Crispy Asian Vegetables over Brown Rice and Lentil Salad


  • 3 TBSP soy sauce
  • 3 TBSP Sriracha
  • 3 TBSP honey
  • 2 TBSP olive oil
  • 1/2 cup lentils
  • 2 TBSP brown sugar
  • 1/2 cup brown rice
  • 1 cup broccoli, chopped
  • 1 tsp red pepper flakes
  • 1 cup Brussels sprouts, quartered
  • 1 TBSP garlic powder
  • Handful of cilantro and parsley
  • 1 TBSP sesame seeds, toasted
  • 2 TBSP lemon juice
  • Salt and pepper
  • 2 cups spinach leaves
  • 1/4 cup tomatoes, sliced in half
  • 1/2 cup white onion, chopped


  1. Preheat oven to 400 degrees. Place soy sauce, Sriracha, honey, olive oil, red pepper flakes, half lemon juice, olive oil, salt and pepper and brown sugar in a bowl. Place Brussels sprouts and broccoli in the bowl to coat. (Do not pour all of the sauce on the vegetables, you will want to have extra sauce later on).
  2. Place coated Brussels sprouts and broccoli on a baking sheet that is covered with aluminum foil. (If you do not use aluminum foil or parchment paper it will be impossible to get the sauce unstuck from the pan, trust me!).
  3. Bake for 40 minutes and make sure to stir every 10 minutes.
  4. Meanwhile, take a pot and place brown rice and lentils in with salted water. Make sure the water is about 1 inch above the rice and lentils. Turn heat on medium low and cover, cook until done about 15 minutes.
  5. In a skillet, place olive oil and onions and saute until translucent. Add in tomatoes and spinach leaves. Saute until leaves are wilted. When the Brussels sprouts and broccoli are done, add to the skillet. Add in the extra sauce you saved, lemon juice, any additional salt and pepper needed.
  6. Place lentil and brown rice mixture on a plate and top with vegetable mixture, sesame seeds and herbs.
  7. Enjoy!

Chicken Teriyaki with Crispy Asian Brussels Sprouts and Garlic Cilantro Brown Rice

terriayki chicken

Chicken Teriyaki


  • 1 (8-ounce) can crushed pineapple
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoon honey or agave nectar
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, finely minced
  • 4 boneless, skinless chicken breasts (about 2 pounds)


  1. To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half. Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. Refrigerate for 30 minutes or up to overnight.
  2. When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.
  3. While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.
  4. When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.

Thanks to for the recipe!

Crispy Asian Brussels Sprouts

  • 1 pound fresh brussels sprouts
  • 3 tablespoons vegetable oil (or other high-heat oil such as grapeseed)
  • 3 tablespoons soy sauce (you can also use fish sauce here if you want something with a bit more flavor)
  • 2 tablespoons maple syrup
  • 2 tablespoons fresh squeezed lemon juice (about half a large lemon)
  • 1 garlic clove, minced
  • 1 tablespoon Sriracha sauce
  • Pinch of black pepper
  • Kosher salt
  1. Preheat oven to 400°F and set a rack on the very top.
  2. Prepare the brussels by cutting off the base of each sprout, slicing them in half from top to bottom and remove the excess or loose exterior leaves.
  3. Soak the cut brussels for a minute in water to clean them.
  4. Drain and spread Brussels out on a paper towel to dry while the oven is preheating.
  5. Cover a large rimmed baking sheet with foil (makes cleaning it easier later on) and spread the brussels out on the pan.
  6. Generously drizzle the brussels with the oil and sprinkle with kosher salt. Stir with your hands to ensure brussels are all well-oiled and salted.
  7. Place in the oven on the top rack for 50-60 minutes. After 20 and 40 minutes, stir the brussels to ensure all sides get crispy.
  8. During the last 5-10 minutes of cooking, reduce remaining ingredients (soy sauce, maple syrup, garlic, sriracha, lemon juice and black pepper) in a sauté pan over medium-high heat until sauce is thickened, about 5 minutes.
  9. Remove brussels from the oven after 50 to 60 minutes, once all brussels are nice and crispy.
  10. Place them in a bowl and toss with some of the reduced sauce. Do this a little at a time as you don’t want the brussels to be soaked in sauce so they retain their crispy texture. You may have a little leftover sauce. Eat & enjoy!

Thanks to for the recipe!

Cilantro Brown Rice


  • 1 tablespoon canola oil
  • 3 cloves garlic, minced
  • 1 large onion, chopped
  • 2 cups long-grain rice (I used brown rice to make it healthier)
  • 1 teaspoon kosher salt
  • 3 to 4 cups low-sodium chicken broth
  • Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
  • Chopped fresh cilantro, for garnish


  1. Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn.
  2. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done.
  3. Add more liquid as needed. The rice shouldn’t be sticky.
  4. Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

Thanks to for the recipe!

Quinoa Vegetable Salad with Grilled Chicken, Sriracha and Asian Spices


Although I am a huge fan of salads I am sad to say that I have been getting EXTREMELY bored with eating a salad everyday for lunch. I normally do not like to eat a huge lunch at work, because that will transfer into a food coma and I will fall asleep at my desk. So for this week to spice things up, I decided to make a huge quinoa salad that I can eat everyday for lunch. It is super delicious and even though I am on day three, I am still super excited to dig into it today. My favorite thing in the entire world, besides Italian food and seafood of course, is Chinese food. This quinoa salad has an abundance of Asian flavors that gave me that satisfying feeling after I ate it.

It is easy to become bored with routines, which is why so many of us cannot stick with a healthy lifestyle, myself included. It is important to change things up and explore different ingredients and recipes. Living in an Italian household my whole life, we NEVER had sesame oil, sesame seeds or Sriracha (I didn’t even know what Sriracha was until about six months ago). One day I went to the store and just bought it and tried it, and now you will never find my fridge without it.


  • 2 cups uncooked quinoa
  • 1/4 cup snow peas
  • 1 garlic clove
  • 1/4 cup green onions, diced
  • 1 cup brussel sprouts, sliced thin
  • 1 cup broccoli, diced
  • 1/4 frozen edamame
  • 1/4 cup peanuts, diced and toasted
  • 1 TBSP soy sauce
  • 1 TBSP sesame oil
  • 1 TBSP sesame seeds
  • 2 grilled chicken breasts, cooked and diced
  • Salt and pepper
  • 1 TBSP vegetable oil
  • 1 tsp ginger, grated
  • 1 large handful of cilantro, chopped
  • 1 TBSP Sriracha sauce
  • 1/4 cup frozen corn


  1. In a medium sauce pan, add in 2 cups of quinoa and toast in the pan until fragrant. Add in 4 cups of water, cover and let simmer for 15 minutes. Around the 10 minute mark, add in edamame, corn and snow peas.
  2. While this finishes cooking, mix together the sesame oil, soy sauce, ginger, Sriracha, cilantro, salt and pepper, and green onions, set aside.
  3. In a small skillet, place in sesame seeds and chopped peanuts. Toast until fragrant and set aside.
  4. In a skillet, heat up vegetable oil and garlic and saute for 2 minutes. Add in broccoli and Brussels sprouts. Cook until tender, about 5-8 minutes.
  5. Once the quinoa is cooked, add in salt and pepper and transfer to a bowl. Add in the sauce that you set aside, broccoli, Brussels sprouts and diced grilled chicken.
  6. Mix the salad together and top with toasted sesame seeds, peanuts, more cilantro and more Sriracha (if desired)

Tip: Toasting any type of nut dramatically changes the flavor of the dish by bringing out the flavors. I also like to toast my spices beforehand because it releases the spices natural oils and highlights the flavors in the dish.

Teriyaki Chicken Over Vegetable Quinoa Fried Rice



  • 1 cup cooked quinoa
  • 2 Tbsp canola oil
  • 1/4 cup diced carrots (dice somewhat thin)
  • 1/4 cup chopped yellow onions
  • 1 cloves garlic, minced
  • 1 Tbsp peeled and minced fresh ginger
  • 1 1/2 cups small diced broccoli florets
  • 1/2 cup small diced mushrooms
  • 1/4 cup brussels sprouts
  • 1 large egg
  • 1/4 cup frozen petite corn, thawed and drained
  • 3 – 4 Tbsp soy sauce, to taste
  • 1/4 cup of cashews, toasted
  • 1 tsp of sesame seeds, toasted
  • 1/4 snow peas
  • 1 Tbsp sesame oil
  • Salt and pepper


  1. Heat oil in a large non-stick wok (or large, deep skillet) over medium-high heat. Add broccoli,, carrots brussels sprouts, onion, mushrooms and garlic and sautée until veggies are soft, about 3 – 4 minutes. Add ginger and sautée 3 minutes.  Move veggies over to one side of the pan, crack eggs into opposite side and scramble and cook through.
  2. Stir in snow peas, quinoa, corn, soy sauce and sesame oil and cook and toss 2 minutes.
  3. Meanwhile, in a separate skillet, place olive in a pan and add in chicken with salt and pepper. Cook on both sides for 5 minutes each. Add in teriyaki sauce until it thickens, about two minutes.
  4. Toast cashews and sesame seeds in a separate skillet, until golden brown.
  5. Place quinoa in a dish or bowl and top with the teriyaki chicken. Garnish with sesame seeds

Thai Peanut Zucchini Noodles



  • 1 pound chicken breasts, cut into thin strips
  • 1 tablespoon oil
  • 3 garlic cloves, minced
  • 3 large zucchini
  • 1 red bell pepper, cut into thin strips
  • 1 cup of carrots, shredded
  • 2 green onions, chopped
  • 3 tablespoons cilantro, chopped (plus more for garnish)
  • 1/4 cup of roasted peanuts
  • Toasted sesame seeds, for garnish

The Sauce:

  • 1/4 cup peanut butter
  • 1/4 cup hot water
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 cloves of garlic, minced
  • 1 tablespoon of ginger, minced
  • 1-3 tablespoons of Sriracha (depends on how spicy you like it)
  • Juice of 1/2 lime

11056686_10155328716865531_1325939246_nMy Sous Chef Andrea using the Veggetti™ Spiral Vegetable Cutter to make our noodles!


Our peanut sauce


  1. Place all sauce ingredients in a bowl and whisk. Set aside
  2. Start to spiralize your zucchini and let dry on a paper towel
  3. Meanwhile, heat oil in a non stick skillet over medium high heat. Add chicken and cook until brown on all sides (5-6 minutes)
  4. Add the bell pepper, carrots and garlic, stir fry for 2 more minutes
  5. Take the pan off the heat and mix in the sauce, noodles, green onion and peanuts. Add some hot extra if the sauce is too tick. (A lot of moisture actually drains from the zucchini noodles so wait until you mix everything together to see if you need more water)
  6. Garnish with cilantro and sesame seeds

Thanks to for the recipe!

Asian Zucchini Noodle Stir-Fry with Shrimp


So, so delicious! I used my Veggetti™ Spiral Vegetable Cutter to make the zucchini noodles! I doubled the recipe below to make some extra!


  • 1/2 cup chicken or vegetable broth
  • 1/4 cup hoisin sauce
  • 1 Tablespoon low sodium soy sauce
  • 2 teaspoons cornstarch
  • 3 Tablespoons olive oil, divided
  • 1 Tablespoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 pound jumbo shrimp, shelled and deveined
  • 1 medium bell pepper, sliced
1/2 cup shredded carrots
  • 2/3 cup sliced red onions
  • 1 cup sugar snap peas
  • 2 medium zucchini, cut into noodles (See Kelly’s Note)
Toasted sesame seeds, for garnish


  1. In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
  2. Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
  3. Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
  4. Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Return the shrimp to the pan, stirring to combine, then add the zucchini noodles and cook, tossing to coat, for 1 minute.
  5. Transfer the stir-fry to serving plates, garnish with toasted sesame seeds and serve immediately

Thanks to for the inspiration!