Healthy Ramen Noodle Recipe

INGREDIENTS:

    • 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
    • 1/3 cup beef stock
    • 1/4 cup oyster sauce
    • 1 tablespoon rice wine vinegar
    • 1 teaspoon Sriracha, or more, to taste
    • 1 tablespoon toasted sesame oil
    • 1 pound lean ground beef
    • 1 cup diced sweet onion
    • 3 cloves garlic, minced
    • 1 tablespoon freshly grated ginger
    • 2 green onions, thinly sliced
    • 1/2 teaspoon toasted sesame seeds

DIRECTIONS:

    1. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
    2. In a medium bowl, whisk together beef stock, oyster sauce, rice wine vinegar, and Sriracha.
    3. Heat sesame oil in a large skillet over medium heat. Add ground beef and onion, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
    4. Stir in garlic and ginger until fragrant, about 1 minute.
    5. Stir in beef stock mixture, scraping any browned bits from the bottom of the skillet.
    6. Stir in ramen noodles until heated through and evenly coated in sauce, about 1-2 minutes.
    7. Serve immediately, garnished with green onions and sesame seeds, if desired.

 

OR

INGREDIENTS:

    • 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
    • 1/3 cup chicken stock
    • 1/4 cup oyster sauce
    • 1 tablespoon rice wine vinegar
    • 1 teaspoon Sriracha, or more, to taste
    • 1 tablespoon canola oil
    • 1 pound boneless, skinless chicken thighs, diced
    • 1 1/2 cups small broccoli florets
    • 1 cup diced sweet onion
    • 1 cup diced red bell pepper
    • 1 cup sliced shiitake mushrooms
    • 3 cloves garlic, minced
    • 1 tablespoon freshly grated ginger
    • 2 green onions, thinly sliced
    • 1/2 teaspoon toasted sesame seeds

DIRECTIONS:

    1. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
    2. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar, and Sriracha.
    3. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
    4. Stir in broccoli, onion, bell pepper, and mushrooms until tender, about 4-5 minutes.
    5. Stir in garlic and ginger until fragrant, about 1 minute.
    6. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
    7. Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
    8. Serve immediately, garnished with green onions and sesame seeds, if desired.

Healthy Sweet Potato Casserole

Ingredients

Sweet Potatoes

  • 3 large sweet potatoes (about 3 pounds)
  • 1/4 cup milk, feel free to use dairy-free or lactose-free milk it works well
  • 1/4 cup butter or ghee, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ¾ tsp nutmeg
  • ¾ tsp ground ginger
  • 1 teaspoon salt

Topping

  • 1 cup pecans roughly chopped
  • 4 Dates pitted and diced
  • 1/4 cup flour, can use almond flour for a gluten-free option
  • 2 tablespoon butter or ghee

Instructions

  1. Bring a large pot of water to boil on high heat.
  2. Peel the sweet potatoes with a hand peeler.
  3. Dice the potatoes into chunks and place them into the pot. Cook the potatoes for 20-30 minutes, or until the potatoes are fork-tender.
  4. Drain the potatoes over a colander, and place the potatoes in a large mixing bowl and mash them with a hand masher or electric beater.
  5. Pour the milk, butter, vanilla extract, cinnamon, nutmeg, ginger, and salt into the mixture and continue mixing until creamy.
  6. Preheat your oven to 375 degrees Fahrenheit.
  7. Make the crumble topping. Roughly chop the dates, pecans, and transfer them to a mixing bowl. Add the flour and butter, then mix thoroughly with your hands until combined.
  8. Spread the sweet potato into an even layer in a 9 x 13-inch baking dish. Then sprinkle the crumble mixture on top.
  9. Bake for 25-30 minutes, or until the top is golden brown.

Notes

  • To create a more creamier sweet potato layer, use a food processor, hand mixer, or stand mixer to blend.
  • To make it dairy-free , you can swap butter for ghee as well as use any type of nut milk.

Healthy Green Bean Casserole

Ingredients

  • 1 1/2pounds fresh green beans trimmed
  • 1/3cup olive oil divided
  • 10ounces cremini/ baby bella mushrooms sliced
  • 1small onion diced
  • 1teaspoon tamari soy sauce or coconut aminos
  • 3cloves garlic minced
  • 1/2cup chicken broth or vegetable broth for vegan
  • 1 1/2cups milk, or other dairy-free milk
  • salt and pepper to taste
  • 2tablespoon cornstarch
  • ½ cup crispy fried onions

Instructions

  1. Preheat your oven to 375F. Then, bring a large pot of salted water to a boil and add the green beans. Blanch the green beans for 4-5 minutes, or until slightly tender but still crisp.
  2. Immediately transfer the green beans to an ice water bath, drain, and set aside.
  3. Then, heat two tablespoons of olive oil on medium high heat in a large pan. Add the diced onion and sliced mushrooms and cook for 8-10 minutes, or until soft.
  4. Stir in the tamari soy sauce, minced garlic, salt, and pepper. Then add the chicken broth and milk, and simmer for 5 minutes.
  5. Make a slurry by stirring the cornstarch with 2 tablespoons of water in a small bowl. Turn off the stove, pour the slurry into the pan, and stir until the sauce has thickened.
  6. Transfer about 1/3 of the mushroom sauce to a baking pan, add the green beans on top, then top with the remaining sauce. I put the sauce down the middle for presentation, but you could spread it evenly across the top. Then bake for 10-15 minutes or until warmed through.
  7. While the green beans are baking, add the sliced shallots to a pan with 1/4 cup or so of olive oil
  8. Remove the green bean casserole from the oven, top with the crispy onions and serve.

SHEET PAN DINNER (SERVES FAMILY OF 4)

INGREDIENTS: 

  • 1 cup baby carrots, cut in half
  • 2 cups brussels sprouts cut in half
  • 2 large red beets, large dice
  • 1 orange beet, large dice
  • 1 cup butternut squash, diced
  • 1 large red onion, cut into large chunks
  • 2 tbsp herb de province or any favorite herb
  • 1 tbsp ground garlic
  • 1 tbsp old bay
  • ½ cup olive oil
  • ½ cup maple syrup
  • 1 tsp cajun spice
  • 2 large cornish hen, seasoned

 

INSTRUCTIONS:

Rinse Cornish hen and cut the poultry down the middle, season ahead, and rest on an oiled sheet pan.

Cut vegetables up and place in a large bowl.

Combine spices in a small bowl, mix well, and sprinkle over vegetables.  Pour a liberal amount of oil on vegetables to spread spices over. Pour maple syrup over vegetables.

Toss well and pour over a sheet pan coated with a nonstick spray.

Place Cornish hen or chicken on a sheet pan at one end.

Bake at 400 degrees until root vegetables and chicken reaches 165 degrees.

Remove from oven, serve hot.

Enjoy!

Pumpkin Pie overnight oats (2 servings)

Ingredients 

  • 1cup Rolled oats
  • 1/4cup pumpkin puree (From the can, NOT pumpkin pie filling!)
  • 1cup Milk of choice (cows, almond, ect.)
  • 2Tbsps Maple Syrup
  • 1-2tsps vanilla extract
  • 1Tbsp pumpkin pie spice

 

Instructions 

  1. Stir in all ingredients together into a container with a lid and store in the fridge overnight.

Banh Xeo

Ingredients

Batter

  • 1 packet Banh Xeo flour (12 oz)
  • 1/2 teaspoon turmeric powder
  • 80 grams rice flour
  • 1 teaspoon refined sea salt
  • 1/2 teaspoon MSG
  • 1 can coconut milk (13.5 fl oz)
  • 3 cups water
  • 1 egg (beaten)
  • 3-5 green onions (sliced thinly)

Toppings

  • 15-20 whole shrimp (size 21-25; peel and devein)
  • 2 teaspoons salt
  • 1 teaspoon pork/chicken/mushroom stock powder(divided)
  • 1 tablespoon vegetable oil
  • 3 garlic (minced)
  • 1 small shallot (minced)
  • 1 cup bean sprouts

Veggies

  • Lettuce

Instructions 

  1. In a large mixing bowl and using a large whisk, mix together flour, turmeric powder that came with the flour, additional turmeric powder, rice flour, sea salt, MSG, coconut milk, water and egg until completely dissolved. Add green onions and set aside to rest for at least one hour. The longer the batter rests, the crispier it will be when fried as flour expands.
  2. Clean the pork and shrimp by vigorously rubbing them with salt. Rinse under cold running water and drain dry. Slice pork belly into thin pieces. Marinate shrimp and pork belly with stock powder (1/2 teaspoon each).
  3. In a large skillet, heat vegetable oil on medium-high. Add minced garlic and shallot and sauté until fragrant. Add shrimp into the same pan and lightly pan fry until no longer translucent (1-2 minutes). Remove shrimp from skillet and set aside.
  4. Put the presoaked mung bean in a microwave-safe bowl and fill it with water to cover it by 1 inch. Place in microwave uncovered and cook for 5 minutes until soft. Drain and set aside.
  5. To make the pancake/crepes, coat a large non-stick skillet with a thin layer of vegetable oil. Ladle in about 1 cup of batter and immediately pick up pan and swirl batter around to cover the bottom and sides of skillet. Add bean sprouts and two shrimp to one side of the pancakes. Cover skillet with a lid and cook for 5 minutes on medium-high. After 5 minutes, remove the lid and allow the pancake to dry out and become crispy. Once you get the desired crispiness and pancake can be loosely shaken from the skillet, use a spatula to fold the pancake in half. Slide pancake onto a serving platter. Repeat with remaining batter and ingredients.

 

 

Makes 8-10 crepes

 

Original recipe from HERE

Tuna Lettuce Wraps

Ingredients 

  • 1 (6oz) canned light tuna, drained
  • 2  tbsp chopped onions
  • 1 tbsp light mayonnaise
  • salt
  • pepper
  • garlic powder
  • 3 large lettuce leaves, or your choice of green leaves (kale, collards, etc.), rinsed and patted dry
  • 2 tbsp shredded low-fat cheddar cheese

Directions

  • In a bowl mix tuna, mayonnaise, onion, salt, pepper, and garlic powder.
  • Place tuna mixture on lettuce leaves.
  • Sprinkle low-fat cheddar cheese over tuna.
  • Roll lettuce leaves into wraps.
  • Enjoy!

Watch our Hebni registered dietitian, Fabiola Gaines share this recipe on our Facebook live stream here.

Serves 3

Total time: 20 min

Tuna Ball

Ingredients

  • 2 (3  oz) cream cheese packages (could use 1/2 less fat package), softened
  • 1 (5 oz) canned tuna, drained
  • 3/4 cup chopped pecans (or preferred nuts)
  • 1/4 cup chopped onion
  • 2 oz of relish, drained
  • Salt
  • Pepper
  • Powdered garlic

Directions

  • In a bowl place cream cheese, onions, relish half of the pecans, tuna, salt, pepper, and powdered garlic. Mix ingredients together. Shape into a ball. Coat the ball with the remaining pecans.
  • Keep refrigerated until served.
  • Enjoy!

Watch our Hebni registered dietitian, Fabiola Gaines share this recipe on our Facebook live stream here.

Serves 20

Total Time: 25 min

Oven Baked Panko Crumbs Salmon

Ingredients

  • 1 cup Panko breadcrumbs
  • 1 1/2 tbsp minced garlic
  • 1 tsp fennel seeds
  • 2 tsp sumac
  • Finely grated rind of 2 lemons
  • 30 g chopped flat-leaf parsley
  • 30 g chopped French chives
  • Salt
  • Black pepper
  • 100 g melted butter
  • 1 tbsp extra-virgin olive oil
  • About 500 g of Salmon trout
  • 1 tbsp creamed horseradish sauce

 

Instructions

  1. Preheat oven to 430° F
  2. In a bowl mix breadcrumbs, minced garlic, fennel seeds, sumac, grated lemon rind, parsley, chives, salt and pepper, and melted butter.
  3. Drizzle extra-virgin olive oil over baking sheet.
  4. Place salmon, skin side down, on paper.
  5. Pat dry the top of the salmon with a paper towel.
  6. Spread horseradish sauce over the top of salmon.
  7. Place the spice bread crumb mixture over the spread horseradish, press on.
  8. Place salmon in oven for 15 minutes or until thoroughly cooked.
  9. Allow to cool for about 5 minutes.
  10. Best served with a side of green vegetables, such as spinach and tartar sauce.
  11. Enjoy!