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                                                                                                             Wild Purslane Salad

Purslane Salad

Wild Purslane is so fantastic!  We whipped up a quick salad the other night using only fresh garden treats: purslane, radishes, tomatoes, and cucumbers.  Dressed with Sudachi Ponzu vinegar, olive oil, and a little bit of salt and pepper, a simple healthy start to a summer dinner is ready in a jiff!

Give Purslane a try! We pick ours when pulling weeds, as we know our yard is organic.  So good for you!! It can also be purchased at farmer’s markets.

Breakfast: 2 cups of coffee with a dash of cinnamon.  Mid-morning I  drank several glasses of water. 

Lunch: Thai Chili Cornbread Muffins.   I am experimenting with a new recipe, so today was a test batch.  I used fine cornmeal, coconut milk, egg, butter, dried thai chilis, curry, baking powder, salt….baked in muffin tins for 20 minutes and enjoyed with butter.  So good!  I think  I have my recipe down and will publish soon! 

Thai Chili Cornbread Muffins

 

Dinner:  Falafel Pita along with arugula and Avocado Salad.  I had falafel mix left from my pizza, so had a falafel patty cooked and ready to go.  I warmed a wheat pita pocket in the oven at the same time as the falafel, and once ready assembled the pocket with a sauce made of the following – 1 tbsp. Veganaise, 1/2 tbsp. Wholemato Organic Agave Ketchup, and one slice of my homemade dill pickles (from last summer!) chopped.  On the side I had a salad of fresh arugula and sliced avocado, served with Ponzu Sudachi Citrus Marinade and olive oil sprinkled over top.  Dinner was quite nice…simple yet pleasing! 

Snack:  I had two mini Reese’s Pieces and then steamed broccoli with Garlic Gomasio.  Not a big snack nor sweet eater!

Breakfast: 2 cups of coffee followed by a glass of water. I think I have mentioned this before….I drink water all day long.

Lunch: Pancakes and Fakin’ Bacon.  I sometimes just want pancakes like mom used to make – Aunt Jemima enjoyed with Ohio maple syrup! I butter mine, too 🙂  I did make a few strips of Fakin’ Bacon, which, if you have not tried, is quite good!

Snack: Sliced Banana on Labna Yogurt, drizzled with Honey and Topped with Flax Snacks.

Dinner: Thai Fresh Spring Rolls and Curry Thai Chicken with Forbidden Rice and Corn.  I had Thai food on the brain today!  For the spring roll appetizers, I marinated a few pieces of stir-fry size chicken pieces in a mixture of soy, honey, and rice vinegar.  Meanwhile, I shredded cabbage and carrots into a bowl and sprinkled Ponzu Sudachi Citrus Marinade over the mixture. I also chopped a small amount of mint and a small amount of cilantro.  I quickly cooked the chicken in a pan until done and allowed it to cool.  For the assembly of the spring rolls, fill a large bowl with warm water and place one rice wrapper in the water until soft. This happens quickly and depends on the wrapper, but anywhere from a few seconds up to 30. Place on a clean surface and add chicken, shredded cabbage/carrot mixture,  and a small amount of mint and cilantro on one end of the wrapper. Carefully wrap and fold in the ends.  Enjoy with dipping sauce….my favorite is Nuoc Mam (which is actually a Vietnamese sauce).  For dinner, I marinated chicken breasts (sliced in thirds) in FlavorMagic’s Thai Red Curry & Basil sheets.  Meanwhile, cooked my favorite rice – Forbidden Rice by Lotus Foods – and took out some summer Ohio sweet corn (off of the cob) that I had frozen. I had a pot of water ready to go, as corn only takes a couple of minutes.  I cooked the chicken in a fry pan with a tad of safflower oil flavored with toasted sesame oil until done. I decided to heat up some coconut milk with crushed thai chilis thrown in (the chilis were from my garden last summer – some dried whole, others crushed).  Poured this over the chicken and served with the rice and corn.  It was a colorful plate, as Forbidden Rice is purple in color!  (yes, Jess, I know, PICTURES :)).

Breakfast: 1/2 cup coffee and 1/2 grapefruit juice, hand-squeezed.

Lunch: Open-Faced English Mushroom Egg Sandwich with Cheddar Cheese and Fakin’ Bacon.  I had hard-boiled two eggs earlier in the morning, peeled and chopped. I added about 1 tbsp.  to the eggs and a dash of Bacon Salt.  For lunch, I toasted English muffins until lightly browned, topped with some of the egg mixture and  a small amount of crumbled cheddar cheese.  Placed this under the broiler for a minute or so.  Meanwhile, I was pan frying in high-heat oil a couple pieces of Fakin’ Bacon until crispy. I then drained the “bacon” on a paper towel.  When the egg/cheese mixture was warmed, I removed from the oven and topped with the bacon strips.  Enjoyed  a piece of sliced avocado on the side sprinkled with Murray River salt.

Dinner: Grouper Filet Tacos and Quinoa.  I was alone tonight, and had driven most of the afternoon…..although tired, was still hungry!  I had picked up grouper, so decided on tacos.  I panko – crusted the filets (after halving lengthwise) and fried in a melted butter – yes butter! While cooking, lightly salted the fish with sea salt and squeezed with lemon juice.  I steamed two flour tacos and placed the a piece of fish in each.  I already had shredded cabbage on hand, so added a handful to both tacos. Topped with a bit more sea salt and a tsp. or so of Sudachi Ponzu.  On the side I had cooked quinoa with butter and sea salt. Nice and tasty!

Snack: Banana

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