Unprocessed Living

A Healthy Living Recipe Box

Veggie Fried Rice October 9, 2018

Filed under: Gluten Free,Miscellany,My Favorites,Recipe,Side dish,Veggies — Crista @ 9:16 pm

Modified from https://www.gimmesomeoven.com/fried-rice-recipe/

Because my life wasn’t already complicated enough, my 13-yo has decided to scrap meat. Considering I became a (lacto ovo) vegetarian at the same age and my mom was completely supportive, I’m aiming to do the same, and attempting new vegetarian recipes that meet my kiddo’s somewhat picky palate. (Not sure what happened to the kid who would eat just about anything as a toddler!)

Enter this recipe, which I only modified slightly but needed to record with measurements and amounts since I have OCD tendencies. It was a definite hit! I’m also planning to try it with cauliflower rice for a healthier and low carb option, but not quite sure when I will get around to that…!

2-3 cups cooked rice, chilled
3 tbsp grass-fed butter
6 eggs
2-3 large carrots, diced
1 medium sweet onion, chopped
1/2 bag frozen organic peas
1 tbsp minced garlic
1/2 cup low sodium soy sauce
2 tbsp hoisin or oyster sauce (optional)
2 green onions, chopped (optional)
1 tbsp toasted sesame oil
Salt and pepper, to taste

Cook rice ahead of time and chill in air tight container in the refrigerator. When ready to cook (or prep) your fried rice, heat 1 tbsp butter in large frying pan and scramble the eggs, breaking them into small pieces. Move to a bowl and set aside, or refrigerate if prepping to fry the rice another time.

In the same frying pan, heat another tbsp butter and sauté the veggies (except green onions) and garlic until all veggies are soft (another option is to use all frozen veggies or to boil the carrots ahead of time; in this case, sauté the onion first, then add remaining veggies to avoid over-cooking the carrots and peas). Season with salt and pepper, to taste.

When ready to fry rice and combine all, heat frying pan on high. If veggies are still in pan, shift to one side and add final tbsp butter to empty side. Add chilled rice, soy sauce, and hoisin or oyster sauce. Stir to combine and cook for 3-5 minutes, stirring 3-4 times per minute. Once slightly browned, remove pan from heat.

Stir in green onions, sesame oil, and scrambled eggs. Add salt, pepper, and additional soy sauce to taste. Serve and enjoy!


Skinny Zucchini Rollatini May 24, 2017

Tried this on a whim a few weeks back and it was a little tricky to roll since I sliced the zucchini by hand, but delicious nonetheless! Will try slicing more thinly with the spiralizer next time.

2 cups cottage cheese, small curd or whipped
2 large eggs
1/2 cup freshly grated Parmesan, divided
1 tsp. garlic powder
Sea salt
Freshly ground black pepper
1 cup marinara sauce
2-3 zucchini, sliced 1/8″ thick
1 cup grated mozzarella

Preheat oven to 400°. Gently beat cottage cheese and eggs to mix; with 1/4 cup Parmesan and garlic powder. Season to taste with salt and pepper. Spread a thin layer of tomato sauce onto the bottom of a 9″-x-13” baking dish. Separately (e.g., on cutting board or plate), lay out the zucchini slices and spoon a thin layer of sauce on each, then top with a thicker layer of cheese mixture and sprinkle with mozzarella. Roll up and place in baking dish, securing with a toothpick if needed. Sprinkle with remaining 1/4 cup Parmesan and bake until zucchini is tender and cheese is melted, about 30 minutes.


Avocado salad October 9, 2016

Modified from https://www.buzzfeed.com/robertbroadfoot/enjoy-this-healthy-cucumber-tomato-and-avocado-salad?utm_term=.cl9Ky70eW#.pedO3ryWw

Two words: So. Good.!

1 large cucumber or zuchinni
2 medium sized vine ripened tomatoes
2 ripe avocados
1 tbsp chopped basil
Juice from 1 lemon
Salt and pepper to taste
1 tbsp extra virgin olive oil

Slice veggies and layer in large salad bowl. Add  basil, salt, pepper, lemon juice, and olive oil. Toss to mix; serve and enjoy!


Butternut Squash Soup October 25, 2015

Filed under: Appetizer,Gluten Free,My Favorites,Recipe,Side dish,Veggies — Crista @ 10:17 pm

Modified from http://www.foodnetwork.com/recipes/food-network-kitchens/butternut-squash-soup-recipe1.mobile.html

The original recipe called for nutmeg, which I don’t particularly like, so I skipped that and decreased the amount of chicken stock. Also added a little almond milk for thickness. Pretty good! A little bland though, so may add garlic next time. ETA: Finally made this again a year later, but added garlic and my favorite seasonings and it was soooo good! 

1 medium sized butternut squash, peeled, seeded, and chopped into 1-inch pieces
4 tablespoons butter
1 medium onion, finely chopped
1 tbsp minced garlic
32 ounces chicken stock
1 cup almond milk
Herbamare, to taste
Salt and freshly ground black pepper

Melt 2 tbsp butter in large pot and add onion; cook until translucent, about 8 minutes, adding minced garlic and sprinkling with herbamare after a few minutes. Add cubed squash and chicken stock; bring to a simmer and cook until squash is tender, about 20 minutes. Remove squash and onion with slotted spoon and place in a blender to puree. Return blended squash to pot; add 2 tbsp butter, almond milk, and season with salt, pepper, and more herbamare. Let simmer for 5 minutes and serve.


Roasted Cauliflower October 18, 2015

Filed under: Appetizer,Gluten Free,My Favorites,Paleo,Recipe,Side dish,Veggies — Crista @ 9:05 pm

First time roasting a whole cauliflower and this will definitely be done again! So easy, and really good! Photos to come…

1 medium sized cauliflower head, leaves trimmed
1/4 cup butter, melted
1 clove garlic, minced
1/4 tsp salt
1/4 tsp black ground pepper
1 tbsp chopped basil

Preheat oven to 350 degrees. Mix butter, garlic, and seasonings in small bowl. Set cauliflower upright in a baking dish (trim as needed to lay flat). Drizzle butter sauce evenly over cauliflower head, on top and sides. Cover with foil and roast until tender and cooked through, 60-75 minutes. Broil for five minutes to brown top; remove from oven and slice to serve, drizzling remaining butter sauce from dish over cauliflower.


Garlic & Onion Soup January 9, 2015

Filed under: Appetizer,Gluten Free,My Favorites,Paleo,Recipe,Side dish,Veggies — Crista @ 7:12 pm

Snowy days call for homemade soup! Didn’t have much in the fridge, so went for a simple onion soup. Smelled fabulous as it simmered!

OnionSoup1 OnionSoup2 OnionSoup3 OnionSoup4 OnionSoup5


2 organic sweet onions
4-6 cloves fresh organic garlic
1 tbsp organic coconut oil
1 tbsp arrowroot powder
1/4 cup white wine (or water)
2 cups beef broth
3 cups chicken broth
2 tbsp tamari

Peel and slice onions to desired thickness. Peel and mince 2 large or 4 small garlic cloves. (Peel and keep two additional large cloves off to the side.) Heat sliced onions and minced garlic with coconut oil in skillet (or soup pot for fewer dishes) over medium-high heat. Cook until onions are slightly caramelized/browned. Stir in arrowroot powder to coat onions. Pour in wine (or water) and stir to deglaze pot. Add broth, tamari, and remaining trimmed garlic cloves. Bring to a boil and then simmer, uncovered for 30-60 minutes. Cover and continue to simmer on low for up to another hour for additional flavor.



Chicken Stir-Fry September 21, 2014

Filed under: Chicken,Gluten Free,Main dish,My Favorites,Recipe,Veggies — Crista @ 9:19 pm

While grocery shopping yesterday and perusing the produce while the baby girl grazed on some free fruit samples they had out for customers, I suddenly thought, hmmm stir fry. Can’t remember when I last made that. She was on board with the idea too, so it was a win-win…it smelled AMAZING while cooking and we were both in love with the taste too. Relatively simple, and great to pull the wok out again! I didn’t measure much, but here are my guesstimates.

2-3 tbsp organic coconut oil
1 tbsp organic tamari
1 tsp grated ginger
2-3 cloves garlic, minced
1 medium onion, sliced
2 cups chopped broccoli
1 cup baby corn (omit for strict paleo)
1 cup chopped mushrooms
2 medium chicken breasts, cubed

Heat approximately 1 tablespoon coconut oil in wok at medium-high heat. Add the garlic and ginger, cooking for around 30 seconds before adding the chopped onion. Stir fry for 2-3 minutes or until onions soften. Add more coconut oil if needed, and then add the broccoli and baby corn. Sprinkle a small amount of tamari to taste and continue to stir fry for 2-3 minutes (longer if you like softer veggies), and then add mushrooms. Once veggies are to your preferred texture, move mixture to a bowl and set aside.

Heat another tablespoon of coconut oil in the wok and add the chicken. Sprinkle with tamari to taste. Stir-fry for 5-10 minutes, until chicken is cooked thoroughly but not over cooked. To check, cut into the biggest piece to make sure it isn’t pink in the middle.

Add the veggies back into the wok and sprinkle with a small amount of tamari. Mix together, serve, and enjoy!

StirFry1 StirFry2 StirFry3


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