<![CDATA[Move with Mya - Recipes & Food Things]]>Thu, 14 May 2020 04:54:49 -0700Weebly<![CDATA["Sunday Sauce" Short Rib Tomato Ragu]]>Thu, 24 Oct 2019 03:42:40 GMThttp://movewithmya.com/recipes--food-things/sunday-sauce-short-rib-tomato-raguThis sauce is so good, you will want to stick your head in and lick the bottom of the pot. Or tear off a piece of warm baguette and slather all the goodness up, and then lick your elbow somehow. The short ribs are tender and melt in your mouth. The tomato ragu is rich, decadent, and full of flavor. It's called Sunday Sauce because it's meant to cook nice and slow, all day Sunday in time for Sunday night dinner. This baby is guest appropriate,  meet the in-laws for the first time appropriate or I'm staying in my PJ's all day and eating Sunday Sauce at night appropriate. Although the cook time is long, the prep is fast. 30 mins in and out. Let the oven do its thing while you go enjoy your day. Bon appetit! 
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Ingredients

2 lbs bone-in short ribs (I used @Meatme grassfed short ribs)
2 carrots, diced
2 celery stalks, diced
1 onion, diced
4 cloves of garlic, minced
1 x 796ml no sodium diced tomato
1 x 156ml no sodium tomato paste
1 cup chicken stock
2 cups red wine
2 sprigs each: thyme & rosemary (tied into a bundle with kitchen twine)
3 thai chili peppers (optional)
​Kosher salt & pepper to taste
(You can definitely double this recipe if you have more meat on hand!)




PictureThat @meatme meat tho
Instructions

1. Preheat oven to 350°F.
2. Pat dry meat. Season liberally with kosher salt & pepper.
3. Heat Dutch oven pot to high. Add 2 tbsp oil.
4. Sear meat x 2-3 mins per side to get a nice crust. Remove and set aside.
5. In the same pot, turn heat down to med-high. Saute onions & garlic until fragrant. Scrape all the browned meat bits off the bottom and get it all mixed in with the onion goodness.
6. Add wine. Bring to a boil and cook off x 3 mins.
7. Add diced tomatoes, tomato paste, celery, carrots into pot and bring to a boil.
8. Nestle seared short ribs back into sauce. Throw herb bundle in.
9. Cover with lid. Roast x 3 hours or until meat is tender and fall off the bone.
10. Remove meat and shred into small pieces before mixing back into most decadent sauce.
11. Serve over pasta, zoodles, rice, or eat straight up with a big loaf of French bread.



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Yes, you should absolutely slather that sauce up with some warm bread.
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<![CDATA[Pork & Vegetable Gyoza Dumplings]]>Sat, 31 Aug 2019 05:33:03 GMThttp://movewithmya.com/recipes--food-things/pork-vegetable-gyoza-dumplings
Juicy on the inside, crispy and golden brown on the outside, these Japanese style dumplings are so fun to make and even more fun to eat. 
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​Ingredients
 
For the filling:

1 lb ground pork (I used @meatme’s pasture-raised ground pork)
2 cups green cabbage, TINY dice. Add 1 tsp of salt, let sit for 10 mins, then squeeze out liquid with clean towel. 
1 cup carrots, grated
½ cup scallions, minced
2 cloves garlic, grated
1 tbsp ginger, grated
3 tbsp low sodium soy sauce
¼ tsp kosher salt
2 tbsp Chinese cooking wine
1 tbsp sesame oil
1 package round dumpling wrappers
 
For the cornstarch slurry:
1 tsp cornstarch
¾ cups warm water
Mix up with a whisk
 
For the dipping sauce:
Equal parts:
Rice wine vinegar
Low sodium soy sauce
Sesame seeds
Chili oil (optional)

Directions:

1.  Mix all filling ingredients together.

2. Spoon 1 heaping tbsp of mixture onto wrappers and make dumplings. Watch how I fold dumplings in the video above.

3.  Using a non stick pan, bring to medium heat. Spray surface lightly with cooking spray.

4.  Add 6-8 dumplings, flat side down to pan. Pour in cornstarch slurry. Put the lid on and leave it alone!

​5.  After 10 mins, remove the lid to let the rest of the liquid evaporate.
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6.  Around 13 mins, you should no longer have any liquid in the pan, and the edges of the dumplings and the cornstarch are beginning to brown. It’s time to remove when all the edges turn a golden brown.

7. Begin to work your spatula around the edges of the dumplings carefully until it’s no longer stuck to the pan.

8.  Swiftly and with ninja skills, flip the whole thing onto a plate.
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Dip into sauce and devour. 

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The cornstarch slurry will leave this crispy edge around the gyozas. YUM.
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I learned this recipe and how to fold gyozas from my Japanese friend Saki. She folded all these in a flash!
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<![CDATA[Cauliflower Kimchi Fried “Rice”]]>Sat, 31 Aug 2019 04:43:48 GMThttp://movewithmya.com/recipes--food-things/cauliflower-kimchi-fried-rice
​Who’s on Team Hungry always? This girl! If you love big portions but don’t want the excess calories, pump up your food with volume. Enter the mighty cauliflower! By substituting cauliflower for rice, you get a filling, nutritious, high fiber, and super delicious meal. By using frozen veggies that you may already have in your freezer, this meal is also very economical. Cauliflower fried rice is my go-to!
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Ingredients

1 large cauliflower, riced
1 cup kimchi, chopped
1 cup thawed frozen corn
1 cup thawed frozen peas
1 cup carrots, diced
4 eggs, scrambled & cooked
Add any cooked protein of choice
½ onion, diced
1 tbsp ginger, minced
3 cloves garlic, minced
½ tbsp sesame oil
3 tbsp low sodium soy sauce
1 tbsp cooking oil of choice
3 thai chilis (optional)

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Directions
 
1. Bring a large skillet or wok to medium high heat. Add oil.         
2. Sauté onions, garlic, ginger, chilis until fragrant.
3. Add riced cauliflower, carrots, peas, corn, kimchi and sauté until cooked through, approx. 8-10 mins.
4. Add in cooked protein of choice & cooked scrambled eggs last.
5. Mix thoroughly. Serve with sliced scallions. 

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This whole bowl is less than 300 calories!
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<![CDATA[My Food Philosophy]]>Thu, 29 Aug 2019 23:24:02 GMThttp://movewithmya.com/recipes--food-things/you-are-not-cheap-easy-nor-processed-so-why-is-your-food​Nutrition is the key to your success. You can exercise all day and night but if you're eating more calories than your body needs, you will not lose fat.  
You are not cheap, easy, nor processed, so why is your food? Think of yourself as a high performance engine that requires premium fuel to run at its best. We need to shift out of the "diet" mentality and into one of nutrition and fuel. When you see food as fuel instead of reward or distraction, you will be able to achieve food freedom.

With me as your coach, I will help you create delicious healthy meals that you will enjoy eating. At the end of the day, you need to love what you're eating in order to stay consistent. I will teach you about macronutrients, how to track calories, and how many calories you actually need. We will bust common myths together. Like no, sugar does not make you fat. Eating too many calories over an extended period of time make you fat. Plain and simple.

My food philosophy is simple: Eat real, high quality food. Eat all the colours of the rainbow. Fill your plates with vegetables. Eat protein with each meal. Eat foods that make you feel good. Do you really feel good after eating fast food or crushing a bag of potato chips? You need to love the way you eat!

Remember, you cannot out train a bad diet. Click here to get a free download of my cookbook, Ninja in the Kitchen! It's a collection of my go-to recipes that gets me in and out of the kitchen fast.  

​Here are some examples of what my meals look like. I love what I eat! and guess what? I EAT CARBS. Rice, pasta, bread, desserts, yes yes yes! I've learn how to calculate how many calories my body needs to thrive, and I eat accordingly and flexibly. I don't feel deprived. I can eat like this forever. 
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<![CDATA[Vietnamese beef & noodle lettuce bowls or wraps]]>Thu, 29 Aug 2019 23:05:15 GMThttp://movewithmya.com/recipes--food-things/august-29th-2019
Are you ready for a flavor explosion? Crunchy, salty, tangy, a lil sweet, a lil spicy, refreshing, and filling. Bring it on! This recipe is a real crowd pleaser and perfect for the summer heat! Quick and easy to throw together. You can make it into a bowl or a wrap. I adapted this recipe From A Chef's Kitchen. 
Ingredients

For the filling:
  • 1 tablespoon oil of choice
  • 1 small onion, finely chopped
  • 1 pound lean ground beef (I used grassfed beef from Meatme.ca)
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 2 teaspoons fish sauce
  • 2 tablespoon low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar, packed
  • freshly ground black pepper, to taste
  • 2-3 red chilies, chopped (optional)
For the cucumber relish:
  • 1 English cucumber, peeled, seeded and diced into small pieces
  • 3 scallions chopped
  • 1/2 cup chopped cilantro
  • 2 tablespoons rice vinegar
  • salt and freshly ground black pepper, to taste
For the sauce: 
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons rice wine vinegar
  • Juice of one lime
  • Zest of one lime
  • 1 teaspoon sugar
  • 1 teaspoon minced ginger
  • 1 clove garlic, minced
Toppings (no set amounts for these, just go crazy on the veggies and load up):
  • Romaine lettuce
  • Rice noodles, prepared per package instructions and drained well
  • Grated carrots
  • Shredded cabbage
  • Roasted peanuts, coarsely chopped
  • Lime wedges

Directions

SAUCE:  Combine all sauce ingredients in a small bowl.  Divide into small bowls for each diner.
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​FILLING:  Heat oil in large skillet over medium heat.  Cook onion and ginger until softened.  Add garlic and beef.  Cook until beef is browned and cooked through, crumbling the beef into small pieces as you go.  Drain well.  Stir in remaining filling ingredients.  Bring to a boil, reduce heat and simmer 5-10 minutes, stirring occasionally or until almost evaporated. 

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Relish: Chop everything up and combine all ingredients in a bowl. 

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TO ASSEMBLE:  Spoon meat mixture onto lettuce leaves, top with cabbage, carrots, rice noodles, peanuts and lime wedges as desired.  Roll up and serve with dipping sauce. 

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