Spicy Asian Zucchini Noodles, Lowcarb, Vegan

Spicy Asian Zucchini Noodles, Low Carb, Real Food, really fast. My Baja Kitchen

You don’t need a lot of gadgets to make great food but I do love my vegetable spirilizer.  It is important enough to take up precious cargo space in the car on the trip down the Baja so …. it’s important.

You can make these Spicy Asian Zucchini  Noodles with julienned vegetables or even long thin slices from a mandolin. Add any crunchy vegetables that you have; cabbage, snow peas, raw beets (although you’ll end up with a pink salad but that’s ok), and raw sweet potato are all good choices. Try this dressing on chopped kale and sliced apples or use as a marinade and dipping sauce for chicken kabobs. Adjust the spiciness by adding more or less pepper.

I had oodles of zucchini from the CSA that needed to be eaten and I was hungry for Asian flavors. I found all of these kingredients in town except for the Korean red pepper powder which was a gift from my soon to be daughter in law. You can use cayenne sparingly, red pepper flakes or sriracha instead of  pepper powder.

Peanut allergy: Try almond butter, sunflower butter or tahini paste.

I served my spicy Asian zucchini noodles with grilled lemon, garlic and basil tuna but vegans can add more nuts or serve this with quinoa or tofu for a main dish.

Spicy Asian Zucchini Noodles, Low Carb, Real Food, really fast. My Baja Kitchen
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Spicy Asian Zucchini Noodles

Spicy low carb vegan Asian peanut noodle salad with zucchini, carrot and cucumber noodles. A delicious main or side salad. Real food, really fast. 

Servings 4
Author TraceyDelaplain

Ingredients

  • 2 Small zucchini Or 1 large
  • 1 Carrot
  • 1 Cucumber
  • 1/2 Cup Fresh cilantro
  • 1/2 Cup Green onions sliced

Dressing

  • 2 Tabelspoons Toasted sesame seeds, mixed black and white
  • 1 Tablespoon Natural peanut butter, sugar free Substitute almond or sunflower butter
  • 1 Tablespoon Soy sauce
  • 1 Tablespoon Rice vinegar
  • 2 Cloves Garlic minced
  • 2 Teaspoons Korean red pepper powder Substitute pepper flakes or 1/2 teaspoon of cayenne to taste
  • 2 Teaspoons Agave syrup Substitute honey
  • 1 Tablespoon Chopped peanuts to serve, optional.

Instructions

  1. Julienne zucchini, carrot and cucumber. I used a spirilizer. Thinly slice the green onions. 

    Combine remaining ingredients in a glass jar and shake or whisk together. Pour dressing over vegetables and toss. Sprinkle with chopped peanuts. Serve immediately. The vegetables will lose their crispness after dressed. 

    Spicy Asian Zucchini Noodles, Low Carb, Real Food, really fast. My Baja Kitchen

Pin It por favor! You might like my Zucchini and Spirilized Vegetables Recipes.   Best Vegetables Side Dishes.
Spicy Asian Zucchini Noodles, Low Carb, Vegan, MyBajaKitchen.com



Easy Mexican Corn, Chic Pea Salad, Vegan

Easy Mexican Corn, Chic Pea Salad

Try this easy Mexican Corn, Chic Pea Salad as a vegan main course or a side dish to any meal. Perfect for #MeatlessMondays.

Healthy and inexpensive protein source.
I cook chic peas most weeks in Baja. I haven’t seen canned chic peas and I prefer the taste of home cooked anyway. I cook them in the crock pot or in the Instant Pot on the slow cooker setting for 6-8 hours on low, in water or broth. I keep them for quick inexpensive, soy free, vegetarian protein in salads, for hummus, vegan burgers and roasted with chili powder for a healthy snack. Chic peas are incredibly versatile, inexpensive, high in protein and fiber and adapt well to every cuisine.

You can use canned chic peas and canned or frozen corn for an easy quick lunch or dinner meal. This would be perfect for a camping trip without cooking facilities in Baja.

A healthy versatile salad/taco filling/side dish.

Adjust the heat in this Mexican corn, chic pea salad by increasing or decreasing the chili. Leave it out completely if you wish. Feel free to add any other vegetables available; shredded carrot, celery, or jicama would go well in this salad. Vegetarians might like to add feta cheese for a Mediterranean twist. I serve this over arugula or spinach but it would be great in a tortilla or a pita. Add avocado and salsa for a perfect vegan taco base.

Easy Mexican Corn, Chic Pea Salad

Easy Mexican Corn, Chic Pea Salad, Vegan
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Easy Mexican Corn, Chic Pea Salad, Vegan and Healthy

An easy Mexican vegan salad with chic peas, corn, black olives and peppers. Perfect as a main course or side dish. 

Course Main Course
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author TraceyDelaplain

Ingredients

  • 2 cups chic peas cooked, canned are fine
  • 1/2 cup green onions sliced
  • 1/2 cup sliced black olives
  • 1/2 cup red, orange or yellow bell pepper chopped
  • 1 tablespoon Serrano chili minced, or to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 2 tablespoons rice vinegar
  • 1 cup corn kernels raw or steamed .
  • 1 cup cherry tomatoes optional

Pin it for later. Check out my Mexican Vegetarian Recipe Board for more inspiration.
Mexican Corn, Chic Pea Salad, Vegan/MyBajaKitchen



Turmeric Ginger Cauliflower Rice

Turmeric Ginger Cauliflower Rice/MyBajaKitchen.com

 

Revisiting an injury and increasing the anti-inflammatories in my diet: Tumeric and Ginger

I wrote this post for turmeric ginger cauliflower rice 2 1/2 years ago at What’sForDinnerDoc.com after I suffered a hip injury.  Unfortunately I’m back to square 1 with the same hip so I need to re-introduce power house, plant based anti-inflammatories into my diet. I have bought turmeric, fresh ginger and cauliflower in Baja.

I’m a physician but I’m not a big fan of traditional medication. Did I hear you gasp?

Sometimes, at least for me, the cure is worse than the injury. Narcotic pain medications make me nauseated, NSAIDs like Ibuprofen and aspirin eat holes in my stomach and steroids make me insane. What about marijuana? Cannabis is legal in Nevada now but no thanks; I don’t like how it makes me feel but ask your doctor if it’s right for you.

Which leads to me my personal natural remedies for pain and inflammation. Please check with your personal physician to discuss natural remedies because some foods and supplements can affect blood clotting and interact with traditionally prescribed medications.

Glucosamine is reported to reduce pain and inflammation in joints. The best studies were done in dogs but there were a few studies in humans which showed that it does work in arthritis patients but takes longer than NSAIDS. I think it is really helping reduce my pain and I haven’t had any side effects.

Food is Medicine and this turmeric ginger cauliflower rice is loaded with anti-inflammatory spices.

Turmeric, ginger, rosemary, green tea and fish oil have anti-inflammatory properties and taste delicious so I’m adding even more of these foods to my diet. Turmeric is best absorbed with some fat and black pepper in the same meal.

Ice is an effective pain reliever that also reduces swelling and inflammation so I’m icing for acute pain.

Somatic movement is helping me increase my range of motion and is reducing the trauma response. Trauma response is when you injure one area, like your low back or hip, and then your brain tries to protect the injured area by contracting all the muscles around it causing lopsided posture and more pain. Read about it here.
That was a long winded introduction to this easy, anti-inflammatory packed delicious, low carb, Paleo, vegan side dish: Turmeric ginger cauliflower rice. You could make this a main dish by adding nuts, legumes and/or tofu. I served mine with salmon for an omega 3 boost.

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Turmeric Ginger Cauliflower Rice

Easy vegan, paleo cauliflower rice recipe with healthy ginger, turmeric and black pepper. 

Course Side Dish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 3 Cups Cauliflower Riced
  • 1 Tablespoon Olive oil Extra Virgin
  • 1 Clove Garlic Minced
  • 1 Inch Fresh ginger, 1 tablespoon Minced
  • 1 Tablespoon Fresh turmeric Sub. 1 teaspoon dried
  • 1/2 Teaspoon Ground black pepper Or to taste
  • 1/2 Teaspoon Salt
  • 1/2 Cup Cilantro Chopped

Instructions

  1. Rice cauliflower by hand or with a food processor shredding blade. Heat olive oil in skillet and add olive oil. Sauté garlic, ginger and turmeric until fragrant about 3 minutes. Add cauliflower and a dash of water. Heat on medium until cauliflower is soft but holds its shape about 7 minutes. Add pepper, salt and cilantro. Heat an additional minute and serve. 

    Turmeric Ginger Cauliflower Rice/MyBajaKitchen.com

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Turmeric Ginger Cauliflower Rice, Vegan/MyBajaKitchen



Balsamic Glazed Green Beans and Almonds, Healthy Vegetable Side Dish

Balsamic Glazed Green Beans with Almonds/MyBajaKitchen.com

Healthy balsamic glazed green beans will make a perfect vegetable side dish for Autumn and for Thanksgiving, if you are a planner. The almonds give it a healthy bit of protein and pizzaz.

BTW, in the foodie blogosphere, it isn’t too early to start talking about Thanksgiving.

I’m not gonna lie, I used to love my mom’s green bean casserole with mushroom soup and French’s deep fried onions. Totally classic, comfort food.

Fortunately my taste buds have grown up and I like the vegetable to be the star of my vegetable side dish. These balsamic glazed green beans are crisp tender with a hint of acid and sweetness so you can fully enjoy the flavor of the green beans. They aren’t hidden under layers of fat and salt.

Healthy and delicious.
These are easy to make on the outdoor grill for those of us celebrating in sunny Baja. You can also bake or stir fry them if it’s too cold to grill outside. However, the additional smoky flavor layer may well be worth you braving the cold weather.

Finding a fresh turkey is a challenge in Loreto.
Last year I found a smoked turkey that was very expensive by Mexican standards. Truthfully, I don’t even like smoked turkey. My friend didn’t know that she had purchased a smoked turkey (pavo ahumando) and she cooked it for 3 hours as if it were fresh. Oops, she made turkey jerky. Language barriers make for some hilarious cooking disasters.

Ahumando means smoked. I found that out when I thought I was buying fresh fish and came home with a strange smoked fish of questionable origin.

My smoked turkey did look pretty and reminded me of Thanksgivings at home but this year I may just roast a fat chicken instead.

Lemon, Thyme and Rosemary Roasted Chicken Recipe:

Rub a fresh whole chicken with butter, thyme, rosemary, salt, pepper, lemon juice and 2 gloves of garlic. Stuff with lemon and onion quarters. Bake at 350 for 1 1/2 to 2 hours with cubed carrots, potatoes and leeks.

Lemon thyme roasted chicken/MyBajaKitchen.com
It’s always best to eat locally for the freshest and least expensive meals but sometimes sentiment wins out and we want what we want and that’s ok too. What are your plans for Thanksgiving? I hope you spend time with family and friends giving thanks for the many blessings life brings.

[lt_recipe name=”Balsamic Glazed Green Beans With Almonds ” prep_time=”20M” cook_time=”15M” total_time=”35M” difficulty=”Easy” summary=”Grilled balsamic glazed green beans with almonds are an easy healthy vegetable side dish for any occasion. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/09/final-272×300.jpg” ingredients=”1 1/2 pounds fresh green beans;1 glove garlic minced;1 tablespoon olive oil;3 tablespoons balsamic glaze;Dash of salt and black pepper;1/4 cup slivered almonds, substitute any chopped nut” ]Wash and prepare green beans, snap off the ends. Combine beans, garlic, vinegar and seasonings.;Heat grill to 350 degrees. Grill beans on indirect heat for 15 minutes until beans are crisp tender and beginning to char. Toss in almonds and grill an additional 2 minutes.;Serve warm or cold. [/lt_recipe]

I served my green beans with Instant Pot chicken and mushrooms over polenta but they would be delicious with barbecued turkey and chorizo crashed potatoes.

Balsamic Glazed Green Beans with Almonds/MyBajaKitchen.com
Vegetarians could serve them with more almonds and a Thanksgiving lentil meatloaf or vegan chorizo and grilled tortillas.

Easy Butternut Squash with Bacon, Sage and Rosemary

Butternut Squash Roasted with Bacon, Sage and Rosemary

Cool weather and fall cooking. This easy butternut squash and bacon side dish smelled and tasted heavenly with fresh rosemary and sage. I served mine with a whole roasted lemon thyme chicken. The small amount of bacon was a savory treat with the sweet squash and really made the dish special but vegetarians could add another protein. Do be careful with nuts because they tend to burn, so throw them in during the last 15 minutes of roasting. The sage leaves should be fresh because the crispy pieces of sage stand out without overwhelming the dish.

I’m dreaming up all sorts of vegetable, bacon and sage recipes for fall: Brussels sprouts, green beans, roasted sweet potatoes, beets.

Sage is hardy and easy to grow so consider planting it in your Baja herb garden to enjoy all fall and winter. It also survives the harsh Nevada winters.

This snowbird is ready to fly south to avoid the harsh Nevada winter. It is cold and rainy in northern Nevada and I’m wearing jeans and shoes for gosh sakes.

I’m also embracing fall vegetable side dishes. I’m always talking about how much produce I buy and cook but I never seem to post any vegetable recipes. I have some in the queue so stay tuned.

Fall Vegetable side dishes/MyBajaKitchen.com

I’m sharing my easy butternut squash and bacon fresh out of the oven with Fiesta Friday where you can find more delicious recipes from around the world. The lovely cohosts, in addition to the supreme cohost Angie’s, are Shinta @ Caramel Tinted Life and Diann @ Of Goats and Greens

Don’t save this easy butternut and bacon dish for special occasions but you can bet that it will be on my Thanksgiving table.

[lt_recipe name=”Butternut Squash Roasted With Bacon, Sage and Rosemary” servings=”4″ prep_time=”15 MINUTES” cook_time=”45 MINUTES” total_time=”60 MINUTES” difficulty=”easy ” summary=”Butternut squash seasoned with bacon, sage and rosemary. A delicious vegetable side dish. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/09/IMG_2694-300×225.jpg” ingredients=”4 cups cubed butternut squash ;2 slices bacon;2 fresh rosemary springs, stripped;1/4 cup sliced fresh sage leaves ;1 teaspoon sea salt;1/2 teaspoon ground black pepper ” ]Preheat oven to 350 F. Wash and cube butternut squash into 1 inch pieces. ;Chop bacon into 1/4 pieces;Wash herbs. Strip rosemary leaves and chiffonade sage leaves.;Combine all ingredients in a glass baking dish. ;Bake uncovered at 350F for 45 minutes. the squash will be soft and the bacon should be crisp but not burnt. [/lt_recipe]

Pin it for Thanksgiving or Christmas
Butternut Squash with Bacon, Sage and Rosemary/MyBajaKitchen.com



Grilled Sweet Potatoes and Peppers and The Big Green Egg

Grilled Sweet Potatoes and Peppers/MyBajaKitchen.com

Grilled sweet potatoes, poblano and red peppers are amazing together and easy to cook. You will love this sweet, smoky, caramelized side dish to serve with grilled meat or fish. Allow at least 20 extra minutes to  roast the sweet potatoes before you grill the meat. I microwave the sweet potatoes for 5 minutes to reduce the grilling time. A drizzle of crema or yogurt will make the flavors pop.

I’m taking these festive Mexican sweet potatoes to Fiesta Friday where you can find recipes from all over the world.

Now, let’s party! Join Fiesta Friday #186 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your cohosts this week are Colleen @ Faith, Hope, Love & Luck and Alex @ Turks Who Eat

Have you heard of the Big Green Egg?
I think I need one. Continue reading “Grilled Sweet Potatoes and Peppers and The Big Green Egg”

Vegan Bolognese and Zoodles, Low Carb and Low Fat Mediterranean Meal

Vegan Bolognese and Zoodles

This is a delicious whole food, vegan bolognese over zucchini noodles but you can and should serve it over pasta, rice, quinoa. A definite addition to a Mediterranean style diet and is perfect for #MeatlessMonday.

The mushrooms give a nice meaty texture and the nutritional yeast lends a cheesy flavor so you won’t miss the parmesan cheese. The sauce is loaded with flavorful vegetables and herbs. For more protein add legumes or nuts to your sauce.

I was traipsing around my old food blog, Whatsfordinnerdoc and found my version of vegetarian bolognese and decided to make it vegan. The original recipe had marscapone cheese but I wanted to see if nutritional yeast would give this vegan version a cheesy boost of flavor. I was pleasantly surprised that it tasted as if I’d added parmesan cheese.

 

Vegan Bolognese and Zoodles

The zoodles are low in calories and carbohydrates with a pasta mouth feel but you can eat this over any wheat, brown rice or quinoa pasta. I bring a spirilized with me to Baja because I haven’t seen one to purchase. I love Trader Joe’s quinoa spaghetti when I want pasta and it has 5 grams of protein per serving if you aren’t watching your carbohydrates. I have used this spirilizer for 4 years and it still works great and is easy to clean.


[lt_recipe name=”Vegan Bolognese and Zoodles ” servings=”6″ prep_time=”20M” cook_time=”1H” total_time=”1H20M” difficulty=”Easy” summary=”Vegan bolognese is low calories and loaded with nutritious vegetables for an easy Mediterranean meal. Make it low carb over zoodles or serve it with pasta. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-81-300×266.jpeg” ingredients=”2 medium zucchini, spirilized;;2 medium carrots, coarsely chopped;1 medium onion, coarsely chopped;1 fennel bulb, coarsely chopped;1 stalk celery;2 cloves garlic, minced;1/4 cup extra-virgin olive oil;1 tablespoon chopped fresh oregano;1 tablespoon chopped fresh basil;1 tablespoon fennel seeds ;1 teaspoon Kosher salt;1/2 teaspoon ground black pepper;2 cups any combination of mushrooms, coarsely chopped;1/2 cup dry red wine, may substitute vegetable broth ;14 oz can diced, no salt tomatoes;2 tablespoons nutritional yeast ” ]Wash and chop all vegetables except the zucchini. Spirilize the zucchini. Sauté onion and garlic in olive oil for 2 minutes. Add carrots, fennel, celery and continue to cook for 5 minutes. Add herbs, mushrooms, tomato, salt and pepper. Simmer 45 minutes. Add zoodles and stir gently for 5 minutes. You want the zucchini to be warm but maintain its texture. Stir in yeast just before serving. [/lt_recipe]

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Vegan Bolognese over Zoodles, low carb, lowfat, Mediterranean diet



Spicy BBQ Baja Shrimp Kabobs

Spicy BBQ Baja Shrimp Kabobs

 

Fresh shrimp, red and orange bell peppers, red onion, red potatoes and a chili lime marinade come together in a rainbow of colors to bring Baja shrimp kabobs to your next BBQ. Serve with caprese salad and fruit or Mexican rice and grilled vegetables for a perfect backyard BBQ meal.

Buying and cleaning raw shrimp:

Fresh shrimp, camerones are readily available on the Baja.  At the market you could ask for a kilo of shrimp by saying, “Necesito un kilo de camarón, por favor.” I need a kilo of shrimp, please.

You will need to learn how to clean raw shrimp while living in Baja. The freshest shrimp is sold raw without prior deveining. I use a sharp paring knife to slit the back shell and remove the vein but you could use a special shrimp tool.

These shrimp were deveined and the shells were removed before marinating and skewering them.

 

I use flat, stainless steel kabob skewers for my Baja shrimp kabobs. I’m not a fan of the bamboo skewers. They burn easily and the food twirls on them making it difficult to grill properly.

 

[lt_recipe name=”Spicy Baja BBQ Baja Shrimp Kabobs” servings=”4 ” prep_time=”40 MINUTES ” cook_time=”10 MINUTES ” total_time=”50 MINUTES ” difficulty=”Moderately easy ” summary=”Spicy Baja shrimp kabobs with colorful vegetables and chil lime marinade make an impressive meal. Perfect for a backyard barbecue. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-78-225×300.jpeg” ingredients=”2 pounds raw large shrimp, cleaned and deveined;2 tablespoons ancho chili powder, substitute any chili powder;1/2 cup chopped fresh cilantro;2 tablespoon olive oil, divided;2 tablespoons lime juice;1 teaspoon sea salt, divided;;1 red bell pepper ;1 orange bell pepper, any combination of bell peppers is fine;1 red onion cut into 1 inch pieces;4 small red potatoes, may substitute yellow, or purple potatoes;1/2 teaspoon ground black pepper ;;” ]Clean and devein raw shrimp. Toss shrimp with 1 tablespoon of olive oil, chili powder, lime juice, cilantro, and 1/2 teaspoon of salt. Set aside while preparing vegetables. ;;If using a charcoal grill start coals in advance. A gas grill should be preheated to 400 degrees. ;;Cut peppers and onion into 1 inch uniform pieces. Cut potato into 1 inch cubes. Parboil potatoes for 7 minutes in boiling water. Let cool enough to handle. Combine potatoes, peppers, onions, 1 tablespoon olive oil, salt and pepper. ;;Prepare kabobs by carefully skewering marinated shrimp through the body and tail, alternating with peppers, onions and potatoes. The vegetables are skewered through the center. ;;Grill kabobs for 5 minutes and turn and continue to grill until shrimp are pink and vegetables are al dente and lightly charred, about 5 additional minutes. [/lt_recipe]

I’m taking my Baja shrimp to #FiestaFriday. I have had intermittent internet so please forgive me if I don’t get a chance to comment on everything’s party recipes. Please stop by and say hello to this week’s cohosts Ai and Jhuls

Please visit #CookBlogShare for more amazing recipes. Send some blog love to this week’s cohosts http://www.hijackedbytwins.com/ http://www.easypeasyfoodie.com/ and http://recipesmadeeasy.co.uk/

Spicy Baja Shrimp Kabobs

Check out my Pinterest Board, Baja Shrimp Recipes for more inspiration. You’ll also find more grilling recipes at Grilling.

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