5 Clean Eating Recipes For Weeknights

To make a Sushi Roll in a Bowl, also known as a deconstructed sushi bowl or sushi poke bowl, you’ll need the following ingredients:

Ingredients:

• 2 cups cooked sushi rice
• 1 cup diced sushi-grade fish (such as tuna or salmon)
• 1/2 cup diced cucumber
• 1/2 cup diced avocado
• 1/4 cup sliced green onions
• 1/4 cup shredded nori (seaweed)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Optional toppings: sesame seeds, pickled ginger, wasabi, soy sauce

Here’s how to make a Sushi Roll in a Bowl:

1. Cook the sushi rice according to the package instructions or your preferred method. Once cooked, let it cool slightly.
2. In a small bowl, mix together the soy sauce, rice vinegar, and sesame oil to create the dressing.
3. In a larger bowl, add the cooked sushi rice. Pour the dressing over the rice and gently toss to coat the rice evenly.
4. Add the diced fish, cucumber, avocado, sliced green onions, and shredded nori to the bowl with the dressed rice. Gently mix everything together, being careful not to mash the avocado.
5. Taste and adjust the seasoning if needed. You can add more soy sauce, rice vinegar, or sesame oil according to your preference.
6. Transfer the Sushi Roll in a Bowl to serving bowls or plates. Garnish with sesame seeds, pickled ginger, and a small amount of wasabi if desired.
7. Serve the Sushi Roll in a Bowl immediately and enjoy!

Note: You can customize your Sushi Roll in a Bowl by adding other ingredients such as cooked shrimp, imitation crab, masago (fish roe), or any other sushi fillings you like. Feel free to get creative and adjust the ingredients to suit your taste preferences.

To make a dairy-free and gluten-free tuna casserole, you can follow the recipe below:

Ingredients:

• 8 ounces gluten-free pasta (such as rice or quinoa pasta)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups sliced mushrooms
• 1 cup diced celery
• 1 cup diced carrots
• 1 can (10 ounces) tuna, drained
• 1 can (14 ounces) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a casserole dish.
2. Cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant, about 2-3 minutes.
4. Add the sliced mushrooms, diced celery, and diced carrots to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
5. Add the drained tuna, diced tomatoes, vegetable broth, dried thyme, dried oregano, salt, and black pepper to the skillet. Stir well to combine all the ingredients. Simmer for 5 minutes to allow the flavors to meld together.
6. If using nutritional yeast, stir it into the skillet mixture to add a cheesy flavor.
7. Add the cooked gluten-free pasta to the skillet and gently toss until the pasta is well coated with the sauce.
8. Transfer the mixture to the greased casserole dish and spread it evenly.
9. Bake in the preheated oven for 25-30 minutes or until the casserole is heated through and the top is slightly golden.
10. Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley, if desired, before serving.

Enjoy your delicious dairy-free and gluten-free tuna casserole!

To make slow cooker Greek chicken soup, also known as Avgolemono soup, you’ll need the following ingredients:

Ingredients:

• 1.5 lbs (680g) boneless, skinless chicken breasts
• 8 cups chicken broth
• 1 onion, finely chopped
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 1/2 cup orzo pasta (substitute with rice or gluten-free pasta for a gluten-free version)
• 3 large eggs
• 1/4 cup fresh lemon juice
• Salt and pepper to taste
• Fresh dill or parsley for garnish (optional)

Here’s how to make slow cooker Greek chicken soup:

1. Place the chicken breasts, chicken broth, chopped onion, diced carrots, and diced celery in a slow cooker. Season with salt and pepper to taste. Cover and cook on low heat for 6-8 hours or high heat for 3-4 hours until the chicken is cooked and tender.
2. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
3. Add the orzo pasta to the slow cooker. Cover and cook on high heat for an additional 20-30 minutes or until the pasta is cooked al dente.
4. In a medium bowl, whisk together the eggs and lemon juice until well combined.
5. Slowly ladle about 1 cup of the hot broth from the slow cooker into the egg-lemon mixture, whisking constantly. This will help temper the eggs and prevent them from curdling.
6. Gradually pour the tempered egg-lemon mixture into the slow cooker while stirring gently. Continue stirring for a few minutes to incorporate the mixture into the soup.
7. Cook on high heat for an additional 10-15 minutes to thicken the soup slightly.
8. Taste the soup and adjust the seasoning with salt, pepper, or more lemon juice if desired.
9. Ladle the Greek chicken soup into bowls. Garnish with fresh dill or parsley if desired.
10. Serve the soup hot and enjoy!

Note: Avgolemono soup tends to thicken upon cooling. If the soup becomes too thick after refrigerating, you can thin it out by adding a little chicken broth or water when reheating.

To make Sriracha Chicken and Cauliflower Stir Fry, you’ll need the following ingredients:

Ingredients:

• 2 chicken breasts, boneless and skinless, thinly sliced
• 3 cups cauliflower florets
• 1 red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free option)
• 2 tablespoons Sriracha sauce (adjust according to your spice preference)
• 1 tablespoon honey or maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon vegetable oil
• Sesame seeds and chopped green onions for garnish (optional)

Here’s how to make Sriracha Chicken and Cauliflower Stir Fry:

1. In a small bowl, whisk together the soy sauce, Sriracha sauce, honey (or maple syrup), and rice vinegar. Set the sauce aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the sliced chicken to the skillet and cook until it is browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set it aside.
4. In the same skillet, add the cauliflower florets, red bell pepper slices, and onion slices. Stir fry for about 4-5 minutes until the vegetables are tender-crisp.
5. Push the vegetables to one side of the skillet and add the minced garlic. Cook for about 30 seconds until fragrant.
6. Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir everything together to coat the chicken and vegetables evenly with the sauce.
7. Cook for an additional 1-2 minutes until the sauce thickens slightly and coats the chicken and vegetables.
8. Remove from heat and garnish with sesame seeds and chopped green onions, if desired.
9. Serve the Sriracha Chicken and Cauliflower Stir Fry hot over steamed rice or noodles.

Enjoy your delicious Sriracha Chicken and Cauliflower Stir Fry!