Free Recipe Cookbook — Macros & 1-Tap Shopping

Sunday Gravy with Braciole and Sausage

Italian · 250 min · beef · high-protein

Ingredients & steps ↓

1.5 lb beef top round, sliced 1/4 inch for braciole
1.5 lb Italian pork sausages
1.5 lb pork spare ribs, cut into single ribs
two 28 oz cans whole peeled tomatoes
6 oz tomato paste
2 yellow onion
8 garlic cloves
1 bunch fresh parsley
1 cup grated Pecorino Romano
1/2 cup breadcrumbs
1 cup red wine
1/4 cup olive oil
1 bunch fresh basil
1.5 lb rigatoni

Lay the beef slices flat, season, and scatter with half the chopped parsley, half the garlic minced, the breadcrumbs and half the Pecorino. Roll each up tight and tie with butcher's twine at 1-inch intervals.
Brown the braciole, sausages and ribs in the oil in a large heavy pot over medium-high, in batches, about 8 minutes a batch. Take your time here — the browned fond is most of the finished flavor. Set the meat aside.
Cook the diced onion in the fat 8 minutes, add the remaining garlic and the tomato paste, and fry the paste 4 minutes until it turns rust-colored and sticks. Deglaze with the wine and scrape the pot clean.
Crush the tomatoes by hand into the pot, add 2 cups water and 2 tsp salt, and return all the meat with any juices.
Simmer at the barest bubble, partly covered, 3 hours, stirring every half hour so nothing catches. The gravy is ready when it is brick red rather than orange and the pork ribs are falling off the bone.
Lift the meat out, snip the twine from the braciole, and skim the fat from the surface. Stir in the basil and the remaining Pecorino.
Boil the rigatoni to al dente, dress it with a few ladles of gravy, and serve the meat as a second course on a platter as it is meant to be eaten.

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Sunday Pot Roast with Root Vegetables

American · 240 min · beef · gluten-free, dairy-free, high-protein

Ingredients & steps ↓

4 lb beef chuck roast
6 carrots
2 yellow onion
4 russet potatoes
3 cups beef broth
2 tbsp tomato paste
4 sprigs fresh thyme
1 tbsp kosher salt

Season the chuck heavily and brown on all sides in a heavy pot.
Remove the beef, soften the quartered onion, then stir in the tomato paste and cook 2 minutes.
Return the beef with the broth and thyme, cover, and cook at 300°F for 2.5 hours.
Add the chunked carrots and potatoes and cook 1 hour more, until everything gives to a fork.
Rest 15 minutes, then pull the beef apart and serve in the braising liquid.

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Sweet Corn And Bacon Chowder With Cheddar Drop Biscuits

American · 45 min · pork · high-protein

Ingredients & steps ↓

6 slices thick-cut bacon
5 cups frozen corn
2 medium, diced russet potatoes
1 medium, diced yellow onion
1 1/2 cups whole milk
1/2 cup heavy cream
1/3 cup all-purpose flour
3 tbsp unsalted butter
2 cups chicken broth
1 1/3 cups self-rising flour
3 tbsp cold butter for biscuits
1 cup sharp cheddar, shredded
2/3 cup buttermilk
1 tbsp total salt, black pepper and thyme

Crisp the bacon in a Dutch oven over medium heat for 8 minutes until it is browned and rigid, then drain it and crumble.
Cook the onion in the bacon fat and the 3 tbsp butter for 5 minutes until translucent, then whisk in the all-purpose flour and cook 1 minute.
Add the broth and potatoes and simmer 12 minutes until the potato cubes are tender but still holding their edges.
Stir in the corn, milk and cream and simmer 8 minutes until the chowder thickens enough to coat a spoon; season with thyme, salt and pepper.
Cut the cold butter into the self-rising flour until pea-sized, stir in the cheddar and buttermilk, and drop eight mounds onto a sheet pan.
Bake at 450F for 12 minutes until the biscuits are risen and browned on the ridges.
Ladle the chowder into bowls, top with the crumbled bacon, and serve the hot biscuits alongside.

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Sweet Potato & Egg Breakfast Bowl

American · 30 min · vegetarian, gluten-free

Ingredients & steps ↓

2 large sweet potatoes
2 tablespoons olive oil
4 large eggs
1 cup spinach
to taste salt
to taste black pepper
1/4 cup feta cheese (optional)

Peel and dice the sweet potatoes into small cubes. Toss with 1 tablespoon of olive oil, salt, and pepper.
Roast the sweet potatoes on a baking sheet at 400°F (200°C) for about 20 minutes, until tender and slightly caramelized.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes.
In a separate pan, cook the eggs sunny side up or scrambled to your preference.
Assemble the bowls by dividing roasted sweet potatoes, sautéed spinach, and eggs evenly into 4 bowls.
Sprinkle with feta cheese if using, and season with additional salt and pepper to taste.

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Sweet Potato & Egg Breakfast Hash

American · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

2 medium sweet potatoes
1 red, diced bell peppers
1 small, diced red onion
4 large eggs
2 tablespoons olive oil
to taste salt
to taste black pepper
1 teaspoon paprika

Peel and dice the sweet potatoes into small cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sweet potatoes to the skillet and cook, stirring occasionally, until tender and slightly browned, about 8-10 minutes.
Add diced red onion and bell peppers to the skillet and cook for another 5 minutes until vegetables are softened.
Push the vegetable mixture to one side of the skillet. Crack the eggs into the empty side and scramble them gently until just set.
Mix the eggs with the sautéed vegetables, season with salt, pepper, and paprika.
Cook for another 2-3 minutes to allow flavors to meld.
Serve hot, optionally garnished with fresh herbs.

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Sweet Potato & Egg Breakfast Skillet

American · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

2 medium Sweet potatoes
4 large Eggs
1 small Red bell pepper
1 small Onion
2 tbsp Olive oil
to taste Salt
to taste Black pepper
2 tbsp Fresh parsley

Peel and dice the sweet potatoes into small cubes.
Dice the red bell pepper and onion.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add sweet potatoes, salt, and pepper. Cook for about 10 minutes, stirring occasionally until tender.
Add diced onion and bell pepper to the skillet. Cook for another 5 minutes until vegetables are soft.
Create 4 small wells in the vegetable mixture. Crack an egg into each well.
Cover the skillet and cook for 5-7 minutes until eggs are set to your liking.
Garnish with chopped parsley before serving.

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Sweet Potato Breakfast Hash with Eggs and Spinach

American · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

2 large Sweet potatoes
1 Red bell pepper
2 cups Baby spinach
1 medium Onion
4 Eggs
2 tablespoons Olive oil
to taste Salt
to taste Black pepper

Peel and dice sweet potatoes into small cubes.
Chop the onion and red bell pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften.
Add onion and bell pepper; cook for another 5 minutes until tender.
Stir in the spinach and cook until wilted, about 2 minutes.
Create four small wells in the hash and crack an egg into each.
Cover the skillet and cook for 4-6 minutes, until eggs are set to your desired doneness.
Season with salt and black pepper to taste, then serve hot.

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Sweet Potato Hash with Eggs and Kale

American · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

2 medium Sweet potatoes
2 tablespoons Olive oil
2 cups chopped Kale
1 medium Red bell pepper
1 small Onion
4 large Eggs
to taste Salt
to taste Black pepper

Peel and dice the sweet potatoes into small cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potatoes and cook, stirring occasionally, until browned and tender, about 8-10 minutes.
While the sweet potatoes cook, dice the onion and red bell pepper. Add them to the skillet and cook until softened, about 5 minutes.
Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
In a separate non-stick pan, heat the remaining 1 tablespoon of olive oil over medium heat. Crack the eggs into the pan and cook sunny-side up or over-easy, as preferred.
Serve the sweet potato hash topped with the fried eggs.

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Sweet Potato Hash with Eggs and Spinach

American · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

2 large sweet potatoes
2 tbsp olive oil
1 cup, diced bell peppers
1 small, diced onion
2 cups fresh spinach
4 large eggs
to taste salt
to taste black pepper

Peel and dice the sweet potatoes into small cubes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sweet potatoes and cook for about 8-10 minutes until tender and slightly browned.
Add diced onion and bell peppers to the skillet. Cook for another 5 minutes until vegetables soften.
Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
Push the mixture to one side of the skillet. Crack eggs into the empty side and scramble gently until cooked through.
Mix everything together, season with salt and black pepper to taste, and cook for an additional 2 minutes.
Serve hot, garnished with additional pepper if desired.

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Sweet Potato and Chorizo Hash with Eggs

American · 40 min · pork · gluten-free, dairy-free

Ingredients & steps ↓

1 1/2 lb sweet potatoes
12 oz fresh Mexican chorizo
1 large yellow onion
1 red bell pepper
3 garlic cloves
1 tsp smoked paprika
4 large eggs
2 tbsp olive oil
1 tsp kosher salt
1/4 cup cilantro
1 lime

Peel the sweet potatoes and cut them into even 1/2-inch dice; uneven pieces are why hash ends up half mush and half raw.
Brown the chorizo in a 12-inch skillet over medium-high 6 minutes, breaking it into crumbles, then lift it out with a slotted spoon and leave the rendered fat behind.
Add the olive oil and the sweet potato, spread it into one layer and leave it undisturbed 6 minutes to take color.
Stir, cover, and cook 8 minutes more over medium until a knife slides into a cube with no resistance.
Add the onion and bell pepper and cook uncovered 5 minutes, then the garlic and smoked paprika for 1 minute. Return the chorizo and season with the salt.
Make 4 wells in the hash, crack an egg into each, cover the pan and cook 5 to 6 minutes over medium-low until the whites are completely set and the yolks are firm.
Scatter with cilantro and serve with lime wedges.

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Sweet Potato and Egg Breakfast Hash

American · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

2 medium Sweet potatoes
1 Red bell pepper
1 small Onion
4 Eggs
2 tablespoons Olive oil
to taste Salt
to taste Black pepper
2 tablespoons Fresh parsley

Peel and dice the sweet potatoes into small cubes.
Dice the red bell pepper and onion.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sweet potatoes and cook for about 8-10 minutes, stirring occasionally until they start to soften.
Add the bell pepper and onion to the skillet; cook for another 5-7 minutes until all vegetables are tender.
Create four small wells in the hash and crack an egg into each well.
Cover the skillet and cook for 3-5 minutes until eggs are cooked to your preferred doneness.
Season with salt, black pepper, and sprinkle chopped parsley before serving.

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Sweet Potato and Spinach Breakfast Hash

American · 30 min · vegetarian, gluten-free, dairy-free

Ingredients & steps ↓

2 medium sweet potatoes
2 tablespoons olive oil
1 cup, chopped bell peppers
2 cups baby spinach
4 large eggs
2 cloves, minced garlic
to taste salt
to taste black pepper

Peel and dice the sweet potatoes into small cubes. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sweet potatoes and cook for about 8-10 minutes until tender and slightly crispy.
Add the chopped bell peppers and minced garlic to the skillet. Cook for another 3-4 minutes until the peppers are soft.
Stir in the baby spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste.
In a separate non-stick pan, scramble the eggs until just set, about 3-4 minutes.
Serve the sweet potato hash topped with scrambled eggs for a hearty, paleo-friendly breakfast.

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Swiss Steak With Tomato Gravy And Mashed Potatoes

American · 75 min · beef · high-protein

Ingredients & steps ↓

1.75 lb beef top round steak, cut into 4 pieces
1/2 cup all-purpose flour
3 tbsp vegetable oil
28 oz can canned diced tomatoes
1 large yellow onion, sliced
2 ribs celery, sliced
1 medium carrot, sliced
1.5 cups beef broth
1 tbsp Worcestershire sauce
2 lb russet potatoes, peeled and cubed
6 tbsp salted butter
1/2 cup whole milk
3 cloves garlic, minced
2 tsp sweet paprika
2 tsp each kosher salt and black pepper

Pound the round steak pieces to a half inch with a meat mallet, then season them and press each side hard into the seasoned flour.
Heat the oil in a Dutch oven over medium-high and brown the steaks 3 minutes per side until a dry brown crust forms; work in batches so the pan never crowds.
Set the meat aside and cook the onion, celery, and carrot in the drippings 6 minutes until the onion goes soft and picks up the fond.
Stir in the garlic and paprika for 30 seconds, then add the tomatoes, broth, and Worcestershire and scrape the pan bottom clean.
Return the steaks, spoon the sauce over them, cover, and simmer over low heat 45 to 50 minutes until a fork twists in the meat with almost no resistance.
In the last 20 minutes, boil the potatoes in salted water until a knife slides through cleanly, about 16 minutes, then drain.
Mash the potatoes with the butter and warm milk until smooth and season them until they taste seasoned rather than salty.
If the gravy is thin, uncover and boil it 5 minutes to reduce, then serve the steaks and tomato gravy over the mash.

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Taco Casserole With Tortilla Chips And Cheddar

American · 40 min · beef · high-protein

Ingredients & steps ↓

1 1/4 lb ground beef, 80/20
7 oz tortilla chips
two 15 oz cans canned black beans, rinsed
2 1/2 cups shredded sharp cheddar
2/3 cup sour cream
1 cup jarred salsa
1 1/2 cups frozen corn
1 medium yellow onion
2 tbsp taco seasoning

Heat the oven to 400°F.
Brown the beef with the onion in a large skillet over medium-high heat, breaking it up, until no pink remains and the bottom of the pan is crusted, 8 minutes.
Spoon off all but 2 tablespoons of fat, then stir in the taco seasoning and cook 1 minute until fragrant.
Add the beans, corn and salsa and simmer until the mixture thickens enough to hold a line when you drag a spoon through it, 4 minutes.
Crush half the chips into a 9x13 dish, spread the beef mixture over them, and dollop the sour cream across the top.
Scatter the cheddar, then the remaining chips crushed into large shards.
Bake 12 to 15 minutes until the cheese is fully melted and the edges bubble; the top chips should be toasted but not dark.
Rest 5 minutes and serve straight from the dish.

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Tacos al Pastor

Mexican · 55 min · pork · dairy-free

Ingredients & steps ↓

2 lb pork shoulder
4 guajillo chiles
1 ancho chile
2 oz achiote paste
1/2 fresh pineapple
3 tbsp white vinegar
4 garlic cloves
12 corn tortillas
1 white onion
1/2 cup fresh cilantro

Toast and soak the guajillo and ancho chiles in hot water for 10 minutes.
Blend the chiles with achiote, vinegar, garlic, a chunk of pineapple, and salt into a marinade.
Thinly slice the pork, coat in the marinade, and rest at least 30 minutes.
Sear the pork in a hot skillet in batches for 4 to 5 minutes until charred at the edges, then chop finely.
Char small pineapple pieces in the same pan for 2 minutes.
Fill warm tortillas with pork, pineapple, diced onion, and cilantro.

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Tacos de Camaron Gobernador

Mexican · 35 min · shrimp · high-protein

Ingredients & steps ↓

1.5 lb raw shrimp, peeled and chopped
4 slices bacon
1 poblano pepper
1 white onion
2 roma tomatoes
2 peppers chipotle in adobo
10 oz Oaxaca cheese, shredded
10 flour tortillas
2 lime
2 tbsp butter
1 tsp dried oregano

Crisp the chopped bacon in a skillet over medium 6 minutes, then lift it out, leaving the fat.
Cook the diced poblano, onion and tomato in the bacon fat over medium-high 6 minutes until softened and the tomato has broken down. Stir in the chopped chipotle and oregano.
Add the butter and the shrimp and cook 3 to 4 minutes, tossing, just until the pieces turn opaque and curl into a loose C — a tight O means they went a minute too far. Season with 1 tsp salt, squeeze in one lime, and return the bacon.
Drain off any liquid pooled in the pan; a wet filling will steam the taco open on the griddle.
Lay a tortilla on a dry griddle over medium heat, cover half with Oaxaca cheese, spoon shrimp over it, fold, and cook 2 minutes a side until the cheese runs and the outside is spotted and crisp.
Repeat with the rest and serve with wedges of the second lime.

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Tamago Kake Gohan

Japanese · 10 min · vegetarian, dairy-free

Ingredients & steps ↓

2 cups cooked short-grain rice
2 pasteurized eggs
2 tsp soy sauce
1 scallions
1 tsp toasted sesame seeds
1 nori sheets

Cook or reheat the rice until piping hot and divide into two bowls.
Crack a fresh egg into each hot bowl of rice; the egg stays essentially raw, so use pasteurized eggs for safety.
Add a teaspoon of soy sauce per bowl and mix quickly so the egg lightly cooks against the hot rice.
Top with sliced scallion, sesame seeds and torn nori and eat immediately.

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Tamagoyaki Rolled Omelet

Japanese · 15 min · vegetarian, dairy-free, keto, low-carb

Ingredients & steps ↓

5 eggs
3 tbsp dashi stock
1 tsp soy sauce
1 tbsp mirin
1 tbsp sugar
1 tbsp neutral oil

Beat the eggs with dashi, soy sauce, mirin and sugar until fully combined but not frothy.
Heat a rectangular tamagoyaki pan over medium-low and wipe with oil on a paper towel.
Pour a thin layer of egg, let it just set, then roll it toward you into a log.
Oil the pan again, pour more egg, lift the roll so egg flows underneath, and roll again over the first layer.
Repeat until the egg is used, shaping a firm layered log, then rest and slice into thick pieces.

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$Tamale Pie with Cornbread Crust$

Tamale Pie with Cornbread Crust

Tex-mex · 75 min · beef · high-protein

Ingredients & steps ↓

1.5 lb ground beef, 85% lean
1 yellow onion
1 poblano pepper
3 garlic cloves
14 oz can fire-roasted diced tomatoes
15 oz can black beans, drained
1.5 cups frozen corn
2 tbsp chili powder
2 tsp ground cumin
1 cup cornmeal
3/4 cup all-purpose flour
2 tsp baking powder
1 cup buttermilk
1 egg
6 oz shredded sharp cheddar
4 tbsp melted butter

Heat the oven to 400F. Brown the beef in a 12-inch oven-safe skillet over medium-high 7 minutes, breaking it up, until no pink remains and it reads 160F.
Add the diced onion and poblano and cook 5 minutes, then the garlic, chili powder and cumin, and cook 1 minute more until fragrant.
Stir in the tomatoes, beans, corn and 1 tsp salt. Simmer 8 minutes until the filling is thick enough that a spoon leaves a trail. Scatter half the cheddar over the surface.
Whisk the cornmeal, flour, baking powder and 1/2 tsp salt in a bowl. In a second bowl whisk the buttermilk, egg and melted butter, then fold the wet into the dry until just combined — a few lumps are correct.
Spread the batter over the filling to the edges of the pan and top with the remaining cheddar.
Bake 25 to 30 minutes until the crust is golden and a skewer in the center of the cornbread comes out clean. Rest 10 minutes so the filling sets before cutting.

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Tandoori-Style Chicken Bowls

Indian · 40 min · chicken · high-protein

Ingredients & steps ↓

1.5 lb boneless skinless chicken thighs
1 cup plain whole-milk yogurt
5 cloves garlic, minced
1 tbsp ginger, grated
1.5 tsp garam masala
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp turmeric
1 lemon, juiced
1 cup basmati rice
1 cucumber, diced
1/4 cup red onion, sliced
1/3 cup cilantro
4 naan or pita
1.5 tsp kosher salt

Mix 3/4 cup yogurt with garlic, ginger, garam masala, paprika, cumin, turmeric, lemon, salt. Coat chicken; marinate 15 min minimum (4 hr is better).
Cook rice per package.
Heat a heavy skillet over medium-high. Cook chicken 6 min per side until charred and 165°F. Rest, slice.
Build bowls: rice, chicken, cucumber, onion, cilantro, remaining yogurt as a sauce. Warm naan alongside.

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Tanzanian Coconut Fish Curry

African · 40 min · fish · pescatarian, gluten-free, keto, low-carb, high-protein

Ingredients & steps ↓

1.5 lb white fish fillets
1 can coconut milk
1 yellow onion
3 garlic cloves
1 inch piece fresh ginger
1 tbsp curry powder
2 roma tomato
1 lime
2 tbsp vegetable oil

Season fish with salt and a squeeze of lime and set aside while you build the sauce.
Soften chopped onion in oil over medium 5 minutes, then add grated garlic and ginger and cook 1 minute.
Stir in curry powder and chopped tomatoes and cook 5 minutes until saucy.
Pour in coconut milk, bring to a gentle simmer, and cook 6 minutes to thicken slightly.
Slide in the fish, cover, and poach 8 minutes until it flakes.
Finish with lime juice and serve over rice.

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$Tex-Mex Migas Tacos$

Tex-Mex Migas Tacos

Tex-mex · 18 min · vegetarian

Ingredients & steps ↓

6 Large eggs
6 (2 cut into strips, 4 for serving) Corn tortillas
1, diced Roma tomato
1, minced Jalapeno
1/4, diced White onion
3/4 cup Shredded cheddar cheese
3 tbsp Vegetable oil
1/2 tsp Kosher salt

Heat 2 tbsp oil in a nonstick skillet over medium-high. Fry the tortilla strips until crisp and golden, about 3 minutes, then set aside on a paper towel.
Add remaining oil, then saute onion and jalapeno until softened, about 2 minutes.
Add tomato and cook 1 minute, then pour in the eggs beaten with salt.
Gently scramble the eggs, folding the crisp tortilla strips back in as the eggs begin to set, about 2 minutes.
Stir in the cheese off the heat until just melted.
Warm the serving tortillas and fill each with the migas.

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$Tex-Mex Quinoa Power Bowl$

Tex-Mex Quinoa Power Bowl

Tex-mex · 30 min · beans · vegetarian, gluten-free

Ingredients & steps ↓

1.5 cups dry Quinoa
1 can (15 oz), rinsed Canned black beans
1.5 cups Frozen corn
1, diced Red bell pepper
1, sliced Avocado
3/4 cup Shredded Monterey Jack cheese
1 Lime
1.5 tsp Ground cumin
2 tbsp Olive oil

Rinse quinoa, then simmer in 3 cups water until fluffy and the germ uncurls, about 15 minutes. Fluff with a fork.
Heat olive oil in a skillet over medium and saute the bell pepper 4 minutes.
Add corn, black beans, and cumin and warm through, about 4 minutes.
Stir the bean mixture into the quinoa and season with salt and lime juice.
Divide among bowls and top with avocado and cheese.
Finish with an extra squeeze of lime.

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$Tex-Mex Stuffed Bell Peppers$

Tex-Mex Stuffed Bell Peppers

Tex-mex · 55 min · turkey · gluten-free

Ingredients & steps ↓

1.25 lb Ground turkey
4 large, halved and seeded Bell peppers
2 cups Cooked long-grain rice
1 can (15 oz), rinsed Canned black beans
1 can (10 oz) Canned diced tomatoes with green chiles
1.5 cups Shredded Monterey Jack cheese
2 tbsp Taco seasoning
2 tbsp Olive oil

Preheat the oven to 375F. Arrange the pepper halves cut-side up in a baking dish.
Brown the ground turkey in oil over medium-high, about 7 minutes, then stir in taco seasoning.
Add the rice, black beans, and tomatoes with green chiles and cook 3 minutes until combined.
Spoon the filling into the pepper halves and top with cheese.
Cover with foil and bake 25 minutes.
Uncover and bake until the peppers are tender and the cheese is bubbling, about 8 more minutes.

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Texas Hot Links with Beer Mustard

Bbq · 510 min · pork · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

3 lb pork shoulder
1 lb beef chuck
4 tsp kosher salt
1 tsp pink curing salt #1
2 tbsp cayenne
2 tbsp smoked paprika
1 tbsp coarse black pepper
1 tbsp yellow mustard seeds
6 cloves garlic
2 tsp ground coriander
1 cup ice water
10 ft hog casings
1 cup whole grain mustard
1/2 cup lager beer
2 tbsp honey

Cut the pork and beef into 1-inch cubes, spread them on a tray and freeze 45 minutes until firm at the edges but not frozen solid; start the casings soaking now — rinse them inside and out and soak 30 minutes in warm water.
Grind through a 1/4-inch plate into a chilled bowl and keep everything below 35°F throughout; warm fat smears rather than grinds and the finished link comes out greasy.
Mix in both salts, the cayenne, paprika, black pepper, mustard seeds, minced garlic and coriander, then the ice water, and work it for 3 minutes until the meat turns sticky and clings to your palm when you turn your hand over.
Stuff into the soaked casings in 6-inch links, twisting each one in the opposite direction to the last.
Hang the links uncovered in the fridge for at least 4 hours, or overnight for the best smoke adhesion, so the surface dries to a tacky skin.
Smoke at 180°F with no wood for the first hour, then raise to 225°F over oak and cook to 155°F internal, about 90 minutes more.
Drop the links into ice water for 3 minutes to stop the cook and set the casing, then hang them 20 minutes to bloom.
Simmer the whole grain mustard with the beer and honey for 5 minutes until thick, and serve alongside the links reheated 4 minutes over a hot grill.

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Texas-Style Smoked Beef Brisket

Bbq · 720 min · beef · gluten-free, dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

12 lb whole packer beef brisket
1/4 cup coarse kosher salt
1/4 cup coarse ground black pepper
1 tbsp granulated garlic
6 chunks post oak wood chunks
2 tbsp beef tallow
1 tbsp yellow mustard

Trim the brisket, leaving about 1/4 inch of fat cap and squaring off thin edges. Rub lightly with yellow mustard as a binder.
Combine equal parts salt and pepper with the granulated garlic and coat the brisket evenly on all sides.
Set the smoker to 250°F with post oak chunks and place the brisket fat-side up. Smoke until the internal temperature reaches 165°F, about 6 hours.
Wrap tightly in butcher paper with a smear of tallow and return to the smoker.
Continue smoking until the internal temperature reaches 203°F in the flat and the probe slides in with no resistance, about 4 to 5 more hours.
Rest the wrapped brisket in a dry cooler for at least 1 hour, then slice the flat against the grain into pencil-width slices and cube the point.

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Thai Basil Chicken Lettuce Wraps

Thai · 35 min · chicken · keto, low-carb

Ingredients & steps ↓

1 pound ground chicken
3 cloves garlic cloves
1 cup fresh Thai basil
1 medium red bell pepper
2 stalks green onion
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon rice vinegar
8 large leaves iceberg or butter lettuce leaves

1. Finely chop garlic, red bell pepper, and green onion. Wash and dry basil leaves.
2. In a large skillet over medium-high heat, cook ground chicken until browned, about 5-7 minutes.
3. Add garlic, red bell pepper, and green onion to the skillet; cook for 2-3 minutes until fragrant.
4. Stir in fish sauce, soy sauce, brown sugar, and rice vinegar; cook for another 2 minutes to combine flavors.
5. Remove from heat and stir in chopped basil until wilted.
6. Spoon the chicken mixture into lettuce leaves, dividing evenly.
7. Serve immediately as wraps, garnished with additional basil if desired.

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Thai Basil Shrimp Wraps

Thai · 30 min · shrimp · pescatarian, dairy-free, keto, low-carb

Ingredients & steps ↓

1 lb Large cooked shrimp, peeled and deveined
1 cup Fresh Thai basil leaves
8 large leaves Romaine lettuce leaves
1 large Carrot, julienned
1 medium Cucumber, sliced
2 tbsp Soy sauce
2 tbsp Lime juice
2 cloves Garlic, minced
1 tbsp Vegetable oil
1/2 tsp Chili flakes (optional)

In a skillet, heat vegetable oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
Add the cooked shrimp to the skillet, then pour in soy sauce and lime juice. Toss to coat and heat through for about 3-4 minutes.
Remove the shrimp mixture from heat and stir in Thai basil leaves until wilted, about 1 minute.
Lay out romaine lettuce leaves on a plate. Distribute the shrimp mixture evenly onto each leaf.
Top with julienned carrots and cucumber slices for crunch and freshness.
Optional: sprinkle chili flakes for added heat.
Fold the lettuce leaves around the filling to form wraps. Serve immediately.

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Thai Beef Lettuce Wraps

Thai · 30 min · beef · keto, low-carb

Ingredients & steps ↓

1 lb Ground beef
8 large leaves Butter lettuce leaves
1 medium Bell pepper (red or green)
3 stalks Green onion
3 Garlic cloves
2 tbsp Fish sauce
1 tbsp Soy sauce (or coconut aminos)
1 Lime
1 tbsp Coconut oil or avocado oil

Wash and dry the lettuce leaves; set aside.
Finely chop the garlic, bell pepper, and green onions.
Heat oil in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 8 minutes.
Stir in chopped bell pepper and green onions; cook for another 2-3 minutes.
Add fish sauce and soy sauce; stir well to combine and cook for 2 minutes.
Squeeze lime juice over the mixture and remove from heat.
Spoon the beef mixture into each lettuce leaf, wrap, and serve immediately.

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Thai Chicken Lettuce Wraps

Thai · 30 min · chicken · dairy-free, keto, low-carb

Ingredients & steps ↓

1 lb ground chicken
4 large leaves iceberg lettuce heads
1 medium carrot
2 stalks green onion
2 tbsp soy sauce
1 tbsp fish sauce
2 cloves garlic
1-inch piece fresh ginger
1 tbsp coconut oil
½ tsp red pepper flakes

Wash and dry the lettuce leaves, set aside.
Peel and grate the carrot; chop green onions finely.
Mince garlic and ginger.
Heat coconut oil in a skillet over medium heat.
Add garlic and ginger; sauté until fragrant, about 1 minute.
Add ground chicken; cook until browned, breaking it apart with a spatula, about 7 minutes.
Stir in soy sauce, fish sauce, red pepper flakes, carrots, and green onions; cook for another 3-4 minutes.
Spoon the chicken mixture into lettuce leaves, fold, and serve immediately.

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Thai Chicken Lettuce Wraps with Peanut Sauce

Thai · 35 min · chicken · low-carb, high-protein

Ingredients & steps ↓

1 lb ground chicken
8 large leaves iceberg or butter lettuce leaves
2 medium carrots
1 large red bell pepper
4 stalks green onions
3 garlic cloves
1-inch piece fresh ginger
3 tbsp soy sauce
1 tbsp fish sauce
1 tsp brown sugar
3 tbsp peanut butter (smooth)
2-3 tbsp water
1/4 tsp crushed red pepper flakes
1 tbsp vegetable oil

Heat oil in a large skillet over medium heat. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
Add ground chicken to the skillet, cook until browned and cooked through, about 5-7 minutes.
Meanwhile, julienne carrots and red bell pepper; chop green onions finely.
In a small bowl, whisk together soy sauce, fish sauce, brown sugar, peanut butter, water, and red pepper flakes to make the sauce.
Add carrots, bell pepper, and green onions to the cooked chicken; stir to combine and cook for an additional 2-3 minutes.
Pour the peanut sauce over the chicken and vegetables; stir well and cook until heated through, about 2 minutes.
To serve, spoon the chicken mixture into lettuce leaves, wrap, and enjoy as hand-held bites.
Optional: Garnish with additional chopped green onions or crushed peanuts for extra flavor and crunch.

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Thai Keto Beef Lettuce Wraps

Thai · 30 min · beef · keto, low-carb

Ingredients & steps ↓

1 lb (450g) Ground beef
8-10 leaves Butter lettuce leaves
3 cloves Garlic
2 stalks Green onion
2 tbsp Fish sauce
1 tbsp Soy sauce (tamari for keto)
1 tbsp Coconut oil
1 Lime
1/2 tsp Red chili flakes

Heat coconut oil in a skillet over medium heat.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef and cook until browned, about 5-7 minutes.
Stir in fish sauce, soy sauce, and chili flakes, cook for another 2 minutes.
Chop green onions and add to the beef mixture, cook for 1 minute.
Squeeze lime juice over the mixture and stir to combine.
Spoon the beef mixture into lettuce leaves and serve immediately.

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Thai Keto Chicken Lettuce Wraps

Thai · 30 min · chicken · dairy-free, keto, low-carb, high-protein

Ingredients & steps ↓

1 lb Ground chicken
8 large leaves Iceberg lettuce leaves
3 cloves Garlic cloves
1 medium Red bell pepper
4 stalks Green onions
2 tbsp Fish sauce
1 tbsp Soy sauce (or coconut aminos for keto)
1 tsp Sesame oil
1/2 tsp Chili flakes

Heat sesame oil in a skillet over medium heat.
Add minced garlic and diced red bell pepper; sauté for 2-3 minutes until fragrant and slightly softened.
Add ground chicken to the skillet; cook, breaking it apart, until fully cooked and browned, about 8-10 minutes.
Stir in fish sauce, soy sauce, chili flakes, and chopped green onions; cook for another 2 minutes to combine flavors.
Wash and dry lettuce leaves. Spoon the chicken mixture into each leaf, forming wraps.
Serve immediately, garnished with additional green onions if desired.

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Thai Keto Salmon Lettuce Wraps

Thai · 30 min · fish · pescatarian, gluten-free, dairy-free, keto, low-carb

Ingredients & steps ↓

1 lb Fresh salmon fillet
8 large leaves Iceberg lettuce leaves
2 tbsp Coconut aminos
1 tbsp Lime juice
2 cloves Garlic
1/4 cup chopped Fresh cilantro
1/2 tsp Red chili flakes
1 large Avocado
1 tbsp Olive oil

Preheat a skillet over medium heat and add olive oil.
Season the salmon fillet with a pinch of salt, garlic (minced), and red chili flakes.
Cook the salmon for about 4-5 minutes per side until flaky and cooked through. Let cool slightly, then flake into bite-sized pieces.
While the salmon cooks, prepare the lettuce leaves by washing and drying them carefully.
In a small bowl, combine coconut aminos, lime juice, and chopped cilantro to make a quick dressing.
Slice the avocado thinly.
Assemble each lettuce leaf by adding a few pieces of flaked salmon, avocado slices, and a drizzle of the cilantro-lime dressing.
Serve immediately as fresh, keto-friendly salmon lettuce wraps.

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Thai Mango Chicken Wraps

Thai · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

2 boneless skinless chicken breasts
1 large ripe mango
1 small red onion
1 bunch fresh cilantro
4 whole wheat tortillas
2 tbsp soy sauce
1 tbsp honey
1 lime
1 tbsp olive oil
to taste salt
to taste black pepper

Slice the chicken breasts into thin strips. In a bowl, combine soy sauce, honey, juice of half the lime, salt, and pepper to make a marinade. Toss chicken strips in marinade and let sit for 10 minutes.
While the chicken marinates, dice the mango and finely chop the red onion and cilantro.
Heat olive oil in a skillet over medium heat. Add marinated chicken and cook until browned and cooked through, about 7-8 minutes.
Warm the tortillas in a dry skillet or microwave for a few seconds. Assemble wraps by dividing cooked chicken, mango, onion, and cilantro among the tortillas.
Squeeze fresh lime juice over the fillings, then fold and roll the tortillas into wraps.
Serve immediately or wrap in foil for a packed lunch.

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Thai Mango Sticky Rice Bowls

Thai · 40 min · vegetarian, vegan, gluten-free

Ingredients & steps ↓

2 large Ripe mangoes
1 ½ cups Glutinous sticky rice
1 cup Coconut milk
2 tbsp Sugar
a pinch Salt
2 tbsp Toasted sesame seeds

Rinse the sticky rice under cold water until water runs clear. Soak rice in water for at least 30 minutes, then drain.
In a pot, combine soaked rice and 1¾ cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender.
While rice cooks, peel and slice mangoes into thin strips.
In a small saucepan, combine coconut milk, sugar, and salt. Warm over low heat until sugar dissolves, then remove from heat.
Once rice is cooked, transfer to a bowl and let it cool slightly. Serve warm or at room temperature.
Pour coconut sauce over the rice and top with mango slices. Garnish with toasted sesame seeds.

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Thai Mango Sticky Rice Wraps

Thai · 35 min · vegetarian, vegan

Ingredients & steps ↓

1 cup Glutinous rice (sticky rice)
1 cup Coconut milk
2 tbsp Sugar
a pinch Salt
2 large Fresh mango
8 sheets Rice paper wraps
a handful Fresh mint leaves
2 tbsp Toasted sesame seeds

Cook the sticky rice: Rinse the rice until the water runs clear. Combine with coconut milk, sugar, and salt in a pot. Bring to a boil, then reduce heat and simmer covered until rice is tender and liquid absorbed, about 15 minutes. Let cool slightly.
Prepare mango: Peel and thinly slice the mango into strips.
Assemble wraps: Dip a rice paper sheet in warm water until soft. Lay it flat on a plate. Place a small amount of cooked sticky rice in the center, add mango slices and mint leaves on top.
Wrap: Fold the sides of the rice paper over the filling and roll tightly to form a wrap.
Repeat: Continue with remaining rice paper sheets and fillings.
Serve: Slice wraps in half if desired, sprinkle with toasted sesame seeds, and serve with extra coconut sauce or fresh fruit.

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Thai Pescatarian Breakfast Noodle Bowl

Thai · 25 min · shrimp · pescatarian, dairy-free

Ingredients & steps ↓

8 oz Rice noodles
1 lb Shrimp, peeled and deveined
2 medium Carrots, julienned
1 large Cucumber, sliced
1/4 cup Fresh mint leaves
1/4 cup Fresh cilantro
1 lime Lime, cut into wedges
2 tbsp Fish sauce
1 tbsp Soy sauce
1 tsp Honey or agave syrup
2 cloves Garlic, minced
1/2 tsp Red chili flakes

Cook rice noodles according to package instructions, then drain and set aside.
In a large skillet, heat a teaspoon of oil over medium heat. Add minced garlic and red chili flakes; sauté for 30 seconds.
Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes.
In a small bowl, mix fish sauce, soy sauce, and honey to create the dressing.
In a large bowl, combine cooked noodles, cooked shrimp, julienned carrots, and sliced cucumber.
Pour the dressing over the noodle mixture and toss gently to combine.
Divide into bowls and garnish with fresh mint, cilantro, and lime wedges.
Serve immediately for a fresh, flavorful breakfast.

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Thai Pescatarian Breakfast Rice Bowl

Thai · 30 min · shrimp · pescatarian

Ingredients & steps ↓

1 cup Jasmine rice
1/2 cup Coconut milk
1 cup Frozen mixed seafood (shrimp, scallops, calamari)
1 cup Cherry tomatoes
1/4 cup Fresh cilantro
1 Lime
2 cloves Garlic
1 tablespoon Fish sauce
1 teaspoon Soy sauce
2 Green onions
1 tablespoon Olive oil
1/4 teaspoon Red chili flakes (optional)

Cook jasmine rice according to package instructions. Once cooked, fluff with a fork and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
Add frozen mixed seafood to the skillet and cook until just opaque, about 3-4 minutes.
Stir in coconut milk, fish sauce, soy sauce, and red chili flakes if using. Simmer for 3-5 minutes to combine flavors.
Add cherry tomatoes and cook for another 2 minutes until slightly softened.
Serve the seafood mixture over the cooked rice. Garnish with chopped green onions, fresh cilantro, and a squeeze of lime.

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Thai Shrimp and Mango Rice Bowl

Thai · 30 min · shrimp · pescatarian, gluten-free

Ingredients & steps ↓

2 cups jasmine rice
1 pound shrimp (peeled and deveined)
2 ripe mango
1 red bell pepper
1/2 cup coconut milk
1 lime
1 tablespoon fish sauce
3 cloves garlic
1/4 cup fresh cilantro
2 tablespoons vegetable oil
1 teaspoon chili flakes

Cook jasmine rice according to package instructions. Set aside.
While rice cooks, heat vegetable oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
Add shrimp to the skillet, season with a pinch of salt and chili flakes, and cook until pink and opaque, about 3-4 minutes.
Dice the red bell pepper and mango. Add bell pepper to the skillet and cook for 2 minutes. Then add mango and coconut milk, simmer for 3 minutes to combine flavors.
Squeeze lime juice into the mixture and stir in fish sauce. Remove from heat.
Fluff cooked rice and divide among bowls. Top rice with the shrimp and mango mixture.
Chop fresh cilantro and sprinkle over each bowl. Serve immediately.

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Thai Spicy Mango Chicken Salad Bowls

Thai · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

1 lb boneless chicken breasts
2 large ripe mangoes
1 red bell pepper
1/2 cup fresh cilantro
3 green onions
1 lime
2 tbsp soy sauce
1 tbsp honey or agave syrup
1 tsp chili flakes
1 tbsp olive oil
to taste salt
to taste black pepper

Cook the chicken breasts in a skillet with 1 tbsp olive oil over medium heat until fully cooked, about 8-10 minutes. Let rest and then shred or dice into strips.
While the chicken cooks, peel and slice mangoes into thin strips, dice the red bell pepper, and chop cilantro and green onions.
In a small bowl, whisk together soy sauce, honey, chili flakes, juice of half the lime, and a pinch of salt to make the dressing.
In a large bowl, combine shredded chicken, mango slices, bell pepper, cilantro, and green onions. Pour the dressing over the mixture and toss gently to combine.
Divide the mixture into four bowls. Squeeze fresh lime juice over each and garnish with extra cilantro and green onions if desired.
Serve immediately or chilled for a refreshing, spicy mango chicken salad bowl.

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Thai Spicy Mango Chicken Wraps

Thai · 35 min · chicken · dairy-free, high-protein

Ingredients & steps ↓

1 lb boneless skinless chicken breasts
2 ripe mangoes
1 small red onion
1/4 cup fresh cilantro
1-2 small red chili or Thai chili
1 lime
4 whole wheat tortillas
2 tbsp soy sauce
1 tsp honey
1 tbsp olive oil

Dice the chicken breasts into small strips. In a bowl, mix soy sauce, honey, and a teaspoon of lime juice to create a marinade. Toss chicken in the marinade and set aside for 10 minutes.
While the chicken marinates, peel and dice the mangoes. Finely chop the red onion, cilantro, and chili. Mix these with the mango in a bowl, adding a squeeze of lime juice and a pinch of salt.
Heat olive oil in a skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 7-8 minutes.
Warm the tortillas in a dry skillet or microwave. Divide the cooked chicken among the tortillas, top with the mango salsa, and roll up tightly to form wraps.
Serve immediately, garnished with extra cilantro if desired.

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Thai Vegetable & Tofu Breakfast Stir-Fry

Thai · 30 min · tofu · vegetarian, vegan, dairy-free, low-carb

Ingredients & steps ↓

14 oz Firm tofu
2 cups Bell peppers (red, yellow)
1 cup Carrots
1 cup Green beans
3 Garlic cloves
3 tbsp Soy sauce (low sodium)
2 tbsp Vegetable oil
1 Lime
1/4 cup Fresh cilantro

Press and cut the tofu into cubes. Chop garlic and slice bell peppers, carrots, and green beans.
Heat vegetable oil in a large skillet over medium heat. Add tofu and cook until golden brown, about 5 minutes.
Add garlic to the skillet and sauté for 1 minute until fragrant.
Stir in bell peppers, carrots, and green beans. Cook for about 5-7 minutes until vegetables are tender-crisp.
Pour soy sauce over the stir-fry and toss to coat evenly. Cook for another 2 minutes.
Squeeze lime juice over the dish and garnish with chopped cilantro.
Serve hot with optional steamed rice or enjoy as is.
Enjoy your quick and flavorful Thai vegetarian breakfast stir-fry.

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Thai Vegetarian Basil Stir-Fry

Thai · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

2 cups, sliced bell peppers (mixed colors)
1 cup snap peas
1 cup, julienned carrots
3, minced garlic cloves
1 bunch fresh Thai basil
3 tbsp soy sauce
2 tbsp vegetable oil
14 oz tofu (firm)

Drain and press the tofu to remove excess moisture, then cut into cubes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Add sliced bell peppers, snap peas, and julienned carrots. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
Return tofu to the skillet and add soy sauce. Toss everything together and cook for another 2-3 minutes to combine flavors.
Tear fresh Thai basil leaves and stir into the stir-fry just before serving.
Serve hot over steamed jasmine rice if desired.

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Thai Vegetarian Basil Stir-Fry (Pad Gaprao Tofu)

Thai · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

14 oz firm tofu
2 bell peppers (red or yellow)
3 garlic cloves
1 cup fresh Thai basil leaves
3 tbsp soy sauce
2 tbsp vegetable oil
1 tsp sugar
1/2 tsp red chili flakes

Press the tofu to remove excess moisture and cut into small cubes.
Slice the bell peppers thinly and mince the garlic cloves.
Heat vegetable oil in a large skillet over medium-high heat. Add tofu and cook until golden brown, about 5-7 minutes.
Add minced garlic and sliced bell peppers to the skillet; stir-fry for 3-4 minutes until fragrant and tender.
In a small bowl, mix soy sauce, sugar, and chili flakes. Pour over the stir-fry and toss to coat evenly.
Add Thai basil leaves and cook for another 1-2 minutes until the leaves wilt.
Taste and adjust seasoning if needed. Serve hot over steamed rice.
Garnish with extra basil if desired.

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Thai Vegetarian Basil Stir-Fry (Pad Krapow Tofu)

Thai · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

14 oz firm tofu
4 garlic cloves
2 bird's eye chili or Thai chili
1 bell pepper (red or green)
1 small onion
3 tbsp soy sauce
2 tbsp vegetable oil
1 cup basil leaves (Thai basil preferred)

Press and cube the tofu. Mince garlic and chili. Slice bell pepper and onion.
Heat oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden, about 5-7 minutes.
Add garlic, chili, onion, and bell pepper to the skillet. Stir-fry for 3-4 minutes until fragrant and vegetables are slightly tender.
Pour soy sauce over the mixture. Stir well to combine and cook for another 2-3 minutes.
Tear basil leaves and add to the skillet. Stir to wilt the basil and coat everything in the sauce.
Taste and adjust seasoning with more soy sauce if needed.
Serve hot over steamed jasmine rice.

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Thai Vegetarian Basil and Tofu Stir-Fry

Thai · 30 min · tofu · vegetarian, vegan, dairy-free

Ingredients & steps ↓

14 oz firm tofu
1 cup basil leaves
2 cups sliced bell peppers (red and yellow)
3 garlic cloves
3 tbsp soy sauce
2 tbsp vegetable oil
1 tsp brown sugar
1 cup green beans

Drain and press the tofu to remove excess moisture, then cut into bite-sized cubes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown, about 5-7 minutes.
Add minced garlic and sliced bell peppers to the skillet; stir-fry for 3-4 minutes until peppers soften.
Stir in green beans and cook for another 2-3 minutes.
Mix soy sauce, brown sugar, and a splash of water; pour over the stir-fry and toss to coat evenly.
Add fresh basil leaves and cook for 1-2 minutes until fragrant.
Serve hot over steamed jasmine rice or noodles.
Garnish with additional basil if desired.

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Thai Vegetarian Breakfast Rice Bowl

Thai · 30 min · tofu · vegetarian, vegan

Ingredients & steps ↓

1 cup jasmine rice
1/2 cup coconut milk
1 cup cherry tomatoes
1 cucumber
1/4 cup fresh basil
200g firm tofu
2 tbsp soy sauce
1 lime
1 tsp sesame oil
to taste salt & pepper

Cook jasmine rice according to package instructions. Once cooked, stir in coconut milk and a pinch of salt, then keep warm.
While rice cooks, dice tofu into small cubes. In a non-stick skillet, heat sesame oil over medium heat. Add tofu and cook until golden brown, about 5-7 minutes.
Chop cherry tomatoes, cucumber, and basil. In a bowl, combine tomatoes, cucumber, and basil. Squeeze lime juice over the salad and season with salt and pepper.
Assemble the bowl: Place a serving of coconut rice at the bottom, top with tofu, and garnish with the fresh salad. Drizzle with extra lime juice if desired.

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