Beef and Quinoa Bowl

Protein-Packed Beef and Quinoa Power Bowl with Roasted Veggies

Ingredients:

1 lb (450g) lean ground beef

1 tablespoon olive oil

1 cup quinoa, rinsed

2 cups water or broth

1 red bell pepper, diced

1 zucchini, chopped

1 cup cherry tomatoes, halved

1 cup spinach, roughly chopped

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper, to taste

2 tablespoons fresh lemon juice

1 tablespoon fresh parsley or cilantro, chopped

Optional: crumbled feta or avocado for topping

Directions:

In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.

While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add ground beef and season with smoked paprika, cumin, salt, and pepper. Cook until browned and fully cooked, about 7–9 minutes.

Add bell pepper, zucchini, and cherry tomatoes to the skillet. Sauté for 4–5 minutes, until veggies begin to soften.

Stir in spinach and cook for 1–2 minutes until wilted.

Add cooked quinoa to the skillet and mix well. Drizzle with lemon juice and toss to combine.

Serve warm, garnished with chopped herbs and optional toppings like avocado or feta.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 390 kcal per bowl | Servings: 4 servings

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This Beef and Quinoa Power Bowl is your new go-to for a healthy, high-protein meal! Packed with veggies and bold flavor

Beef and Coconut Rice

Spiced Beef Stir-Fry over Fragrant Coconut Rice

Ingredients:

For the Coconut Rice:

1 cup jasmine rice

1 cup coconut milk

1 cup water

1/2 teaspoon salt

For the Beef:

1 tablespoon vegetable oil

1 lb beef sirloin or flank steak, thinly sliced

1 teaspoon ground cumin

1 teaspoon soy sauce

1/2 teaspoon chili flakes (optional)

2 garlic cloves, minced

1 tablespoon ginger, minced

1 bell pepper, sliced

1 small onion, thinly sliced

2 tablespoons soy sauce

1 tablespoon lime juice

Fresh cilantro, for garnish

Directions:

Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine coconut milk, water, and salt. Bring to a boil.

Add rice, reduce heat to low, cover, and simmer for 18–20 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

While rice cooks, season beef with cumin, 1 teaspoon soy sauce, and chili flakes (if using).

Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir for 30 seconds.

Add beef slices and sear for 2–3 minutes until browned. Remove and set aside.

In the same skillet, sauté onion and bell pepper for 3–4 minutes until slightly softened.

Return beef to the pan, add 2 tablespoons soy sauce and lime juice. Stir-fry everything together for another 1–2 minutes.

Serve beef stir-fry over the coconut rice, garnished with fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 520 kcal | Servings: 4 servings

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This Beef & Coconut Rice combo is bold, fragrant, and so satisfying. Perfect for when you want a tropical twist on dinner!

Thai Coconut Lime Fish
Tender white fish fillets gently poached in a creamy coconut lime sauce infused with garlic, ginger, and Thai herbs. Perfect with jasmine rice for a fragrant, light meal.

Ingredients (Serves 2–3)
For the Fish:
2–3 white fish fillets (cod, halibut, snapper, or tilapia work well)

Salt and freshly ground black pepper, to taste

Juice of 1 lime

1 tablespoon neutral oil (vegetable, coconut, or avocado oil)

For the Sauce:
1 tablespoon oil (if not reusing fish pan)

2 cloves garlic, minced

1-inch piece of ginger, grated or finely chopped

1 small shallot or half a red onion, finely chopped

1 small red chili (like bird’s eye or Fresno), thinly sliced (optional for heat)

1 cup full-fat coconut milk

1 tablespoon fish sauce (or soy sauce for a vegetarian twist)

Zest of 1 lime

Juice of 1 lime (extra, separate from the marinade)

1 teaspoon brown sugar or palm sugar

Fresh cilantro and Thai basil, for garnish

Optional: 1 kaffir lime leaf, torn (for authentic flavor)

Suggested Sides:
Steamed jasmine or basmati rice

Stir-fried greens (like bok choy, spinach, or morning glory)

Cucumber salad or pickled carrots for contrast

Preparation Steps
1. Marinate the Fish
Pat fish fillets dry. Rub with salt, pepper, and lime juice. Let marinate for 10–15 minutes while you prep other ingredients .

2. Sear the Fish (Optional for Extra Flavor)
Heat oil in a skillet over medium heat. Add the fish fillets and sear for 2–3 minutes per side until lightly golden but not fully cooked through.

Remove from pan and set aside (they’ll finish cooking in the sauce).

3. Sauté the Aromatics
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and shallot until fragrant (about 1–2 minutes).

Add the chili and torn kaffir lime leaf if using. Stir to release aroma .

4. Make the Sauce
Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Adjust to taste — it should be a balance of creamy, salty, tangy, and slightly sweet .

5. Poach the Fish
Nestle the fish fillets into the coconut sauce. Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it .

To Serve
Spoon the creamy coconut lime sauce over the fish.

Garnish with chopped cilantro, Thai basil, and thin chili slices for color .

Serve hot over steamed jasmine rice with a lime wedge on the side .

Tips & Variations
For more veggies: Add baby spinach, snap peas, or bell peppers to the sauce during the last 3–4 minutes of cooking.

Make it spicier: Add Thai red curry paste (1 tsp) when sautéing aromatics for more heat and complexity .

Crispy version: Instead of poaching, fry the fish until crispy and serve with the sauce poured over.

Vegetarian option: Replace fish with tofu or mushrooms and use soy sauce instead of fish sauce.

Storage
Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or microwave without boiling to preserve the coconut milk texture.

Fish Taco Sauce

Creamy Cilantro Lime Fish Taco Sauce with a Zesty Kick

Ingredients:

1/2 cup mayonnaise

1/4 cup sour cream

1 tablespoon fresh lime juice

1 teaspoon lime zest

1 garlic clove, minced

1/4 cup fresh cilantro, chopped

1 teaspoon hot sauce (optional)

1/2 teaspoon ground cumin

Salt and pepper to taste

Directions:

In a bowl, combine mayonnaise and sour cream until smooth.

Stir in lime juice, lime zest, minced garlic, chopped cilantro, and ground cumin.

Add hot sauce if you want a little heat. Mix well.

Season with salt and pepper to taste.

Refrigerate for at least 30 minutes to allow flavors to meld.

Drizzle over grilled or fried fish tacos, or use as a dipping sauce.

Prep Time: 10 minutes | Total Time: 10 minutes
Kcal: Approximately 90 kcal per 2 tablespoon serving | Servings: About 6 servings

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Elevate your fish tacos with this creamy, zesty Cilantro Lime Sauce—fresh, flavorful, and easy to make at home!

ULTRA BANH MI FUSION DEEP DISH MADNESS

Ingredients:
400 g ground pork or tofu
1/2 cup pickled carrots & daikon
1/2 cup cucumber slices
1 tbsp sriracha mayo
1 roll pizza dough
1 clove garlic, minced
1/4 cup sliced red onion
Fresh cilantro (optional)

Instructions:
1⃣ Cook pork with garlic and onion until browned.
2⃣ Press dough into pan, spread sriracha mayo.
3⃣ Add pork, pickles, cucumber, and red onion.
4⃣ Bake at 425°F (220°C) for 20–25 min. Top with cilantro.

Prep: 10 min | Cook: 25 min | Total: 35 min | Serves: 4