Tag: healthy

Healthy Chicken & Shrimp Paella

Healthy Chicken & Shrimp Paella

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, smoked paprika, and fresh lime juice. Perfect for a special occasion or weekly meal prep!

You know how I’m always saying that you should have cooked rice in the fridge?

THIS IS WHY.

Well, not exactly THIS but it’s a great example. See, this DELICIOUS healthy chicken & shrimp paella comes together in just 25 minutes if you have cooked rice in your fridge.

25 MINUTES.

Life cannot get any better than that!

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, and tons of flavor! Perfect for a special occasion or weekly meal prep!

This super easy paella recipe is great for special occasion or even a quick weeknight meal! I used my favorite cast-iron skillet which I highly recommend. Btw, the leftovers taste even better! Hello meal prep. ;)

You can completely customize this recipe as you wish. Add only chicken, if you don’t like shrimp. Use shrimp, if you don’t like chicken. You can also use other types of seafood too – scallops, mussels, clams. I mean, I could be here all day talking about seafood, as I’m sure you know. I will say though, the use of turmeric, smoked paprika, and chicken broth is what really gives this recipe its AMAZING flavor.

Imagine telling your fam or spouse, “Dinner’s ready and it’s paella!”

You’ll get ALLLL the mad props. Add this recipe to your to-do lists. You can thank me later.

Can't wait to surprise my fam with this Healthy Chicken & Shrimp Paella! #asassyspoonClick To Tweet

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, and tons of flavor! Perfect for a special occasion or weekly meal prep!

I hope you make this and LOVE it!

5 from 1 vote
A simple-to-make paella using brown rice, chicken, shrimp, turmeric, and tons of flavor! Perfect for a special occasion or weekly meal prep!
Print
Healthy Chicken & Shrimp Paella
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, smoked paprika, and fresh lime juice. Perfect for a special occasion or weekly meal prep!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 2 tablespoons coconut oil
  • 1/3 red onion , diced
  • 1 garlic clove , minced
  • 1 pound chicken breasts , cut in cubes
  • 1/2 pound shrimp , peeled and deveined
  • 1 tablespoon smoked paprika
  • Salt and pepper to taste
  • 2 cups cooked brown rice
  • 1 small tomato , diced
  • 1 cup low sodium chicken broth
  • 1/3 teaspoon turmeric
  • 1 cup frozen peas
  • Fresh lime juice , cilantro or parsley for garnish
Instructions
  1. In a skillet, melt coconut oil on medium-high heat. Add red onion and minced garlic. Cook until the onions are browned and translucent.
  2. Add chicken and cook for a few minutes then add shrimp. Cook for a few minutes. (It's ok if both are a little pink, they will continue to cook as you add the rest of the ingredients). Add paprika, salt and pepper. Stir.
  3. Next, add brown rice and tomatoes. Stir and reduce to medium heat. Add chicken broth and turmeric. Simmer and cook for 3 minutes.
  4. Lastly, add frozen peas and stir. Allow the paella to simmer for about 5 minutes, then garnish with cilantro, parsley, and/or lime juice. Enjoy!

Inspired by Kevin of Fit Men Cook (he's the best!)

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

A simple-to-make paella using brown rice, chicken, shrimp, turmeric, and tons of flavor! Perfect for a special occasion or weekly meal prep!
Healthy Egg Muffin Cups {Meal Prep Idea!}

Healthy Egg Muffin Cups {Meal Prep Idea!}

Healthy Egg Muffin Cups. Avoid skipping breakfast by making these healthy egg muffin cups ahead of time with kale, spinach, eggs, cheese, or even leftovers!

These healthy egg muffin cups will save your life!

They saved mine.

See, I used to commute to work for an hour every morning. Traffic was awful. The sooner I left the house, the less stressed I was.

Making these healthy egg muffin cups ahead of time really saved me a lot of time.

Once these are out of the oven and cooled, place each one in a resealable bag and store them in the fridge.

All you have to do every morning is microwave each for 30-40 seconds. Breakfast is ready to go!

The best part about this recipe is that you can customize them however you’d like.

You can add turkey bacon, diced ham, leftover shredded chicken. The sky’s the limit!

Here are some combo ideas to help get you started (with egg as the base, obvi):

Arugula + Tomato + Goat Cheese
Black Olives + Kale + Onions
Peppers + Onions + Mushrooms
Kale + Mushrooms + Onions
Mushrooms + Spinach + Peppers
Tomato + Basil + Shredded Mozzarella (tastes like pizza!)

Of course, you can totally make 6 of the same kind. Do you!

Personally, I get bored eating the same thing everyday so I like to switch it up. I make 6 different ones or, 3 and 3.

Plus, this is a great way to use up leftovers in your fridge. A use-up-whats-leftover-in-the-fridge recipe, if you will!

My only recommendation is to make only 6 at a time.

Unless you’re making these for more than one person (or plan to have more than 1 each morning), I’d only recommend using 1/2 dozen eggs which will make 6 healthy egg muffin cups.

No excuse to skip breakfast with these Healthy Egg Muffin Cups! #asassyspoonClick To Tweet

Avoid skipping breakfast by making these healthy egg muffin cups ahead of time with kale, spinach, eggs, cheese, or leftovers!

Now, you have NO EXCUSE to skip breakfast when you’re on the run each morning!

Remember to throw them out after 6 days.

This recipe below is a guide. Feel free to customize these as you wish!

5 from 1 vote
Avoid skipping breakfast by making these healthy egg muffin cups ahead of time with kale, spinach, eggs, cheese, or leftovers!
Print
Healthy Egg Muffin Cups {Meal Prep Idea!}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Avoid skipping breakfast by making these healthy egg muffin cups ahead of time with kale, spinach, eggs, cheese, or leftovers!

Servings: 6 cups
Author: Jamie Silva
Ingredients
  • 1/2 dozen eggs
Choose from any of the following:
  • kale chopped
  • baby spinach chopped
  • tomatoes diced
  • onions finely chopped
  • red bell peppers finely chopped
  • green peppers finely chopped
  • mushrooms finely chopped
  • goat cheese crumbled
  • basil finely chopped
  • mozzarella cheese shredded
  • salt and pepper to taste (other seasonings too like oregano or garlic powder!)
Instructions
  1. Preheat oven to 350 degrees F. Spray a nonstick muffin tin with nonstick cooking spray. Set aside.

  2. Whisk the eggs in a bowl. Place 2-3 items from the list above into each tin. You can customize each muffin cup however you'd like! Pour the egg mixture on top, leaving 1/4" from the top.

  3. Bake for 20 minutes, or until a toothpick comes out clean for each frittata. Remove from oven. Use a knife to go around the edges and pop out the egg cups. Enjoy!

Keep them in an airtight container or place each individual egg muffin cup in a resealable bag for an easy grab-and-go breakfast each morning. Dispose after 6 days.

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Avoid skipping breakfast by making these healthy egg muffin cups ahead of time with kale, spinach, eggs, cheese, or leftovers!
Lean Ground Beef over Zucchini Noodles {Healthy Cuban Picadillo!}

Lean Ground Beef over Zucchini Noodles {Healthy Cuban Picadillo!}

Lean Ground Beef over Zucchini Noodles! Lean ground beef, made Cuban-style served over spiralized sautéed zucchini noodles. A quick and easy 30-minute weeknight meal!

Meal prepping every week is not fun but it’s necessary. Here are some tips to help with meal prepping:

  • Cut or spiralize veggies with my Inspiralizer (which I love!)
  • Place the spiralized veggies in freezer friendly zip lock bags and remove all the air.
  • Cut up fruit and store it in air tight containers for the week.
  • Place salad greens (spinach, arugula, etc) in air tight containers with a paper towel on top to absorb moisture. By doing this, greens last an extra week!
  • Cook chicken, ground turkey or lean ground beef enough for 4-5 days. Divide and place in separate containers.

For more meal prepping tips, click here!

Picadillo, aka lean ground beef made Cuban-style with spiralized zucchini noodles. Quick, delicious meal for a busy weeknights!

For this recipe, the zucchini noodles were spiralized and the lean ground beef (Cuban-style!) was cooked.

All I did was sauté the ‘zoodles’ in a pan a bit.

Then, heat the picadillo (lean ground beef made Cuban-style) and place it on top.

Ta-daaaa!

I hope you make this and LOVE it!

Lean Ground Beef over Zucchini Noodles! Lean ground beef, made Cuban-style served over spiralized sautéed zucchini noodles. A quick and easy 30-minute weeknight meal!
Print
Lean Ground Beef over Zucchini Noodles {Healthy Cuban Picadillo!}
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Lean ground beef, made Cuban-style served over spiralized sautéed zucchini noodles. A quick and easy 30-minute weeknight meal!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 1/2 onion finely chopped
  • 2 cloves garlic minced
  • 1/2 green pepper finely chopped
  • 2 tablespoons cilantro
  • 1 1/2 pounds lean ground beef
  • 4 ounces tomato sauce
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • salt and pepper to taste
  • 2 tablespoons green olives cut in half
  • 4 medium zucchini noodles spiralized (make sure they are ripe)
Instructions
  1. Brown meat on medium heat in large skillet. Use a wooden spoon to break the meat apart. When meat is no longer pink, drain all liquid from the skillet.

  2. Add onion, garlic, green pepper, and cilantro to the pan and continue cooking on a low flame. Add olives, cumin, bay leaf, salt, pepper, tomato sauce, and 1/4 cup of water. Mix well.

  3. Reduce heat and simmer covered about 15-20 minutes. When done, transfer lean ground beef to a plate.

  4. In the same skillet, over medium heat, sauté the zucchini noodles for no more than 5 minutes until al dente (do NOT add salt nor cook for longer than 5 minutes. They will become a soggy, mushy mess). Drain. To plate, top lean ground beef over zucchini noodles. Serve and enjoy!

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Lean Ground Beef over Zucchini Noodles! Lean ground beef, made Cuban-style served over spiralized sautéed zucchini noodles. A quick and easy 30-minute weeknight meal!
Cashew Basil Chicken Lettuce Wraps

Cashew Basil Chicken Lettuce Wraps

Cashew Basil Chicken Lettuce Wraps. Ground chicken with sweet hoisin sauce, salty soy sauce, crunchy cashews, scallions, and fresh basil. Dinner can’t get more deliciously healthy than this!

One of my favorite bloggers, Andie Mitchell, came out with a cookbook last year called Eating in the Middle: A Mostly Wholesome Cookbook. A beautifully crafted cookbook full of wholesome yet flavorful recipes with a chapter on dessert!

Basically, my life in a cookbook.

The kinda life I strive for on a daily basis. A balanced one!

Healthy-ish if you will.

A life of happy mediums where committing to that 2:1 ratio of eating well versus indulging is hashtag goals AF.

May be hard to strive for but definitely not impossible. Andie’s recipes are healthy and delicious. I made her Brown Sugar and Chili-Rubbed Salmon with Avocado Crema last year and today, I’m sharing these Cashew Basil Chicken Lettuce Wraps!

If you’re looking for something light to enjoy after a few indulgences, these lettuce wraps are right up your alley. Not to mention, they are the epitome of the salty sweet combo!

You have the thick and oh-so-sweet taste of the hoisin sauce mixed with salty soy sauce and the crunch of cashews. YUM!

These lettuce wraps are nothing short of DELICIOUS.

Cashew Basil Chicken Lettuce Wraps. Ground chicken with sweet hoisin sauce, salty soy sauce, crunchy cashews, scallions, and fresh basil. Dinner can't get more deliciously healthy than this!

 

Can't wait to make these 25-minute Cashew Basil Chicken Lettuce Wraps! #asassyspoonClick To Tweet

Make sure to add them to your to-do lists this week. ;)

I hope you make these and LOVE them!

5 from 1 vote
Cashew Basil Chicken Lettuce Wraps. Ground chicken with sweet hoisin sauce, salty soy sauce, crunchy cashews, scallions, and fresh basil. Dinner can't get more deliciously healthy than this!
Print
Cashew Basil Chicken Lettuce Wraps
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Ground chicken with sweet hoisin sauce, salty soy sauce, crunchy cashews, scallions, and fresh basil. Dinner can't get more deliciously healthy than this!

Servings: 4 servings
Author: Jamie Silva
Ingredients
  • 1/2 cup unsalted cashews
  • 1/4 cup low sodium chicken broth
  • 3 tablespoons hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar
  • 2 teaspoons olive oil
  • 2 garlic cloves minced
  • 1 pound lean ground chicken breast
  • 2 scallions white and light green parts, chopped, plus more garnish
  • 1/2 cup fresh basil leaves roughly chopped
  • 1 head Boston lettuce Bibb or iceberg lettuce works too
Instructions
  1. Spread the cashews on a hot skillet and toast for about 10 minutes or until golden. Let cool slightly and then chop them up. Set aside.

  2. Whisk the chicken broth, hoisin, soy sauce, cornstarch and sugar in a bowl. Set aside.

  3. In a large skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring constantly, until fragrant, for about 1 minute. Then, add the chicken and cook, breaking up the meat with a spatula, until browned, for about 4 to 6 minutes.

  4. Stir in scallions and the hoisin sauce mixture and cook, stirring frequently, until the sauce thickens slightly, about 2 minutes. Finish off with fresh basil and cashews.

  5. To serve, divide the lettuce leaves among 4 plates and spoon the chicken mixture into each of the leaves. Garnish with scallions, if desired. Enjoy!

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you! Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Cashew Basil Chicken Lettuce Wraps. Ground chicken with sweet hoisin sauce, salty soy sauce, crunchy cashews, scallions, and fresh basil. Dinner can't get more deliciously healthy than this!
Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw

Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw

Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw! Skinless, boneless chicken thighs dressed up in a honey balsamic glaze and served with a simple arugula cilantro lime slaw. An easy 30-minute dinner!

When you’re in the kitchen, do you cook by the book or do you just wing it? I’m definitely the latter.

I love throwing ingredients together and experimenting. That’s how this recipe (and most of the ones on this site) was born!

I had balsamic glaze and honey in the pantry and chicken thighs defrosting.

Guess what happened next!?

It’s fun to experiment. Sometimes it’s an epic fail but for the most part, you can really come up with a great recipe.

This Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw is exactly that. It’s juicy; it’s flavorful, and just so easy to make.

The combination of flavors from the sweet, tangy chicken and the creamy, peppery, cilantro lime slaw was just perfect!

If you have 30 minutes, you can totally make this for dinner!

 

Skinless, boneless chicken thighs dressed up in a honey balsamic glaze and served with a simple arugula cilantro lime slaw. An easy 30-minute dinner!

Can't wait to make Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw! #asassyspoonClick To Tweet

I hope you make it and LOVE it!

5 from 3 votes
Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw. Skinless, boneless chicken thighs dressed up in a honey balsamic glaze and served with a simple arugula cilantro lime slaw. An easy 30-minute dinner!
Print
Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Skinless, boneless chicken thighs dressed up in a honey balsamic glaze and served with a simple arugula cilantro lime slaw. An easy 30-minute dinner!

Servings: 4 servings
Author: Jamie Silva
Ingredients
Honey Balsamic Chicken Thighs
  • 1/3 cup balsamic glaze*
  • 2 tablespoons honey
  • 2 garlic cloves minced
  • salt and pepper to taste
  • 4 skinless boneless chicken thighs
  • 2 tablespoons olive oil
Arugula Cilantro Lime Slaw
  • 3 tablespoons Greek yogurt
  • juice from 1 lime
  • 1/4 cup chopped fresh cilantro
  • salt and pepper to taste
  • 3 cups red cabbage thinly sliced or spiralized
  • 2 cup fresh arugula
  • 2 green onions thinly sliced
Instructions
  1. In a bowl, toss chicken thighs with balsamic glaze*, honey, minced garlic, salt and pepper.

  2. Add chicken to a hot skillet and cook on medium heat for 10 minutes, undisturbed. Flip the chicken and cook for another 10 minutes, undisturbed. Flip the chicken one last time and cook for another 5 minutes or until chicken is completely cooked.

  3. While the chicken is cooking, whisk Greek yogurt, lime, cilantro, salt and pepper in a bowl. Toss in cabbage, arugula and green onions. Serve with chicken thighs. Enjoy!

*If you only have balsamic vinegar, you can heat up 3/4 balsamic vinegar with 4 tablespoons brown sugar on the stove until reduced to a simple balsamic glaze.

If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you!

Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission. Do understand that I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Honey Balsamic Chicken Thighs with Arugula Cilantro Lime Slaw. Skinless, boneless chicken thighs dressed up in a honey balsamic glaze and served with a simple arugula cilantro lime slaw. An easy 30-minute dinner!
Easy Black Bean Hummus without Tahini

Easy Black Bean Hummus without Tahini

Easy Black Bean Hummus Without Tahini. A deliciously simple hummus made with black beans, garlic, and spices. Few ingredients and ready in just 5 minutes!

As I mentioned in my 5-Minute Kalamata Olive Hummus recipe, I’m always on the hunt for snacks! Let’s face it, without snacks, we’d binge at 10pm. Am I right?!

Oh, I’m the only one that gets mad cravings at 10pm? Well, then more for me. ;)

No but seriously, having healthy snacks throughout the day can really help. This Black Bean Hummus without Tahini is a GREAT option for snacking. Grab some pita chips, warm mini pita breads cut in triangles or even baguette slices and, you can enjoy this at any time of day!

I’m not a fan of tahini (don’t hate me) so I left that out of this recipe. I promise this Black Bean Hummus without Tahini is flavorful! All you need is a few ingredients and 5 minutes. That’s all folks!

Can't wait to make this super easy Black Bean Hummus without Tahini! #asassyspoonClick To Tweet

Easy Black Bean Hummus Without Tahini. A deliciously simple hummus made with black beans, garlic, and spices. Few ingredients and ready in just 5 minutes!

I hope you make it and LOVE it!

5 from 4 votes
Easy Black Bean Hummus Without Tahini. A deliciously simple hummus made with black beans, garlic, and spices. Few ingredients and ready in just 5 minutes!
Print
Easy Black Bean Hummus Without Tahini
Prep Time
5 mins
Total Time
5 mins
 

Easy Black Bean Hummus Without Tahini. A deliciously simple hummus made with black beans, garlic, and spices. Few ingredients and ready in just 5 minutes!

Servings: 2 cups
Author: Jamie Silva
Ingredients
  • 1 can black beans drained & rinsed 15 ounce
  • 1/4 cup fresh cilantro
  • 3 garlic cloves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon avocado oil
  • Juice from 1/2 lime
  • Salt and pepper to taste
Instructions
  1. Add all ingredients to a food processor and blend until well combined and smooth. Enjoy with warm mini pita breads cut into triangles, pita chips, mini baguette slices or homemade tortilla chips*.


If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you!

Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page contains affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission. Do understand that I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

Spicy Arugula Salad with Pecorino, Lemon & Olive Oil

Spicy Arugula Salad with Pecorino, Lemon & Olive Oil

A simple 6-ingredient spicy arugula salad made with peppery arugula, shaved Pecorino cheese, pine nuts, red chili flakes, lemon juice and olive oil! Makes for a perfect starter or side. 

This is one of the easiest salads you’ll ever make. Also, one of my favorites!

While in a restaurant, have you ever said to yourself, ‘I must recreate this meal at home’? That’s what happened to me at La Fresa Francesa. A quaint French bistro with a relaxed boho vibe in Miami (actually, Hialeah which is a few minutes outside of Miami).

Aside from their to-die-for sandwiches and sweet or savory crepes, their salads are pretty on point. I recreated their ‘Napoleon Salad’ as they call it and it’s all I ever wanted it to be. Sigh.

All you need for this Spicy Arugula Salad is 6 simple ingredients:

Arugula
Shaved Pecorino cheese
Red chili flakes
Pine nuts
Freshly-squeezed lemon juice
Olive oil

SO GOOD.

Since my favorite recipes are no recipes (cuz who likes to follow rules anyways!), I’ve never measured the ingredients for this salad. I just eyeball everything. Drizzle a little olive oil over a bowl of arugula, add red chili flakes and pine nuts, and then top with some shaved Pecorino cheese and lemon juice.

That’s it!

This simple, flavorful, and easy-to-make salad is ready in just minutes.

Of course, you can always add more Pecorino. I usually do. You can never have too much! Don’t go too crazy with the chili flakes though.

Serve this as a side salad or with chicken or salmon. Unless you’re like me and you devour it all by itself! Either way, I’m sure this Spicy Arugula Pecorino Salad will become one of your favorites too!

Can't wait to make this simple 6-ingredient Spicy Arugula Salad today! #asassyspoonClick To Tweet

A simple 6-ingredient spicy arugula salad made with peppery arugula, shaved Pecorino cheese, pine nuts, red chili flakes, lemon juice and olive oil! Makes for a perfect starter or side.

I hope you make it and LOVE it!

5 from 2 votes
A simple 6-ingredient spicy arugula salad made with peppery arugula, shaved Pecorino cheese, pine nuts, red chili flakes, lemon juice and olive oil! Makes for a perfect starter or side.
Print
Spicy Arugula Salad with Pecorino, Lemon and Olive Oil
Prep Time
5 mins
Total Time
5 mins
 

A simple 6-ingredient spicy arugula salad made with peppery arugula, shaved Pecorino cheese, pine nuts, red chili flakes, lemon juice and olive oil! Makes for a perfect starter or side.

Servings: 2 servings
Author: Jamie Silva
Ingredients
  • 2 cups arugula
  • 2 teaspoons olive oil
  • 1 teaspoon red chili flakes
  • 1 teaspoon pine nuts
  • 2 tablespoons shaved Pecorino cheese
  • 2 teaspoons freshly-squeezed lemon juice
Instructions
  1. Place arugula in a large bowl. Add olive oil, red chili flakes, pine nuts, and toss until well combined. Finish off with shaved pecorino cheese and lemon juice. Enjoy!

*The beauty of this recipe is that it needs no recipe. I've never actually measured the ingredients for this recipe but I've given you a starting point. Feel free to add more Pecorino, red chili flakes, pine nuts, or lemon juice as desired.

Inspired by La Fresa Francesa.


If you’ve made this or any other recipe, tag me on Instagram with #asassyspoon or comment below. I’d love to hear from you!

Get a FREE weekly meal planner printable plus my go-to meal prep tips by clicking here!

Thank you for being here! <3


This page contains affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission. Do understand that I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Thank you for keeping A Sassy Spoon, sassy. ;)

A simple 6-ingredient spicy arugula salad made with peppery arugula, shaved Pecorino cheese, pine nuts, red chili flakes, lemon juice and olive oil! Makes for a perfect starter or side.
Easy Cuban Pork Fried Brown Rice

Easy Cuban Pork Fried Brown Rice

Easy Cuban Pork Fried Brown Rice. Brown rice with Cuban-style pulled pork, chopped sweet plantains, scallions, and a fried egg. An easy 20-minute meal using leftover pulled pork and brown rice!

Guess what? Planning your meals means being able to make bomb ass dishes like this one in just minutes!

Shocker, right? Like you didn’t know that already.

In case you didn’t, you should read my go-to meal prep tips here. On there, I mention how I’m a big believer in having cooked rice or quinoa in the fridge prepped for dinner during the week.

I’ve lost count of  the number of times I’ve gotten home and have been WAY too tired to cook. Weeknights are NO JOKE. If it wasn’t for meal planning, I would’ve either not eaten or eaten junk. Both are NO BUENO.

Easy Cuban Pork Fried Brown Rice. Brown rice with Cuban-style pulled pork, chopped sweet plantains, scallions, and a fried egg. An easy 20-minute meal using leftover pulled pork and brown rice!

This meal is simple and can made on a busy weeknight, if you planned for it ahead of time.

Inspired by one of my favorite restaurants here in Miami, FINKA, this Cuban Pork Fried Brown Rice is made with a fried egg on top instead of scrambled eggs in the mix and chopped sweet plantains because HECK YEAH.

Here’s how to bring this delicious Cuban Pork Fried Brown Rice to life. On Sunday, you cook brown rice and Cuban-style pulled pork in the slow cooker as part of your meal prep. Place both in airtight containers and off they go in the fridge. During the week, all you have to do is make the sweet plantains and fried eggs which you can make in 5 minutes.

Everything is pretty much done in the same nonstick skillet to avoid doing dishes later. Cuz ain’t nobody got time for that! This is the nonstick skillet I use.

That’s all folks! A flavorful, healthy meal in just 20 minutes with leftovers for the next day. :)

I hope you make it and LOVE it!

Easy Cuban Pork Fried Brown Rice. Brown rice with Cuban-style pulled pork, chopped sweet plantains, scallions, and a fried egg. An easy 15-minute meal using leftover pulled pork and brown rice!

5 from 2 votes
Easy Cuban Pork Fried Brown Rice. Brown rice with Cuban-style pulled pork, chopped sweet plantains, scallions, and a fried egg. An easy 20-minute meal using leftover pulled pork and brown rice!
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Easy Cuban Pork Fried Brown Rice
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Easy Cuban Pork Fried Brown Rice. Brown rice with Cuban-style pulled pork, chopped sweet plantains, scallions, and a fried egg. An easy 20-minute meal using leftover pulled pork and brown rice!

Servings: 2
Author: Jamie Silva
Ingredients
  • 1 large ripe plantain (very dark skin) peeled and diagonally cut into 1-inch thick slices
  • 1 tablespoon coconut oil
  • 2 eggs
  • 2 cups cooked brown rice
  • 1 cup cooked pulled pork
  • 2 scallions (green onions) sliced
  • 2 tablespoons low-sodium soy sauce
  • salt and pepper to taste
Instructions
  1. In a hot 12-inch nonstick skillet, add coconut oil. Pan fry the plantain slices for 2 minutes per side at medium heat until they are brown. Transfer to a paper towel lined plate to drain.

  2. In the same nonstick skillet, crack open and fry the eggs to your liking, about 2-3 minutes. Transfer fried eggs to a plate. Now add the cooked rice and cooked pulled pork to the skillet and heat for about 2-3 minutes.

  3. Chop the sweet plantains and fold into the rice on the skillet. Add soy sauce and salt & pepper to taste. Stir until all is well combined.

  4. To plate, add 1 cup of the rice mixture to a bowl or plate. Top with 1 fried egg and sliced scallions. Serve with soy sauce and enjoy!


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Easy Cuban Pork Fried Brown Rice. Brown rice with Cuban-style pulled pork, chopped sweet plantains, scallions, and a fried egg. An easy 20-minute meal using leftover pulled pork and brown rice!