My Top Sheet Pan Meals…

Sheet Pan Chicken Fajitas
Sheet Pan Pancakes
Sheet Pan Honey Mustard Chicken & Potatoes
Sheet Pan Beef & Broccoli

Substitutions 

• Butternut Squash: Instead of peeling and cutting a whole butternut squash, buy pre-cut cubes from the produce department or frozen butternut squash cubes.
• Brussels sprouts: Don’t love Brussels sprouts? Use extra butternut squash cubes, or a different seasonal vegetable like chopped sweet potatoes or white potatoes. Something like broccoli cooks too quickly and will burn easily given the cook time. 
• Herbs de Provence: A spice blend that originates from the South of France, but can easily be found in grocery stores. This blend is made from dried thyme, savory, marjoram, lavender, rosemary, fennel seeds, and bay leaf. A delicious blend to use for chicken, roasted vegetables, fish, and lamb. If you don’t have herbs de provence, use thyme or rosemary (or a blend of the two). Not the same as herbs de provence, but a flavorful substitute. 
• Bacon: Bacon adds incredible flavor to the salmon fillets and vegetables, particularly when paired with the sweetness of the honey drizzle. If you prefer not to use bacon, you’re welcome to skip it. Alternatively, use chopped prosciutto. 

​How to Make This Recipe: Step by Step Instructions 

• Step 1: Preheat the oven to 425F. Line a sheet pan with parchment paper. This is optional, but helps make clean up easier. 
• Step 2: Cut the Brussels sprouts in half. Peel the butternut squash, remove seeds, and cut the squash into 1-inch cubes.
• Step 3: Place the vegetables in a large bowl and sprinkle with all the seasonings: salt, herbs de provence, and pepper. Toss the veggies with the seasonings. Pour the olive oil over the veggies and toss again. 
• Step 4: Spread the veggies on the lined baking sheet in an even layer. Roast the veggies for 20 minutes. 
• Step 5: After 20 minutes, remove the sheet pan from the oven and use a spatula or wooden spoon to push the veggies to the perimeter of the pan. Add the salmon filets to the center of the pan, skin side down (if there’s skin on the salmon). Sprinkle some of the bacon on top of the fish and sprinkle with salt and pepper (not too much, just a few pinches over each filet). Scatter the remaining pieces of bacon throughout the veggie mixture. 
• Step 6: Return the sheet pan to the oven and bake for another 18-20 minutes, or until the salmon is cooked through (it will be flaky) and the bacon is slightly crispy. The crispiness of the bacon will depend on the thickness of the slices. I find that the thinner slices of bacon work well.
• Step 7: Remove the sheet pan from the oven and drizzle the honey over the top of the salmon and veggies. Serve warm.

How to Serve 

Sheet pan dinner are my favorite meal to cook because they’re so simple and complete! 

You don’t need to serve this meal with anything else, but if you’d like a side, here are a few side dish ideas…

• Instant Pot Rice
• Side Salad with Vinaigrette Dressing
• Instant Pot Mashed Potatoes 
• Einkorn Biscuits 
• Einkorn Cornbread 
• Cooked Pasta of choice: macaroni and cheese, pasta mixed with pesto

More Simple & Easy Weeknight Dinners

• Instant Pot Chicken Fried Rice
• Ground Beef Quesadillas
• Instant Pot Chicken & Rice
• Sheet Pan Beef & Broccoli

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Sheet Pan Honey-Salmon with Brussels Sprouts and Butternut Squash

An easy-to-make sheet pan meal featuring salmon, bacon, and vegetables. The sweet and savory taste of roasted butternut squash pairs perfectly with the rich flavors of the salmon.

Course Main Course

Cuisine American

Keyword baked salmon, salmon and butternut squash, salmon with brussels sprouts, sheet pan salmon

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 543kcal

Author Kristin Marr

Cost $15

Equipment

• 1 large bowl for mixing the vegetables with oil and seasonings
• 1 large sheet pan for baking the salmon and vegetables
• 1 piece of parchment paper optional for easy clean up

Ingredients

• 2.5 lbs butternut squash (about 6 cups cubed)
• 1 lb Brussels sprouts
• 1-2 tsp salt + extra for sprinkling on the salmon (depends on taste)
• 2 tsp herbs de provence
• 1/2 tsp black pepper + extra for sprinkling on the salmon
• 2 TB extra virgin olive oil or avocado oil
• 4 salmon filets totaling 2lbs, all salmon varieties work
• 4-5 slices bacon chopped
• 2-3 TB honey

US Customary – Metric

Instructions

• Preheat the oven to 425F. Line a sheet pan with parchment paper. This is optional, but helps make clean up easier. 
• Cut the Brussels sprouts in half. 
• Peel the butternut squash, remove the seeds, and cut the squash into 1-inch cubes. 
• Place the veggies in a large bowl and sprinkle with all the seasonings: salt, herbs de provence, and pepper. Toss the veggies with the seasonings. Pour the olive oil over the veggies and toss again. 
• Spread the veggies on a large sheet pan. Roast the veggies for 20 minutes. 
• After 20 minutes, remove the sheet pan from the oven and use a spatula or wooden spoon to push the veggies to the perimeter of the pan. Add the salmon filets, skin side down (if there is skin on the fish), to the center of the pan. Sprinkle some of the bacon over the salmon filets and sprinkle with salt and pepper (not too much, just a few pinches over each filet). Scatter the remaining pieces of bacon throughout the veggie mixture. 
• Return the sheet pan to the oven and bake for another 18-20 minutes, or until the salmon is cooked through (it will be flaky) and the bacon is slightly crispy. The crispiness of your bacon will depend on the thickness of the slices. I find that the thinner slices of bacon work well.
• Remove the sheet pan from the oven and drizzle the honey over the top of the salmon and veggies. Serve warm. 

Notes

Salt Amount: Bacon can vary in saltiness, so if you know your bacon is on the saltier side, I would decrease the amount of salt used to 1 or 1 1/2 teaspoons. You can always add more salt later. It’s always best to add less salt in the beginning and add more if needed. 

Fresh or Frozen Veggies: Fresh or frozen veggies may be used. Do not defrost the veggies before cooking, if frozen. 

Frozen Salmon: If the salmon is frozen, defrost fully before baking.

Herbs de Provence: A spice blend that originates from the South of France, but can easily be found in grocery stores. This blend is made from dried thyme, savory, marjoram, lavender, rosemary, fennel seeds, and bay leaf. A delicious blend to use for chicken, roasted vegetables, fish, homemade salad dressing, and lamb. If you don’t have herbs de provence, use 1 teaspoon thyme or 1 teaspoon rosemary (or a blend of the two). Not the same as herbs de provence, but a flavorful substitute. 

Nutrition

Calories: 543kcal | Carbohydrates: 52g | Protein: 43g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 1423mg | Potassium: 2315mg | Fiber: 10g | Sugar: 17g | Vitamin A: 31080IU | Vitamin C: 156.2mg | Calcium: 214mg | Iron: 5.6mg

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The post Sheet Pan Salmon with Butternut Squash appeared first on Live Simply.

“Ugh, I really want a hamburger right now.” A woman declared as she wiped the sweat from her forehead.

A few of the ladies in the room smiled and chuckled.

The woman continued, “But I know, I should have a salad. Or…something healthy.” 

I had to chime in, “You could make a burger at home with real, nourishing ingredients–some grass-fed beef, lettuce, and other fresh toppings. That’s my favorite meal. And that kind of burger is very different than a drive-thru chain burger.”

The woman smiled at me as she picked up her purse and shoes, “Yes, maybe so. I’m just trying to be healthy.”

This mentality is all too common in our current society. It’s not surprising that so many people are confused by food, and even scared to eat certain foods. I was there just a few years ago. 

I personally think this confusion comes from years of misguided food marketing, government food pyramid campaigns, fad diets, living off processed food, and the absence of people cooking and passing down food culture/knowledge to the next generation.

I truly believe that getting back to the basics–sourcing real ingredients and cooking in our kitchens– is the answer to ending this confusion and fear. I know, that sounds so simple. And it is!

When you make food, in your kitchen, using real ingredients–rice, chicken, lettuce, tomatoes, real cheese–every meal is a source of nourishment and joy. Whether that meal is a good ol’ burger that’s made with fresh, real ingredients, or a big salad with loads of raw veggies.

I love sharing real food-based recipes here on Live Simply, especially real-ingredient recipes that are not usually deemed “healthy” by modern day society. 

In the past, we’ve talked about making homemade chicken tenders and salisbury steak–both of which are usually associated with processed food. We’ve also talked about macaroni and cheese several times: Instant Pot mac and cheese, stove-top mac and cheese, and butternut mac and cheese.  

Today’s recipe, Easy Baked Fish Sticks, is another real food take on a food that’s generally considered unhealthy and overly-processed. These fish sticks are made with just four very simple ingredients:  breadcrumbs, salt, eggs, and fish. That’s it! I usually make these fish sticks with cod, but you could also use salmon or halibut. 

I have a deep appreciation for our farm connections. Connections that allow us to source food outside of the grocery store. It’s time to recognize just how important it is to have these connections. Literally, shake the hand that feeds you and you won’t have to depend on the mass food system to feed you. ⠀⠀⠀⠀⠀⠀⠀⠀⠀

Most of our meat and produce and eggs come from local farms, but when it comes to seafood I have difficulty finding fresh fish in our area (yes, the irony of this is not lost on me since we live in Florida). ⠀⠀⠀⠀⠀⠀⠀⠀⠀

A few months ago, I joined a sea to door program through @sitkasalmonshares to receive monthly boxes of Alaskan fish, which is caught and then packed by the fishermen in Sitka, Alaska. The fish is incredible, everything is caught using sustainable practices, transparency is visible in everything they do, and the fish is very competitively priced. Each month, a new box of the freshest fish direct from Alaska arrives at my door.

If you want to try a Sitka fish share, use coupon code “LiveSimply” for $25 off any share.

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Easy Baked Fish Sticks

These real-food fish sticks are so simple and easy to make, your family won’t even miss the pre-packaged ones from before.

Course Main Course

Cuisine American

Keyword Baked Fish Sticks

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 231kcal

Author Kristin Marr

Ingredients

• 1 lb cod cut into 1-inch strips, or salmon or halibut (I get my fish delivered from Sitka Salmon Shares, read more about this program above)
• 1 cup dry breadcrumbs *fine breadcrumbs work best
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• avocado oil spray (optional for toasting)

Special Equipment

• sheet pan
• medium bowl

Instructions

• Preheat the oven to 400F.
• In a medium-size bowl, whisk together the breadcrumbs, salt, and pepper. In a separate small bowl, whisk the eggs.
  
• Dip the fish strips, a few at a time, into the egg, and then transfer the strips into the breadcrumb mixture, flipping the strips a few times so the mixture evenly coats the strips. Place the coated strips on a baking sheet or baking stone.
• Lightly spray the strips with the oil spray. (optional)
• Bake for 11-14 minutes, depending on thickness until cooked through. Serve with a dipping sauce (see notes for an aioli or try homemade ranch), if desired. 

Nutrition

Calories: 231kcal | Carbohydrates: 19g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 130mg | Sodium: 580mg | Potassium: 551mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 1.2mg | Calcium: 80mg | Iron: 2.1mg

The post Easy Baked Fish Sticks appeared first on Live Simply.

What a week!

A week that definitely calls for kicking back this weekend, staying out of the kitchen, and enjoying the outdoors.

On Monday, our family came down with a case of the sniffles. By Monday night, I had made a large bottle of elderberry syrup and four quarts of chicken broth, and purchased the largest bottle of vitamin C from the local health food store. There was no way that a full cold was going to take us down after only the second week of school.

As it turns out, a case of the sniffles wasn’t our biggest issue. The biggest issue was slowly brewing in the Gulf of Mexico…

Our family currently lives in the thumb of Florida. If you look at a map of Florida, we’re the thumb that sticks out on the west coast. Hey!

We have gorgeous beaches, tropical heat waves, and hurricanes. Well, we haven’t actually had a hurricane hit us in a long time, but we usually get the outer rainbands of storms. On Wednesday, we met our hurricane match. A match named Hermine.

I didn’t even know there was a tropical storm brewing, that later turned into a hurricane, until Wednesday morning when I woke up to rain and complete darkness at 7am. The next three days turned into no-school-and-hurricane survival as Hermine decided to park her giant self right next to our county.

For the first time in three days we’re finally seeing the sun! Yay! I honestly don’t know how my northern friends survive snow days. We’re definitely ready to bust out of the house and just sit outside in the warm sun this weekend. Which means that I don’t plan on spending much time in my kitchen.

This morning, as I watched the sun come through my kitchen window, I prepped a large bowl of Make-Ahead Veggie-Packed Tuna Salad. This salad is the ultimate make-ahead kind of meal because it’s super versatile. We regularly enjoy this veggie-packed tuna salad on crackers (Jovial or Simple Mills brands), wrapped in collard greens or butter/romaine lettuce cups, as a sandwich, or on top of a green salad (like this weeknight salad).

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Make-Ahead Veggie-Packed Tuna Salad

This salad is the ultimate make-ahead kind of meal because it’s super versatile. We regularly enjoy this veggie-packed tuna salad on crackers (Jovial or Simple Mills brands), wrapped in collard greens or butter/romaine lettuce cups, as a sandwich, or on top of a green salad (like this weeknight salad).

Course Snack

Cuisine American

Keyword Tuna Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 cups

Calories 397kcal

Author Kristin Marr

Ingredients

• 1/2 cup roughly chopped celery
• 1/2 cup roughly chopped red onion
• 1/2 cup roughly chopped bell pepper red, yellow, or green
• 1/2 cup shredded carrots I use the pre-shredded carrots from the store for this salad. If you don't have any shredded carrots use chopped carrots.
• 1/3 cup quartered red radishes
• 15 oz cannellini beans drained and rinsed, (1 can)
• 10 oz skipjack tuna or albacore tuna, (2 cans)
• 2/3 cup mayonnaise
• 3 TB dijon mustard
• 1/4 lemon about 2 TB of lemon juice
• 1/3 cup chopped fresh cilantro
• 1/2 tsp salt to taste
• 1/2 tsp black pepper to taste

Instructions

• Place all the veggies (celery, red onion, bell pepper, carrots, and radishes) in the bowl of a food processor. Pulse the veggies for about 5-10 seconds, just a few pulses, to finely chop the veggies.
• Add the beans, tuna, mayo, mustard, and lemon juice to the veggies, and pulse again for just a few seconds. The tuna salad should be slightly creamy, without being pureed. Do not puree! The goal is to chop the tuna and beans, not create baby food ;). Scrape the side of the food processor, if needed, in between the pulses. If you need to finish combining the mayo and mustard with the ingredients, gently stir the ingredients, once chopped.
• Add the salt and pepper, to taste. I like 1/2 teaspoon of each, but I recommend starting with 1/4 teaspoon and seasoning according to your taste preference. Stir in the fresh cilantro. If you're not a cilantro fan, try fresh dill or parsley.
• Store the tuna in an air-tight container in the fridge for up to 4-5 days. We use this tuna to make sandwiches, wraps, served with crackers, or as a topping on a salad.

Nutrition

Calories: 397kcal | Carbohydrates: 16g | Protein: 22g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 1161mg | Potassium: 253mg | Fiber: 5g | Sugar: 2g | Vitamin A: 2785IU | Vitamin C: 24.4mg | Calcium: 74mg | Iron: 2.9mg

Ingredient Notes 

This recipe makes a creamy tuna salad. If you want a chunkier tuna salad, reduce the mayo, or skip the food processor and chop the ingredients.

I absolutely love to use cannellini beans in this recipe. They add a creamy texture, and extra protein and fiber. If you don’t want to use cannellini beans, try garbanzo beans, or skip the beans and use 1-2 additional cans of tuna. The hand-holding photo (above) features the tuna made with cannellini beans, and the plate and napkin photo (below) features the tuna made with garbanzo beans. If you’re using home-cooked beans, use 1 1/4 cups.

I purchase tuna from Costco (Wild Planet–which is available in many stores) and/or Trader Joe’s (look for the pole-caught skipjack tuna). I highly recommend using a tuna that’s been pole-caught and sustainably sourced.

Any veggies, which you can consume raw, may be used this recipe. Try creating your own veggie combos according to what’s on sale and in season. Avoid watery vegetables, like cucumbers.

There are a few great options for a real food mayonnaise. I use Chosen Foods Avocado Oil Mayo. Other great store-bought options include: Primal Kitchen Mayo and Sir Kensington’s Mayo. Most of these options may be found at health food stores or Costco (Chosen Foods). Another option is to make mayo at home.

The post Make-Ahead Veggie-Packed Tuna Salad appeared first on Live Simply.

My love for the kitchen and cooking usually ends at 3pm. That’s when I take one look at the pile of dishes accumulated into numerous perfectly shaped mountains , and wonder if I’ll ever find a clean dish or have the time to make one more meal. The feeling must be a universal mom thing, right?! Just like the bathroom and a quiet latte.

Last year, our schedule with two kids, full time blogging and Dustin working outside the home became busier than in previous years. To help simplify our busier schedule, I created a new meal planning list called, “Busy Weeknight Meals.” The goal of this list was (and still is) to offer quick dinner solutions for super busy nights when I need to fix a delicious meal that requires very few dishes and a minimal amount of time. This list continues to grow. Each time I create or find a new recipe that qualifies as “quick and easy,” the recipe name and source is added to the list.

On Saturday mornings I pull out my monthly calendar and the following lists: Family Favorite Meals, Recipes to Try, and Busy Weeknight Meals. Within minutes I’m able to create a meal plan that fits our schedule. That, my friend, is the beauty of regular meal planning and organized recipe lists.

PS: You can learn everything you need to know about the art of meal planning in the Real Food Planning Challenge.

Fresh salmon burgers are my go-to busy weeknight dinner. Homemade salmon burgers are simple to make and nearly fail-proof. In other words, the pizza delivery guy can have the night off! My salmon burgers are made with fresh salmon (please no canned stuff) which means these are not your ordinary bland tasting fish-from-a-can burgers.

Fresh salmon burgers only take minutes to make, about twenty to be exact. And yes, I’ve timed my salmon-making dinner skills. Doesn’t everyone? Piper needs math time and Mommy needs to cook dinner!

In order to truly make homemade salmon burgers a twenty minute meal, I highly recommend asking the fish guy (I’m sure he has a formal title) behind the seafood counter to debone and and skin the salmon.  Also, you might want to ask him about the whole formal title thing (curious minds…). I know Whole Foods offers deboning as a complimentary service. With deboning out of the way, making salmon burgers is as easy as chopping a few ingredients in the food processor and turning on the stovetop.

My family enjoys fresh salmon burgers with a roasted vegetable and quinoa cooked in homemade chicken broth. Homemade salmon burgers can also be served on a bun just like a traditional mooing burger, or on top of crisp greens and vegetables for a hearty salad.

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20 Minute Fresh Salmon Burgers

Fresh salmon burgers are my go-to busy weeknight dinner. Homemade salmon burgers are simple to make and nearly fail-proof. In other words, the pizza delivery guy can have the night off!

Course Main Course

Cuisine American

Keyword Salmon Burgers

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 10 burgers

Calories 111kcal

Author Kristin Marr

Ingredients

• 1 lb salmon skinless and deboned, cut into chunks
• 2 slices sandwich bread any bread will do
• 1/2 lemon juiced
• 2 TB red onion finely chopped
• 1 TB mayonnaise
• 1 TB dijon mustard
• 1 TB fresh herbs chopped, I like to use parsley and/or dill
• 1 tsp salt
• 1/4 tsp black pepper
• 1 TB butter or extra virgin olive oil
• 1 lemon cut into wedges, optional

Instructions

• In a food processor, pulse the bread for 40-60 seconds until the bread resembles coarse crumbs. Pour the crumbs in a large bowl. Add the salmon chunks to the food processor and pulse until the salmon is ground and sticks together (about 30-60 seconds). Add the salmon to the large bowl.
• To the salmon and breadcrumbs add the remaining ingredients: lemon juice, red onion, mayonnaise, mustard, fresh herbs, salt and pepper. Stir the ingredients together.
• Form the ingredients into hamburger patties.
• In a large skillet (I use a large cast iron skillet), over medium-high heat, melt 1 tablespoon of butter or olive oil. Once the pan is hot, add the salmon burgers and cook for 5 minutes on each side, until lightly brown.
• Serve warm with lemon wedges (optional).

Notes

Find all my favorite kitchen tool essentials, here.

Nutrition

Calories: 111kcal | Carbohydrates: 4g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 313mg | Potassium: 261mg | Vitamin A: 55IU | Vitamin C: 8.8mg | Calcium: 27mg | Iron: 0.8mg

I like to make a cucumber yogurt sauce for my salmon burgers (pictured). For a yogurt sauce you’ll need: 1/3 cup whole milk yogurt, 3 TB finely chopped cucumber, 1 TB herbs (parsley or dill), and 1 garlic clove minced. Stir the ingredients together and spoon over warm salmon burgers.

More Real Food You May Like:

20 Healthy Meal Prep Foods to Save Money and Time

 How to Prep Real Food with Zero Time

Homemade Probiotic Chicken Caesar Salad

The post 20 Minute Fresh Salmon Burgers appeared first on Live Simply.

May was an eventful month, let’s recap:

1. Miami: A weekend of food and coming out of my introvertedness. That’s a word, trust me. I’m incredibly social, but mostly with those I know best… like you, friends! Meeting three hundred strangers was a daunting task, but one I enjoyed. I even considered venturing over to the extrovert side…maybe.

2. Rhubarb: Why not? Rhubarb is popping up all over health food stores in our area. I’m a stick-to-the-plan kinda gal, but those long skinny red sticks were just too much to ignore. I brought home a few bags during an impulse buy. If you haven’t tried rhubarb, it’s an absolute must! First, it’s a veggie. Yep, totally true. Second, when paired with something sweet (think: strawberries) it makes the most delicious dishes.

3. Flying: Remember those lavender scones?  Well, I made a ton last week in preparation for my upcoming flight to visit five of my favorite blogger friends. I was hoping the carbs and lavender might magically work together to ease my fears of heights and flying. I left Friday afternoon and returned last night. I’m proud to say, “I survived!” and absolutely loved flying. This odd, new-found love must be from the carbs and lavender.

May was a month of new adventures and facing fears, getting out of my same ol’ routine and embracing what lies ahead. May also meant saying “good-bye”.

One of my very best friends and a contributor here at Live Simply, Candice, loaded a huge yellow truck and moved her sweet family to Virginia. I’m learning as I grow older (as in 30),  life is often about saying good-bye and embracing new unknown challenges and joys.

Before the big move we spent a Saturday afternoon doing what foodie friends enjoy the most – cooking together. With the help of a local Vietnamese-native, we learned how to cook Pho and assemble Spring Rolls. Food brought us together as friends. A friendship that grew into more than just granola bars and ice cream talk.

Today, we’re going to dig into Shrimp Spring Rolls with a light ginger-soy sauce. Shrimp Spring Rolls are perfect for summer as they are both filling and require very little time in the kitchen. Plus, they are the perfect gathering food- bringing friends and family together. Make spring rolls ahead for a quick, veggie-filled dinner or arrange the ingredients in small bowls for the family to participate in making. In honor of May and all she brought, let’s dive into this super easy summer meal.

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Shrimp Spring Rolls with Soy-Ginger Sauce

Today, we’re going to dig into Shrimp Spring Rolls with a light ginger-soy sauce. Shrimp Spring Rolls are perfect for summer as they are both filling and require very little time in the kitchen. 

Course Appetizer

Cuisine Japanese

Keyword Soy-Ginger Sauce

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 People

Calories 502kcal

Author Kristin Marr

Ingredients

Spring Rolls:

• 1 cucumber Julienne-cut
• 1/2 head green cabbage
• 1/2 head iceberg lettuce
• 1-2 carrots
• 1/2 cup bean sprouts
• 1 fresh herbs I like cilantro. Other options: basil and/or mint.
• 1 lb shrimp cooked and shelled
• 12 sheets rice paper
• 1/2 lb rice vermicelli

Ginger-Soy Sauce:

• 1/4 cup organic soy sauce
• 2 garlic cloves minced
• 1 tsp ginger grated

Instructions

• Prepare the veggies: julienne the cucumber, finely shred the lettuce and cabbage and carrots, wash the herb of choice. If using basil or mint use the whole leaves. If using cilantro use stem and leaves. Set veggies and herbs to the side.
• Cook the rice vermicelli according the package. Once cooked drain the water, rinse off the noodles, and gather a small handful at a time, place the grouped noodles on a plate and set aside.
• In a large bowl pour warm water. Place a rice paper (one at a time) in the warm water for about 20 seconds. This will soften the rice paper producing a sticky wrap.
• Remove the paper from the water, carefully fold in half, and place on a large plate. Fill the center of the wrap with noodles, shrimp, veggies, and herbs. Fold the ends toward the center of the wrap, then roll starting from one corner to the other into a wrap.
• Serve fresh with dipping sauce or wrap individually and use within two days.
• For the dipping sauce: Combine the soy sauce, grated fresh ginger, and minced garlic in a small mason jar. Place the top on the jar and shake for a few seconds to combine. Allow to marinate for 30 minutes. Dip spring rolls in the sauce.

Nutrition

Calories: 502kcal | Carbohydrates: 83g | Protein: 33g | Fat: 2g | Cholesterol: 289mg | Sodium: 2057mg | Potassium: 628mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3050IU | Vitamin C: 53.5mg | Calcium: 272mg | Iron: 5.6mg

Note: The noodles and rice paper can be found at health food stores or ethnic shops. I’ve included the brands I personally love. You can view these brands by clicking the “where to buy” links.

The post Shrimp Spring Rolls with Ginger-Soy Dipping Sauce appeared first on Live Simply.