Tag Archives: recipe

Okinawa Taco Rice Sauce - Healthy Ai

Okinawa Taco Rice (and Taco Rice Sauce)

14th July 2017

Okinawa taco rice- healthy ai

Look at that gorgeous view! A couple of months from now we’re hopping on a series of planes and landing back on this beautiful island prefecture of Okinawa, Japan. I’m ready for time with family, visiting our favorite food spots, snorkeling, and some of the top beaches in the world! Thinking about home has made me homesick. To alleviate some of the homesickness, I’ve been making all kinds of Japanese/Okinawan foods. One of these is Taco Rice. Okinawa Taco Rice Sauce - Healthy Ai

If you love tacos and rice, you’ll probably love Taco Rice. I know what you’re thinking. Japanese cooking doesn’t usually make you think about tacos. But the story is that after WWII, some Americans wanted to eat tacos and asked a local chef to make something that was as close as they could get. And taco rice was born (because it’s hard to find tortilla making ingredients in Japan)! It’s one of those foods that’s easy to make and totally soul-warming. The sauce on top is sweet, tangy, and spicy. The ground beef portion can be seasoned with taco mix, if you are wanting to go the quick route. Also, this can be made casserole style.

 

Taco Rice (and Taco Rice Sauce) Recipe

Taco Rice Sauce:

4 tbsp Ketchup

1 tbsp sweet chili sauce

Siracha

Taco Rice Sauce Directions:

Mix ketchup & chili sauce together. Add Siracha to taste (I add 1-2 tablespoons). If you like yours a little sweeter, add more sweet chili sauce.

Seasoned Beef Ingredients:

1 lb ground beef

1 tsp chili powder

1/2 tsp cumin powder

1/2 teaspoon garlic

1/2 teaspoon onion powder

1/4 teaspoon paprika

dash red pepper flakes

dash of oregano

salt and pepper to taste

Seasoned Beef Instructions:

Brown ground beef in skillet. Drain fat and return beef to skillet. Add all spice ingredients and stir until thoroughly mixed.

 

Put rice (short-grained Japanese or Californian rice if you can!) on a plate or in a bowl. Then add the beef. Usual toppings are lettuce, tomatoes, and cheese. Lastly, add your Taco Rice Sauce. Bon appetit!

Are there any recipes that you would like to see? Please comment down below!

 

Beet Smoothie Recipe

1st May 2017

beet smoothie

We love smoothies! They’re delicious, full of vitamins and minerals, and a sneaky way to get my toddler to get in his daily fruits and veggies (he won’t eat anything green unless it’s a pickle). We went to our local farmers’ market in Port Royal, SC and found some fresh beets to put in our smoothie. Beets are super underrated! They’re a good source of folate, vitamin A, vitamin C,  magnesium, calcium, manganese, and other vitamins and minerals. They’re so versatile and sooo delicious. Plus, who couldn’t love that wonderful dark pink color?! Anyways, here’s a quick video with a quick and easy beet smoothie. If you’re not too keen on videos, just scroll down and the recipe is there too. Enjoy!

Beet Smoothie

  • 1 cup baby spinach (we buy our fresh spinach in bulk and freeze it)
  • 1 small beet cubed
  • 2 chunks ginger sliced
  • 1.5 bananas
  • 1 cup strawberries
  • water, juice, or coconut water

Put all ingredients into blender and add water, juice, or coconut water. Blend under you reach desired consistency (I blend until the bananas are completely unrecognizable because I can’t stand the texture). Pour into glass and enjoy!

PS: With any fruit/veggie smoothie, if left for a while, separation is completely normal. Just give it a quick shake or stir, and it will go back to the right consistency.

 

 

 

 

 

delicious beet smoothie recipe

Carrot Ginger Salad Dressing Recipe

25th April 2017

carrot ginger salad dressing recipe

I love salads. I can honestly eat a salad a day and totally not get tired of eating them. However, I know everyone is not like this but would like to eat a salad every now and then. Enter the Carrot Ginger dressing. Okay, I have to admit, this isn’t the prettiest food picture. But, hear me out. This salad dressing is REALLY delicious. Like, you want to slather this on everything delicious. We ate this on the side of a steak and totally dipped the steak in the extra dressing. Plus, the dressing is practically a salad in and of itself and it’s crazy easy to make. It’s my go-to salad for weekdays when I can’t think of a good side dish (and I have extra salad in my fridge).

Carrot Ginger Salad Dressing

1 cup vegetable oil
12 cup sweetened/seasoned rice vinegar
14 cup soy sauce
1 tbsp. finely grated ginger (or the same amount of ginger paste to save time)
2 medium carrots peeled and chopped
12 medium yellow onion chopped
Pinch of sugar (to taste)
Sea salt and freshly ground black pepper, to taste
Soak chopped onions in ice water for 10 minutes. Do not skip this step if you don’t want really onion-y dressing. Take onions out of the ice water after the 10 minutes and combine all ingredients in a blender or food processor. Season with salt and pepper. You can keep the unused dressing in an airtight container in the fridge for 1-2 weeks. Shake before use. Enjoy!
Sidenote: You could probably make this paleo by subbing the rice wine vinegar with regular white vinegar, the vegetable oil for olive oil, the sugar for honey, and the soy sauce for temari. It will probably be pretty delicious, but not the same.