I have teamed up with Sunshine Sweet Corn for this post in partnership with Kitchen PLAY.

I have developed this sweet corn salad recipe using sweet Corn. Sweet corn peak season is spring so this salad is perfect to start the corn season. Sweet corn not only contributes fiber but it also contains great amounts of folate and Vitamin B1, so while it is still available, try to incorporate it into your cooking. There is nothing better than using in-season produce.

As part of this sponsored post, Sunshine Sweet Corn will be providing a $50 VISA gift card to a randomly selected Eat Good 4 Life reader on 4/15. In order to participate you will have to pin corn recipes to my “Sweet corn Pinterest board”. The more corn recipes you pin the more chances you will have to win.

This sweet corn salad recipe is perfect, not only because it is extremely easy to put together, but because it is healthy, refreshing and budget friendly. Using fresh herbs, like cilantro, enhances the flavor of the ingredients. If you don’t like cilantro, any other fresh herbs will also work well. Fresh parsley, mint and dill come to mind, which I am sure will be great alternatives for this salad.

This sweet corn salad is also great for on the go, like for picnics or even to take to the beach. It is really convenient and can be packed really easily.

For the salad dressing I used sesame oil and rice wine vinegar, however, you can use any other dressing of your choice. I happen to love sesame oil and rice wine vinegar but extra virgin olive oil and balsamic vinegar would be a great option as well.

I don’t know how much sweet corn I am going to be buying this season but I can anticipate buying quite a lot. My kids are in love with this vegetable so I will find different ways to prepare it.

Let me know if you get to try this sweet corn salad. I am sure all your family members will love it.

Enjoy!

GIVEAWAY RULES: Giveaway is currently closed

WINNER RESULTS: Pinner #10: The winner of the $50 Visa gift card is ALICIA KEEN, congratulations!!

This sweepstakes is sponsored by the Florida Sweet Corn Exchange in partnership with Kitchen PLAY. One prize of a $50 Visa gift card will be awarded randomly to one eligible entrant. To be eligible to win, you must do the following:

• You must request to be added to the Sweet Corn Pinterest group board maintained by Eat Good 4 Life, via the comments on this post.
• If you would like to be invited to pin please leave your email in the comments section below and I will invite you via email. Please make sure that is the same email you use for Pinterest.
• You MUST be following my boards in order for the invite to go through.
• You must add at least one pin featuring sweet corn to the group board during the sweepstakes period. (Pinning from the Florida Sweet Corn Pinterest board (http://www.pinterest.com/freshsweetcorn/) is allowed.)

This promotion begins at 9:00 AM ET on 04/07/2014 and ends at 11:59 PM ET on 04/14/2014. Winner will be selected randomly on 04/14/2014 from all eligible entries and notified by email.

Once you have boiled the corn cool it for 20 minutes. This will make it easier to handle. Once the corn has cooled down a bit, run a knife downwards to remove the kernels and place them in a large serving bowl.

Disclaimer: This post is sponsored by Sunshine Sweet Corn. This post contains affiliate links. All opinions are my own and I speak from personal experience. The end :-)

Sweet Corn Salad

Miryam's original recipe

Yield: 6 servings

Total Time: 10 minutes

Ingredients:

• 6 ears Sunshine Sweet Corn, husks on, or frozen corn thawed
• 1 lb canned chickpeas
• 8 oz cherry tomatoes, half
• 1 small white onion, chopped
• 1 cup fresh spinach, chopped
• 4 oz shredded carrots
• fresh cilantro, chopped
• 2 tbsp sesame oil
• 1/4 cup rice wine vinegar
• 1 tsp Celtic salt
• 1/2 tsp ground black pepper

Directions:

In a large pot, filled with hot boiling water, boil the corn ears for 5-10 minutes or until tender. Let the corn cool for 20 minutes. Remove husk and silks. Remove the kernels by running a knife downwards to remove the kernels and place them in a large mixing bowl.

To the large serving bowl, add the remainder of the ingredients including the salt and pepper. Mix the ingredients through and adjust seasoning to taste. Refrigerate the salad, covered, for at least two hours. Store leftovers in an airtight container in the refrigerator for up to two days.

 

 

The post Sweet Corn Salad appeared first on Eat Good 4 Life.

Not only this Kung Pao Chicken recipe was super good but it just took me less than 20 minutes to get it together. Lately I am on a roll with winner recipes.

You can make this Kung Pao Chicken with whichever protein you desire. Extra firm tofu for a vegetarian version, as well as just with veggies will still be awesome.I originally got the sauce recipe from my Cauliflower Kung Pao recipe I made a couple of week ago. I think next time I make that recipe I am not going to dip it in the marinade as this will save me sometime.

If you are looking for a quick, delicious, Asian inspired recipe look no further. This Kung Pao Chicken recipe will not disappoint. My family enjoyed it a lot and my husband couldn’t get enough of it. I had very little leftovers which I actually saved for myself…that’s right, whenever there are leftovers and the recipe is awesome I get to the have another serving. I am first in line…after all it was me that made the dish.

On another note. Can you believe my Mac Book Pro has crashed in the past month twice? The darn thing is not even a year ago. I wanted to smash the thing up so bad last night…I hope this is the last time I have to fix it.

Anyhow, I was still able to post this Kung Pao Chicken recipe for you tonight. I hope you get to try it. It is a super winner recipe sure to satisfy any Asian food lover.

Enjoy!

Chicken Kung Pao

Miryam's original recipe

Yield: 5 servings

Total Time: 20 minutes max!

Ingredients:

1 1/2 lb organic chicken breast, cut into chunks
1 red organic pepper, diced
1 yellow organic pepper, diced
1 orange organic pepper, diced
9 oz snow peas
1 tbsp ginger, minced
1/3 cup raw cashews
1 tsp pepper flakes, optional
2 tbsp olive oil
2 cups uncooked brown rice

For the sauce

2 tbsp rice wine vinegar
2 tbsp tomato ketchup
4 tbsp soy sauce, gluten free
2 tbsp unrefined sugar
1/4 cup water
3 tsp arrowroot powder, or cornstarch

Directions:

Cook brown rice according to package instructions. I do mine in a rice maker which you can use for quinoa too. Mix the sauce ingredients in a small bowl and set aside.

In a large non-stick skillet place the olive oil over medium to high heat. Add the chicken and cook for 5-6 minutes. Add the peppers and ginger and cook stirring occasionally for another 5 minutes until everything is almost cooked. Add the snow peas and cook for another minute.

Add the cashews and sauce to the skillet and cook for 1 minute over high heat until the sauce thickens. Serve over the brown rice while still warm.

Recipe adapted from here

The post Kung Pao Chicken appeared first on Eat Good 4 Life.

I added some extra nutrition and nutrient dense ingredients by incorporating Thai veggie burgers from Dr.Praeger’s, which went really well with the Thai theme for these quesadillas.

I am really skeptical when using any products that are already made. However, I could trust these Thai veggie burgers as the ingredients are natural and there are no weird ingredients. Natural ingredients is what I look for when purchasing products that are already made, which aren’t many.

Dr. Praeger’s has a large assortment of veggie burgers, gluten free fish products and patties. Check out their website. I am sure you will find something that you will like to try. I can’t wait to try their gluten free products, which I will shortly.

To compliment the flavors of the Thai quesadillas I also made my own peanut butter dressing. Thai flavors relies a lot on peanut butter as well as soy sauce and sesame oil. You can use this salad dressing for any of your salads. It is exquisite and delicious. I always keep a bottle of this dressing on hand.

I love quesadillas because they are extremely versatile and quick to prepare. They are perfect for any busy week night.

My two kids and husband throughly enjoyed these Thai quesadillas. I love anything Thai. Thai flavors are one of my favorite, so this recipe was right up my alley.

Let me know if you get to try these Thai quesadillas. They are truly delicious, easy and fast to make.

Enjoy!

This peanut salad dressing is to die for. You don’t ever need to buy store bought anymore. If you think the flavors are too strong you can dilute the dressing further by adding more water. For me is perfect as is. Also, this containers are the bomb. I have about four of them which I use them all. You can buy them here.

Just placed all of the quesadilla ingredients over the whole wheat tortilla starting with the cheese, greens, shredded carrots, cilantro, peanut salad dressing and broken Thai veggie burger. Then just place the other whole wheat flour tortilla over and grill for 2-3 minutes on each side. Add more cheese if you like over the burger. I did!

Disclaimer: This post is sponsored by Dr. Preager’s. This post contains affiliate links. Dr. Preager’s provided me with their products to write this review and all opinions are my own. I speak from personal experience. The end :-)

Thai quesadillas

Miryam's original recipe

Yield: 4 servings

Total Time: 15 minutes

Ingredients:

Peanut Butter Dressing

• 1/2 cup organic peanut butter
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp honey, or maple syrup
• 2 tbs sesame oil
• 1/2 cup water
• 1 tbsp grated ginger, optional

Quesadillas

• 4 Dr. Praeger's Thai Veggie Burgers
• 2 cups greens, any type
• 10 slices provolone cheese
• 8 whole wheat flour tortillas
• 1 cup shredded carrots
• Fresh cilantro

Directions:

Cook the Thai burgers according to package instructions. I cooked mine in the oven.

In a small mixing bowl mix the dressing ingredients and set aside. You can store leftovers in salad dressing containers. I love these.

To assemble the quesadillas, on four tortillas place one and a half slices of provolone. Follow by 1/2 cup of greens, I used salad greens, 1/4 cup of shredded carrots and 1-2 tbsp of the peanut dressing. Sprinkle some cilantro over them.

Broken into pieces, arrange one cooked Thai veggie burger over each quesadilla and top with the other flour tortilla. You can add another slice of provolone cheese over the burger before placing the other flour tortilla on top. I did.

Grill each quesadilla on a grill pan or non stick skillet 2-3 minutes on each side or until the cheese is melted and gooey.

Cut each quesadilla into fourths and serve while still warm.

The post Thai quesadillas appeared first on Eat Good 4 Life.

I have no idea why I waited so long to make this vegetable Lo Mein. I was really surprised. The flavor was fantastic and it was super easy to put together.

I love experimenting with different types of cuisines and spices. I don’t think I could pick just one type and eat that for ever. Too many good things to eat out there.

This vegetable Lo Mein is intended to be used with egg noodles, however, I had none on hand so I just used whole wheat spaghetti. You can certainly used the whole wheat spaghetti but I believe it will be better with egg noodles.

I used tomato paste for color in the sauce. The tomato sauce flavor didn’t come through in the sauce, which I was afraid it would. I think this sauce flavor is exactly what I was looking for.

This vegetable Lo Mein is for sure going to stay in our repertoire of recipes for time to come. I am so glad that I finally came out with a Lo Mein recipe that everyone enjoys. No more take out Lo mein for us :-)

If you like you can make this Lo Mein recipe with chicken or even some shrimp. I think tofu will also be great. I perhaps will do that next time I make it. Also, you can add some bean sprouts, which are widely used in Chinese cooking. I just didn’t have any on hand.

If you get to make this easy and yummy vegetable Lo Mein let me know. I really hope you enjoy it as much as we did.

Enjoy!

Once all the peppers and onions are tender, add the sauce and scallions and toss around for 1-2 minutes until the sauce thickens.  If you like you can add some bean sprouts to the mix. They are very popular on this dish, however, I didn’t have any on hand. Maybe next time.

After the veggies and sauce are ready, add the noddles as well as the basil if using. I used Thai basil, which has a licorice kind of taste. You can use regular basil if you like of just omit it all together. I just though it added a nice flavor to it :-)

Here you can see the noddles already mixed in. This vegetable Lo Mein was sensational. The sauce is what made this dish of course. It was out of this world. Next time I hope I can get my hands on some egg noddles though :-)

Vegetable Lo Mein

Miryam's original recipe

Yield: 4-6 servings

Total Time: 20 minutes

Ingredients:

• 1 lb Chinese egg noodles, or whole wheat spaghetti
• 2 tbsp olive oil
• 1 organic red pepper, chopped
• 1 organic yellow pepper, chopped
• 1 organic green pepper, chopped
• 1 large onion, chopped
• 2 tbsp fresh ginger, chopped
• 2-3 green onions, chopped
• 1 cup fresh Thai Basil, optional

Sauce

• 1/4 cup honey
• 2 tbsp tomato paste
• 1 cup vegetable stock
• 4 tsp arrowroot powder, or cornstarch
• 2 tbsp sesame oil
• 1/3 cup soy sauce
• 1/4 cup rice wine vinegar

Directions:

In a small bowl, with a wire whisk, mix the sauce ingredient and set aside.

Cook noodles according to package instructions. On the mean time, in a large skillet, over medium to high heat, add the oil and stir-fry the peppers, ginger and onions for 4-5 minutes or until tender.

Add the noodles and scallions, then add the sauce and heat for 1-2 minutes or until sauce as thickened. Add the basil if using and serve immediately.

Nutrition facts calculated based on the recipe giving 4 servings.

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