What I ate today as a dietitian and why
Directions
- 1Prepare Korean marinated eggs.
- 2Serve eggs on a bed of brown rice and kimchi.
- 3Pour leftover sauce on top.
- 4Make a sesame ginger chicken wrap with rotisserie chicken, shredded cabbage, shredded carrots, cilantro, garlic, ginger, and an easy sauce, wrapped in a tortilla.
- 5Prepare a green goddess dip with Greek yogurt and a bunch of fresh herbs.
- 6Prepare sriracha honey tofu by frying the tofu until crispy then adding sriracha honey sauce.
- 7Serve tofu over rice with cucumbers, shredded carrots, and avocado. Sprinkle with furikake and nori.
- 8Enjoy a chocolate chip cookie.
Ingredients
- 2 Korean marinated eggs
- 1 cup brown rice
- 1 portion kimchi
- 2 tbsp leftover sauce
- 1 cup rotisserie chicken
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 handful cilantro
- 1 clove garlic
- 1 tbsp ginger
- 2 tbsp easy sauce
- 1 tortilla
- 1 cup Greek yogurt
- 1 cup fresh herbs
- 1 block tofu
- 1 cup sriracha honey sauce
- 1 cup cucumbers
- 1 avocado
- 1 tbsp furikake
- 1 sheet nori
- 1 chocolate chip cookie
Equipment
spoonbowlchopping boardknifetongslarge bowlwhiskblenderfrying pan
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