1/2 package of firm tofu
Bok Choy
Broccoli
1-2 tsp of olive oil
Green onion
3 T of Soy Sauce
2 T of prepared PB2
3 T of Rice Vinegar
1 T of Agave
2 T of Water
1-2 T of Sriracha

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1. Place olive oil in pan, turn on medium high heat, and toss in chopped up tofu.

2. Cook until crispy on most sides of the tofu. Then remove and place on a paper towel placed on a plate.

3. Add the rest of the olive oil, the bok choy, and broccoli. Cook until the bok choy has become wilted and has become crisp.

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4. Whisk together the peanut butter, rice vinegar, water, soy sauce, and agave. Once it is thoroughly mixed, add in the sriracha. If you want it spicier, keep adding sriracha until you have the taste you want.

5. Place the tofu in the pan with the broccoli, turn the heat to low-medium, and add in the sauce. Cook for 1-2 minutes until sauce has thickened and thoroughly covered all of the tofu and vegetables. Then remove and it is ready to serve. Top with chopped up green onion.

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This dish is amazing. Not only is is extremely healthy for you, but it is packed with a ton of flavor. The spicy peanut sauce packs a kick, but has a subtle sweet flavor from the peanut butter. The green onion gives a nice addition to the sauce too. Bok choy and broccoli are definitely the best vegetables to go with this Asian inspired stir-fry. This makes a ton of food too depending on the amount of vegetables you add in. Of course ya’ll know I love vegetables, so I probably had way too much food. I ended up using this as my go to school packed dinner a couple of times because it was easy to pack in plastic ware and could be heated up in the graduate school microwave. Success. Everyone was always staring at me in class because the dish smelled so good. Definitely made a few people drool.

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Tofu is a good source of protein for those of you that don’t want to eat meat or just want an alternative source of protein a few days a week. Bok Choy is a very good vegetable to consume in your diet. It contains a wide variety of antioxidants, which protect against cancer and heart disease. It has a good amount of Vitamin C in it, which helps with immune function (I totally could use some of that right now – cold weather problems). Also it is a good source of folic acid, which is a really important nutrient in regards to pregnancy. You definitely aren’t losing out when you consume bok choy and broccoli since both are from the same family, it is as if you are getting a double dose of these healthy nutrients!

I hope ya’ll are having a great Monday! Enjoy my recipe.

What is your favorite tofu dish?
Do you eat a lot of peanut sauce on things?

Chocolate Madness (Chocolate Muffin Recipe)

Hey ya’ll! So happy it is Thursday because that means that I have survived yet another week of my senior year (second senior year) of college, and I’m just one step closer to graduation and my post graduate plans (still working on those). I have a great recipe to share with ya’ll today. I sort of adapted it from a pinterest recipe, and it came out amazing. I even took it to a Student Nutrition Organization potluck dinner, and they went away in about 1 minute.

Chocolate Pumpkin Muffins

1 box of sugar free devil’s food cake mix
3/4 c. mini chocolate chips
1 15 oz can of pumpkin
2/3-1 c. water
1 banana (mashed)
1/4 c. egg white substitutes

1. Preheat oven to 350.
2. Mix all ingredients in kitchen aid or by hand.
3. Pour into a lined cupcake tin (should make 24-26 cupcakes).
4. Cook for 25-27 minutes, depending on how done you want the cupcakes.
5. Wait till cools and enjoy.

These muffins are seriously amazing. They are so rich with chocolatey goodness, and they just melt in your mouth. The best thing to do is reheat them for about 15-20 seconds in the microwave whenever you are going to eat them, and it seriously tastes like it just came fresh out of the oven.

This is also the perfect healthy treat. You are really getting a tasty low calorie snack with these muffins. You are getting a source of vitamin A, some potassium, and chocolate is healthy (well okay, maybe if it is a high % of cacao), but anyways make these when you are craving something sweet, but don’t want to blow your entire days worth of calories.

Hope ya’ll have an amazing rest of the day, and I’m going to be featured on a nutritionist’s blog in a few days, so I’ll share the link with ya’ll when that goes up!