blissful eats with tina jeffers: Shrimp salad rolls

A girl needs a little variety in her life so when I am trying to shed a few pounds I make sure to include these delicious salad rolls to help keep my diet on track.  Fresh vegetables, lean cuts of protein and fresh herbs are combine to make a super satisfying yet light meal. 

 These salad rolls are super satisfying and you can vary the fillings based on what you have on hand.  They are great with chicken, thin slices of beef or baked tofu.  If bean sprouts and mushrooms aren’t your thing, try some shredded carrots and red bell pepper instead.  The dipping sauce has a few unusual ingredients but I always keep a bottle of fish sauce and if you’ve never tried Sriracha you should really pick up a bottle, it’s great on stir-frys, tacos, eggs or anything that you would use traditional hot sauce on.  

Be sure to visit me at www.scalingbackblog.com during the rest of the week for more recipes!

Shrimp salad rolls

Makes 8 rolls

Ingredients:

For the dipping sauce:

2 tablespoons fish sauce

1 teaspoon sugar

1 teaspoon Asian chili garlic paste or Sriracha

2 tablespoons water

1 teaspoon rice vinegar

For the salad rolls:

1 pound cooked medium shrimp, tails removed

½ cup thai basil leaves

1 cup bean sprouts

½ cup enoki mushrooms

1 cup radish sprouts

½ avocado, sliced

fresh basil, mint cilantro or other herbs

fresh lettuce

rice paper

Method:

For the dipping sauce, whisk all the ingredients together until the sugar is dissolved. 

To assemble the rolls, fill a large bowl with warm water.  Gently dip each rice paper wrapper in water for a few seconds until damp.  Don’t soak the rice paper, just dip to moisten.  Place rice paper on plate and fold in half. 

Layer the lettuce, shrimp, bean sprouts, herbs and avocado on the bottom third of the rice paper.  Roll the wrapper over the fillings, tucking and rolling the wrapper with your fingers, making sure all the fillings are tightly rolled.  Slice the roll in half on a diagonal.  Serve with the dipping sauce on the side.

blissful eats with tina jeffers: Sunchoke, turnip and citrus salad

Have you ever asked yourself what your desert island food would be?  You know I always thought it would be something like, pizza or ice cream but if I were being honest with myself it would be some variation of a salad.  I go through periods where I feel like it’s too much trouble to take the time to prepare but it couldn’t be easier once you prep whatever vegetables you want to include.  Salads are so versatile, never leave you feeling bloated and weighed down and are a great way to make sure you get a good amount of fruits and vegetables into your diet.

Some days I do get stuck in a rut and this is a salad that definitely steps outside the normal iceberg lettuce, tomato and cucumber salad I grew up eating.   Sunchokes have a crisp texture and a sweet, nutty flavor they are actually the root of a particular kind of sunflower and are a great ingredient to add to your kitchen.  They can be roasted whole without peeling, mashed into a puree or thinly sliced and added to you favorite salad.  Baby turnips can be difficult to find so if you can’t locate them you can make the salad without them or some jicama would make a nice substitution. 

The one thing that I am constantly amazed at it the staggering amount of bottled salad dressing available at the market.  I have never found one that I prefer over making my own and it is so easy and economical to whip up a simple vinaigrette and it will always have better flavor than anything you can purchase at the store.  I always keep a few bottles of good quality vinegars in my pantry and invest in a high quality bottle of olive oil that I keep just for salads. 

My goal this month is to eat a salad at least one meal a day to see how I feel and hopefully shed a few pounds, I’ll let you know how it’s going.  Be sure to visit me at www.scalingbackblog.com for more unique salad ideas!

Sunchoke, turnip and citrus salad

Serves 4

Ingredients:

¼ cup extra-virgin olive oil

1 tbsp. sherry vinegar

1 tbsp. lemon juice

1 clove garlic, minced

Kosher salt and freshly ground black pepper to taste

4 sunchokes, peeled and very thinly sliced

1 cucumber, peeled and sliced

1 bunch baby turnips, peeled and very thinly sliced

1 cup Italian parsley

1 orange, peeled and cut into segments

Method:

In a small bowl, whisk together the oil, vinegar, lemon juice and garlic to make a smooth vinaigrette.  Season the dressing with salt and pepper to taste.

In a large bowl add sunchokes, cucumber, turnips, parsley and oranges, add the vinaigrette and toss gently to combine.  Season with salt and pepper  to taste.

blissful eats with tina jeffers: Nuts and seeds granola

Life has been crazy busy lately.  Santa brought us a very special present this year, a new puppy.  It’s been 12 years since I’ve had a puppy in the house and I had forgotten how much time and energy they demand.  Her name is Abby and she has made life full of joy and full of stress all at the same time.  With the addition of potty training and morning walks breakfast has been even tougher than usual to get on the table.  She is full of enthusiasm and kisses and I need to keep my energy levels up to deal with her. 

Prepping a large batch of granola is an easy way to have a filling healthy breakfast ready to eat in a matter of minutes.   By using an egg white in the mixture you can cut down the amount of oil needed and still get the great crunch that you want from granola.  This is a super adaptable recipe and you can customize it to suit your taste.  Try swapping out the honey for maple syrup or agave.  Don’t have dried blueberries?  Use cranberries or cherries.  You can easily omit the millet or hemp seeds but they add great texture and nutrition.   How do you like your granola?  I’d love to hear what your favorite flavor combinations are!  For more recipes visit me at scaling back!

Nuts and seeds granola

Ingredients:

½ cup honey

¼ cup coconut oil

1 vanilla bean

2 tbsp packed light brown sugar

3 cups old fashioned oats

½ cup millet

¼ cup hemp seeds

¼ cup flax seeds

1 ½ cups coconut shavings

1 ½ tsp kosher salt

½ tsp ground cinnamon

1 egg white

1 ½ cups chopped nuts (I used walnuts and hazelnuts)

1 cup dried blueberries

Method:

Pre-heat the oven to 300 degrees

In a small saucepan heat the honey, coconut oil and brown sugar together until warm.  Scrape the vanilla bean into the pot and let cool slightly.

In a large bowl toss all the ingredients except for the blueberries together.  Lightly beat the egg white and add to the mixture along with the honey and coconut oil syrup.  Spread the mixture onto a rimmed baking sheet.

Bake granola, stirring every 10 minutes, until golden brown and dry, 40 – 45 minutes.  Let it cool on the baking sheet.  It will crisp up as it cools.  Mix in the blueberries and serve.

blissful eats with tina jeffers: Tofu chocolate mousse

Since it’s Super Bowl Sunday this weekend I wanted to offer a healthy version of a decadent treat.  I adore chocolate mousse but it’s not exactly an everyday indulgence.  By swapping out the heavy cream and butter with tofu you cut a significant number of calories and it also makes this a vegan treat if you stick with dark chocolate.  My family can’t even tell the difference so I don’t bother to tell them about the tofu.  You can serve this chocolate mousse with fresh strawberries for a sweet dip.

If you are looking for some other game day ideas check out my blog Scaling Back for recipes for a healthier game day table!

Tofu chocolate mousse

Ingredients:

6 ounces chocolate chips (about 1 cup)

1 container (12 ounces) room-temperature silken tofu, drained

½ cup warmed almond milk

½ teaspoon kosher salt

1 teaspoon pure vanilla extract

1 ounce chopped chocolate

1 pint fresh strawberries, sliced

Method: 

Melt chocolate chips in a double boiler or in the microwave until smooth.

In a food processor, combine tofu, melted chocolate, warmed milk, vanilla and salt.  Process until smooth.  Place mixture through a sieve into a medium bowl, pressing with a spoon.

Scoop mixture into four serving dishes, and refrigerate until chilled, about 30 minutes.  Garnish dishes with finely chopped chocolate if desired and serve with fresh strawberries.

blissful eats with tina jeffers: Crispy cauliflower with capers raisins and breadcrumbs

I’m in Salt Lake City for a few days attending the Altitude Summit, where I’ll spend the next three days connecting with other bloggers and hopefully picking up tips and ideas to make my posts more interesting, informative and engaging.  When I started posting for Mrs. French a little over a year ago I had no idea how much my life would change as a result.  I have discovered that I have a great passion for cooking as well as a new obsessive photography habit.  I feel like it has taken me much longer than most people to find something that compels and inspires me and I am so grateful that Traci gave me the opportunity to discover myself and find something that brings me such fulfillment.

Sometimes you come across a recipe that you just have to try and when I saw this one in an old issue of Bon Appetit I knew that I had to try it.  I love roasting vegetables, it is such a simple process but it can take the most humble ingredients and transform them altogether.  I have been enjoying roasted cauliflower for several years but the addition of capers, homemade breadcrumbs and sweet golden raisins makes this dish worthy of a special occasion.  I think this would make a delicious main course served over pasta.  If you are looking for a way a fresh twist on cauliflower I highly recommend you try this recipe out, it’s a keeper in my book.

Crispy cauliflower with capers raisins and breadcrumbs

From Bon Appetit

Ingredients:

         1 large head of cauliflower (2 pounds), cut into 2" florets

         6 tablespoons olive oil, divided

         Kosher salt and freshly ground black pepper

         3 garlic cloves, thinly sliced

         2 tablespoons salt-packed capers, soaked, rinsed, patted dry

         3/4 cup fresh coarse breadcrumbs

         1/2 cup low-salt chicken broth

         1 teaspoon anchovy paste (optional)

         1/3 cup golden raisins

         1 tablespoon white wine vinegar or Champagne vinegar

         2 tablespoons chopped flat-leaf parsley

Method:

Preheat oven to 425°F. Toss cauliflower florets with 3 tablespoons olive oil in a large bowl; season mixture with salt and pepper. Divide cauliflower mixture between 2 large rimmed baking sheets, spreading out in a single layer. Roast, tossing occasionally, until cauliflower is golden and crispy, about 45 minutes.

Meanwhile, heat remaining 3 tablespoons olive oil in a small saucepan over medium- low heat. Add garlic and cook, stirring occasionally, until just golden, 5-6 minutes. Add capers and cook until they start to pop, about 3 minutes longer. Add breadcrumbs and toss to coat. Cook, stirring often, until breadcrumbs are golden, 2-3 minutes; transfer breadcrumb mixture to a plate and set aside.

Add chicken broth and anchovy paste (if using) to same saucepan. Bring to a boil. Add golden raisins and white wine vinegar and cook until almost all liquid is absorbed, about 5 minutes. Remove from heat and set aside. DO AHEAD: Breadcrumb and raisin mixtures can be made 2 hours ahead. Rewarm raisin mixture before continuing.

Transfer warm cauliflower to a serving bowl. Scatter raisin mixture over, then toss to distribute evenly. Season to taste with salt and pepper. Sprinkle cauliflower with breadcrumb mixture and parsley.