Dynamite Sushi Bowl

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I have a severe allergy to fish (but not shellfish) so my sushi selection is quite limited. I usually stay on the safe side and get myself the vegetarian roll, but one day, the Mister surprised me by bringing me home a dynamite sushi roll. I previously ignored this selection without even reading the ingredients to find out there is NO FISH!

While I did love the Dynamite Roll, I usually find that the tempura shrimp is a lot of batter - which, although light, I'm just not much of a fan.

I decided to try to make this at home for myself - without the tempura batter. I also like to increase my intake of vegetables so I've added crispy brussels sprouts.

My version of the Dynamite Sushi Bowl is incredibly filling - but with all good and healthy things. Lots of protein and vegetables and a bit of carbs, which, yes, your body does need. It's the perfect meal for either lunch or dinner.

Dynamite Sushi Bowl

Makes: 2 servings

Preptime: 10 minutes

Cook time:10 minutes

 

Ingredients:

10 raw medium to large sized shrimp

1 1/2 teaspoon salt (set aside a pinch)

1/2 teaspoon onion powder tomato, diced

1/2 teaspoon cayenne pepper (set aside a pinch)

1 clove garlic, chopped

1/2 avocado, diced

1 carrot, sliced into thin strips (julienne)

10 brussel sprouts, sliced in half

2 tablespoons sesame oil, divided

1 cup cooked brown rice

OPTIONAL: sesame seeds

   

 

Instructions:

1. In a pan, heat 1 tablespoon of oil on medium-high heat.
2. Add shrimp, pinch of salt, pinch of cayenne pepper, chopped garlic and onion powder.
3. Cook shrimp for 5 - 7 minutes or until pink and opaque. Set aside
4. At the same time, place brussel sprouts on a baking a baking pan, Drizzle with 1 tablespoon of oil, remaining salt, cayenne pepper, and garlic powder and roast in the oven at 425 for approximately 15 minutes.
5. In a bowl, add the rice and then top with shrimp, brussel sprouts, carrots and avocado.
6. OPTIONAL: garnish with sesame seeds.

 

Spicy Butternut Squash Soup

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Now that the weather is getting cooler, I have been keeping warm by making soups at home. And to suit the season, I decided the first soup of the fall season should be a butternut squash. 

I was never really a fan of soup - I only ate it when I was sick. But a little while ago, the Mister and I went out to dinner and I decided to try the restaurant's butternut squash soup.  I was hooked!

It's a flavourful, rich and hearty soup without any cream or dairy.

This recipe has just the right amount of heat- All the warm and cozy feelings of fall in your bowl.

   Spicy Butternut Squash Soup

 

 

Makes:6 servings

Preptime: 20 minutes

Cook time:40 minutes

 

Ingredients:

1 butternut squash, peeled, cubed, seeds removed

1 medium potato, peeled, cubed 

1 onion, chopped 

1 carrot, chopped

1 celery stalk, chopped

1 clove garlic, chopped

4 tbs oil (divided in half)

4 cups, chicken or vegetable broth

2 tsp garlic powder, divided

1 tsp onion powder, divided 

1/2 tsp thyme

2 pinches cayenne pepper 

salt and pepper to taste 

  

 

Instructions:

1. preheat your oven to 400 degrees
2. In a baking sheet or roasting pan, add your butternut squash, potato, oil, thyme, garlic powder, onion powder, salt and pepper. Roast in the oven for 40 minutes or until soft.
3. In a large pot, on medium heat, add oil, onions, garlic, carrots and celery.  stir frequently until vegetables are softened. Add salt, pepper, onion powder and garlic powder  and cayenne.  
4. Bring to a boil and lower heat to medium. Simmer until the sauce reaches desired consistency. 
5. Add broth to the pot and roasted vegetables. With a hand blender, blend until everything is smooth. (Alternatively, place ingredients in a blender and puree.) 
6. Dish out the soup into 6 bowls and garnish with black pepper and cayenne.
   

 

Refreshing Shrimp Ceviche

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Shrimp ceviche is one of my favourite summer recipes.  It reminds me of vacationing in Mexico with a good strong margarita in hand at the beach. 

When the temperature rises, this is definitely one of my go to recipes. It's light, flavourful and refreshing. It's also great for summer picnics and barbecues.  

You can also make this with scallops or any firm white fish. Since I'm allergic to fish (but not shellfish), I typically make the shrimp version.

Refreshing Shrimp Ceviche
 

Makes: 10 servings

Preptime: 15 minutes

Cook time:2 hours

 

Ingredients:

1 lb raw shrimp (I used small pacific white shimp - 50-60 count)

Juice of 1 lemon

Juice of 1 lime

1/4 tsp salt

1 tomato, diced

1/2 red onion, finely diced

1 jalapeno, diced, seeds removed

handful cilantro, chopped

1/2 avocado, diced

tostadas or nachos

    

 

Instructions:

1. Cut shrimp into 1/2 inch pieces
2. In a large non metal bowl, add shrimp, lime and lemon juice, salt, tomatoes, red onions, jalapenos and cilantro and stir well.
3. place in the fridge for 2 hours to allow the shrimp to "cook".
4. Once the shrimp turn opaque, add the avocado and stir well.
5. Serve on tostadas or with nachos.

Roasted Veggie Pasta

The Lifestyle RSS

This is actually one of my favourite summer pastas to make. It's quick and easy.  Even better, it's full of flavour without being too heavy. 

I love the flavour of the roasted broccoli - it has a different kind of sweetness to it that you don't get from steaming it. And the roasted chickpeas adds a bit more texture to this pasta dish.  Nobody wants mushy chickpeas in their pasta. 

This is the type of summer pasta you can make this in big batches for any sort of summer get-togethers. 

I personally like smaller pasta shapes for this recipe, but honestly, you can use whatever you have. 

Roasted Veggie Pasta
 

Makes: 2 servings

Preptime: 15 minutes

Cook time:25 minutes

 

Ingredients:

2 cups cooked whole grain pasta

1 can chickpeas, washed and drained

2 cups broccoli, chopped

2 tbsp olive oil

1 lemon, juice and rind

1 tbsp basil

1 tsp chili flakes

salt and pepper to taste

grated parmesan cheese, to taste

    

 

Instructions:

1. Preheat oven to 425 degrees.
2. In a large bowl, add chickpeas, broccoli, olive oil, basil, chili flakes and salt and pepper. Mix well to get chickpeas and broccoli well coated.
3. Place seasoned chickpeas and broccoli on a baking sheet lined with foil or parchment paper.
4. Place on the middle rack and roast for 15-20 minutes, making sure the broccoli doesn't burn.
5. Place on to a lightly greased baking sheet
6. Once veggies are roasted, toss with the pasta.
7. Add the juice and grated rind of 1 lemon and mix well.
8. Top with grated parmesan and serve.