Okay, so really I’m only touching on two cultures, so I’m not exactly providing you with recipes of the “world” per say. But, I’ll get there soon enough! It’s funny because I used to be the PICKIEST eater and now I literally LOVE any style meal. I actually used to be AFRAID of traveling due to the unknowns of what I’d eat while I was there…I could have starved!! LOL being over dramatic, but those were seriously my concerns just a few years back. But now…give me Greek, Mediterranean, Mexican, Thai, Chinese, Japanese, Spanish, French, etc. The list could go on forever, but I really do love exploring different cultures and attempting to incorporate a bit of their different flavors into my own meals and make it my own little crafty experiment!
And I also avoid a few of the “unhealthy” downfalls of eating out at these types of restaurants when they’re not local to their own country. I mean how many times do I go to Mexican and find myself shoving my face before the meal with chips and guac?? It’s literally impossible to avoid these tasty goodies and then, not to mention, my fajitas come out smothered in grease and drenched in cheese. It’s great to enjoy a treat like this every once in a while, but if you can create your own taste of the Mexican experience right in your own kitchen, without the temptations, why not give it a go?! Throw on some Mexican, whip up a margarita with some agave nectar, and there ya go! Time to start cookin’!
-Ground Turkey (bought 365 brand from whole food’s)
-1/4 Cup diced yellow onion
-1 TBSP of EVOO
-Dash of Salt & pepper
-1 finely chopped garlic clove
-1 TSP of Chipotle Pepper (or more if you like an extra spice!)
-1/2 serving of the Trader Joe’s Taco Seasoning (found in the small packages)
— Cook the above in a saucepan, beginning with the EVOO, the garlic, and the onion. Then add in the turkey meat, plus the extra seasonings. Cook until all browned, should be about 8-10 mins on med/high heat.
For the Extras:
-Head of Ice burg Lettuce
-Sliced Cherry Tomatoes
-1 TBSP of Trader Joe’s Red Pepper Eggplant, & Garlic Spread
-1/4 Diced Avocado
-Extra Chipotle Pepper seasoning
— Using the a few large Iceberg Lettuce Leaves, spread the Trader Joe’s spread, then top with the ground turkey mixture, the tomatoes, a few slices of avocado, extra spices, and some fresh cilantro! Enjoy!!
“Thai” Style Shrimp and Veggies over Quinoa:
First begin by cooking 1/4 cup dry quinoa in a separate small pot (cook according to directions).
For the Veggies:
-¼ red pepper diced
-1 whole poblano pepper diced
-2 finely diced garlic cloves
-¼ cup cooked corn (I used frozen corn and stuck it in the mirco)
-¼ cup cooked and shelled edamame (same as corn, used frozen and stuck in micro)
-¼ cup diced yellow onion
-½ of a small broccoli stem
-¼ Cup of shredded Carrots
-1 TBSP of Coconut Oil
-Paprika, Dash of Salt & Pepper
-1 TBSP of Ginger Soy Sauce (365 brand – can be found at Whole Foods, low cals and half the amount of sodium found in regular soy sauce)
Cook the above Vegetables together in a sauce pan. Start with the coconut oil, garlic, and onion. Then add the peppers and broccoli, finally add everything else plus the seasonings. Start on med/high heat, then adjust to med/low heat while the veggies soften and cook. Once everything looks well cooked, add a TBSP of the ginger soy sauce. Let that cook on low heat for another min or so with the veggies.
For the Shrimp:
-1 cup small shrimp
-1 TBSP of coconut oil
-Paprika, Dash of Salt & pepper
Cook the shrimp in a separate sauce pan on med/high heat. I used frozen, already shelled and cooked shrimp. So they only need a few minutes being “sautéed” and then they’re ready to eat!
*When the shrimp and veggies are both done, add this to the quinoa and enjoy!
Enjoy the mix of cultures in your own kitchen and be sure to follow me on @eatrunandallinbetween for daily food and fitness postings!