With the Holidays, some people might find themselves with some mixed feelings. While there are so many lovely things about this time of year, it can also bring about some stress, and perhaps some unhealthy eating due to treats being brought in by co-workers, family and friends. If you are around copious amounts of treats and food and find yourself over-indulging to the point where you feel bad after, or like you've fallen off the "healthy eating" wagon, you might want to try doing a bit of easy preparation by having some healthy, clean foods on hand for snacking on. You can also make light appetizers to eat before a holiday meal or dessert. That way you aren't ravenous when a large pie or platter of cheese (well, vegan cheese :)) is brought out in front of you.
I am heading to my parents' house tomorrow and since I have been enjoying my cleaner diet and increased gym work outs, I don't want to go too crazy with the treats. Of course it is nice to indulge in desserts sometimes, but I know I can't be the only one who can eat a few too many cookies (like today.. woops). :)
I am making some healthy and tasty rice paper spring rolls and some veggie hot and sour soup. Soup is so nice in the chilly Canadian winter, and spring rolls are nice because they are finger foods and full of delicious veggies and can be easily customized depending on what everyone's favourite veggies are. By the time dessert comes along, I will be satiated by the spring rolls and soup that I probably won't go too nuts on whatever sweets there are to follow.
You can fill your spring rolls with whatever you wish, but this is what I'll be doing for the filling:
Fresh Sweet Potato Spring Rolls
- 1 sweet potato, peeled and shredded
- garlic powder
- ground black pepper
- pinch of sea salt
- coconut oil / extra virgin olive oil
- 1 tsp rice vinegar
- 1 tsp low sodium soy sauce / liquid aminos
- romaine lettuce, stredded
- baby spinach / mesclun
- radishes, chopped into small pieces or strips
- handful of bean sprouts
- rice paper
- optional: 1 tsp chopped fresh mint, chopped green onion, pine nuts, raisins, pumpkin seeds
- Heat up skillet with a bit of coconut oil and add in the shredded sweet potato, garlic powder, pepper and sea salt. Cook for a few minutes, while occaisonally stirring. Add in the rice vinegar and soy sauce in the last few minutes of cooking. Remove from heat.
- Get out a piece of rice paper, wet it, place a tbs of sweet potato, along with romaine/spinach/radish etc on the bottom of the rice paper and roll it tightly as you would a regular spring roll wrapper.
- Repeat with as many as you'd like. Get out a sharp knife and wet it (helps it stick less) and chop the spring rolls in half on an angle. This is optional, but it looks fancy and makes them more bite-sized.
The only downside to these is that rice paper rolls don't tend to last very long in the fridge since they tend to dry out, but if you pre-make the filling them it'll cut down the time to make them. You can also make a stir fry for dinner and use left overs as the filling for rice paper spring rolls. :)