Beer-Steamed Sesame Ginger Shrimp Dumplings | Simply Organic #WeeknightWin

Even though I have been swept up in a baby whirlwind, cooking dinner is still super important to me.

It's what makes me feel like I still have a non-mommy purpose. It lets me unwind and decompress.

But the truth is, I probably have about 45 seconds to figure out what I'm cooking, prep the ingredients, prepare the meal and get it on the table before I collapse into a heap of exhaustion at the end of the day. It's a real conundrum.

So, what's a girl to do? {Besides pour herself a generous gallon glass of wine.}

I'm fairly certain that Simply Organic tapped into my brainwaves and created their line of Steam Gourmet Parchment and Seasoning Kits as a solution to my problems. Because look:

A healthy meal. In, like, no time at all. With minimal cleanup.

Now I got your attention, didn't I?

These little kits are pretty fantastic because 1. It basically tells you what to cook and how to cook it,  2. It gives you most of the stuff you need to make it taste good, and 3. It's organic and healthy so you can feel good about what you're feeding your family.

Each kit comes with a cooking suggestion, 2 spice packets and 2 parchment bags for steam cooking. All you have to do is buy the protein or veggies you want to make, season them, toss them into the bag and -- voila -- dinner.

Except, you know me... I like to make things complicated. So I looked at the kit and I thought, "I wonder what else I could do with this besides the obvious?"

And these dumplings were the answer.

Instead of making Sesame Ginger Salmon with the kit, I whipped up a quick batch of dumplings with wonton wraps and shrimp, nestled them on a bed of prepackaged stir-fry veggie mix, and poured some beer over them {because, why not?}. The result was a really fun and flavorful dish that took almost no time at all but still made me feel successful at creating a "Weeknight Win".

Pretty awesome, right?! Simply Organic is hosting a "Weeknight Win" recipe contest and I'd love for you to vote for this tasty dish! Head over to the voting page to cast your vote!

Beer-Steamed Sesame Ginger Shrimp Dumplings

1 Simply Organic Sesame Ginger Salmon Parchment Seasoning Kit
1 bag pre-chopped stir-fry vegetables (broccoli, snow peas, carrots, cabbage, etc.)
1/2 pound shrimp, peeled, deveined and roughly chopped
1/2 teaspoon sesame oil
2 scallions, chopped
Approximately 20 wonton wraps
1/4 cup Japanese beer (or vegetable, chicken or seafood broth, if preferred)

Preheat oven to 400 degrees.

1. Place parchment bag on a baking sheet to catch any drips. Arrange vegetables in the bottom of parchment steam bag.  Set aside.

2. In a medium bowl, drizzle sesame oil over chopped shrimp; toss to coat. Sprinkle seasoning packet over top and add chopped scallion; mix until all shrimp are well-coated with seasoning.

3. Arrange wonton wraps on a clean work surface for easy dumpling assembly. Fill a small bowl with water. (You'll use this to help seal each dumpling.)

4. Scoop about a teaspoon of shrimp filling onto each wonton wrapper. Wet the tip of your finger in the water and run it along the outer edge of each wonton wrap. Fold in half so that the corners meet and you have a sealed triangle.* Indent the flat side of the dumpling and bring the outer corners together to form a tortellini-like shape, if desired. Repeat until all the filling is used up.

5. Place dumplings on top of vegetables in the parchment bag. Pour about 1/4 cup of beer (or broth) over top, making sure to wet the dumplings.

6. Fold open end of bag under twice to seal the bag. Bake for about 15-17 minutes or until the dumplings are steamed and the vegetables are tender-crisp. (The shrimp should be pink and opaque.)

To serve, carefully open the parchment bag (there will be hot steam, so be careful!) and divide onto serving plates. Serve with soy sauce for dipping if desired.

*You may shape the dumplings any way you wish!

Loaded Chicken "NOTchos"

 

I've noticed that over the past few years that more and more friends have redefined their diets in an attempt to live healthier lives. While that's a big "yay!" it can make it interesting to entertain and feed everyone things that fit into their food lifestyle. Vegetarian, gluten-free, dairy intolerant, Paleo, Whole 30 or just "health conscious"... there's always something to consider when preparing dishes for friends.

It can be tricky when your goal is to serve something that the masses will enjoy all while "keeping it clean." Luckily, I'm always up for the challenge!

Many of you will be throwing or attending Super Bowl parties this weekend and you may be finalizing your menus and grocery lists and finding yourself in the same food-prep predicament. Before you write "tortilla chips" on that little piece of paper, consider this: Chip-less nachos.

Or, as I like to call them, "NOTchos." Because they're NOT what you're used to. They're better {for you}!

Who doesn't love a platter piled high with crispy tortilla chips, gooey cheese and all those hearty toppings while they're watching some football? {My husband, that's who. Not a fan of nachos. But we already knew he was weird -- the man hates chocolate.}

The problem is, when you serve up a mountain of naughty nachos to friends who are trying to keep things healthy, not only will you get the stink-eye, but you'll also end up eating most of them on your own. Not good.

These "not-chos" are the perfect solution! A game day favorite, healthied up by using crisp, fresh peppers as the vehicle for all the stuff you want to shove in your face. So smart, right?!

Topped with shredded chicken, black beans and all kinds of good stuff, you won't even think about the fact that you're not eating traditional nachos. I swapped out the sour cream for thick, Greek yogurt and used just a tiny sprinkle of cheese for decadence. The black olives and pickled jalapenos give these a briny zing to keep it interesting.

These are totally customizable and can be made to fit in to any specific diet preference. Leave out the yogurt and cheese for non-dairy eaters. Sub out the chicken for shredded lettuce or chunky salsa for veg-heads. The rest is totally up to you! There's no wrong way to pile on the goodness.

Your game day will be guiltless, and your friends? They may never leave. Serve with caution. ;)

Loaded Chicken "NOTchos"

This recipe is more of a suggestion as you can top these with whatever you'd like! Each pepper makes 8 "NOTchos", so plan accordingly & adjust the topping amounts to suit your serving size.

2-3 red peppers, sliced in half, seeded and diced
Shredded chicken
Black beans
Mexican shredded cheese blend
Plain Greek yogurt
Pickled jalapenos
Sliced black olives

1. Cut red pepper halves in quarters to form 8 little pepper cups. Place on a foil-lined baking pan.

2. Top pepper pieces with a mound of shredded chicken and a scoop of black beans. Sprinkle with cheese.

3. Place in the oven under the broiler for 2-3 minutes or until the cheese is melted. {Keep an eye on them, I tend to forget when things are under the broiler!}

4. Remove from oven and top with a dollop of Greek yogurt, pickled jalapenos and black olives.

Enjoy without guilt!

Baked Rosemary Parsnip "Fries"

Oh, hi. Remember me? I took a little blog break because I had a baby...two months ago. I had grand plans to have some guest posters fill in for me in my absence, but guess what? It never happened because I gave myself a few too many projects and ran out of time to organize guest posts before the little one arrived.

I am still wrapping my brain around the fact that he's actually here. I think it takes a while to truly grasp the immensity of this kind of event. I mean, I'm responsible for a brand new little person. Who came out of me. Crazy. {More on my very, very lonnnnng birth story in a later post.}

And speaking of "crazy", I got back into the kitchen just days after giving birth. Did you really expect anything less? {P.S. I don't actually recommend this, ladies. You do need rest.}

I started out slow with simple meals and worked my way up to bigger projects like my annual biscotti-baking tradition for Christmas. Nothing too complicated. Because you probably shouldn't be playing with sharp knives and hot burners when you are functioning on zero minimal sleep. Thank God for sweet friends and family bringing over food to keep us going when we couldn't muster the energy for more than just a quick reheat.

Babies are some serious work, y'all.

But, it's kind of amazing how quickly you begin to adapt to the insanity that is parenthood. Your body, your mind and your routine all go through a period of shock, followed by a quick recovery so that you can do what you gotta do.

And you gotta do a lot.

Well, sort of, but not really. It's the same five things on repeat 24/7. Like Groundhog Day.

Feed. Burp. Change. Cuddle. Attempt to sleep. Repeat. Somewhere in that firestorm of milk and poop you're supposed to still find time to be, like, human.

It does not make for the most entertaining of days, but it is a necessary rite of passage for keeping a tiny person alive and happy.

Except, pardon me for saying so, but I think mamas need to be happy, too. Because I think happy mamas make happy babies.

So, even though I know that moms are supposed to be all, "I haven't showered or shaved in 3 weeks." "I've decided to wear diapers instead of actually take time for a bathroom break." "The only meals I've eaten are handfuls of crumbs out of an old box of cereal." for the first few months of their babies' lives... I've still managed to carve out a few seconds for those little things like hygiene and sustenance. Most of the time, anyway. I'll warn you before you come too close if you happen to catch me during one of those "no time for bathing" spells.

I'm not gonna lie, you've got to squeeze these activities in MUCH faster than you did in the pre-baby days. And maybe you only get to drink half of your coffee piping hot in the morning before you have to put on your cape and bring your crying child back from the brink of starvation. But it's doable. Except if you have twins. Then all bets are off.

Anyway, it is thanks to an iron will and Pandora's lullaby station that I've been able to get in the kitchen a few times and make stuff. Because being in the kitchen is part of what keeps this mama sane, as crazy as that may seem to some.

With the holidays behind us, many of us are focused on being on our best eating behavior. Especially those of us who are still trying to lose a pound or two and fit into our jeans without having any excess pudge spilling over the top.

Like I said, most of the things I've been making have to fit into the brief moments when I'm not tending to the kidlet. These Rosemary Parsnip "Fries" fit the bill. The only real work required is peeling and chopping, which is a welcome break from wiping and pumping.

A quick toss with olive oil and seasonings creates a surprisingly flavorful snack. And you don't even have to feel guilty because they're veggies and they're oven baked, so you can still fit them into your healthy eating resolutions. Score.

If I had time to make these with a brand-spankin' new little one beckoning me every few minutes, then, surely, you can too.

But you certainly don't have to. Especially if you're among the "haven't showered in 3 weeks" crowd. Because in that case you might want to prioritize a little differently. ;)

Baked Rosemary Parsnip "Fries"

1 lb parsnips, peeled and cut into "fries"
1 tablespoon olive oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Sprinkle of rosemary

1. Preheat oven to 450 degrees. Line a baking pan with foil.
2. Place parsnips on baking pan and drizzle with oil. Toss to coat and spread them out so they have room to crisp up.
3. Sprinkle with onion powder, garlic powder and rosemary.
4. Bake for about 10-15 minutes or until parsnips are browned and crisp.

Avocado, Bacon & Mango Salad {Guanabana's Copycat}

As you are reading this, I am soaking in as much information as I can {and probably not very much sunshine with the way the weather has been} at the BlogHer Food Conference in Miami. With the conference practically taking place in my own back yard this year, I couldn't turn down the opportunity to meet, greet, mingle and learn from some of my absolute favorite bloggers in the biz.

Just a few of the big names that will be there include Ree Drummond from The Pioneer Woman, David Leibovitz, and Jaden Hair from Steamy Kitchen {remember Jaden from Food Blog Forum last year?}. So yeah, it's kind of a big deal.

Why do bloggers go to conferences? Well, to learn; the world of blogging and social media is ever-changing, gotta stay in the loop! To connect -- it's nice to see one another face to face instead of communicating solely via comment box. To network {hi, work with meeee!}. To have fun. And of course, to EAT!

Since Miami is the host city of the conference this year, I'm feeling a definite craving for light, flavorful dishes with a Latin flair. I'm looking forward to seeing how Miami inspires me this weekend!

Speaking of inspiration, this salad recipe that I'm sharing today is a total knock off of one that is served at Guanabanas Island Restaurant & Bar -- one of the 5 spots I mentioned in "My Hometown Guide" back in March. Steve and I stopped by for a casual evening out last weekend, and I was pleasantly surprised at the deliciousness of this salad! {Though to be completely honest, anything tart, fresh and juicy appeals to me these days -- fruits and veggies galore!}

Anyway, I would never think to combine avocado and mango in a salad, but it works extremely well. The saltiness of the Queso Fresco Dressing with the smoky, crunchiness of the bacon accentuate the creamy avocado and sweet mango like you wouldn't believe -- all atop soft butter lettuce.

Could we get anymore South Florida? I grew up with mangoes and avocados growing in my yard, so I can attest to the fact that these flavors are authentic and representative of the region.

I hate posting salad recipes because, really, how much of a recipe is it when you're just tossing stuff into a bowl? But this one just seemed so fitting for celebrating a weekend in Miami. Now, if you'll excuse me, I've got cocktails mocktails to sip and business cards to hand out. ;)

Enjoy your weekend!

Avocado, Bacon & Mango Salad
Inspired by Guanabanas Island Restaurant & Bar
Serves 3-4 {Or one really hungry pregnant girl}

For Salad:

1 head butter lettuce, or any soft lettuce like Boston Bibb
1 avocado, pitted, peeled & sliced
1 mango, peeled & sliced
4-5 strips bacon, cooked until crisp and chopped
Queso fresco for garnish {if you can't find queso fresco, any salty crumbly cheese should do}

1. Place lettuce in a large serving bowl. Top with avocado and mango.
2. Drizzle dressing, if desired, then sprinkle with bacon and extra queso fresco for garnish.

For Dressing:

1/2 cup olive oil
1/4 cup rice wine vinegar
3 tablespoons mayonnaise
3 tablespoons queso fresco
Salt to taste

In a mixer or food processor, process all ingredients together until smooth. Season to taste. Pour into an airtight container and refrigerate until ready to use.

30 Healthy Recipes {That Nourish & Satisfy}

This just in: Greens are the new Christmas cookie.

Um, ok, that's not entirely true. There's nothing like a homemade Christmas cookie, and you know it. But that doesn't mean that healthier options can't be delicious in their own right. 

I've never been one for "resolutions" {I tend to set smaller goals year-round} but I can see how the start of a new year is a good starting point for establishing new routines. It's a fresh start, a clean slate; 365 untarnished days of hope and new resolve. 

For many people, this is the time to attempt new food-related goals including weight loss, trying their hand at cooking {or cooking more often} and maybe even allowing their palates to become more adventurous.

I went through my own set of adventures with nutrition last year and I can tell you that it turned out to be a great experience. As it turned out, limiting myself from eating certain foods resulted in having to get creative and try new things that I may have never thought to try before! Win!

So, if you're one of the thousands out there who are looking to improve your diet without sacrificing the enjoyment of eating flavorful, yummy food, I've got you covered. That's right. It's not all cupcakes and cream puffs around here. 

I'm sharing a one-stop shop for some of the best healthy recipes I've posted to date. Just one bite is all it takes to prove that nutritious can be delicious!

Looking for more wholesome options? Follow my "Delish Nutrish" Pinterest board for lots of ideas from my favorite bloggers!

{Scroll below for links to recipes. Not all are pictured here.}

Beverages
Blueberry-Ginger Cobbler Smoothie

Haute Hydration -- Flavor Combos to Spice Up Your Water!

Veggies & More

Raw Baby Dragon Bowl with Five Spice Dressing

Orange Glazed Cauliflower

Curried Brown Rice with Zucchini

Caramelized Onion & Goat Cheese Cauliflower Mash
Mediterranean Chickpea Salad
Quinoa, Beet & Bean Burgers

Gluten-Free Linguine with Avocado & Arugula Pesto
Sweet Potato, Coconut & Chipotle Soup

Quinoa Dishes
Quinoa "Burrito Bowl"

Mediterranean Quinoa Salad
Quinoa Stuffed Zucchini Boats
Pineapple-Cilantro Quinoa

Acorn Squash Stuffed with Spiced Quinoa

Lean & Meaty

Teriyaki Turkey Lettuce Wraps

Asian Chicken Salad with Ginger-Sesame Dressing

North African Turkey Meatballs with Brown Date Rice
Hearty Turkey Chili
Chicken with Tomatillo & Cilantro Sauce
Red Curry Spaghetti Squash with Chicken

Fish Dishes
Tandoori Marinated Tilapia with Mango Salsa

Fish en Papillote on a Bed of Vegetables
Soy-Glazed Cod
Sear-Roasted Haddock with Blood Orange Salsa

Desserts and Treats

Individual Strawberry Crisps

Chocolate-Hazelnut Risotto
Gluten Free Oatmeal & Flax Cranberry Cookies

German Chocolate Granola

Here's to a delectable New Year! 

Caramelized Onion & Goat Cheese Cauliflower Mash

I've spent the past 2 days working on baking, decorating and packaging 100 cupcakes for an event. Somehow, I keep finding myself in situations that call for inordinate amounts of baked goods to take over my tiny kitchen... and just about every surface of my living space.



When I work with sugary foods for long stretches of time, my body almost always craves nutritious meals to counteract all the sweetness. {Even if I haven't even tried one bite of whatever it is I'm making. Strange but true.}

And decadent treats have definitely been everywhere with Christmas only weeks away: At holiday gatherings, arriving in the mail and, of course, being cranked out of my own kitchen!

Last week I was craving something warm and comforting {even though it's a billion degrees here}, but still wanted to make sure there was some healthy goodness involved.

I had a huge head of cauliflower without any particular purpose just hanging out in the fridge, so I boiled it up, gave it a whir in the blender and tucked into a big bowl of the result. Satisfied, but wanting to experiment with jazzing up the flavor, I bought another head of cauliflower that weekend and tried a new version, blending in some caramelized onions and goat cheese as well.

It was so good!

This would make such a great side dish for a special dinner or a regular weeknight. To be honest, I ate an enormous bowl of this and this alone and was perfectly happy!

It's thicker than soup but a little thinner than mashed potatoes with a bit of tang from the goat cheese and a slight sweetness from the caramelized onions. In fact, if someone didn't know any better they might actually think it is mashed potatoes. Silky smooth, creamy and filling. And it's pretty healthy, too!

When you're sick of staring at cookies and cupcakes and frosting {I know it's hard to believe, but it happens}, switch gears with this super easy dish.

Caramelized Onion & Goat Cheese Mash

1 head cauliflower, florets separated
1 medium onion, sliced
1/4 cup goat cheese*
Olive oil
Salt to taste

1. Bring a large pot of well-salted water to a boil. Drop in cauliflower and boil for about 15 minutes or until very tender.

2. Meanwhile, heat about a tablespoon of olive oil over medium-high heat. Add sliced onion and a sprinkle of salt. Cook until very tender and caramelized, about 20 minutes. {If the pan starts getting dry, use a bit of water or chick broth to deglaze the pan, scraping the brown bits up from the bottom.}

3. When the cauliflower is tender, drain and place in a blender. Add goat cheese, caramelized onions and about 2 teaspoons olive oil and blend until smooth. Season to taste.

4. Transfer to a serving dish. Garnish with extra goat cheese and caramelized onions if desired.

Serve immediately.

* I know not everyone cares for goat cheese... I'm fairly certain this would work just as well with your favorite cheese. :)

Keep It Clean: Orange Glazed Cauliflower

You know that phrase, "When it rains, it pours"?

I've found that it's definitely the case in my own life.

Oftentimes, what starts out as a few little drops turns into a torrential downpour. {And it's always when you've forgotten your umbrella.}

Last week I shared some info about my upcoming surgery and I'm not going to lie -- I was very bummed. My computer also died, Farley ate one of my last remaining pairs of sandals, and my grandma was in the hospital for a few days. It was not good.

But guess what? I'm a Floridian. And it takes more than a downpour and some gusty winds to make me run for cover. ;)

I started thinking about all the great things that are happening in my life. All the amazing people I've met {a few, in particular, who I know have had their own challenges recently and have managed to handle life's curveballs with true grace}. All the cool experiences I've had lately {most of which I haven't even had time to share, but it's on the list, I promise!}.

And suddenly, things started looking a little brighter.

It probably also helped to spend most of the weekend at a beautiful resort with this as my view:

{More on that later!}

So, as true as I've found the aforementioned adage to be, I've also found that there is always something to be thankful for.

Some might feel discouraged after attempting to achieve something and not quite getting the result they were hoping for. I was a little sad when my "Coming Clean" project didn't really change anything.

But even though I didn't get the result I wanted, I still gained a lot from the experience. I felt like many of you showed interest in learning how to make simple changes to your diets. A few of you may have even tried a new thing or two. Lots of you enjoyed getting tips for turning iffy dishes into healthy meals with just a few substitutions.

That makes it all worthwhile to me. It's always much more fun to have someone to learn with!

So, while the "Coming Clean" series is over, I think we should consider starting a new series: Keep It Clean.

It's been such a fun challenge to come up with creative ways to enjoy healthier eating. Again, that doesn't mean I won't ever share an indulgent treat or two around here again... we'll just make sure to keep with the theme of moderation.

What do you think?

I think we should still eat our veggies. And maybe try to turn them into exciting dishes like this spicy Orange Glazed Cauliflower.

This idea just popped into my head one day, so I decided to try to bring it to life. Steve and I both enjoyed the twist on roasted cauliflower {which we like as is, but agree that it can use some jazzing up}.

The spicy orange glaze is reminiscent of something you'd find in a white, fold-up takeout box... without the questionable additives. Using cauliflower as the main ingredient makes it a nice vegetarian-friendly option, but you could also use the glaze on chicken breasts or maybe even shrimp.

I just want to thank all of you who have sent kind words to me, encouraged me, and even just sent positive thoughts my way. It means more to me than you'll ever know! And for any of you who are going through hard times, too... chin up! You can share my umbrella. ;)

Orange Glazed Cauliflower

1 head cauliflower, rinsed & broken into pieces
Olive Oil
Sea Salt
1 clove garlic, grated
1/4 teaspoon red pepper flakes
1/2 teaspoon fresh ginger, grated
Zest of 1 orange
1/2 cup orange juice {preferably fresh squeezed}
1 teaspoon sesame oil
1 tablespoon low sodium tamari {or soy sauce}
1 tablespoon cornstarch*, mixed with 1-2 tablespoons orange juice or water
1 bunch scallions, sliced on a sharp angle

1. Preheat oven to 475 degrees. Prepare a sheet pan by lining with foil and set aside.

2. Place cauliflower pieces on prepared sheet pan. Drizzle with olive oil and a sprinkle of sea salt. Bake for 25-30 minutes until dark brown in spots.

3. Meanwhile, heat olive oil in a small saucepan over medium-low heat. Add garlic, red pepper, and ginger and cook, stirring, for about a minute. Stir in orange zest.

4. Pour orange juice, sesame oil, tamari, and cornstarch slurry into saucepan, whisking constantly. Bring to a simmer, whisking often, until the sauce is slightly thickened.

5. Pour sauce into a large heatproof bowl. Add cooked cauliflower, and fold carefully to completely coat with sauce.

6. Transfer to a serving dish, if desired, and top with sliced scallions.

*If you feel uncomfortable with the addition of cornstarch, which I'm still investigating myself, feel free to play around with other natural thickeners... and share your discoveries if you find something that works well!

Coming Clean: {Raw} Baby Dragon Bowl with Five-Spice Dressing

The steamy South Florida summer has me craving lots and lots of cold, crisp, raw veggies.

Perhaps it's the body's natural way of cooling down and re-hydrating after spending time outdoors. {It's a sauna out there.} Or maybe it's the thought of spending time on the beach in minimal clothing. That's enough to motivate me to eat my veggies, for sure.

A few weeks ago I discovered broccoli slaw at a friend's get together. {Probably the healthiest thing I've ever eaten at a party!} It totally hit the spot. I may have eaten most of it while everyone else was munching on potato chips. They had no idea what they were missing.

Since then, I've been buying broccoli slaw and crunching away happily for a healthy lunch or refreshing snack. It's strangely addictive!

I've never given much thought to the whole raw foods lifestyle. Quite frankly, I don't know how long I could go without roasting some veggies {have you noticed that almost every veggie tastes good roasted?}! But I'm never opposed to trying out new recipes, especially when they're delicious, healthy, and add an extra dish to your cooking repertoire.

I recently met with Aime Dunstan, event planner extraordinaire and owner of It! Weddings & Events to talk about a really fun collaboration that's coming up this Fall. {!!} While I was at her adorable headquarters, she let me flip through the pages of one of her recent projects.

Palm Beach Entertaining: Creating Occasions to Remember is an exclusive sneak peek into the homes of some of Palm Beach's most adept hosts and hostesses. From cozy lakeside gatherings to full-blown lavish affairs, this book reveals that entertaining with style doesn't always have to be overwhelming or over the top. {Although, let's face it, it helps to have a jaw-dropping island residence as the backdrop!}

One of the best parts of the book is that each host shares some recipes and menus that you can easily recreate for your very own "Palm Beach Perfect" soirée! The other bonus: Net proceeds of the book go to the Children's Home Society, benefiting children and families through adoption, early childhood development programs, and family support services. {What's not to love about that?!}

As I browsed all the gorgeously plated bites, this particular recipe for a "Baby Dragon Bowl with Five- Spice Dressing" caught my eye with its bold flavors and completely raw ingredients.

Zucchini is julienned into long "noodles" and combined with a variety of other veggies and exotic spices creating a light and refreshing dish. Can't you picture yourself eating this surrounded by pure island paradise?? {Or, you know, on the couch in your jammies?} ;)

{Psst... Aime may just be giving away a copy of this amazing book in the near future... say tuned for details!}

Whether you're looking to explore raw "cooking" or entertain like Palm Beach's fanciest, I highly recommend trying out this tasty recipe!

Baby Dragon Bowl with Five-Spice Dressing
Slightly adapted from Palm Beach Entertaining

Serves 4

3  cups zucchini, julienned
1  red bell pepper, chopped
½ cup chopped broccoli, chopped
½  cup baby {or regular} bok choy, chopped
¼  cup fresh cilantro leaves, chopped
Five-Spice Dressing {recipe follows}
½ cup  slivered or sliced almonds, divided
Optional: sesame seeds

1. In a large bowl, toss together the prepared zucchini, bell pepper, broccoli, boy choy, cilantro, and almonds.

2. Pour dressing over veggies and toss to coat all ingredients. Sprinkle remaining almonds and sesame seeds, if desired, over the top.

Five-Spice Dressing
Makes 1 cup

¼ cup wheat-free tamari
1 tablespoon coconut vinegar {available in specialty stores or here}
Scant ¼ teaspoon five-spice powder
1-2 teaspoons sesame oil
1 to 2 tablespoons raw almond butter
1 1/2 teaspoons fresh grated ginger root

1. In a small bowl, combine all ingredients and whisk together until well incorporated.

{Any unused dressing can be stored in the refrigerator up to 4 days.}

Coming Clean: Red Curry Spaghetti Squash with Chicken

I'm a little fickle sometimes when it comes to food.

I'll go through phases where I constantly crave one particular ingredient or one type of cuisine. And then --  just like that -- I'm suddenly over it and onto a different "flavor of the week".

A while back, I picked up some red curry paste for a recipe I was trying out. {My favorite is this one by Thai Kitchen.} It was love at first bite.

I couldn't believe that something that came in such a tiny little jar packed such a huge punch. It was exotic... sweet, savory, spicy. Combined with silky coconut milk, it made a sauce that I wanted to sip through a straw. So good.

So, naturally, I started using it in everything. In saucy vegetables. Intermingled with rice noodles. I even started making "Thai Sloppy Joes" {with ground turkey}, which is still one of our favorites to date.

I was so smitten with this stuff that I professed my "flavor crush" to Thai Kitchen {via Instagram/Tweet, of course. So much more romantic than slipping a note into a locker.} to which they responded with the following message:

I blush.

{Obviously, flattery will get you everywhere around here.}

As I've discovered lately, when you're trying to "eat clean", things that add pizzazz without the bad stuff quickly make their way to the Ingredient Hall of Fame . This red curry paste is no exception.

Made with a mixture of lemongrass, Thai ginger, and fresh red chilis {and no weird chemical ingredients! Yay!}, it is bursting with bright, zesty flavor. Infused into a rich, satiny sauce, it is the perfect complement to this hearty Spaghetti Squash with Chicken.

Spaghetti squash is wonderful because it takes so little prep and makes so much food. But the truth is, the flavor of the squash itself is sort of bland. And "bland" is not an adjective I'm ok with when it comes to food.

With a little creativity, I turned a boring veggie into a flavorful dinner that I'd be happy to serve any day. A small amount of chicken with some fun seasonings {shredded coconut!} adds not only protein, but also heartiness that will fill you up.

As for my feelings regarding red curry paste... I don't think it's a romance that's going to fizzle any time soon!

P.S. This is not a sponsored post, I just happen to really enjoy this brand & product! :)

Red Curry Spaghetti Squash with Chicken

1 medium spaghetti squash
1 large boneless, skinless chicken breast, diced
Pinch of salt
1 teaspoon dried basil, or 1 tablespoon fresh basil, finely chopped
2 tablespoons dried shredded coconut {unsweetened}
1 teaspoon fresh ginger, grated
Juice of 1 lime

1/2 medium onion, diced
1 1/2 tablespoons red curry paste {I use Thai Kitchen}
1 teaspoon fresh ginger, grated
1/2 to 3/4 cup coconut milk {you can use "Lite" if you prefer}
2 tablespoons tamari {gluten free soy sauce}

1. Roast your spaghetti squash*: Carefully cut spaghetti squash in half. Scoop out the seeds. Spray or rub the inside lightly with olive oil & sprinkle with salt.

Bake at 400 degrees, face down, on a sheet pan lined with a baking sheet for about 40 minutes {time will depend on how big the squash is.} or until the flesh is knife-tender. Remove from oven and scrape with a fork to create "spaghetti" and fluff it up. {I serve these right in the hollowed squash skin, but you can serve however you'd like.}

2. Meanwhile, place diced chicken in skillet lightly coated with olive oil over medium-high heat. Sprinkle lightly with salt. Cook until lightly browned, stirring and browning on all sides. Add basil, ginger, and coconut and continue to stir and cook for another minute or two. Add juice of 1 lime, scraping pan to remove any brown bits. Transfer to a plate and cover with foil to keep it warm.

3. Using the same pan {if the brown stuff isn't too burnt, otherwise just use a new pan}, add a small amount of olive oil and diced onion. Cook until just translucent and tender.

4. Mix in red curry paste and ginger, cooking for about 30 seconds to loosen the paste a bit. Slowly pour in coconut milk, whisking to incorporate into the paste, until completely smooth. Add tamari {or soy sauce}, and stir to combine.

5. Bring sauce to a simmer and cook until slightly thickened, about 6-8 minutes.

For Assembly:

1. Pour about 1/4 cup {or less...or more} over spaghetti squash.

2. Top with chicken.

3. Sprinkle chopped basil over top if desired, and serve with lime and extra sauce on the side.

*There's more than one way to roast a spaghetti squash. I used to do it the "lazy" way, poking it all over with a knife and baking it whole in a 400 degree oven until tender {about 1 hour}. It's easier to cut open, but a little more difficult to remove the seeds after it's cooked. I realized that the lazy way was actually taking me longer in the end! If you're going to slice it while uncooked, just be careful because it is a pretty tough little nugget & you don't want any knife slippage happening! :)