all things food
CHICKEN LETTUCE WRAPS RECIPEWe love this Chicken Lettuce Wraps Recipe! It’s so delicious and we love that this recipe makes a bunch, which is great because they make great leftovers to enjoy the next day! We love the versatility of this recipe! Y…
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SOBA NOODLES WITH SHRIMPIt’s a brand new year, which call for something light, fresh and delicious like our Soba Noodles with Shrimp! While we love doing a healthier reset once a new year hits (like most people), we aren’t huge fans of jump…
READ MORESay hello to the best thing to hit your taste buds this fall! But no, seriously. Hello, incredibly flavorful nourish bowl!
The best news? When you use already-cooked grains, this recipe comes together in about 30 minutes!
When contemplating …
Say hello to the best thing to hit your taste buds this fall! But no, seriously. Hello, incredibly flavorful nourish bowl!
The best news? When you use already-cooked grains, this recipe comes together in about 30 minutes!
When contemplating the flavors for this fall-themed Buddha bowl concept, I couldn’t shake the idea of grains topped with roasted butternut squash and Brussels sprouts with tahini sauce.
Butternut Squash & Miso Brussels Sprouts Nourish Bowl from Minimalist Baker →
This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.
I dreamt up this dish after ma…
This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.
I dreamt up this dish after making a dressing with this beloved green curry paste and pouring it over fresh kale, Instant Pot chickpeas, and perfect roasted potatoes. While delicious, I knew it would be next level if cooked and married with coconut milk.
1-Pot Green Curry with Chickpeas, Kale, and Sweet Potato from Minimalist Baker →
Chow MeinWhen I was in college my ‘go to’ quick meal always seemed to be chow mein. It wasn’t necessarily the healthiest option, but it always hit the spot and was so good! It wasn’t until a few years ago that I actually tried making this dish at&h…
CLICK HERE FOR THE RECIPESzechuan BeefOne of my favorite dishes to eat is Szechuan beef. It’s so delicious and I could easily eat it twice a week. It wasn’t until recently that I learned how easy it is to make at home! Our recipe for this easy Szechuan beef only takes 30&h…
CLICK HERE FOR THE RECIPEEvery once in a while when a stomachache or upset digestion comes along, nothing sounds quite as comforting as broth. Enter this 1-Pot Gut-Calming Vegetable Broth.
It’s versatile — taking advantage of whatever veggies and aromatics you have on hand — …
Every once in a while when a stomachache or upset digestion comes along, nothing sounds quite as comforting as broth. Enter this 1-Pot Gut-Calming Vegetable Broth.
It’s versatile — taking advantage of whatever veggies and aromatics you have on hand — and can be used in place of store-bought vegetable broth in cooking. And it comes together in 1 pot in about 1 hour.
We also include a recipe for a quick and easy miso tonic for maximum flavor and minerals.
Gut-Calming Vegetable Broth (+ Miso Tonic) from Minimalist Baker →
Singapore NoodlesThe origins of Singapore Noodles isn’t exactly clear. I’m pretty sure the dish doesn’t actually exist in Singapore, but they are popular in the states. Either way this rice vermicelli, curry flavored, shrimp and v…
CLICK HERE FOR THE RECIPEWith warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.
Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy pe…
With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.
Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy peanut dressing with a kick thanks to red pepper flake. It’s like summer in a bowl. Let us show you how it’s done!
This 30-minute noodle salad begins with making the sauce, which is inspired by Thai flavors.
Raw Rainbow Veggie Noodle Salad with Peanut Dressing from Minimalist Baker →
PotstickersSince I was really young, Potstickers have been one of my favorite foods. I remember helping my mom fold them up and set them onto a giant platter. We usually boiled ours and served them in a soup. Our Potsticker recipe today is a panfried v…
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