Tag Archives: vegan

Firecracker Veggies Recipe

11 Dec

On of my favorite Thai dishes is Firecracker chicken.  It is close to 1,200 calories of Lo Mein noodles, chicken, broccoli, onion, walnuts, and water chestnut amazingness!

However, I wanted to come up with a lighter healther alternative that would give me similar flavors.  Thanks to one of my BF’s at Diary of a CrossFit Mom mentioned last week that she was craving Thai food and made some dish with shredded cabbage.  My little food tricking brain went to work on the idea for this amazing culinary creation.  Seriously, it is that good!

1 tbsp Soy Sauce (I used reduced sodium)
1/2 cup Korean Red Chili Paste
1 tsp Splenda (this was the sweetener I had on hand. I rarely use sweetener, so as expensive that junk is, I use it up. I mention this because I know Truvia would be a better option.)
2 tbsp Rice Vinegar
2 tsp Sesame Oil

1.5 cups of cabbage shredded
1 cup broccoli chopped
1/2 onion sliced
7 walnut halves

Heat all of the sauce ingredients in a sauce pan until hot and blended.  Set aside.  In a wok (or skillet) cook the vegetables until desired tenderness (hubs threw in some shredded roasted chicken).  Add walnuts and and sauce…Please note start with only 1 tbsp of sauce (DO NOT POUR THE ENTIRE SAUCE MIX ON THE LISTED AMOUNT OF VEGGIES).  It is a very concentrated sauce.  I love hot foods and the flavor of this sauce and 1 tbsp was perfect on the listed quantity of veggies.

I feel quite certain that the shredded cabbage would be the perfect noodle substitute on any Asian inspired dish.  I can’t wait to branch out and try some new recipes with this new revelation!


Stay Strong and Keep Moving,


Cauliflower and Broccoli Chowder Recipe

5 Nov

I got this recipe from my girl, Minus the 46 early last week in an email, and I have been drooling over the thought of making it ever since then.

I took her recipe and doctored it up a bit.  I added onion and celery, because…well I think they make a fabulous starting point to many a soup.  I also used Herbs De Provence as my seasoning.  I am a sucker for sage about any time of the year, but when it is cold outside…sage is my seasoning boo!

8 cups of cauliflower (2 heads)
6 cups of broccoli (1.5 heads)
4 cups of broth (I used vegetable she used chicken in hers)
1 medium onion diced
2 cups of diced celery
seasoning of choice (I used Herbs De Provence)
Optional: Cheddar Cheese, Parmesan Cheese, and or bacon ( I used 1 cup of Cheddar Cheese no bacon)

Saute onions and celery until tender.  I used non-stick spray, but you could use butter if you are so inclined.  Then add in broccoli and cauliflower.  I had to do this in two batches.  Once the first batch had softened a bit, I had room to add the rest of the broccoli cauliflower mix.    I added my seasoning at this point.  Cover and steam until veggies are very tender.  Either with an immersion blender or a food processor puree the veggie mix with the broth.  I used my trustee food processor and did this in two batches since it would not all fit in the processor.  Return to pot to warm and add cheese (if using at this time).

You can cut this recipe in half easily.  I doubled it so I would have enough for dinner Sunday night and work lunch all week.

This recipe, as I made it, made 8 servings at 1 and 1/3 cup as the serving size.

Created using recipe creator on SlimKicker.com

It is delicious and extremely filling!  I have been living off of soup for lunch for the past few weeks, and I could not finish my serving for lunch I was so full.  That is a huge plus in my book!

Eggplant Parmigiana FitChick Style

24 Oct

One of my all time favorite dishes is eggplant parmigiana.  As with all of my recipes, I look for a way to lighten even the lightest recipes out there.  I have found a plethora of lighter versions of eggplant parmigiana on the web, but they all still included some sort of breading.

I truly love the breading on the eggplant, but that is a no go on my diet.  I decided since I love roasted eggplant, I was going to make my own un-breaded version of this dish.  I am also replacing the pasta with spaghetti squash.  Other than the parmigiana part, this recipe is all veggies!

Spaghetti Squash
Roma Tomatoes
Parmesan Cheese
Italian Seasoning
Marinara Sauce

Cook the spaghetti squash either by baking or microwaving and then scrape out the squash with a fork to make noodle-ish strings.

Peel and slice the eggplant  into about 1/4 inch slices.  Slice roma tomatoes as well.  Pat eggplant slices with paper towels to extract some of the moisture.  Season the tomatoes and eggplant with Parmesan and Italian seasonings.  Bake tomatoes and eggplant on a baking pan sprayed with non-stick cooking spray.  Bake at 425 degrees for 25-30 minutes (turning veggies half way through baking).

Layer the eggplant and tomatoes on top of the spaghetti squash and marinara and enjoy!


  • I prefer Mrs. Dash Italian blend.  I like the coarser seasonings because it helps to “crust” my veggies.
  • I used 1/4 cup of parmesan to crust the eggplant and 1/8 cup to put on the tomatoes.
  • I found (inadvertently) that my stove top cast iron griddle/grill pan gave my eggplant the perfect brown that firmed it up perfectly!  If you have cast iron that you can bake with, I think this is your best bet when you want more of browned/fried texture and taste.
  • I microwaved the spaghetti squash this time.  It was little watery for my liking.
  • Leftovers were amazing!  I skipped the spaghetti squash on the leftovers, because it has a little bit of a sweet taste that I am still not 100% sold on.

Buffalo Cauliflower Bites

23 Oct

Found the recipe for these tasty treats on Pinterest.

I did my usual thing and modified the recipe to make it as low calorie as possible.  The original recipe calls for 1 cup of milk and 1 cup of flour.  I reduced that to 1/4 cup of milk and 2 tbsp of flour.  My recipe is below.  If you want the original recipe, be sure to click the Pinterest link above.

Hot Sauce
Butter (No-Cal Butter Spray)
Blue Cheese or Ranch Dressing (I use light dressing)

Chop cauliflower up into bite size pieces.  I cut up 2 cups for this recipe (about half a head of cauliflower).  Mix 1/4 cup of milk and 2 tbsp of flour in mixing bowl.  Gently stir in the cauliflower with the milk/flour mixture.

Place cauliflower on a greased baking pan (I used no-cal canola spray).  Bake for 15-18 minutes on 425 degrees.  While cauliflower is baking mix 3 tbsp of hot sauce with butter.  I used no-cal fake butter spray stuff this go round.

When cauliflower is done, mix with the buffalo sauce and re-bake for an additional 5 minutes.  Serve with dressing of your choice.

Prepared the way I have listed served with 2 tbsp of light dressing, this is 166 calories and 6 grams of fat.

I ended up only eating about half of this for dinner as I was not very hungry.  The Hubs gladly finished it off for me.

Pizza with Cauliflower Crust

22 Oct

This has become a favorite in my house with The Hubs, Tink and myself.  This is super easy to make, and it will surprise the most skeptical person with how little it tastes like cauliflower!

There are several recipes out there for cauliflower crust.  I modified mine a bit to include less cheese and therefor less calories and fat.


Mozzarella Cheese
Marinara Sauce
Favorite Pizza Toppings

Take cauliflower and pulse until the consistency of small grain rice or finer.  Put in microwave safe bowl and season with Italian seasonings.  Cover (do not add water) and microwave for 7 minutes on full power.  When cauliflower is done, mix 1 cup of cooked cauliflower with 1 beaten egg and 1/2 cup of mozzarella cheese.  Mix until very well blended.  Spread mixture onto a greased baking pan.  (I use no cal non-stick spray)  Shape the mixture into the shape you want.  Bake for 15 minutes on 400 degrees.

Crust after baking.

When crust has cooked for 15 minutes, remove from the oven and spread 1/4 to 1/2 cup of marinara sauce onto crust.  Then add pizza toppings and desired amount of mozzarella on top.  Bake again for about 5 minutes.  Feel free to broil a minute or two to brown the cheese if desired.

Momma, Daddy and Baby Pizzas!


  • Since the pizza cooks for such a short period of time with the toppings, I start to cook them in a skillet while the crust is cooking.  I put green bell peppers, onions and banana peppers on our pizzas, and I just cook these on low.  I don’t get them super tender, just enough to be slightly cooked before going onto the pizza.
  • Most recipes calls for a whole cup of mozzarella in the crust.  I cut that amount in half and my husband said he did not notice a difference.
  • 1 half head of cauliflower will make two pizzas.  I usually skim a little off of both mine and hubs uncooked crust and fashion Tink her own little pizza.
  • Tink loves this!  Eats it like it is going out of style.  I think most kids will like it.
  • Cook pizza crusts separately (or at least on one pan togethter).  I have cooked all 3 at the same time after having cooked them one at a time and the crusts were not as firm as it was when I cooked them seperately.  I have also read that doubling the recipe to make a bigger pizza will make the crust too soft.

Tink Approved!

The whole pizza prepared as I have listed with my toppings is 227.25 calories and 11g of fat.  I usually only eat half of the pizza and save the other half for lunch the next day.

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