Hi Everyone! I know you’ve probably all been wondering where I’ve been the past couple weeks. In case you haven’t guessed from the picture – this Bay Area girl is making a big move to… Ann Arbor, Michigan!
That’s right: after living my entire life in the Bay Area, I’m off to start a new adventure in the Midwest. The husband just got an amazing tenure-track job at Michigan State (hence my Spartans t-shirt), and so we took Layla on her very first flight about 1.5 weeks ago and moved cross-country!
The past few weeks have been unbelievably hectic: between packing, moving, waiting for our stuff to arrive, unpacking, settling in, exploring the area, etc. – as I’m sure you can imagine.
But don’t worry – there will be plenty more Picky Eater approved recipes coming your way very soon This has truly been the year of major life changes for us and I really appreciate all of you sticking with me throughout all of it.
Before I get back in our (very enormous) kitchen (yay!) I’ll leave you with a few of my favorite recipe roundups:
Just in time for Labor Day: my Labor Day Recipe Guide!
Healthy Breakfast Ideas to Get Your Day Started Right
5 Quick and Healthy Lunch Recipes
One Week of Healthy Meals On a $100 Budget!
Healthy and Easy Meals When You’re Short on Time
My Top 20 Healthy Snacks
Lastly, here are some pictures of all of us in our place this morning, surprised by a SF themed care-package from my brother and his girlfriend! See you all back here (with delicious fun recipes) very soon!
Fried rice has always been one of mine and the husband’s favorite Asian dishes. I usually avoid it at restaurants because it’s just full of fat, made with white rice (empty calories!) and is so easy to eat a ton of without even realizing it. I was convinced that I could make a healthier version of fried rice that still tasted as sinful as the original recipe. The husband was skeptical.
But with a few secret swaps: tofu and edamame for the egg/meat traditionally used, and brown rice instead of white rice — this recipe turned out great! Thanks to the veggies, lean protein and healthy grains, this dish is also a one-pot meal. Hope you like it as much as we did!
Healthy Fried Rice with Edamame, Veggies, and Tofu
Nutritional Info Per Serving: 240 Calories, 5.8g Fat (1g Saturated), 320.2mg Sodium, 38.3g Carbs, 4g Fiber, 2.7g Sugar, 9.5g Protein
- 1 tbsp olive oil
- 3 large cloves garlic, minced
- 1 tbsp minced ginger
- 1/2 cup - 3/4 cup diced red onion
- 4 cups leftover cooked brown rice (or freshly cooked minute brown rice)
- 3/4 cup finely diced red pepper (Equals about 1 red pepper)
- 1/8 cup frozen peas
- 1/4 cup shredded carrots
- 3/4 cup cooked, shelled edamame (I use the frozen kind and just defrost it - works great)
- 1/2 cup fresh or frozen, thawed, corn
- 6 ounces firm tofu, cut into 1/4-inch cubes
- 3 tbsp low-sodium soy sauce
- 2-3 tbsp Thai Red Curry Sauce (I use Trader Joe's version)
- 1/8 cup sliced green onion (for topping)
- Heat 1 tablespoon of oil in a wok or large skillet until very hot (over medium high heat)
- Add the garlic, red pepper, onion, and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes.
- Add the rice, edamame, corn, carrots, peas and tofu and cook, stirring, until heated through, about 5 minutes.
- Add the soy sauce and incorporate thoroughly
- When cooking is almost complete, add the Thai Red Curry Sauce and top with green onion.
Recipe by: The Picky Eater, pickyeaterblog.com