The first time I made this it turned out terrific except I tried to trick my family that I made pork sandwiches… But they were on to me. Since then I bought one of the preseasoned ones in the grocery store and was pretty much turned off, it was not good! But, I was making pulled pork sandwiches for dinner tonight, so I decided to make it again. And it turned was great!

I had never even heard of jackfruit until last year when the faux pulled pork was all the rage on the internet. Native to southwest India, jackfruit is such a unique looking fruit.

Luckily you can buy it canned, already chopped in either water or brine. I wouldn’t know what to do if I had to get into the actual fruit. A surprise find at Trader Joe’s, last time I had to go to the specialty Asian market.

It really is simple to make. This is the recipe I followed.

www.itdoesnttastelikechicken.com – pulled jackfruit

It really does resemble chicken, even just chopped and starting to saute in the pan with the onion and garlic

After it’s done simmering, it gets mashed up and baked.

Then add some BBQ sauce, Yumm!

I really like this BBQ sauce because there is no added sugar and it’s not sweet.

I served it on Ancient Grains Foldit bread with pineapple and cabbage.

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.