#nutritiousmeal

So I've added the sliced oyster mushrooms. I stir-fried everything until they started getting a nice roasted brown colour to them, then added soy sauce.

I also added fresh lime juice. Cooked a bit longer then took it off the heat and added fresh chopped parsley.

In the meantime, I took out the pot of leftover rice I made the day before. I usually just make Japanese-style white rice (it's the type of rice used to make sushi). I just scooped some into a bowl and microwaved it to reheat it. (Add a teaspoon or two of water and cover the bowl with a plate to reheat it. On high for about 30 seconds? I can't remember.)

While I was dealing with the rice, the fresh parsley got nice and wilty. I gave it a good stir and served it out into a bowl. I fished out the half chili because it's too spicy for me to accidentally eat it! 🔥 And there's my meal!

Here's the soy sauce I use. It's the only brand I like. And I added these little skewers to the corn cobs that keep you from burning your fingertips, and also added butter because I like my corn with butter! (It's actually salted margarine this time but I prefer butter.)

The stir-fry was pretty good, just a bit less lime juice and it would have been perfect. The corn was very tender and sweet!

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Paneer Tamatar Ki Subzi . Paneer (cottage cheese) is a rich source of protein, which is essential for muscle building, and repair, Read full recipe

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A hearty chicken wild rice soup made in the Instant Pot that is great for cold days. This recipe doesn't have any dairy or gluten, and it's full of healthy flavors and ingredients.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup wild rice blend, rinsed. 4 cups chicken broth. 1 onion, diced. 3 carrots, diced. 3 celery stalks, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1 teaspoon dried parsley. 1/2 teaspoon salt, or to taste. 1/4 teaspoon black pepper, or to taste. 2 tablespoons olive oil.

Instructions: Turn on the Instant Pot to saut mode. Add olive oil and saut onion, carrots, celery, and garlic until softened. Add diced chicken, wild rice blend, chicken broth, thyme, rosemary, parsley, salt, and pepper to the Instant Pot. Secure the lid and set the Instant Pot to manual high pressure for 25 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then manually release any remaining pressure. Carefully remove the lid and stir the soup. Adjust seasoning if necessary. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegetable stir-fry is a quick and healthy dish that's packed with flavor. It's perfect for a weeknight dinner or whenever you're craving a tasty and nutritious meal.

Ingredients: 2 cups of mixed vegetables broccoli, bell peppers, carrots, snap peas. 1/2 cup of tofu, cubed. 2 cloves of garlic, minced. 1 tablespoon of vegetable oil. 2 tablespoons of soy sauce. 1 tablespoon of oyster sauce. 1 teaspoon of sesame oil. 1/2 teaspoon of ginger, grated. Salt and pepper to taste.

Instructions: Heat vegetable oil in a large wok or pan over medium-high heat. Add minced garlic and grated ginger, saut for 30 seconds until fragrant. Add tofu cubes and stir-fry for 3-4 minutes until lightly browned. Add mixed vegetables and stir-fry for another 5-7 minutes until they are tender-crisp. In a small bowl, mix soy sauce, oyster sauce, and sesame oil together. Pour the sauce over the vegetables and tofu, toss to coat evenly. Season with salt and pepper to taste. Stir-fry for an additional 2-3 minutes until everything is heated through. Serve hot and enjoy your delicious veggie stir-fry!

Prep Time: 15 minutes

Cook Time: 15 minutes