Snowhill Wellness

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Made this earlier in the week and my husband raved over it!!! Enjoy the simple but elevated flavors in this take-out favorite from www.veganheaven.org Thai Pineapple Fried Rice Recipe (Vegan)... This Thai pineapple fried rice recipe is one of my favorites for busy days! Super easy, healthy, and so yummy. Plus, it's SO colorful! Prep Time 5 minutes Cook Time 12 minutes Total Time 17 minutes Servings 3 servings Calories 325kcal Author Sina Ingredients: 1 cup Basmati rice (equals 3 cups cooked rice) 1 onion, chopped 3 cloves of garlic, chopped 1 tablespoon oil 2 carrots, cut into thin sticks 1/2 red bell pepper, cut into thin sticks 1/2 cup frozen peas 1/2 cup cashews 1 tablespoon soy sauce 1 tablespoon curry powder 1 cup pineapple, cut into small pieces 2 green onions, cut into rings salt, to taste black pepper, to taste red pepper flakes (optional) fresh cilantro (optional) Instructions: I like the Thai pineapple fried rice best with left-over rice from the day before. So cook the rice according to the instructions on the package and store it in an air-tight container in the fridge until you use it. Cook the frozen peas for about 7 minutes. In a large pan, heat the oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, and the bell pepper. Cook for 3 minutes. Then stir in the cooked rice and season with the curry powder and the soy sauce. Next, add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy! Notes This Thai fried pineapple rice is best when you use left-over rice from the day before. Unlike freshly cooked rice, chilled leftover rice doesn't clump together or become mushy when being fried. Make sure the pineapple you use for this recipe is ripe. For a gluten-free version use tamari instead of soy sauce. If you want you can also add some protein to this pineapple fried rice. I saw that they sometimes add chicken or shrimps in Thailand. My vegan suggestions are fried tofu or tempeh. Prep all ingredients before you start the actual cooking process. The fried rice comes together super quickly, so you won't have much time for chopping once you've started cooking. If you're looking for a healthier version, you can also substitute the white basmati rice with brown rice. This would also be a good choice for people suffering from diabetes as brown rice has a way better glycemic index. This recipe works best in a wok or in a cast iron skillet.

Wishing you a beautiful Sunday

Making healthy changes in our life starts with making healthy changes in how we think.

Plenty of fiber and flavor in this simple recipe from www.lastingredient.com CHICKPEA SPINACH STUFFED SWEET POTATOES Chickpea Spinach Stuffed Sweet Potatoes... Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Yield: Serves 4 INGREDIENTS: 4 medium sweet potatoes 1-15 ounce can chickpeas 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper plus more for serving 1/2 teaspoon cumin 1 cup baby spinach, roughly chopped 1 garlic clove, minced 2 tablespoons tahini Flaky sea salt for serving Crushed red pepper flakes for serving INSTRUCTIONS: Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork. While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins. In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and cumin. Spread them in a single layer on a parchment paper-lined sheet pan. Bake for 25 35 minutes until crisp and browned, gently shaking the pan about halfway through cooking. While the sweet potatoes and chickpeas are roasting, heat the remaining olive oil in a large skillet over medium high heat. Sauté the spinach until the leaves start to wilt, about 2 minutes. Add the garlic and remaining salt and pepper, and continue cooking until fragrant, about 1 minute. Top each of the sweet potato halves with chickpeas and spinach. Drizzle with tahini and sprinkle with flaky sea salt and red pepper flakes before serving.

A loving reminder. Hope your Saturday is fantastic!