Stir Up The Week

Hello, hello!

This post is going to be very fast and to the point just the way I like it. Allow me to share my latest obsession…. Stir Fry! A new concept? Absolutely not. But, it’s a great way to eat healthy throughout the week and not cause a huge mess or take up a lot of time. I didn’t even get out my Wok for this one. So, let’s make…..

Bok Choy and Mushroom Stir Fry

what you need:

• One bunch of baby Bok Choy

• Mushrooms (I used a variety)

• A pepper of your choosing, I used a few mini red ones

• sauce and slurry (see below)

• 3-4 garlic cloves, minced

• 2 green onions, sliced

• 1/2 white onion, cut into bigger pieces

For the slurry:

• 1 tbsp cornstarch or arrowroot

• 2 tbsp water

  (what’s a slurry? Simply mix these two together to thicken a sauce or certain dish.)

For the sauce:

• 2 tbsp water

• 2 tbsp soy sauce

• 1 1/2 tbsp oyster sauce

• 1 tsp sugar

• 1/2 sesame oil

what you do:

• Mix the sauce ingredients together and in a separate bowl, the slurry.

• Trim the bottoms of the Boy Choy and cut in half. Then, throw some water in a pan or Wok maybe around 1/4-1/2 cup of water and bring to a boil. Add them to the water and allow them to steam for around 60 seconds. Then set aside.

• Add oil to the pan and add your mushrooms and peppers. After they are nice and cooked make some room in the pan and add in your garlic and onions.

• Next, pour in the sauce and stir, then add the slurry.

• Put your Bok Choy back in, give it a good stir and enjoy!

I was hiding from carbs when I made this, so I didn’t add anything else to the dish but if you wanted a heartier meal, you can serve this over rice or rice noodles.

As always, thank you for stopping by! Have the best Thursday!

Simple Savory Salads

Hello and Happy Wednesday!

I don’t just eat salads to be healthy or lose weight. I actually love them. Many of us are trying to be more healthy when a new year starts. For that simple reason I’m bringing you three simple but delicious salads to meal prep and have at the ready all week long. Honestly, for my life to run as smooth as possible I have to meal prep. Being able to throw a delicious salad in a bowl when I have a minute to eat is ideal.

First up, Green Goddess goodness! This recipe comes together very quickly. The longest part is the dressing but let me tell you it’s worth it. Here’s my version of this delicious salad.

Note: depending on your diet, feel free to add a protein to this salad, too. I recently added avocado and a tuna steak and it was basically one of the best things I’ve eaten in a long time.

This next salad is an absolute staple in my life. I usually always have it made and in the fridge and ready to pull out for a side, snack, or a meal. I don’t have a completed photo of it shockingly but you get the idea. It’s truly a perfect addition to a healthy diet. You also don’t need to stick to these exact measurements. I think mine is different every single time I make it. So keep tasting to ensure you have the perfect bite.

Often times I feel like a roasted salad gets pushed to the side when it should be front and center! This gorgeous salad comes together very quickly once you roast your veggies. What do you roast you ask?…

I hit those with olive oil and roasted everything on 375 for about an hour or so. Keep an eye on it though because the squash will be done first, then Brussels sprouts, and finally the beets. Also everyone likes a different level of roasted so again, keep tasting to make sure it’s to your desired texture.

While those veggies are getting nice and tender grab like a whole big bag of kale, rinse it, drizzle with olive oil and MASSAGE IT TO DEATH. Do not skip the kale massage. Seriously. Can’t stress this enough. It makes the kale so delicious. After the massage, before your veggies add in:

• 1/3 cup dried cranberries

• 1/2 nuts like walnuts or pecans

  note: I used a pack of candied pecans, walnuts, and cranberries. There is more sugar in this but I feel it really added to the salad in the end.

  Now, lets make the dressing:

You may have to mess with now much water goes into it to get the consistency you want but always taste it to make sure before you dress the salad.

After those veggies are done, add it to your salad, and dress. This is a salad I’ll have on rotation for a loooooong time. It surly isn’t boring and packs a healthy punch, too.

Thanks for stopping by today! I hope you try one of these and if you do let me know! If you don’t follow me on Insta I’m @thefastfashionista!

Have a happy, healthy day!

A Perfect Summer Combo

Ahhhhh! You guys! This recipe has me screaming with JOY! If you’ve read my blog at all in the summer time then you know I have a major obsession with zucchini and tomatoes. I mean in my humble opinion there is no better combination in the summer months. But, the best part about this divine recipe is that you ‘d never know this creamy dish is vegan!

First, let’s start with my favorite way to make vegan ricotta. This one uses tofu and I’ve made different ricotta “cheese” but this one if by far my favorite version. Easy, too! Just throw all of these in a food processor and blend away!

This is a very fast and simple recipe here is everything you need:

• Crescent dough sheet

• Zucchini and tomatoes, sliced

• Ricotta (vegan or regular)

• Any spices you like, I used garlic salt and Italian seasoning for the finishing touch

  what you do:

1. Make about one-inch cuts around the edges and add your ricotta.

2. Add tomatoes…

3. Then zucchini…

keep going!

4. Fold over the pieces you cut.

5. Season and throw it in the oven at 400 degrees for around 25 minutes or until it looks golden brown or however you like it.

Now, listen close because this is the most important part…

Don’t forget to enjoy this one with some vino!