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21 Simple, Quick, & Easy Meals
All tagged Eyesight
Don’t be intimidated by making fresh spring rolls- it’s as quick and easy, if not easier, than making burritos! Simply fill your softened rice paper with mint, avocado, and a few fresh veggies and roll into spring roll. The Sweet and Sour Peanut Sauce is addictive and makes eating veggies fun and enjoyable 😉
Crunchy, creamy, sweet, spicy- all the perfect notes for a light and refreshing lunch! Spring rolls are easy to make, and I’ve even created a video to show you how!
Serves: 1
Prep time: 5-10 minutes
Cooking time: 0 minutes
What (your ingredients):
3-4 rice paper sheets
Handful of red leaf lettuce
4-5 strawberries, sliced thinly
½ avocado, sliced thinly
6-10 mint leaves
2 tablespoons peanut powder or 1 tablespoon peanut butter
1 teaspoon lime juice
1 teaspoon sriracha
2-4 tablespoons water
How (your directions):
Dip one rice paper sheet into warm water for about 5-10 seconds.
Lay rice paper sheet on a flat service. Line a 4-6 strawberry slices onto the top third of the rice paper.
On the bottom third, place a few pieces of lettuce, mint, and avocado.
Roll the bottom edge of the rice paper over the lettuce, mint, and avocado. Fold the left and right sides toward the center. Then roll tightly toward the strawberries. If in doubt, think of rolling the spring roll like you would a burrito.
Continue process to make 3-4 spring rolls.
Make the Lime Peanut Sauce by combine the peanut powder or peanut butter with the lime juice, sriracha, and water. Mix until smooth.
Enjoy immediately!
Why (the science): Red leaf lettuce is considered a calorie-free food, but it provides vitamin A for healthy eyes!
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It is so fun to twirl your fork through the long ribbons of a spaghetti squash. This spaghetti squash recipe comes together quickly and requires only 5 ingredients! Easy Spaghetti Squash with Garlic-Infused Olive Oil will become your favorite recipe for Italian Night at your home 😊
Serves: 2
Prep time: 15 minutes
Cooking time: 40 minutes
What (your ingredients):
1 spaghetti squash
2 tablespoons olive oil
1 clove garlic
Pinch red pepper flakes
Pinch dried oregano
Salt to taste
How (your directions):
Preheat oven to 375°F.
Slice spaghetti squash in half lengthwise, then scoop out seeds and stringy center. Tip: Don’t toss the seeds! Watch this video to see how I easily separate the seeds from the flesh and roast them to perfection.
Place spaghetti squash cut side up on a baking sheet, then roast in oven for 40 minutes.
When squash is tender and a fork can easily pierce through the center, remove from oven and let rest 10 minutes.
During that time, heat olive oil over medium-low heat. Thinly slice garlic clove and add to hot oil. Allow to cook 1-2 minutes until garlic slices are slightly softened.
After the squash has cooled, use a fork to separate strands into spaghetti-like ribbons.
Spoon over the garlic and olive oil, then top with red pepper flakes, oregano, and salt.
Enjoy!
Why (the science): Spaghetti squash, unlike pasta spaghetti, contain lutein and zeaxanthin which can help protect your eyesight as you age!
