Spicy Thai Veggie and Noodle Bowls

Thai Bowl.JPG

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Always trying to work in more greens. Tonight’s greens were zucchini.  We have such a love hate relationshop. Its been quite a bit since I’ve used zucchini in one of my recipes. I definitely enjoyed this for something new, a little on the “Hot” side for me, at least I cleared my sinuses. Although I don’t think Phil had a problem with the spicy, he went back for (at least) seconds, and will be enjoying this for lunch at work. WIN!

If I make it again I might consider toning down the siracha! Also I would love to try shrimp or chicken, and I think I might consider even adding a few more veggies.


  • 1 lb linguine
  • 1lb Ground Turkey ( Could easily swap with chicken or shrimp!)
  • 2 TBS olive oil, divided
  • 2 large eggs, lightly beaten
  • 1/2 tsp crushed red pepper flakes
  • 1 zucchini, cut in half vertically, then sliced in half circles
  • 8 oz mushroom, chopped
  • 3 cloves garlic, minced
  • 1 TBLS brown sugar
  • 1/3 cup low sodium soy sauce
  • 1.5 TBLS Sriracha hot sauce (This was maybe a bit too spicy for my taste, adjust accordingly.)
  • 2 tsp of ground dinger
  • 1 handful fresh cilantro, chopped
  • 1/4 cup peanuts, chopped


Prepare linguine, set aside.

I decided to add Ground Turkey to my veggie bowls. I cooked some ground turkey with garlic and soy sauce and set it aside.

In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well and set aside

In a large skillet, heat over medium heat, add 1 TBS olive oil. Add beaten eggs and red pepper flakes and stir to scramble the eggs. Once cooked, set aside with pasta.

Return large pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic.

Saute over medium high heat until veggies are cooked through.

Lower heat, add pasta and eggs back to pot, add ground turkey (or whichever protein you choose) then pour the sauce mixture over the top.

Using a wooden spoon, stir well to coat pasta and vegetables with sauce.

Remove from heat, add peanuts, and cilantro; stir to combine. ( Since this yielded A LOT of food, I tossed everything in a large bowl to distribute as evenly as possible! )

Serve  & Enjoy!

I gathered my inspiration for this recipe from a pin I found here.





Garlic Parmesan Crusted Salmon


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I have never been a fan of fish. No particular reason, just don’t like the taste. But it’s a healthy protein, and it changes up the menu, so I decided to give it a whirl. Tonight’s dinner was a very simple Salmon & Asparagus combo.

Garlic Parmesan Crusted Salmon.


1lb Salmon

Fresh Lemon

1 tbsp Minced garlic


1 tbsp Breadcrumbs



Preheat oven to 400 degrees. Cover baking sheet with parchment paper. Coat Salmon in olive oil and place skin side down on the baking sheet. Wash asparagus, slice off ends. Apply a thin layer of oil to asparagus. Squeeze lemon juice to over salmon, I also added a little to the asparagus for flavor. Coat top of salmon with garlic, then bread crumbs and parmesan. I sliced up the lemon, and lined the salmon with the slices before baking. I added a little parmesan to the asparagus as well. Bake for 20 minutes and serve!

For someone who doesn’t love fish, I actually enjoyed this recipe. Good flavor and simple. A great first fish recipe.

I gathered my inspiration for this recipe from a pin I found here.

Dinner: 12/29/2016

Sesame Chicken Stir Fry


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Tonight’s dinner was Sesame Chicken Stir Fry Served over Quinoa, or as Phil would say “Keenwah.” Stir fry has easily become one of my favorite meals. It’s such an easy way combine a healthy variety of protein, veggies, & carbs. Whether it’s shrimp, beef, chicken, brown rice, white rice, stir fry noodles or quinoa, whatever you fancy, it all works!


Chicken Breast : I used about a pound and a half of chicken breast tenderloins
Choice of Carbs : Brown Rice / White Rice / Stir Fry Noodles / Quinoa : I chose Quinoa tonight!

Veggies : for my stir fries, I LOVE Trader Joe’s frozen medley

Additional Items:
2 eggs
All purpose flour
Coconut oil
Sesame Seeds (optional)

1 tbsp minced garlic (more or less based on your taste I probably added more)
1 tbsp Rice vinegar (white wine vinegar will work too)
2 tbsp honey
2 tbsp sweet chili sauce (Trader Joe’s Sweet Chili Sauce was excellent)
3 tbsp ketchup
2 tbsp brown sugar
4 tbsp soy sauce

Prep the Sesame sauce; Combine & whisk sauce ingredients in a bowl. Set aside. Slice chicken into small pieces, about one inch cubes. Whisk eggs in a  separate bowl. Drop sliced chicken in egg mixture, then coat chicken in flour. Heat skillet and coconut oil, enough to fully cover the bottom of your skillet, on high. Place floured chicken in skillet. Cook chicken until golden. Remove chicken from the pan. Drain excess oil from skillet. Pour sauce in heated skillet. Mix the sauce until you see it start to bubble, once sauce begins to bubble, add cooked chicken. Once the chicken is fully covered in the sauce, add veggies. Continue to mix until veggies are coated as well. Serve mixture over your choice of carbs, & top with sesame seeds if desired!

Must give credit where credit is due, this recipe is my adaptation of another one I found on Pinterest. I mostly took the inspiration for the sauce. The original recipe can be found here.

Dinner: 12/28/2016