Chicken Salad Sushi

There’s a sushi place near my house that’s All You Can Eat everyday. It’s actually the best restaurant in the area and not just because you can stuff your face with sushi, sashimi and all the accompaniments (seaweed salad and edamame, please) but because everything is fresh, beautiful and absolutely delicious.

The only thing about eating there is that you have to be hungry enough to make it worth it. While reasonably priced for lots of special rolls, it’s not exactly cheap for an all-the-time kind of thing. Also, the magical experience doesn’t happen if you don’t eat a few appetizers, eat a few rolls, then maybe decide you’re feelin’ some more miso soup.

I was craving sushi the other day but didn’t have anyone to dine with at the time and I wasn’t quite hungry enough anyway. My practical side also reminded me that I had prepped chicken for the week and I needed to save money and eat it.

This isn’t so much a recipe as it is a “throw everything together” kind of thing but it works, and it’s delicious so it’s happening.
IMG_3972Chicken Salad Sushi (makes 2 sushi rolls):

1 piece grilled/baked chicken (this week, I prepped my chicken by rubbing it with a tiny bit of mayonnaise, seasoned with Mrs. Dash salt free seasoning and baked in the oven for about 25 minutes)
1 stalk celery
1/2 slice onion
1 tsp. mayonnaise (I used Hellman’s Canola Mayonnaise)
1/2 TBL. Franks Hot Sauce Ketchup*
1/4 of a cucumber, sliced into thin sticks
1/2 cup baby spinach
2 sheets nori
Small bowl of water

Begin by cutting chicken, onion and celery into small chunks. Place in food processor with mayo and ketchup and process until ground and sticking together (add more mayo/ketchup to taste/consistency if needed).

On one sheet of nori, arrange spinach leaves across the sheet about 1 inch from the bottom. Using your fingers or a fork, gently spread chicken salad on top of spinach.

Place cucumber sticks on top of chicken salad and press down lightly.

Beginning from the bottom, tightly roll nori over the filling and wipe across the sheet with a little water on your finger tip.

Continue rolling to the top and seal with a bit of water.

Repeat with second sheet of nori.

Slice using a sharp, wet knife.

*If you cannot find/don’t have hot sauce ketchup, you could probably use a little more mayonnaise and regular hot sauce.

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Squash and Pumpkin Chocolate Bread

IMG_1638Two things:

1)I’m the worst bread photographer. It’s officially a lost cause when it comes to making puffy loaves that look cute in their pans and on a backdrop of a table or towel or something. Nope, mine always come out tasty but small. Maybe I should take that as a sign to make the recipe a little bigger?

2) You know how most bread tastes best warm? Well, this tastes great cold. It’s super moist (I know..that word..) so when it’s cold, the texture is just perfect. Bake it, cool it, put it in the fridge and eat it.

Additional note, this is possibly the healthiest bread you’ll eat. Maybe you could find healthier but I mean, it’s low calorie, low carb, low fat and has vegetables AND chocolate. Win.

Squash and Pumpkin Chocolate Bread:

You’ll Need:

1 cup steamed butternut squash
1/4 cup pumpkin puree
1/2 cup regular oats ground into flour
2 tablespoons coconut flour
2 egg whites
1 tablespoon coconut oil
1 tsp. vanilla extract
1 packet stevia
1 tablespoon dark chocolate cocoa powder
1 tsp. baking powder
1 tsp. baking soda

Prepare everything you’ll need for this bread: steam the butternut squash in water and grind the oats into flour. Let squash cool.

Preheat oven to 350*

Combine squash, pumpkin, coconut flour, cocoa powder and stevia in a bowl.

Melt coconut oil and add to a bowl with eggs and vanilla. Mix well.

Add liquid bowl to solid bowl and mix. Mix in baking powder and soda.

Grease a small loaf pan and pour batter into pan.

Bake for 45-50 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool for a few minutes. Remove from pan and continue to cool completely.

Eat at room temp or refrigerate, then slice and enjoy! To enjoy as a snack/breakfast, try spreading a piece with peanut butter or making it into a peanut butter sandwich.

Nutrition Per Slice (Serves 10)

43 Calories
6g carbs
2g fat
2g protein
1g sugar

 

What I Ate Wednesday

Hey there!

I’ve been MIA as I was home for a few days during my long weekend break from school.

Instead of hanging out on the computer, I spent my days out and about, hitting the gym, seeing family I haven’t seen and just enjoying being home. I also made a point to go to Walmart and Target because moving to a place where those stores aren’t makes the experience of one stop shopping even better. I’m a Target sucker. Walk in to just browse, leave with everything. Snacks made their way home with me this time (s’mores Goldfish? I had to have them).

I also made sure to hit all my favorite food spots and ate sushi, had froyo twice (…they had pumpkin pie and a 20% off coupon soooo…) and a salad from a local restaurant. Yum.

Now, for the blog partayyy. Thanks to Jenn for hosting as always.

I made this bread last week and plan to share the recipe tomorrow. I ate the whole loaf in a day. I’m the worst bread photographer but trust me on this one.

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My favorite meals this week remain as oat bran. I’ve been trying out new “flavors” and so far, every single one has been delicious.

Cookie Dough: Mixed with just the powder of PB2, a bit of vanilla extract and topped with some dark chocolate (and a drop of whipped cream for fun)
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Apple Pie: Softened apples, vanilla extract, butter extract, peanut flour and lots of cinnamon

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I went apple picking this weekend which means I’ve been eating a ton of apples and apple butter that I picked up. Nothing beats fresh apples.

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Not photographed:
Pounds of apples
The Pumpkin Chai Latte I had that must be recreated. To.Die.For.
S’mores Goldfish
I discovered Trader Joe’s Cookie Butter ❤
Chia chunks I got from a local food store that I am also going to try and recreate