Cuisine

April 13, 2021 Asian

Japanese Curry in the Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don’t really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.

What Makes This Instant Pot Japanese Curry So Good

There’s not a lot of hands-on, active cooking with pressure cooker Japanese curry, which makes it a perfect dinner idea when you don’t feel like cooking or just don’t have a ton of time on your hands.
The overall flavor of this recipe is a little spicy but also a little sweet. Serve it with a side of rice (like our Instant Pot Sushi Rice) to balance out the flavors even more.
If you have leftovers, refrigerate them in an airtight container. They’ll be good for 2 to 3 days. You could freeze them in an airtight container, too!

Key Ingredients for Japanese Curry in the Instant Pot

Japanese Curry Roux – Definitely don’t skip this ingredient! The roux thickens up the liquid so it’s not as soup-like. You can use store-bought curry roux (or curry sauce mix) in this recipe if you want, but I actually recommend making your own! My favorite homemade Japanese curry roux is this easy 5-ingredient recipe from Just One Cookbook.

Chicken Thighs – We’re making a Japanese chicken curry here, so we’re using chicken thighs! Chicken thighs are a little fattier than chicken breasts, which means they’re also juicier and more flavorful. They’re typically less expensive, too. If you’d rather use another protein (beef, pork, etc.) or even just chicken breasts instead of thighs, you totally can, but you may need to adjust your cook time.

Japanese Curry in the Instant Pot

Chef’s Tips

The curry will thicken as it stands, so don’t worry if it seems a little thin or liquidy at first.
If you’re used to making Indian curry, pay attention to the instruction card below. With Indian curry, the spices are added at the beginning. For Japanese curry, though, you’ll add the curry roux at the end!
Adding a little milk gives your mixture an extra creaminess, but it’s totally optional. If you’re dairy free or just don’t want to use it, don’t! You can skip it altogether or try a little coconut milk or coconut cream.

What Do We Mean By Healthy?

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

An angled view of a bowl of Instant Pot Japanese curry

Other Instant Pot Recipes You’ll Love

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

A bowl of Instant Pot Japanese curry with a spoon

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Japanese Curry in the Instant Pot

Japanese curry in the Instant Pot is a fast-but-delicious dinner option for busy evenings when you don't really feel like cooking. With juicy chicken thighs and lots of veggies, you can serve it on its own or with a side of rice for a total meal.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Japanese

Keyword: easy dinner, one pot meal, pressure cooker

Servings:

Calories: 410kcal

Author: Cheryl Malik

Equipment

Instant Pot

Ingredients

2 tablespoons neutral oil avocado oil, extra virgin olive oil, etc.
1 ½ pounds boneless, skinless chicken thighs cut into bite-sized chunks
1 1-inch piece ginger grated
3 cloves garlic minced
1 tablespoon tomato paste
2 carrots sliced
1 onion sliced
2 Yukon gold potatoes cubed
2 cups water
2 cups chicken stock
2 bay leaves
⅓ cup Japanese curry roux see Notes
3 tablespoons milk optional, see Notes
salt and pepper to taste
vinegar optional, to taste
tamari or soy sauce optional, to taste

Instructions

Set Instant Pot to Sauté. Once hot, add oil then chicken thighs. Brown chicken thighs on each side, then remove from Instant Pot.
Add ginger and garlic to Instant Pot. Sauté until fragrant, then add tomato paste and mix until combined.
Add chicken thighs, carrots, onions, potatoes, water, chicken stock, and bay leaves to Instant Pot. Cover with lid and cook 10 minutes on Manual High Pressure.
When timer is up, Quick Release pressure. Remove bay leaves. Stir in curry roux and milk (optional) until liquid has thickened. Season with salt and pepper to taste. If desired, stir in vinegar and tamari or soy sauce to taste.
Divide into portions and serve hot.

Notes

The milk adds an extra creaminess to the mixture, but it’s totally optional, so feel free to skip it if you want or need to.
Highly recommend using the Japanese Curry Roux recipe from Just One Cookbook for this recipe! It’s super easy to make, with only 5 ingredients.
Make it Dairy Free: Skip the milk completely, or use a little coconut milk or coconut cream.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for one serving out of 4, not including any optional ingredients or additional sides. Macros may vary slightly based on specific brands or types of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

April 8, 2021 Asian

Beef Pad Thai

This quick and easy take on beef pad Thai gives you juicy beef sirloin, slippery pad Thai noodles, and an incredibly flavorful sauce tied together in a delicious, complete meal in less than 30 minutes.

What Makes This Beef Pad Thai So Good

First things first, this easy beef pad Thai is based on westernized, Americanized pad Thai, so it’s not what you’d find if you were to eat authentic pad Thai in Thailand. For a truly authentic pad Thai recipe, I recommend checking out Hot Thai Kitchen or RecipeTin Eats.
My favorite thing about cooking at home, from scratch, is that you are in 100% control over what goes into your meal and how strong (or mild) your flavors are. This beef pad Thai is no different! Feel free to play with the ingredients and quantities to perfect your pad Thai.
It’s super easy to make, and comes together quick. All you need is 30 minutes to create a full meal that’s perfect for busy weeknights. Skip the drive-through and opt for this instead!

Key Ingredients for Beef Pad Thai

Pad Thai Noodles – These medium-ish flat noodles are an important component to pad Thai. If you’ve never had them before, don’t expect an Italian style pasta. Since these are rice flour noodles, they’re cooked differently than wheat flour noodles. They have a different texture once they’re cooked, too. On their own, their flavor is pretty neutral, but they absorb the sauce in the dish so every bite of noodles contains the perfect amount of pad Thai sauce.

Sirloin – Sirloin steak is a juicy, flavorful, lean cut of meat that’s perfect for recipes like this one where you’ll be pan-frying your meat. The cook time will vary a little depending on how thick you slice your sirloin, but only by a minute or two. When you’re slicing it, be sure to slice across the grain.

Beef Pad Thai

Chef’s Tips

No coconut sugar on hand? You can use 3 packed tablespoons of light brown sugar instead.
Obviously this recipe is for beef pad Thai, but you can use any protein you’d like if you’re not into beef. Chicken, shrimp, tofu, and pork would all be fantastic options!
Traditional pad Thai sauce uses tamarind pulp or paste to give it its tang, but we weren’t able to find any tamarind paste locally. Instead, we substituted lime juice and rice vinegar. It’s not quite the same flavor, admittedly, but it’s delicious.

What Do We Mean By Healthy?

Overhead photo of beef pad thai on a plate

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5 from 1 vote

Beef Pad Thai

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American, Asian, Thai

Keyword: noodles, stir fry, takeout

Servings: servings

Calories: 545kcal

Author: Cheryl Malik

Equipment

Small bowls (2)
Large skillet

Ingredients

For the Pad Thai Sauce

2 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoons tamari or soy sauce
1 tablespoon oyster sauce
3 tablespoons coconut sugar

For the Pad Thai

8 ounces pad thai noodles
2 tablespoons avocado oil
3 cloves garlic minced
1 red chili sliced
1 1-inch piece ginger grated
4 scallions sliced, white & green parts divided
1 pound sirloin thinly sliced
1 egg
2 cups bean sprouts
salt & pepper to taste
peanuts without shells, for garnish

Instructions

In small bowl, mix together ingredients for sauce. Set aside.
Cook noodles according to instructions on package. Drain and set aside.
Heat avocado oil in large skillet over medium-high heat. Add garlic, red chili, ginger, and white parts of scallions to pan. Sauté one minute, or until fragrant.
Add sirloin to pan. Season with salt and pepper. Cook 1 to 2 minutes on each side, depending on thickness.
Once sirloin is cooked, push everything to edges of pan to create well in center. Break egg into well and scramble, then mix everything together.
Add noodles to pan, followed by pad Thai sauce. Cook until noodles absorb sauce, approximately 5 to 7 minutes, stirring frequently.
Once noodles absorb majority of pad Thai sauce, stir in bean sprouts. Cook another 2 to 3 minutes.
Portion beef pad Thai onto plates. Garnish with peanuts and green parts of scallions. Serve hot.

Notes

Recipe yields approximately 4 servings. Nutritional values shown reflect the information for 1 serving out of 4. Macros may vary slightly depending on specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

April 6, 2021 Asian

Spicy Chicken Ramen

This spicy chicken ramen is the perfect, simple meal when you’re craving something cozy! It’s deliciously savory, subtly spicy, and incredibly comforting. With just a few simple ingredients and steps you’ll have a restaurant-quality bowl of ramen in under 20 minutes.

What Makes This Spicy Chicken Ramen So Good

This spicy chicken ramen is loaded with flavor in every bite! Fresh ginger, soy sauce, and mirin give this recipe a delicious Asian-inspired taste.
It has the perfect amount of spice. There is just enough sriracha in this recipe to give this ramen a kick without overpowering all of the other incredible flavors. Though you can totally customize this recipe to your liking and add as much or as little sriracha as you’d like!
It’s simple yet super satisfying. Spicy chicken ramen is my go-to comfort meal, there’s just something about this warming soup that will make you feel so cozy.

Key Ingredients for Spicy Chicken Ramen

Fresh Ginger – Make sure your ginger is fresh for this recipe! Fresh ginger contributes to the subtle spice in this dish. Be sure to remove the skin from your ginger before grating and using in this recipe. It is also very important that you grate your ginger as apposed to chopping it. Grated ginger gives this ramen delicious ginger flavor while avoiding large chunks of ginger throughout the soup.

Mirin – Mirin is a type of rice wine that is slightly sweeter than rice vinegar. If you can’t find mirin, you can substitute it with 1 tablespoon of rice vinegar plus 1/2 teaspoon of sugar.

Sriracha – This is what makes our spicy chicken ramen spicy! Again, feel free to use as much or as little sriracha as you’d like in this recipe. I prefer making this recipe as instructed and then allowing others to add a drizzle of extra sriracha on top of their ramen, if they’d like.

Spicy Chicken Ramen

Chef’s Tips

Be very careful not to overcook your ramen noodles. Ramen typically takes just 1 to 2 minutes to cook completely. I advise even undercooking your noodles slightly since they will continue to cook once served in the warm spicy chicken ramen broth.
If shredding chicken is a bit too laborious for you, you can dice it into one-inch cubes instead. Follow the steps in the recipe to boil the chicken in the broth, then remove it and let it cool slightly before chopping. Once all of your chicken is chopped, add it back into the ramen broth and continue with the recipe.
In the event that you have leftovers (you probably won’t, it’s that delicious), you will wanted to store the ramen noodles separately from the chicken broth. If the noodles are left to sit in the broth in the fridge, they will quickly become mushy and inedible. Therefore, store each part of this spicy chicken ramen separately and heat up individually before constructing a bowl of leftovers.

What Do We Mean By “Healthy?”

More Delicious Soup Recipes

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Spicy Chicken Ramen

This spicy chicken ramen is the perfect, simple meal when you're craving something cozy! It's deliciously savory, subtly spicy, and incredibly comforting. With just a few simple ingredients and steps you'll have a restaurant-quality bowl of ramen in under 20 minutes.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course

Cuisine: Japanese

Keyword: asian-inspired, soup, takeout

Servings:

Calories: 492kcal

Author: Cheryl Malik

Equipment

2 (two) large pots

Ingredients

1 inch fresh ginger grated, see Notes
3 garlic cloves grated, see Notes
8 cups chicken broth
3 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons Sriracha
1 pound boneless skinless chicken breasts
9 ounces ramen noodles see Notes for gluten-free option
2 boiled eggs
½ cup scallions sliced
3 nori sheets torn in half
½ cup sliced bamboo shoots

Instructions

Add the ginger, garlic, chicken broth, soy sauce, mirin, and sriracha to a large pot over medium-high heat.
Once boiling, add in the chicken breast, reduce to a simmer, and cook covered for 10-12 minutes or until chicken is cooked through.
Bring a large pot of unsalted water to a boil and cook ramen noodles for 1-2 minutes or until al dente. Strain noodles and divide equally between four bowls.
Remove chicken from pot and shred with two forks, then return to pot and remove from heat.
Top noodles with chicken and broth along with boiled eggs, sliced bamboo shoots, nori, and scallions.

Notes

Ginger & Garlic: To grate the ginger and garlic, remove the skins and then run them along a microplane or fine grater.
Make it Gluten-Free: Use tamari instead of soy sauce and rice noodles instead of ramen noodles.

Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

March 25, 2021 Appetizer

Chicken Gyoza

Based on traditional Japanese gyoza, these chicken gyoza are stuffed with a deliciously flavorful filling then lightly pan-fried in avocado oil for a delicate crisp. Serve with gyoza sauce for an easy snack, appetizer, or meal!

What Makes This Chicken Gyoza So Good

They’re perfect for snacks, appetizers, party foods, or you can even make a double batch and enjoy them as a meal on their own! Fill them with anything you like, too – finely diced mushrooms and cabbage would be great options.
They’re great for freezer meals! Prep a big batch of chicken gyoza, then instead of cooking them immediately, place them in the freezer on a sheet pan until they’re frozen. Then you can transfer them to a sealable freezer bag or other airtight container for storage. They’ll keep in the freezer up to 1 month. No need to thaw them when you’re ready to cook – though you may need to cook them a little longer.

Chicken Gyoza

Key Ingredients for Chicken Gyoza

Gyoza Wrappers – Gyoza wrappers are similar to dumpling wrappers, but much thinner. If you aren’t able to find gyoza wrappers specifically, we have had luck making this recipe with wonton wrappers instead. Just cut them into circles first (since they come in squares) so you still get that classic half-moon shape.

Ground Chicken – Gyoza typically has a pork filling, so you can absolutely swap the ground chicken in this recipe out for ground pork if you prefer. We used chicken in this variation just to achieve a different flavor. You could also use ground lamb, ground beef, or ground shrimp for your filling instead.

Chef’s Tips

The gyoza wrappers get sticky when they’re wet, so always handle them with dry hands!
While we pan-fry both sides of our gyoza for a crispier result, traditional gyoza are only pan-fried on one side! For the other side, you’d add water to the pan, cover with a lid, and let the steam cook the top half until the water evaporates.

What Do We Mean By “Healthy?”

Chicken gyoza on a white plate with gyoza sauce

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Chicken Gyoza

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Main Course

Cuisine: Asian

Keyword: dipping sauce, dumplings, pan fried

Servings: servings (approximately 30 gyoza total, 5 per serving)

Calories: 292kcal

Equipment

Small bowl
Large bowl
Spoon or silicone spatula
Tablespoon or cookie scoop with release handle
Large skillet

Ingredients

For the Gyoza Sauce

2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon ginger grated
1 clove garlic minced
1 scallion chopped
½ teaspoon sesame oil

For the Filling

1 pound ground chicken
2 cloves garlic minced
1 1-inch knob ginger grated
1 tablespoon finely diced scallions
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon soy sauce
¼ teaspoon salt
¼ teaspoon pepper

Miscellaneous

1 12-ounce package gyoza wrappers about 30 wrappers
⅓ cup water
avocado oil for frying

Instructions

For the Gyoza Sauce

In small bowl, mix all ingredients together. Set aside until needed.

For the Filling

Add all ingredients to large bowl.
Mix until thoroughly combined.

For the Gyoza

Set out individual gyoza wrappers on work surface. Spoon 1 tablespoon of filling into center of each wrapper.
Lightly brush edge of gyoza wrappers with water. Fold top edge of wrapper over filling to meet bottom edge of wrapper, creating a half-moon shape. Pinch edges tightly to seal.
In large skillet, heat avocado oil over medium heat. Add gyoza to skillet in a single layer, working in batches if needed. Cook until golden brown, then flip gyoza and repeat for other side.
Remove from pan and serve with gyoza sauce.

Notes

Recipe yields approximately 30 gyoza, for 6 servings total. Nutritional values shown reflect information for 1 serving of 5 gyoza, with sauce. Macros may vary slightly depending on specific brands of ingredients used.

Nutrition

March 2, 2021 Asian

Beef with Garlic Sauce

Our beef with garlic sauce is the easy, hearty dish you’ve been looking for! This simple stir fry gives you tender, juicy beef and crisp broccoli in a flavorful garlic sauce. Serve it on a bed of rice or noodles for a delicious Asian-inspired meal.

What Makes Beef with Garlic Sauce So Good

It’s ready to eat in no time at all. Less than 20 minutes on the stovetop is all you need to come up with a delicious, filling, healthy dinner you’ll enjoy eating!
There’s really very little work involved. You can make your prep even easier by using pre-minced garlic and pre-chopped broccoli, too.
It’s naturally low carb! Pair it with a side of this cauliflower fried rice for an incredible Chinese takeout copycat that won’t mess up your macros. Keto: If you’re keto, know that this recipe contains cornstarch, which is not keto-friendly due to its high glycemic index. Since it’s a small amount, you may decide it’s fine for you, or you may be more comfortable substituting. We haven’t tried them, but you may be able to use very small amounts (less than 1 tablespoon) of almond flour, xanthan gum, psyllium husk, or glucomannan powder with success.

Beef with Garlic Sauce

Key Ingredients for Beef with Garlic Sauce

Beef – The key to the best beef with garlic sauce is to use the best beef. Flank steak and sirloin will be way more tender than cheaper cuts of beef.

Cornstarch – You might be tempted to skip this step, but don’t! It really makes a difference. Velveting coats the beef in a protective layer of cornstarch so it doesn’t overcook, and no one wants overcooked, tough, dry beef with garlic sauce.

Chef’s Tips

If you’re serving your beef with garlic sauce on a bed of rice, cook your rice before starting the beef recipe. The beef and broccoli will cook faster than the rice, so if you start them at the same time, you’ll be waiting a while to eat!
When you slice your beef into strips, make sure you cut against the grain of the meat. This way, you break up the muscle fibers and end up with tender meat. Cutting with the grain leaves you with chewy, tough meat.
Garlic burns quickly, so keep a close eye on it and never stop stirring. You only want it golden and fragrant before you move on to the next step.

What Do We Mean By “Healthy?”

Beef with garlic sauce in a bowl with chopsticks

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Beef with Garlic Sauce

Our beef with garlic sauce is the easy, hearty dish you've been looking for! This simple stir fry gives you tender, juicy beef and crisp broccoli in a flavorful garlic sauce. Serve it on a bed of rice or noodles for a delicious Asian-inspired meal.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Course

Cuisine: Asian

Keyword: chinese food, stir fry, take out

Servings: servings

Calories: 219kcal

Equipment

Large bowl
Large skillet or wok

Ingredients

1 pound flank steak or sirloin cut into small, short strips
1 tablespoon cornstarch plus more as needed
1 tablespoon sesame oil
1 tablespoon garlic minced
½ tablespoon ginger grated
2 cups broccoli chopped into bite-sized pieces
2 tablespoons soy sauce
⅓ teaspoon garlic powder
⅛ teaspoon pepper
1 cup rice cooked, optional, for serving
white sesame seeds optional, for garnish
green onions optional, for garnish

Instructions

Place beef in large bowl and add cornstarch. Toss until beef is lightly coated, then set aside.
In large skillet over medium-high heat, warm sesame oil until it begins to shimmer, then add garlic. Stirring frequently, cook garlic until golden and fragrant, approximately 1 minute.
Add ginger to skillet. Cook approximately 1 minute.
Stir in beef. Cook approximately 4 minutes, then add broccoli, soy sauce, garlic powder, and pepper. Stir to coat. Cook until meat is browned and broccoli is bright green.
Remove from heat. Serve alone or over rice or noodles. Garnish with sesame seeds and green onions (optional).

Notes

Recipe yields approximately 4 servings. Nutritional values shown reflect the information for 1 serving out of 4. Nutritional information shown does not include rice, sesame seeds, or green onions. Macros may vary slightly depending on specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe. Divide the total weight of the recipe (not including the weight of the bowl, pot, or plate the food is in) by 4. Result will be the weight of one serving.

Nutrition

February 18, 2021 Asian

Chinese Vegetable Soup

Chinese vegetable soup is an incredible, light-yet-filling meal that’s full of flavor and nutrients. It’s naturally vegan and easy to make gluten-free. Ready to eat in less than 20 minutes!

What Makes This Chinese Vegetable Soup Recipe So Good

It’s full of hearty veggies, so it’s super filling, on top of being super tasty. It’s a light, brothy soup that doesn’t leave you feeling like you ate nothing.
If you’re cutting out meat for a meal (or a month or a lifetime), this is a great option. Our Chinese vegetable soup is completely vegan, plus it’s a good source of protein for a meal, coming in at roughly 11 grams per serving.
It comes together in no time at all. Perfect for any time you just need something quick and easy.

Key Ingredients for Chinese Vegetable Soup

Bok Choy – This traditional Chinese leafy vegetable has a flavor sort of similar to cabbage, but also a little like celery and cucumber. If you’re not able to get bok choy, you can substitute Napa cabbage!

Vegetable Broth – Go for low sodium broth, since we’ll be adding our own salt to this soup! If you’re not vegan or vegetarian, you can use chicken broth or even beef broth if you want to.

Chinese Vegetable Soup

Chef’s Tips

For extra flavor, try adding a little rice vinegar. Just a splash!
For the freshest bok choy, look for green heads with firm stems that fit close together. The leaves will separate from the others when they begin to wilt.
Don’t overcook the bok choy. It only needs a few minutes, and you want it softened, not mushy!
If you want your Chinese vegetable soup to have even more substance, you can prepare a package of rice noodles while your broth is on the stove, then divide the noodles between two bowls and ladle the soup onto them.

What Do We Mean By “Healthy?”

Overhead photo of a bowl of Chinese vegetable soup

More Tasty Soup Recipes

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Chinese Vegetable Soup

Chinese vegetable soup is an incredible, light-yet-filling meal that's full of flavor and nutrients. It's naturally vegan and easy to make gluten-free. Ready to eat in less than 20 minutes!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course, Soup

Cuisine: Asian, Vegan

Keyword: easy to make, healthy recipe, meatless

Servings: servings

Calories: 141kcal

Equipment

Medium saucepan

Ingredients

2 cups water
4 cups vegetable broth
1 head bok choy sliced
8 ounces mushrooms sliced
1 cup carrots shredded
2 teaspoons soy sauce
1 clove garlic minced
1 teaspoon fresh ginger minced
½ teaspoon sesame oil
2 teaspoons salt plus more as needed
pepper to taste
cilantro optional, for garnish
scallions optional, for garnish

Instructions

In large pot, bring water and broth to boil.
Reduce heat to low. Add bok choy, carrots, and mushrooms. Cook approximately 2 minutes.
Add soy sauce, garlic, ginger, and sesame oil. Cook an additional 2-5 minutes, until bok choy softens.
Stir in salt and pepper, to taste. Portion into bowls and garnish with cilantro and scallions. Serve warm.

Notes

Make it Gluten-Free: Double check that your broth doesn’t include any gluten-containing ingredients, like hydrolized wheat protein, and make sure to use a gluten-free soy sauce (or tamari).

Recipe yields approximately 2 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on the specific brands of ingredients used.

To determine the size of one serving, prepare the recipe as instructed, then weigh the entire finished recipe . Divide the total weight of the recipe (not including the weight of the container the food is in) by 2. Result will be the weight of one serving.

Nutrition

August 25, 2020 Appetizer

Keto Egg Drop Soup

This warm, light keto egg drop soup is the perfect Asian-inspired comfort food! With flavorful broth, green onions, and eggs, it’s the perfect side for all your favorite Chinese dishes.

What You’ll Need to Make This Recipe

Chicken broth
Eggs
Soy sauce or liquid aminos
Green onions
Ground ginger
Salt
Pepper

How To Make Keto Egg Drop Soup

Add the broth, green onion roots, and seasonings to a bot and bring to a boil. Reduce the heat to let the soup simmer.

Whisk together the eggs and egg yolk in a bowl.

Use a wooden spoon to stir the chicken broth in one direction in a circle. Slowly pour the eggs into the soup while you’re still stirring.

Pour the soup into 2 bowls and serve with green onions on top.

Top Tips For Making

If you’d like thicker soup, add xanthan gum! Set aside 1/4 of the chicken broth and mix in 2 teaspoons of xanthan gum. Add it to the soup after you’ve added the eggs.
The bottoms of the green onions go into the soup to give it flavor, while the tops are just leafy green goodness to garnish with. Make sure to add the bottoms before heating the soup to allow them to get soft and flavor the broth.
For vegetarian soup, use vegetable broth instead of chicken.

What Do We Mean By “Healthy?”

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5 from 2 votes

Keto Egg Drop Soup

Prep Time2 mins

Cook Time10 mins

Total Time12 mins

Course: Soup

Cuisine: Asian

Keyword: appetizer, chinese food, under 30 minutes

Servings: servings

Calories: 124kcal

Author: Jenny Hurley

Cost: $3

Ingredients

4 cups low-sodium chicken broth
1 egg yolk beaten
2 eggs
1 tablespoon soy sauce or liquid aminos
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground pepper
1/2 cup green onions root of onions, sliced
1/4 cup green onions top of onions, sliced, for garnish

Instructions

Add chicken broth, green onion roots, soy sauce, salt, pepper, and ginger to a pot and bring to a boil, then reduce to simmer.
Whisk together the eggs and egg yolk in a bowl.
Use a wooden spoon to stir the soup in one direction in a circle. Slowly pour egg mixture into soup. Divide between 2 bowl and garnish with green onion tops.

Notes

Thicker soup: Set aside 1/4 of the chicken broth and mix in 2 teaspoons of xanthan gum. Add it to the soup after you’ve added the eggs.
Notes on green onions: The bottoms of the green onions go into the soup to give it flavor, while the tops are just leafy green goodness to garnish with. Make sure to add the bottoms before heating the soup to allow them to get soft and flavor the broth.
Vegetarian: Use vegetable broth instead of chicken.

Nutrition

August 13, 2020 Dairy-Free

Homemade Pita Chips

These spiced, crunchy homemade pita chips are out of this world tasty! Perfect on their own or with dips like hummus, baba ganoush, salsa, or tzatziki, these easy chips are a snacker’s delight.

What You’ll Need To Make This Recipe

Whole wheat pitas
Olive oil
Paprika
Sea salt
Cumin

How To Make Homemade Pita Chips

Preheat the oven to 400º F. Line a baking or cookie sheet with parchment paper.

In a small bowl, whisk together all the seasonings and the oil.

Cut each pita into 8 triangles.

Brush each triangle with the oil on both sides and then arrange them on the baking sheet.

Bake until brown and crispy. Let them cool and serve!

Top Tips For Making

Make this recipe gluten free by making or using gluten free pitas, flat bread, or naan. Make sure it’s plain if you plan on using any additional spices!
If you’re vegan, make sure your pita bread does not contain animal byproducts. Some pitas contain eggs!
We used our favorite spices when making our chips, but there are a ton of different ways to flavor them! Try these with garlic powder, Italian seasoning, sumac, or even cinnamon and sugar.

What Do We Mean By “Healthy?”

Overhead of a bowl of hummus surrounded by homemade pita chips

More Healthy Snacks

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Homemade Pita Chips

These crispy crunchy pita chips are absolutely delicious on their own or with dip!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Snack

Cuisine: Mediterranean, middle eastern

Keyword: healthy snack, less than 20 minutes, party food

Servings: servings

Calories: 155kcal

Author: Jenny Hurley

Cost: $2

Ingredients

4 whole wheat pitas
1/3 cup olive oil
1/2 teaspoon paprika
1/2 teaspoon sea salt
1/2 teaspoon cumin

Instructions

Preheat the oven to 400º F. Line a large baking or cookie sheet with parchment paper. Whisk the oil, paprika, sea salt, and cumin together in a small bowl.
Cut each pita into 8 triangles and brush with oil mixture on both sides. Arrange on baking sheet. Bake pita triangles for 10 minutes, until brown and crispy. Let cool prior to serving.

Notes

Gluten free: Make or use gluten free pitas, flat bread, or naan.
Vegan: Make sure pitas do not contain animal byproducts.
Flavor variations: Omit spices and sub with garlic powder, Italian seasoning, sumac, or cinnamon and sugar.

Nutrition

July 16, 2020 Appetizer

Guacamole Salad

This fresh, chunky guacamole salad is incredibly delicious. Chunky avocados, fresh tomatoes, and amazing seasoning make for a crazy good salad that’s perfect on its own, with chips, or on pretty much anything! This salad is also vegan and great for keto.

What You’ll Need To Make This Recipe

Avocados
Cherry tomatoes
Red onion
Lime juice
Fresh cilantro
Olive oil
Cayenne pepper
Salt
Cumin
Garlic clove

How To Make Guacamole Salad

Whisk together the garlic, cumin, lime juice, and olive oil in a small bowl to make the dressing.

In a medium sized bowl, mix the rest of the ingredients.

Drizzle the dressing over the salad, and gently mix together.

Top Tips For Making

I like to use my hands to mix the salad together so that I don’t crush the avocados.
The lime juice will help the avocados from browning immediately, but this salad should still be served shortly after making.

What Do We Mean By “Healthy?”

More Veggie Recipes

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Guacamole Salad

This easy and quick salad is perfect as dip, topping, or on its own

Prep Time5 mins

Total Time5 mins

Course: Salad

Cuisine: Mexican

Keyword: avocado, cherry tomatoes, vegan

Servings: servings

Calories: 207kcal

Author: Cheryl Malik

Cost: $4

Ingredients

2 large avocados diced
1 cup cherry tomatoes sliced in half
1/2 red onion diced
1/4 cup cilantro fresh
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon lime juice preferably fresh
1 close garlic minced
1/2 teaspoon cumin

Instructions

Make the dressing: Whisk together the olive oil, lime juice, garlic, and cumin in a small bowl.
Make the salad: Mix together the rest of the ingredients in a medium sized bowl.
Pour dressing over the salad and mix gently to combine.

Nutrition

June 18, 2020 Asian

Chick-fil-A Coleslaw

This copycat Chick-fil-A coleslaw recipe is the perfect addition to your next barbecue. Light, fresh, and a little sweet, this recipe is absolutely delicious on barbecue, in sandwiches, or as a refreshing side. Easy vegan option, too!

What You’ll Need To Make This Recipe

Coleslaw mix
Mayonnaise
White vinegar
Dry mustard
Kosher salt
Sugar or sugar substitute

How To Make Chick-fil-A Coleslaw

Whisk together all the ingredients except the coleslaw mix in a large mixing bowl until the mixture is smooth

Add the coleslaw mix to the mayo mixture.

Fold everything over until the coleslaw is completed coated.

Cover and chill in the fridge at least 2 hours before serving.

Top Tips For Making

If you have time, refrigerate your coleslaw overnight. This helps all the flavors really marinate into the coleslaw mix.
To make vegan coleslaw, use vegan mayo.
Instead of sugar, you can easily use a granulated sugar substitute, like Swerve or erythritol.

What Do We Mean By “Healthy?”

Close-up of a bowl of Chick-fil-A coleslaw

More Easy Recipes

Print Recipe

Chick-Fil-A Coleslaw

Prep Time5 mins

Total Time5 mins

Servings: servings

Calories: 245kcal

Cost: $1

Ingredients

2 (14-ounce) bags shredded coleslaw mix
1 cup mayonnaise
1/4 cup granulated sugar or granulated sugar substitute
4 teaspoons white vinegar
1/4 teaspoon dry mustard
1/4 teaspoon kosher salt

Instructions

Whisk together all the ingredients except the coleslaw mix in a large mixing bowl until the mixture is smooth.
Add the coleslaw mix to the mayo mixture. Fold everything over until the coleslaw is completed coated. Cover and chill in the fridge at least 2 hours before serving.

Notes

Chill: At least 2 hours to overnight.
Vegan: Use vegan mayo.
Sugar substitutions: Use a granulated sugar substitute, like Swerve or erythritol.

Nutrition