A healthy Korean noodle dish loaded with turkey, broccoli, cabbage, and carrots.
Roasted carrots and kale combine with the sweet, sour, and spicy Korean dressing to make this quinoa bowl more than just a healthy lunch.
Spicy grilled octopus stuffed in a steamed bun with cucumber, cilantro, and pickled carrots.
A clean out the fridge style noodle dish that turned out really good with bacon, basil, chile, and a little curry.
A twist on the classic Chinese Mapo Doufu that is loaded with veggies and served as soup.
A fun Indian lasagna mashup
Brussel Sprouts, Cauliflower, and Pork Belly are browned up nicely and tossed in a sticky sweet and sour Indian-Chinese sauce.
These noodles use hummus as a shortcut to making something that tastes like Thai takeout.
Sometimes when you are getting bored with eating a big bowl of veggies, it can be refreshing to not only sauce them differently, but also something as simple as cut them differently. Normally I end up making noodles out of the veggies, but today I went with an almost opposite method, turning them all into squares. I was inspired by cubes of tofu, and it made me want to just eat a big bowl of cubes. I coated the cubes with an insanely spicy sauce loaded with habanero, basil, and yogurt.
This was one of the best things I cooked in the past 3 months of healthy eating. I knew I wanted to make a healthy version of a chicken salad, and happened to be craving the flavors of vietnamese bun vermicelli, so this dish was born. This chicken salad would taste awesome anywhere chicken salad normally tastes awesome, like in a sandwich, wrap, or pita, but I just popped it on top of some lettuce and rice noodle.
A warming play on a classic chicken and dumplings that infuses just the right amount of Thai flavors into the dish.
This play on chili uses flavors from the Indian dish, chicken tikka masala.