Turkey Meatloaf Muffins

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I am going to skip the commentary and get right to the recipe!  These are kid-approved, easy to make, and perfect for someone who meal preps as they can be made ahead and reheated with ease.  Plus, they are perfectly portioned and do not need any condiments!  My kids love these for dinner and they make a perfect school lunch as well!

Turkey Meatloaf Muffins

  • Servings: 6-12
  • Difficulty: easy
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A quick and kid-friendly take on a childhood favorite!

Ingredients

  • 1 lb lean ground turkey
  • 1/2 shredded zucchini (with the water dampened out with a paper towel)
  • 1/2 cup salsa of choice (I used Newman’s Own Mango Salsa and reserved the rest of the jar for Crockpot Salsa Chicken)
  • 1 cup breadcrumbs (I make my own out of Ezekiel bread that I blitzed in my Nutribullet)
  • 1/2 sweet onion chopped small
  • garlic powder, onion powder, and chili powder (all to taste)
  • one egg

Directions

  1. Preheat oven to 400 degrees. Grease a muffin tin with nonstick coconut oil spray.
  2. Combine all ingredients and divide evenly among 12-count muffin tin.
  3. Bake for 20-25 minutes, though cooking time varies.  Monitor closely.
  4. Allow to cool for 2-3 minutes before attempting to remove from tin.  You can serve immediately or store in an air-tight container in the fridge until you are ready to serve.

What do you think?  Let me know below!  This recipe is featured in my Clean Eating with Kids Week.  Want the full menu?  Submit your info below and I will email you the newsletter.

Almond Chocolate Chip Cookie Dough Clean Protein Bars

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Obviously, my goal was to come up with the longest name possible for these bars. Mission accomplished!

But I digress. These are delicious. These are easy. These are loved by my entire family. Yep, husband, kid, toddler, and my mom all approved. These are chewy and filling and full of protein. Plus, I know every ingredient since, well, I made them.

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I’ve recently discovered–and become obsessed with–Luna bars. As a woman attempting to blend eating clean and following the 21 Day Fix nutrition plan and nursing/pumping for a five month old, I’ve had to find ways to consume healthy fats and complex carbs throughout my day. Enter the Luna bar and various nuts and seeds and avocado in my ShakeO, salads, and overnight oats. I keep one or two Luna bars in my bag at all times, though, so if hunger strikes and I’ve gone through all my snacks, I know I have something healthy and full of real food to nosh on. Two flavors are my faves: chocolate covered almond and chocolate chip cookie dough. Delicious, dessert-like, and perfect for my macros and hunger pangs.

This weekend, I began prepping for an upcoming clean eating group, Clean Eating with Kids. I have almost 40 participants already and want to make sure this 5-day push is helpful, healthful, and happy for all involved. My goal for the group is to educate moms–stay-at-home, working, single, etc–in the ease of clean eating and in the basic ins and outs of an 80/20 lifestyle. I will share a clean menu for all meals of the day, I will provide meal planning and prep tips and strategies, and I will provide motivation and accountability for the participants who wish to “cook along.” Most importantly, though, I want to free these moms, to help them gain more confidence in letting their kids get involved in the choices and cooling that take place in the kitchen. My experience is that the more my kids are involved in creating meals or snacks, the more likely they are to eat these foods. I was going over some of my menu ideas for the clean eating group with my 5 year old daughter and 3 year old son and told them I was considering making our own protein bars. “Yes!” Kayden exclaimed. “Let’s do that now!” So, with no forethought and no new ingredients, we set out to plan our own recipe. The kids checked the cupboards and I read through a few recipes I’ve pinned for granola bars and protein bars and energy bites and, with my two Luna fave flavors in mind, this is what we came up with!

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Our recipe can be gluten free, but we did use peanut butter. You can easily substitute another nut butter if there is a peanut allergy. You can even leave out the almonds and/or add in something else–like shakes coconut or dried cranberries or chopped walnuts or whatever!

Almond Chocolate Cookie Dough Protein Bars

  • Difficulty: easy
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Filling and yummy and gluten free if needed!

Ingredients

  • 2 cups rolled oats, roasted (certified gluten free if you need)
  • 1 cup all-natural peanut butter
  • 1/2 cup honey
  • 1/2 cup all-natural apple sauce
  • 1 scoop vanilla protein powder (I used Shakeology)
  • 1 scoop chocolate protein powder (I used Shakeology)
  • 2 tbsp chia seeds
  • 1/4 cup dark chocolate chips (I used Enjoy Life dairy, soy, and gluten free morsels and chopped them roughly)
  • 1/4 cup slivered almonds (I also chopped these roughly)

Directions

  1. Preheat your oven to 350 degrees. Spray a cookie sheet with nonstick coconut oil spray and sprinkle the oats on top. Roast in the oven for 15 minutes. (This brings out the flavor and texture of the oats!).
  2. Let the oats cool, then combine all the ingredients, folding in the chocolate chips and almonds last. Your dough may become thick. We mixed a little by hand.
  3. Regrease your cookie sheet and shape the dough about 1/4 inch thick. It may not fill the whole sheet. A half sheet may work perfectly!
  4. Bake for 22-25 minutes. Allow to cool for 3 or so minutes before cutting into bars.
  5. Store in an air-tight container. Enjoy within 5 days.

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Let me me know how they turn out. If you tweak the recipe at all, I’d love to hear that as well!

Want to try Shakeology to make this recipe? You can purchase it here or fill in the “contact me” below and I can send you a sample! 🙂





 

Carrot “Cake” Oat Muffins

I have always been a breakfast person.  My son, Paxton, has inherited this love.  He must eat within the first half hour of waking–even quicker than that if he had his way–or he goes from sweet to sour faster than you can say “overnight oats.” I’ve always been one to eat when I wake up or to at least have something quick as I head off to school, both as a student and as a teacher.  My lack of understanding of true nutritional value combined with my own hectic, early morning routine left me picking at not-so-healthy breakfasts.  I used to live off of cereal or Pop Tarts.  In the last few years, I became more aware of my sugary morning selections and opted for green smoothies.

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This switch to a healthier, green-filled breakfast didn’t completely abolish my frequent stops to the coffee chain on the corner for a latte and a muffin.  At least I wasn’t getting a donut, right?  Wrong!  Check out the nutritional information for the donuts and muffins at the coffee shop “America runs on” and you may be surprised to learn that one muffin has 100-200 more calories than the average donut.  That same muffin has 20% of a person’s suggested daily fat intake and 25% of a person’s suggested daily carb intake.  For one muffin. One.  I should have been getting the donuts!

But honestly, my tastes have evolved as my understanding on a body’s need for macronutrients continues to develop.  I am no expert, but I am learning.  I now know how vital protein is, especially in the morning, in order for my body to perform most effectively each day.  I now know that I cannot cut fat from my diet, but that I can focus on healthy fats for optimal fat burning and muscle development.  I now know that my mind was the roadblock to my enjoyment of and dedication to making healthy meals–not my tastebuds nor my busy schedule.

IMG_8088I also now know that I am obsessed with rolled oats.  Check out past recipes or any of my videos on my Facebook page, and you will see this love affair in action.  But rolled oats are more than just an ingredient for clean oatmeal.  I have made overnight oats, chicken meatballs, turkey meatloaf, protein cookies, and energy balls with this power ingredient–and that is just a sampling.  I have also been able to tap into my muffin habit of yore and create healthy, protein-and-healthy-fat-packed muffins full of delicious ingredients that fit into my clean lifestyle and family’s various morning needs.

I found two recipes that I absolutely love: apple pie oat muffins and banana zucchini oatmeal cups.  I’ve made these each multiple times and have shared them with friends and family–all of whom enjoyed them–so I decided to give my own recipe a whirl.  I was inspired by Easter and all of the leftover carrots floating around my kitchen and, with a bit of tweaking from these two recipes and my own understanding of what makes carrot cake yummy, I came up with the following.  Vary it however you’d like for the perfect healthy morning muffin.

Carrot 'Cake' Oat Muffins

  • Servings: 12 muffins
  • Difficulty: intermediate
  • Print

Ingredients

  • 2 tbsp ground flax seed + 6 tbsp water (to create flax eggs)
  • 3 overripe bananas, mashed
  • 1/2 cup grated carrot
  • 1/4 cup all-natural almond butter or peanut butter
  • 1/2 cup unsweetened almond milk
  • 1/4 cup pure maple syrup or raw honeyIMG_8090
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • 1 tbsp baking powder
  • 1/8 tsp salt
  • 3 cups old fashioned rolled oats (certified gluten free if necessary)
  • 1/3 cup raisins (halve these if you want more raisin-per-bite ratio)
  • 1/3 cup chopped pecans (option
  • 1/4 cup coconut flakes, crushed

Directions

  1. Preheat oven to 350 degrees.  Spray muffin tin with non-stick cooking spray. I used coconut oil.
  2. Combine flax seeds and water.  Let gel. (Or, use one whole egg or two egg whites).
  3. Mash three bananas with a fork and combine with carrot, almond butter, maple syrup, and vanilla extract.
  4. Add all dry ingredients, except for raisins, pecans, and coconut.  Stir to combine. Then, fold in final three ingredients, or any combination of them.
  5. Bake for 25 minutes.  Allow to cool for 5 minutes, then loosen with a knife, and enjoy!  Store any leftovers in the fridge or freeze for later!

These are simple, wholesome, and clean.  Let me know below if you give these a try and if you mixed up the ingredients in any way. I’d love to hear of your results.IMG_8092

 





“Cheat” Chinese Chicken Fried Rice

I am going to keep the anecdotes to a minimum tonight.  First off, I am blogging rather late at night, but for a few good reasons: it is Tasty Tuesday and I have yet to post; it has been a week since my last post (hello, crazy working mom mode!); I have had this recipe requested for quite some time.  Second reason to make this quick: you will want this recipe immediately.  At least, you would if you could smell the garlicky aroma wafting through my house still–two hours after we ate. Yum!  But then again, this isn’t a blog post by me if it lacks a little backstory.

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My husband loves fried rice.  In fact, he would eat hibachi almost every night.  His entire family–and I mean his mom and her seven siblings and all of their spouses and kids (and now grandkids!)–go to a hibachi restaurant every Easter.  I have always dreaded it.  I do not enjoy the oily smell that lingers on my clothes, in my hair, and on my handbag.  I seem to be the only one getting the downdraft of the giant exhaust fan–no matter where I sit.  I despise eggs, so seeing them cracked and topping all the other food on the grill just gives me the heebie jeebies. But it is always one of Mike’s favorite days with his favorite people and his favorite food.

A few years ago, Mike got the idea to try to make his own fried rice.  He’s played around with the recipe–and has even left out the eggs for my benefit–and has come up with a combo of flavors that we find ideal.  This “cheat” Chinese meal is mainly clean and mainly healthy, but it definitely not on the menu every week as it packs more of a caloric and sodium punch than we want on the reg.  It sure beats the fat and salt content of true takeout, though, so I still count it as a dinner win.

You can easily adapt this by trading out the veggies for those to your liking.  We stick to carrots and zucchini mainly because we love them, our kids love them, and we always have them on hand.  You could also trade out the chicken for steak, shrimp, pork, whatever!  It is quite versatile.  You could even add the egg if you are so inclined.  I disagree wholeheartedly, but I know my husband would gladly come make this for you and dine with you if you allowed the egg addition. 🙂

Mike preps everything in its own pot/pan, then combines everything in our large saute pan. This meal requires a lot of space and a lot of dish-washing, but to mimic the hibachi experience, you have to go there.

The portions below perfectly feed me, my husband, and my two young kids without leftovers.  We often double this if we make it on Sunday night so Mike has lunches for a few days.  Plus, our five-year old daughter always wants seconds and thirds.  This is her favorite meal.

Extra tip: I recommend chopping the veggies with a hand-chopper (I use one by Pampered Chef) to dice them to the perfect size.

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INGREDIENTS

  • 3 cups brown rice, cooked (You could use white if you prefer!)
  • 1 chicken breast, diced into tiny pieces (as small as you’d like)
  • 2 tbsp extra virgin olive oil, divided
  • 6 cloves garlic, minced
  • 1 medium zucchini, chopped small
  • 1 cup carrots, chopped small
  • 1 tsp butter (The one and only time we use it anymore!)
  • Himalayan sea salt and fresh-cracked black pepper, to taste
  • Sesame seeds, to taste
  • low-sodium soy sauce
  1. Prepare the rice according to package directions.
  2. Heat 1 tbsp olive oil over medium heat. Add chicken and saute, moving it frequently, for approximately 2 minutes.  Remove from heat and let sit as you prep the veggies and finish the rice.
  3. Heat 1 tbsp olive oil over medium heat in a large saute pan. Heat garlic for 30 seconds.  Add the carrots and zucchini and stir for approx. 1-2 minutes, or until softened.
  4. Add the rice, then the pre-cooked chicken, and combine.
  5. Lower the heat.  Add the butter, salt, pepper, sesame seeds, and soy sauce (to taste!), and then toss all ingredients together.

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This may require many pieces of cookware, but it is still quick and delicious!  Very worth the try!  I look forward to hearing how you modify this, or how tour taste buds enjoy my husband’s creation as-is!

Clean Steak & Chicken Fajitas

Want to know the worst part of my family’s new love of clean eating? Doing so many dishes and running the dishwasher daily. But do you want to know the best part? I always have fresh ingredients on hand that I can easily throw together to create a healthful, flavorful meal on a whim. This benefit far outweighs the number of minutes spent at my sink or unloading the dishwasher.

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This can save you in a pinch when your meal prep or meal plan has failed you. We are humans–many of whom are raising mini humans–and life happens! Don’t let life cause you to stop at a fast food joint when in almost as much time as the drive-thru would take you can get creative and make something yummy and clean in your own kitchen.

This pinch-hitting dinner came into play a few weeks ago. I had planned on making stuffed peppers Monday night, but ended up using the ground turkey I had on hand for a potluck recipe the day before instead.  I swore this dish would create enough leftovers for dinner but, alas, it was just too good.  Clean recipes tend to be that way. I was left, then, with a series of peppers and onion and no dinner plan on the first day I returned to work post-maternity leave.

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I pass Pancheros–a delicious Chipotle-style fast food joint–every day as I drive home with the “big kids” from their school. I so wanted to pull in the parking lot and get something, but I didn’t for a few reasons: 1. How much of a pain is that with two kids and a newborn? 2. We are striving to eat clean and save money! 3.I had some awesome ingredients awaiting me and my new-found kitchen creativity awaiting me in my own kitchen! I decided then to head home and figure out how to make fajitas–something I have never made before nor ever really desired to eat before.

I’ve noticed, though, that the more cleanly my family and I eat–meaning, the more whole, real foods I cook with and snack on–the more adventurous I am becoming in the kitchen.  My palate is definitely expanding.  I now crave flavors I didn’t know existed: fresh citrus squeezed onto a bed of greens, cayenne pepper tossed into a homemade soup, the differing tastes of various onion varieties.  Beyond that, I am more confident playing Martha Stewart or Julia Child as well.  I am starting to be better aware of the relationships between foods, to understand how certain spices or flavors or textures compliment and contradict one another.  I believe all of these new cooking mentalities led to my fajita-making endeavor.
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I knew I had plenty of peppers and onion, and Mike always picks up at least one steak and a few chicken breast each Sunday.  What we don’t use within two days, we freeze.  I also knew that we had Ezekiel tortillas in the freezer that could make a yummy fajita roll-up or just as a starch of sorts under and the seasoned goodness.  As soon as we got home, I got the kids set up with some coloring, began defrosting the tortillas, and began my prep.

This meal took no more than 15 minutes from start to finish: 5 minutes to wash and chop/slice and 10 minutes to saute the veggies and grill the steak.  This turned out to be a new favorite of mine.  I have made it twice in the past two weeks. Yum!

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INGREDIENTS
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 green bell pepper, sliced thin
1/2 medium sweet onion, sliced thin
1 lean steak (ranch steak is the perfect size), sliced thin
1 chicken breast, sliced thin
1/2 Ezekiel tortilla per fajita
1/2 cup nonfat Greek yogurt (optional, to taste)
1/4 cup fresh or jarred salsa (optional, to taste)
1/2 cup Mexican blend cheese (optional, to taste)

(Ok, lots of thin slices–but the thinner the better!)

SEASONING
1 tsp cayenne pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp paprika
1 1/2 tsp cumin

  1. Heat 1 tbsp extra virgin olive oil in a deep frying pan over medium heat. Toss in veggies and stir frequently for 3 minutes. Adjust heat as needed.
  2. Preheat grill pan over medium heat. Drizzle olive oil over steak and chicken, and then grill for approximately 2-3 minutes each side.  Keep a close eye on this, though, as size and thickness make a big difference.
  3. Add seasoning spices directly to saute pan, tossing veggies to coat.  Continue cooking until onions are translucent.
  4. Break up 1/2 tortilla on plate (or stuff!), top with veggies, and then protein of choice (I had a little of both!).  I then sprinkled cheese over it all, and dolloped a spoonful of Greek yogurt on top in lieu of sour cream.  Add salsa as well if you choose.

That’s it! Simply, scrumptious, and just the right amount of spicy.  Please comment below with your thoughts or variations!

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Pam’s Specialty: Fruit Salsa

I am hosting my first fitness and nutrition challenge group and I LOVE it.  The women participating are motivating me to work harder at meeting my exercise, nutrition, and water-intake goals each day.  It is also empowering to see so many women taking positive steps towards being their best, most well selves.  It takes courage and willpower to make the decision to do something for yourself–especially for moms or working women.  Seeing these remarkable women do that is just uplifting.

While planning out my Tasty Tuesday content for this week, I considered focusing on a recipe suitable for 21 Day Fix, but during the brainstorming process, I was chopping fruit for my “famous” fruit salsa and realized I was looking my recipe right in the face.  The amazing women in my group can treat themselves to this on March 21. 😉  Next week, though, I’ll post a recipe we can all love, 21 Day Fixers and all others alike.

If you invite me to your home–be it for brunch, a 31 party, the Super Bowl, you name it–you better believe I am bringing fruit salsa. Why? A. It is delicious. B. It is easy. C. It functions as app or dessert or topping (hello, waffles or pancakes!) or, even, side dish. D. It is semi-clean and decently healthy.  If you have 15 minutes, you, too can make this and be the favorite guest. It is also perfect to throw together when you have company coming over yourself or to keep in the fridge to top off some ice cream.

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I found a variation of this recipe years ago and have played around with it since.  Raspberry preserves really work best.  There is something about the tart, tangy nature that compliments the fresh fruit and the cinnamon. You can also switched out different fruit, but this combo is my jam–pun intended.  If you must change it up, though, do not eliminate the apple or strawberries.  They make this pop for sure.

I’ve been asked this recipe by many family and friends over the years, so let me give it to you straight.  Little back story, just yumminess!

INGREDIENTS
• 1 apple (golden delicious is my fave in this recipe, but any variety in season will work)
• 1/2 pint strawberries
• 1/2 pint blueberries
• 1 kiwi
• 1 tbsp seedless sugar-free or all-natural raspberry preserves

1. Chop all of the fruit, including larger blueberries, into small (approx. 1/2-1 cm) pieces.
2. Combine with the preserves in a glass dish.
3. Chill, covered, for at least 15 min (or overnight) and serve with homemade cinnamon sugar tortilla chips.  Stacy’s Cinnamon Sugar Pita Chips are perfect, too.

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TO MAKE YOUR OWN CHIPS:
• 4 Ezekiel tortillas, thawed
• nonstick coconut oil spray
• 1 tsp brown sugar
• 1 tsp cinnamon

  1. Preheat oven to 350 degrees.  Spray cookie sheet with coconut oil nonstick spray.
  2. Break tortillas into bite size portions and arrange on the cookie sheet.  You will have to do this in batches.
  3. Spray the chips with the coconut oil, then sprinkle with the cinnamon and brown sugar.
  4. Bake quickly–for 3-5 minutes–depending on size of the chips.

You can also add sugar to the chips if you wish.  I like them like this! 

 

Steak & Brown Rice Bowl

I began my first online fitness and nutrition boot camp–which, you know, changed my life–on January 4th. Kellen’s surgery was that Friday, January 8th. I was only four days in, but I had already noticed changes in my eating habits. I no longer craved sweets and snacked incessantly. I desired balanced meals full of protein rather than the fruit and processed foods meals I ate before. I needed my morning shake to kick off my day and rev up my metabolism. I feared that these new habits would easily slip away while we spent 3 or 4 days in the hospital. Of course Kellen’s health was my top priority, but I also knew that I needed a sense of normalcy, too, in order to mentally survive this with him. I spent the night before his surgery packing a lunchbox full with one day’s meals. I made my first-ever overnight oats; I packed leftover crockpot salsa chicken and spinach for lunch. That morning, I made my shake and added a protein bar, apples, and baby carrots to the bag. I wasn’t concerned with missing workouts. I’d make up for lost time when and if possible after our long CHOP weekend. I needed to stay on top of my nutrition, however, to stay in as much control of the situation as possible. Control gives me balance. I adore balance.


Then day 2 hit. I had spent the night at Kellen’s bedside in the NICU taking brief cat naps, pumping, and trying to assist the nurses in managing his pain. I woke that morning cramped, exhausted both physically and mentally, and hungry with an empty lunchbox. “Go get yourself some coffee. He’s going for chest X rays soon,” one nurse urged me just before 7 am. I went down to the near-empty cafeteria and bought a tea, but nothing else. The cafe was filled with hash browns and egg sandwiches and flavored yogurts and prepackaged smoothies and mini boxes of sugary cereal. No fresh fruit to be had. I knew that two days of eating like I’d been eating for years wasn’t going to set me back, but I was resolute in my control. I needed to keep my new desire for clean eating and balanced macronutrients going. I immediately text Mike with directions on making my protein shake and requested he bring along some bananas and apples. “Don’t worry.  Lunch is so much better there,” he insisted. He was right.

This is when I–or, more accurately, we–fell in love with brown rice bowls. Our good friend Andrea works at CHOP as a child life specialist (God bless her! Truly!), and she recommended we check out the Asian station for one when we went down for lunch. Oh. Em. Gee. They were so delicious that even my husband, who had only really eaten brown rice for the first time a few days prior in his support of my new nutritional goals, had one for every real CHOP meal from that point forward.

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A few weeks after Kellen’s surgery, my mother and I took him back to the hospital for his follow-up.  The desire for a brown rice bowl hit me like a pregnancy craving would have a few months before.  I played around with some ingredients we had on hand, and made it for dinner that night.  The recipe I am providing here is based on my second, and even more delicious attempt.

This version can easily be made with chicken or shrimp or the protein of your choice.  I decided to make my own ginger soy sauce as well.  I found plenty of recipes for it online, but made my own by eliminating many of the ingredients I either did not have on hand or wanted to avoid, such as sugar or teriyaki sauce.  Play around with the veggies you include as well.  The hospital served these with the option of eggplant and brussels sprouts as well, which I loved, but Mike isn’t a big fan of them so I went a more traditional route.  I selected frozen veggies for this also for two reasons: this is a good recipe to make in a pinch or when fresh ingredients have run out and second, frozen produce still contains many of the nutrients that fresh produce contains without the added chemicals that many cans can add to food.

I’ve made this recipe super easy.  It is quick and delicious!  Enjoy!  Comment below with your own adaptations. #whoneedstakeout 🙂

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Steak & Brown Rice Bowl

  • Servings: 2-4
  • Difficulty: easy
  • Print

A clean, flavorful, and simple take on take-out.

FOR RICE BOWL

  • brown rice, and 1/2 cup dry per person
  • lean steak, about a 1/4-1/2 lb per person, cut into thin strips
  • 1 tbsp extra virgin olive oil
  • sea salt and pepper to taste
  • 1 cup frozen corn
  • 1 cup frozen edamame
  • 1/2 can bean sprouts

FOR THE GINGER SOY SAUCE:

  • 1/4 cup low sodium soy sauce
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 1 tsp ginger (I used powder, you can use fresh if you have it on hand)
  • 1 tsp green onions, diced
  • 1/2 tsp sesame seeds

Directions

  1. Cook rice according to package directions.  I added a tsp of apple cider vinegar and garlic salt to add flavor, but this is optional.  When finished, set aside.
  2. Preheat grill pan to medium. drizzle steak strips in EVOO and grill 2-3 min per side, sprinkling with salt and pepper to taste.
  3. Heat corn and edamame in a microwave safe bowl with 3 tbsp water for approx. 2 min, though cooking times vary.
  4. Combine all ingredients for sauce and whisk together.
  5. Spoon a serving of rice, a scoop of corn and edamame, and a spoon-full of bean sprouts in a bowl.  Top with slices of steak.  Drizzle with sauce.

Easy-peasy and nummy-nummy. Please let me know if you give it a try and if you swap out any ingredient.  Shrimp would be delicious!