Onigiri Rice Bowl – Spicy Salmon Mayo

I am half Japanese and I tend to have cravings that sometimes are hard to fulfill. Sometimes it is just a lot of extra work to form them into balls. So I just made it into a bowl.

I would normally add seaweed to it, but I ran out. I know… I know… I am going to loose my Asian card cause I don’t have seaweed in my house.

So when I don’t have time between my job, and dealing with my kids, and the rest of the household chores I just made it in to a bowl.

In Japan there is a thing that is famous around the world. Used for lunch boxes all over the country. I remember getting them in my lunch box and I would get so excited. Onigiri! Onigiri is what we call rice balls. There are many kinds of onigiri with many kinds of fillings. I love many of these flavors/combos, Umeboshi (pickled plumb, a favorite of mine), Tuna Mayo, kombu (simmered seaweed), shrimp, just to name a few. Another one of my favorite is spicy salmon mayo or Shake Mayo (pronounced sha kay mah yo).

Today I made a spicy salmon mayo onigiri bowl.

I really recommend you try it if you can. Luckily it is super easy. I added other fresh veggies to it cause I wanted some more veggies.

Spicy Salmon Mayo Onigiri Bowl

Ingredients:

  1. 1 cup of cooked rice
  2. 1/2 cup shredded raw carrots
  3. 1/2 cup of sliced mushrooms raw
  4. 1 green onion sliced raw
  5. 2 radishes sliced raw
  6. 2.5 oz of salmon in a pouch/can
  7. 1 tbs of mayo
  8. Sriracha to taste
  9. salt and pepper to taste
  10. seaweed (optional but so tasty)

Directions:

  1. Cook rice to direction on package
  2. Mix together salmon, mayo, sriracha, salt and pepper.
  3. Add salmon mixture to rice, add veggies to rice, and enjoy.
  4. (alternate toppings to add, seaweed, sesame seeds, umeboshi)
This is not my image. It is just the product I use.

Stats for the lunch:
Calories 401, Fat 12.9 g, Fiber 3.4 g, Carbs 51.5 g, Sodium 536.3 mg, Protein 17.9 g

The salmon mixture is what you may find in a spicy salmon mayo onigiri. I just put it on the outside, because I don’t have time to mold the rice into balls. But you know what it tastes phenomenal and looks beautiful to boot. Is it in the cute shape of a rice ball with seaweed? Nope but it is just as good.

Its also healthy, full of fresh veggies, low in fat, full of protein, and oh so tasty.

Like I said I would have added seaweed, but I did not have any.

I love this kind of lunch. I thought you all might. So I thought I would share it with you. I hope you get a chance to try this. Let me know what you think. Thanks for reading this.

Pumpkin Pie Protein Waffle

Pumpkin Protein Pancakes

Yup I did it. I made pumpkin pie flavored protein pancakes this morning. I have 2.5 to 3 hours of training to do today. So I needed a good breakfast that stuck with me. The best part is it was delicious.

This is both light and full of protein so that it will take longer to digest. Its so good, and my husband and kiddos said that the topping tastes like pumpkin pie.

I added whipped cream to my waffle, and made a pumpkin pie puree topping.

Pumpkin Pie Protein Waffles

Ingredients Batter: (yield 7 servings)

  1. 2 cups Birch Benders Protein Pancakes
  2. 1 egg
  3. 1/2 cup organic pumpkin puree
  4. 2 tbl veggie oil
  5. 1 tsp of cinnamon
  6. 1/2 tsp of pumpkin pie spice
  7. 1 1/2 cup of water

Ingredients Pumpkin Pie Topping: (yield 4 servings)

  1. 1 cup pumpkin puree
  2. cinnamon to taste
  3. pumpkin pie spice to taste
  4. 2 tbs maple syrup

Directions:

  1. Mix 2 cups of Birch Benders mix, with oil, water, egg and pumpkin puree.
  2. Heat up your waffle iron, spray with pan spray
  3. Fill the waffle iron with 1/2 cup of mix
  4. Cook till done

Directions for topping:

  1. Mix together 1 cup of pumpkin puree, the spices, and the maple syrup.

Stats: For 1 waffle the recipe made 7 waffles.

155 calories, 5.4 g Fat, 1.14 g fiber, 16.28 g carbs, 183.71 mg salt, 10.3 g protein

Stats: For 1 servings topping

46 calories, 0 g fat, 2 g fiber, 11.7 g carbs, 3.4 mg sodium, 0.5 g protein

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These were so tasty, low in fat, vegetarian, and very low in sugar.

I hope you get a chance to try these. It was a hit with the kiddos and husband. Let me know what you think if you get a chance to. I loved them. Thank you for reading, and keep trying to be the best you can be. My respects to you and your family.

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Egg Whites Scramble with Veggie Sausages

This is a simple breakfast. Its something that I do often. I waffled over if I should post it because it is so simple. But it is delicious vegetarian, full of protein, nutrients, and vegetarian. Which my body seems to run better on anyway. =)

It took about 15 minutes all in all to make.

So simple as it is here you go:

Ingredients:

  1. 4 egg whites
  2. 1 cup of portabella mushrooms sliced.
  3. 1 cup of sweet peppers sliced
  4. 1 green onion sliced
  5. 2 Morning Star Farms veggie sausages
  6. 1 tsp of olive oil

Directions:

  1. Follow the package details on sausages.
  2. Saute lower half of green onion, and mushrooms, add the sweet peppers.
  3. Move the veggies to the side, add egg whites and scramble.
  4. Serve up warm and enjoy.

Stats:
Calories 244, Fat 8.4 g, Fiber 6.7 g, Carbs 18 g, Sodium 527.7 mg,
Protein 27.2 g

I hope you get a chance to try this delicious and healthy breakfast. I added a plain bagel to get some carbs in. Let me know what you think.

Make Your Own Tropical Smoothie Bowl

If you have been anywhere in the metropolitan U.S. of A, you will notice that smoothie bowls are a thing. Especially in the summer when its hot and you don’t want to eat something hot. As fall is kicking in and its going to get colder and I don’t know about you but I will want less cold foods and more warm, or warming foods. But since it is still only the fall and summer is still holding on I thought I would post this.

Its easy peasy. Choose a frozen fruit you like, or a mix of them. Have frozen bananas on hand. And choose your toppings. For this one I chose nut and dried fruit mix for the healthy fats, a few dark chocolate chips to feel like I am getting a treat, desiccated coconut, and frozen raspberries.

You are going to blend the frozen fruits till you get tiny chunks of fruit. It kinda looks like confetti. It will look a little like this.

After you get the frozen fruit mix into tiny chunks, you add the liquid. Today I used soy milk and water. Blend again till smooth and you get something that looks like soft serve ice cream.

Tropical Smoothie Bowl

Ingredients:

  1. 2 cups of frozen fruit (this was a tropical fruit mix)
  2. 1 frozen banana
  3. 4 tbs of soy milk
  4. water as needed alternately you can use juice instead

    Topping ingredients
  5. 2 x tbs Nut and fruit mix (I used planters NUT-rition)
  6. 1/4 frozen raspberries
  7. 1 tsp of dark chocolate chips
  8. 2 grams of desiccated coconut

Directions:

  1. blend the frozen fruit till it is in small chunks
  2. add liquid and blend till smooth, add water if needed
  3. put the smoothie in a bowl and add toppings and enjoy.

Calories 426, Fat 11.71 g, Carbs 76.11 g, Protein 9.58 g, Fiber 10.93 g, Total Sugars 50.89 g, Sodium 59.36 mg

I hope you get a chance to try this on your own. Thanks for reading. My respect to you.

Healthy Vegan Snack… Sweet and Spicy Tropical Salad

I wanted a sweet and spicy snack so I “made” this. Made is such a grand word for what I did. I cut up some fruit and put it together added spice, and coconut and ate it. But made it I did. It is beautiful and so very tasty as well. You eat with your eyes first so it if is beautiful, it is more appetizing.


Sweet and Spicy Tropical Salad
Yield 1 serving

Ingredients:

  1. 1 mango diced ( about 2 cups)
  2. 1 dragon fruit diced ( about 2 cups)
  3. 2 tbs desiccated unsweetened coconut
  4. Cayenne Pepper to taste

Directions:

Cut fruit, add to bowl, add cayenne to mango, add unsweetened coconut. Mix and serve.

Calories/Stats

Calories 374, Fat 10.6 g, Fiber 13.7 g, Carbs 71.2 g, Sodium 9.1 mg,
Protein 6.1 g

Thank you for reading. If you get a chance to try it let me know. Be good to yourself, and always strive to make yourself a better you.