Thai Lettuce Wraps

Thank you to everyone who joined the live zoom cooking session with me! It has been a blast connecting with so many of you during quarantine through Instagram, IG lives and zoom. It really fills me up with joy.

Thai chicken (or turkey) lettuce wraps is one of my favorite recipes to cook. It’s easy, healthy, protein packed and husband approved. We make it almost weekly.

INGREDIENTS:

Thai Chicken (or Turkey) Lettuce Wraps

• 2tbsp olive or avocado oil

• 1tsp sesame oil

• 1lb ground chicken or turkey

• 1 red bell pepper, diced

• 2 gloved of garlic, minced

• 3 green onions

• 1/4 c coconut aminos or soy seauce

• 1/2 tablespoon rice vinegar

• 1/2 tsp crushed red pepper flakes

• 1tsp fresh grated ginger (ground is fine too)

• 5 baby bella mushrooms

• 1 can (8oz) water chestnuts, drained and diced

• 1 head butterhead lettuce

HOW TO:

Heat 2 tbsp. avocado oil and 1 tsp. toasted sesame oil over medium-high heat. Add the red bell pepper and saute for about 3 minutes. Mix in garlic and ground chicken/turkey and break up the meat. Season with salt and pepper and cook until cooked fully - about 7-8 minutes

While the meat is cooking, use a small bowl to whisk together the coconut aminos, rice vinegar, crushed red pepper, and grated ginger. Pour the sauce into the meat mixture with the diced water chestnuts, mushrooms, and green onions. continue to cook for 3-5 more minutes, or until the mushrooms are cooked through and tender. Serve in lettuce cups and enjoy!

I hope you enjoy it! Please tag me @alextimionhealth on Instagram if you make it. I love to see you guys create.

Ginger Turmeric Bok Choy Soup

This is the perfect soup for cold winter says or if you feel like you’re getting sick. Anytime I feel like I’m getting sick, I pump myself full of healthy greens and tons of water. This detox soup is perfect to flush out the toxins and keep you warm! It’s very ginger-y, so beware if you don’t love spice!

• 1 tablespoon olive oil

• 1/2 bunch scallions

• 2 cloves garlic minced

• 2 tablespoons minced fresh ginger

• 2.5 cups low-sodium vegetable broth

• 2 cups water

• 1 head bok choy

• 1 tablespoon turmeric

• 1/4 cup mushrooms

• 1 serving kelp noodles or noodle of choice

• Salt if desired

• Sesame Seeds for topping

• OPTIONAL: Tofu would be the perfect protein to add

  In a dutch oven or stockpot, heat olive oil over medium-low heat. Chop up the light green stem off the scallions. You can save the dark green tops for a garnish at the end. Add the scallions, garlic and ginger to the pot of heated olive oil. Cook, stirring occasionally for 2 to 3 minutes until the garlic and ginger is fragrant.

  Pour in the vegetable broth and water. Bring to a boil, reduce to a simmer, and cook for 5 minutes.

  While broth is simmering, cut the end off the head of bok choy. Cut off the stems and then cut the stems and leaves into thin strips. Throw into the soup and cook for 5 minutes until the stems soften.

  Add Turmeric and kelp noodles, and let it simmer until noodles are soft. Add salt to taste, and simmer for 10 minutes.

  Serve in bowls and top with sesame seeds and scallions.

  Enjoy!

Chocolate Peanut Butter Truffles

I don’t know about you, but I’m a sucker for anything that involves peanut butter and dark chocolate. Salty/sweet is my favorite combo! These truffles are so easy to make, guilt free and a serious crowd pleaser for any party. Try them out and let me know what you think. #vegan and #glutenfree for all.

INGREDIENTS
▫️1 cup creamy peanut butter
▫️1/4 cup maple syrup
▫️1/4 tsp vanilla extract
▫️pinch of sea salt
▫️1/2 cup coconut flour

CHOCOLATE GLAZE
▫️3/4 cup dark chocolate
▫️1 tsp coconut oil
▫️Maldon sea salt for sprinkling

Combine the wet ingredients (peanut butter, maple syrup, vanilla extract + sea salt) until mixed well. Slowly fold in the coconut flour and mix together. If the balls are not sticky enough to hold together, you can add a tablespoon of flour until consistency is right. Place balls on a lined cookie sheet of parchment paper and freeze for 20 minutes. Once hardened, take out and melt the chocolate glaze. You can melt the chocolate and coconut oil in the microwave or on the stone - totally personal preference! Dip the balls into the melted chocolate, sprinkle with maldon salt and freeze until chocolate has hardened. Enjoy! They melt in your mouth.

Spicy Peanut Soup with Sweet Potato and Kale

The temperature is cooling down in Chicago, and we were craving some soup to keep warm! This spicy peanut soup with sweet potato kale was nothing short of delicious and easy to make! A fool proof recipe that anyone can make.

All you need is…

• 2 tablespoons olive oil

• half an onion, diced

• 1 jalapeño, minced

• 2 cloves garlic, minced

• 3 large sweet potatoes, peeled and cubed

• 1 14-ounce can fire roasted tomatoes

• 1 14-ounce can light coconut milk

• 2 cups water

• 1 teaspoon salt

• 1 teaspoon curry and/or turmeric

• 1/2 cup chopped peanuts

• 1/4 cup peanut butter

• 1–2 cups kale, stems removed, chopped

INSTRUCTIONS

1. Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and jalapeño. Saute until soft and fragrant.

2. Add sweet potatoes. I like to brown them a little bit with the aromatics to get them nice and flavorful.

3. Add tomatoes, coconut milk, water, spices, and peanuts. Simmer until sweet potatoes are fork-tender.

4. Add peanut butter and kale. Simmer until everything is thick, creamy, and delicious. Top with more peanuts and/or cilantro (if you don’t have THE GENE!)

*Recipe adapted from Pinch of Yum*

My Fool-proof Recipe for Squash

You all have been asking about the squash recipe, and other than the fact that I may turn into one soon, it is one of the easiest recipes! So delicisious, in season and a serious crowd pleaser. The nice thing about this recipe is it goes well on many types of squas. My current favorites are delicata, acorn and buttercup/kabocha. They are all SO GOOD.

Ingredients:

• Squash

• Sea Salt

• Fresh ground pepper

• Rosemary

• Optional: lemon zest

• EVOO or olive oil spray

Recipe:

Preheat the oven to 425. While the oven is heating up, cut both ends of the squash so one end can lay flat on the cutting board. Delicata is much smaller and easier to cut, the other squashes are much harder. Cut squash in half, and scoop out membranes/seeds with a spoon.

Cut halves into 1 inch cubes or larger pieces. Size really doesn’t matter as long as they are similar in size so that they cook evenly.

Place pieces onto a greased pan or lined cookie sheet with parchment paper (my preferred method that limits the clean up time!). Spray or toss squash with EVOO, season with spices! Cook for about 20 minutes, flip halfway and cook for the rest. Depending on your oven, you may want to keep the squash in for a little longer. It should be fork tender and very soft.

That’s all! Be sure to tag #doubledoserecipes if you try it out.

#eatwhatsinseason