At the beginning of the year, I came up with the brilliant idea to go back and clean up old posts with better pictures, pinnable images, fix broken links, etc. My hope was to try to update a recipe and/or workout at least once a month.
I did one and forgot about that goal.
Yesterday it was a rainy, miserable day. We were stuck inside so it was the perfect time for meal and snack prep for the week. I wanted to make something that I hadn’t made it awhile. While browsing my Recipe tab, I stumbled upon my Coconut Apricot Bites.
With 4 ingredients, all you need to do is dump, blend and roll to a delicious snack for the whole family. Dump, blend and roll – that’s pretty much my life philosophy.
The kids have already requested bites for their school snacks this week. Of course they were waiting (im)patiently as I rolled each bite. And then they proceeded to steal 2 or 6. I don’t blame them at all for sneaking bites. A few landed in my mouth too. For quality control testing purposes of course.
I’m not even a huge coconut fan and I love these bites. Why haven’t I made them in so long? And oddly enough, the recipe I updated back in January was my Coconut Banana Muffins. For someone who doesn’t like coconut, I sure make a lot of recipes with it!
I hope you had a great weekend! We enjoyed crazy warm January temps and took in Disney on Ice – Dare to Dream yesterday. I’m happy to say that I did NOT need to poke my eyes out. It was really a good show! And the kids had a blast. That’s all that matters, right. It definitely was a marvelous weekend.
In keeping with my promise to update some of my old recipes from my early blogging days, I’ve got another good recipe for you. This recipe first appeared on HFM almost three years ago to the date (that’s why you’ll see the old comments below). Since then, Baked Broccoli Slaw Egg Rolls make it on my meal planning list at least twice a month. They are so easy to make and taste so good.
Broccoli slaw has become a favorite of mine over the years. The possibilities of what to do with it are endless. It’s an easy filler for fish tacos. You can bake it, dose it with marinara and nutritional yeast or eat it plain like my little guy. He likes to pretend he’s eating sticks.
One day it dawned on me that I could easily make healthier egg rolls with broccoli slaw. This has become a family favorite. In fact, this is one of Ron’s specialties. He’s got some serious rolling skills! We like them with just the slaw but meat or tofu can be added if desired.
Combine soy sauce, brown sugar and Mirin rice wine in small sauce pan over medium/high heat.
Bring to a boil and continue cooking until the sugar is completely dissolved.
Remove from heat and add grated or ground ginger.
In separate skillet, heat 2 Tbsp of olive oil over medium/high heat.
Add broccoli slaw and stir fry till tender.
Add enough homemade Teriyaki sauce to taste.
To make the eggrolls:
Take one eggroll wrapper and place on a cutting board or plate.
Spoon about 3 Tbsp of the filling into the middle on a diagonal.
Fold one corner over the filling tightly. Then take the side corners and wrap tightly from the side. Using your finger brush a bit of water on the remaining corner and roll the egg roll tightly, sealing with the final corner.
Place seam side down on a sheet pan lined with parchment paper. Repeat until all of the filling is gone.
Lightly brush the egg rolls with the remaining olive oil.
Bake at 400 for 15 minutes, until browned and crisp.
The rolls come out crunchy, crispy and full of flavor. You definitely don’t miss the frying. Who wants that anyway?
The recipe for the Teriyaki sauce makes quite a bit. It can be used as a dipping sauce or save it for another dish. The rolls are good as a main course or sometimes we have them as an appetizer or side to Peanut Veggie or Chicken Stir Fry. Either way, they get devoured in a hurry!
With the Super Bowl coming up this weekend, this would be the perfect recipe for your Game Day party. I’m not too excited for the game this year because none of my teams are in it. I’m watching for the commercials. And the party food of course.
Hope you are having a great weekend. We are soaking in every last second. I’m hoping a walk in the woods or on the beach is on tap for today. I need some fresh air after a week of rainy, blah weather.
Back in October I was sent a copy of Runner’s World new cookbook to review, Meals on the Run (FYI – affiliate link). With the promise of 150 energy packed recipes ready in 30 minutes or less, I was hooked. I mean a cookbook that are not only fast to prepare but also help as prerun fuel or post run recovery is a runners dream. You don’t want to see me post run hangry!
This cookbook has something for everyone. Every recipe is broken down to Pre-Run, Recovery, Low-Calorie, Gluten-Free, 5-Minute Fix, 10 Minutes Tops, and Hydrating meals. Because all runners need to know what to eat before and after a run.
The recipes were contributed by elite runners like Kara Goucher, celebrity foodies Joe Cross and Mark Bittman, and many by registered dietitians and Rodale test kitchen. If it’s good enough for them, it’s good enough for me!
I’ve put quite a few of the recipe to the test.
The Sweet Potato Pie Smoothie, Sunny Side Up Pizza (eggs on pizza = yum!) and the Soba Noodles with Peanut-Sesame Sauce. Each one was absolutely delicious. And just like was promised – ready in 30 minutes or less.
This week, I’ve got more recipes from the cookbook planned. My belly can’t wait!
What’s for dinner this week?
Sunday: Maple Roasted Salmon + Kale and Roasted Butternut Squash Salad
Monday: School event
Tuesday: Spice Chickpeas with Spinach – RW Meals on the Run
Wednesday: Stir Fry Tofu and Shrimp – RW Meals on the Run