If it sounds crazy, unique or different – guaranteed I’m going to try it! Obviously, I couldn’t pass up this recipe and I’m so glad I didn’t. Unbelievably good.

kimchi pancakes – www.bonappetit.com

So easy to make. I ended up just whipping up a batch for lunch one afternoon while I was home alone.

I veered from the recipe slightly by substituting half of the flour with almond flour.

They turned out great! With a salty, crunchy on the outside yet moist on the inside little bites of happiness. 🙂

In honor of the beginning of my cricket farm, I fried up the last of my crickets from my intro to cricket farming class. Enjoyed worldwide, crickets are a nutrient dense source of protein while leaving much less of an environmental impact than more traditional sources of protein.

Like any great wine and meat pairing, I just knew these crickets were destined to be marinated in a teriyaki style sauce. Today was the day!

teriyaki sauce – www.geniuskitchen.com

I made this teriyaki sauce using half the sugar. Here they are in their soak.

While they were marinating, I started the rice and chopped up the vegetables.

Ingredients

• 1 oz crickets
• 1 cup teriyaki sauce
• 2 cups basmati rice
• 2 heads broccoli
• 1 green bell pepper
• 2 shredded carrots
• 4 oz bean sprouts
• 1 cup frozen peas
• 8 eggs
• 1 Tbsp sesame oil
• Green onions for garnish

Get the crickets marinating in the teriyaki sauce.

Start the rice. I always cook my rice on the stove. I used 2 cups rice to 4 cups water.

Chop up all the vegetables.

Heat 1 Tbsp sesame oil in wok.

Add vegetables and stir fry. After a few minutes, push over to side and add the eggs to scramble.

Once cooked, add the crickets and sauce. Stir fry.

I lucked out with my timing and the rice was done, just when everything in the wok was too. I mixed it all together.

Top with green onions.

Pray the family will eat it 😉

I love it when the stars align; when what you’ve just bought at Costco pairs well with what is already in the refrigerator. I’m proud to say this is a lazy night dinner, no shame here. Shout out to Brene Brown 🙂 And just because it’s easy, doesn’t mean not healthy. The combination of vegetables, healthy fats and protein – what a trifecta.

I had some fun finds at Costco.

And combined with what I already had in my refrigerator, this salad is pretty much the bomb! Although, the star of the show was the most amazing smoked salmon. Thank you Haugen’s 🙂

• Ingredients:
• Sweet kale salad mix, 2/3 bag (not the dressing, yuck!)
• Chopped mushrooms, 8oz
• Grated carrots, 2 large
• Halved cherry tomatoes, handful
• Chopped beets, 1 package
• Hijiki Quinoa salad, 2 cups
• Hemp hearts, 1/2 cup
• Smoked salmon, 8 oz

Mix well and enjoy!

Top with pesto, if desired.

The beauty of this is you can use whatever vegetables you have. I really liked the combination of the salmon with the hijiki quinoa.

This is now in my top 5 favorite soups…. It’s basically deconstructed lasagna, what’s not to love?

Vegan Lasagna Soup – www.veganricha.com

What I love about this recipe is that you can throw in whatever vegetables you have on hand. My philosophy is the more colors the better 😉 #eattherainbow

And since it’s in the Instant Pot, it’s a super easy recipe to make. As long as you remember to add all the ingredients. Confession- I was seconds away from forgetting the lentils. Which is an integral part, so I’m thankful that I remembered. Here’s everything before I seal the pot.

Everything just cooks perfectly, and in only 3 minutes, the noodles and vegetables were just the right consistency.

I doubled the recipe because I love leftovers. I have a love/hate relationship with nutritional yeast so I didn’t double that. There seems to be a fine line of when too much is WAY too much! So this was perfect 🙂

Let’s eat 🙂