Today we had a fun little outing after Brian got back from the woods, so I thought I’d share!
Since we are going to the Royal’s last Sunday home game of the season tomorrow, and we usually tailgate with his friend Nick, we thought we’d do a vegan tailgating meal this time! So, we decided to bring back a recipe we had once and liked…BBQ
Pulled Pork Jackfruit! What is a Jackfruit, you ask? Well…it’s a huge green spikey looking thing that they grow in Malaysia. (See the pics below) You can’t find them in normal grocery stores…you have to go to an Asian market to get it. They sell it in cans for just under $2…much better than buying an entire jackfruit which is like 50 pounds at $1.50/lb! Here is the recipe if you’re super interested in making it…which, I understand if you dont…but it actually tastes just like BBQ pulled pork and it shreds the same way and everything! (The jackfruit looks like white pineapple in the can). The only thing that is slightly off is that it’s not as chewy as pork, but thats okay! It’s only like 35 calories per serving and no fat like pork! So at least it’s not going to clog your arteries! 🙂
We originally went downtown to go to the big Asian grocery store down in the Rivermarket area, but we thought that since we were already going to be down there, we might as well go to Happy Gillis as well! Happy Gillis is one of the places we went on one of our all-day, “explore KC” dates…it’s a super yummy sandwhich shop! I used their bathrooms today and they are completely BARBIE PINK..they’re awesome, so I just had to take some pictures. 🙂 We love Happy Gillis. 🙂
I also took a picture of a cute little house/apartment down by Happy Gillis with a teal door, garage door, and little porch table with flowers. It was so cute. Funny that this place is close to downtown, and yet, this little area is just a little quiet neighborhood!
So that was today’s fun little adventure. Good times! 🙂
Sorry I haven’t been updating my menus lately. Things have been crazy busy! These were great Turkey Burgers with a bit of a spin, if you’re up for something different. 🙂 I served with pineapple on the side, and sweet mashed potatoes. Yum!
1 tbsp soy sauce
1 tbsp honey
1 tbsp apple cider vineger
1/4 cup dried bread crumbs
1 lb ground turkey
1/4 c chopped green onions
1/4 c chili sauce
Whole Wheat hamburger buns
Slices of pineaple
Butter lettuce leaves
1. In a medium bowl, combine soy sauce, honey, vinegar, and bread crumbs until blended.
2. Add ground turkey and green onions and mix well. Shape into 4 patties.
3. In a nonstick skillet over medium heat, fry patties, turning once until done, about 8-10 minutes.
4. To serve, spread chili sauce on hamburger buns and top with a patty, pineapple ring, and lettuce. Complete with top half of the bun and serve immediately.
** We did not use chili sauce because of B’s mouth sensitivities. We also decided to skip the pineapple ON our burgers that night, simply because we weren’t feelin’ it that night. You can use any type of lettuce. We used our George Foreman grill.
Serves 4. PER SERVING: Calories: 430 | Fat: 10g | Sodium: 880mg | Carbs: 59g | Fiber: 6g| Protein: 30g
The other night I started cooking some new recipes in order to intentionally increase our dinner nutrition value. Granted, we’ve eaten out, had Caribou Coffee, and ate Jack Stack BBQ at the Royals game this past Sunday…so we’re not quite at 100% yet. The first night, I made this delicious Coconut Shrimp with Pineapple Salsa and Steamed Veggies. It was SOO SOO good!! I would HIGHLY recommend it, if you like shrimp! The only thing I would advise you to do is SPRAY THE PAN like the recipe says…something I failed to remember! That was not a fun lesson to re-learn. Ha.
I got the recipe here, but I’ll write it out below for those of you who want to try it!
Makes 4–6 servings1/3 cup cornstarch
1/2 teaspoon cayenne or to taste
Salt to taste
3 egg whites
1 1/4 cups flaked coconut
1 1/2 pounds medium peeled shrimp
1. Preheat oven 400°F. Coat baking sheet with nonstick cooking spray
2. In shallow bowl, combine cornstarch, cayenne, and salt. In another bowl, beat egg whites until frothy, about 2 minutes. Place coconut on plate.
3. Coat shrimp with cornstarch mixture, dip into egg whites, and roll in coconut. Place shrimp on prepared pan.
4. Bake 15 minutes, turn shrimp, and continue baking another 5–10 minutes or until shrimp are done.Nutritional information per serving
Calories 192, Protein (g) 20, Carbohydrate (g) 15, Fat (g) 4, Calories from Fat (%) 25, Saturated Fat (g) 4, Dietary Fiber (g) 2, Cholesterol (mg) 168, Sodium (mg) 265 Diabetic Exchanges: 1 carbohydrate | 3 lean meat
Makes 2 cups
1 1/2 cups finely chopped fresh pineapple
1/3 cup chopped red onion
2 tablespoons finely chopped fresh cilantro
1/3 cup pineapple preserves
1 tablespoon finely chopped fresh jalapeño
1 tablespoon lime juice
1. In bowl, combine all ingredients.
Terrific Tidbit: If you don’t want to make the pineapple salsa, pick up a fruity salsa. To save time, buy pre-cut fresh pineapple or use canned pineapple. Use nice size shrimp to cut preparation time.
Nutritional information per serving Calories 69, Calories from fat 0%, Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 18 g, Dietary Fiber 1 g, Sugars 15 g, Protein 0 g, Diabetic Exchanges1 fruit