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7. Curry – leaf mojito

·         8 fresh curry leaves

·         1 thin lemon wedge

·         1 tsp sugar

·         ¼ cup citrus vodka

Curry – leaf mojito

Curry – leaf mojito

In a tumbler, muddle curry leaves, lemon wedge, and sugar. Top with crushed ice and citrus vodka.

Makes 1 drink: Per serving: 250 cal, 0 g fat, 11 g carbs, 0 mg sodium, 2 g fiber. 2 g protein

8. Quick & easy bibimbap

·         1 cup steamed medium-grain rice

·         2 cups mixed raw vegetables, such as julienned carrot, zucchini, cucumber, radish, green onion, and bean sprouts

·         1 tsp low-sodium soy sauce (more to taste, if needed)

·         2 tsp sugar

·         3 large cloves garlic, minced (about 2 tsp)

·         1 tsp freshly grated ginger

·         1 tsp toasted sesame oil

·         ¼ tsp freshly ground black pepper

·         6 oz 95% lean ground beef

·         3 Tbsp gochujang sauce

·         2 eggs Julienned non, kimchi, and toasted sesame seeds for garnish (optional)

Quick & easy bibimbap

Quick & easy bibimbap

Divide rice and vegetables between two serving bowls and set aside. In a mixing bowl, combine soy sauce, sugar, garlic, ginger, sesame oil, and pepper. Add beef, using a fork to break it up. and cover with plastic wrap. Refrigerate for 15 minutes to 1 hour.

In a skillet over medium-high heat, combine beef with marinade and stir frequently until just cooked through, about 5 minutes.

Spoon beef over rice, reserving cooking juices. Mix juices with gochujang sauce.

Fry eggs sunny-side up and place one on top of each beef -and- rice bowl. Garnish to taste and serve with gochujang sauce.

Makes 2 servings: Per serving: 440 cal. 10 g fat (2.Sgsat), 58 g carbs 940 mg sodium, 5 g fiber 28 g protein

9. Roasted cauliflower with za’atar

·         1 large head of cauliflower, cut into pieces

·         2 Tbsp olive oil

·         ¼ cup tahini

·         2 Tbsp honey

·         ½ Tbsp za’atar

Roasted cauliflower with za’atar

Roasted cauliflower with za’atar

Preheat oven to 400°F. Toss cauliflower with oil to coat and arrange in a single layer on a foil-lined baking sheet.

Roast until golden, about 15 to 20 minutes. Let cool, then toss cauliflower with tahini. Drizzle with honey and dust with za’atar.

Makes 4 servings: Per serving: 230 caI, 16g fat (2.5 g sat). 20 g carbs. 70 mg sodium, 5 g fiber. 7 g protein

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