Fresh, Easy Spring Rolls

Here is our take on fresh and easy spring rolls good for any time of day. The spring rolls paired with the peanut sauce is absolutely delicious and you can’t even tell you’re eating raw vegetables. It’s like a fresh salad in your mouth, but good.

Don’t be afraid to experiment with different protein options or vegetables, especially if you don’t have all of the ingredients in your fridge. Just improvise, if you don’t already have something, substitute it! Make sure to tag us on all our channels with how your spring rolls turn out. And check out all our other recipes here.

Ingredients

The Spring Rolls

rice paper

rice vermicelli noodles 

red, yellow, orange peppers

red cabbage 

cucumber

avocado 

cilantro 

optional protein: shrimp, tofu

optional vegetables: fresh greens, carrots

The Peanut Sauce

2 1/2 tbsp soy sauce

1 tbsp maple syrup 

1/3 tbsp sesame seed oil

1/3 tbsp vinegar

2-3 tbsp of sesame seeds 

2-3 tbsp of peanut/almond butter 

optional: add crushed peanuts to the top!

Directions

  1. Cut vegetables into thin strips.
  2. Boil noodles for about 3-5 minutes.
  3. Set noodles aside in a bowl and let them cool.
  4. Dip rice paper evenly in water and assemble spring rolls. 
  5. Make the peanut sauce with listed ingredients.
  6. Plate spring rolls with peanut sauce and enjoy!

The Best Healthy Margarita

Here at the Texas Tasty, we’re always posting new recipes for our readers to take inspiration from. As the summer heat steadily approaches, we’re giving you a quick, easy, and healthy margarita recipe. It’s a margarita that’s sweet without any added sugar and keeps things organic. After all, if you can beat the heat in a fun and healthy way, that’s a win in anyone’s book.

Ingredients

3 OZ Mango & Gogi Berry Karuna
1.5 OZ Silver Tequila
1/4 – 1/2 Tsp of Monk Fruit Sweeter (Can substitute with your favorite)
1/2 Lemon Juiced

A healthy margarita using Karuna juices for that sweet kick.

Images by @honestfoodie_blog

Raspberry Smash Green Power Smoothie

The Recipe

2 chopped frozen kiwi

1 ripe peach or nectarine (chopped & frozen)

1 sliced frozen banana

Juice of 1 lemon

2 cups frozen spinach

A few sprigs of mint 

1 cup @mykaruna juice (we used Grape & Kiwi DETOX + Peach Mandarin & Kiwi D-Joy)

1/2 cup fresh raspberries (smash for the bottom)

Images by @annie_siegfried

Gluten-Free Vegan Nuggets

Who knew vegan nuggets could taste exactly like chicken nuggets? The texture is a little different, but the flavor is there.

Ingredients:

  • 1 cup coconut flour
  • ½ cup avocado oil
  • 12 tbsp JUST Egg
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin

Directions:

  1. Add the coconut flour, baking powder, salt, black pepper, cayenne pepper, paprika, garlic powder, onion powder, and cumin into a large bowl. Whisk the dry ingredients until evenly combined.
  2. In a separate bowl, measure out 12 tbsp of JUST Egg. Pour the mixture into the bowl with the dry ingredients.
  3. Mix with a spatula until everything is well incorporated. Once a dough ball forms, it’s ready to be formed into nuggets.
  4. Place the dough on a surface covered with cling wrap. Using your hands, shape the dough into a rectangle. Seperate the dough into 16 even sections with a knife.
  5. Form the dough into the shape of a chicken nugget. Repeat this step for the rest of the dough.
  6. Pour ½ cup of avocado oil into a small pan. Heat the oil until it reaches around 350ºF.
  7. Gently set the nuggets into the oil and fry until the bottoms turn golden brown before flipping. I would recommend working in batches (e.g. 4 nuggets/batch).
  8. Once the nuggets are cooked, remove them from the oil and palace onto a plate lined with a paper towel. Repeat steps 7 and 8 until all the nuggets are cooked.
  9. Serve with a side of ketchup and enjoy!

Easy Chicken Tikka Masala

If you’re new to Indian cuisine and don’t know where to start, you should definitely try making this tikka masala! The pre-made sauce used in this recipe makes learning the flavor notes easier. You can also add in additional spices to suit your taste!

  • 4 lb boneless chicken breast
  • 1 ½  heads of garlic
  • 1 ½ cup plain yogurt
  • 1 jar Mayura Cuisine Organic Tikka Masala Sauce (18 oz)
  • 2 ½ cups chicken stock
  • 2 cups of rice
  • 1 tbsp cayenne pepper
  • 1 tbsp chili flakes
  • 1 cup broccoli

Directions:

  1. Peel 1 ½ heads of garlic.
  2. Smush each garlic clove with the side of the knife and mince.
  3. Add the minced garlic into a large bowl. Continue this step with the rest of the garlic cloves.
  4. Add 1 ½ cup plain yogurt into the large bowl.
  5. Add 1 tbsp of cayenne pepper and 1 tbsp of chili flakes into the large bowl.
  6. Mix the ingredients in the large bowl until combined. This will be the marinade for the chicken.
  7. Slice the chicken breasts into bite-size pieces. Add them into the large bowl and mix until the chicken is covered with the marinade.
  8. Place the chicken in the fridge and let it marinate for 1 hour.
  9. While the chicken is marinating, add 2 cups of rice and 21/2 cups of chicken stock into the rice cooker. Press the start button and let it cook.
  10. After the chicken is done marinating, take it out of the fridge and arrange the chicken evenly on a lined sheet tray.
  11. Set the oven to broil (high). Place the tray of chicken into the oven for 10 minutes or until black spots begin to appear.
  12. Take the tray out of the oven and move the chicken into a large pan. Open the jar of Mayura Cuisine Organic Tikka Masala Sauce and pour it into the pan. Turn the stove to medium-high heat.
  13. Stir the chicken around until the chunks are submerged in the sauce and let it simmer for 15 minutes or until the chicken is cooked through.
  14. Blanch the broccoli in boiling water under tender.
  15. Plate the rice, broccoli, and chicken tikka masala. Enjoy!

Coconut Lime Crusted Salmon

  • 4 oz. salmon fillet
  • 2 eggs
  • 1 lime
  • ⅓ cup coconut flour
  • ½ cup coconut oil
  • ½ tsp salt
  • ½ tsp ground pepper
  • ½ tsp garlic powder
  • ½ tsp cayenne pepper

Directions:

  1. Crack 2 eggs into a bowl and beat until combined.
  2. In a separate bowl, add in ⅓ cup coconut flour, ½ tsp salt, ½ tsp ground pepper, ½ tsp garlic powder, and ½ tsp cayenne pepper. Whisk until combined.
  3. Zest ½ lime.
  4. Add the zest into the bowl. Whisk until combined.
  5. Pour the coconut flour mixture onto a plate.
  6. Pat dry the salmon fillet with a paper towel.
  7. Submerge the salmon fillet in the egg mixture.
  8. Remove the fillet from the egg mixture and place it in the coconut flour mixture. Coat the fillet thoroughly and tap off the excess.
  9. Repeat steps 7 and 8.
  10. Heat the coconut oil in a pan until it reaches 350ºF.
  11. Place the salmon fillet in the oil and fry each side for around 5 minutes or until golden brown.
  12. Remove the fillet from the oil and place on paper towels. Let the fillet rest for 5 minutes.
  13. Serve with a slice of lime. Enjoy!

Roasted Bell Pepper Pizza Recipe

Ingredients

Roasted Bell Peppers

  • 16 oz bag mini bell peppers
  • Olive oil
  • Salt
  • Black pepper

Pizza Dough

  • 2 ½ cup all purpose flour
  • 1 ½ tsp granulated sugar
  • 2 ½ tsp yeast
  • 3/4 tsp salt
  • 2 tbsp olive oil
  • 3/4 cup warm water

Pizza

  • Marinara Sauce
  • Mozzarella Cheese

Directions

Roasted Bell Peppers

  1. Wash and pat dry the mini bell peppers.
  2. Slice off the top part of the bell pepper with the stem. Remove the seeds.
  3. Slice the bell pepper vertically in half.
  4. Repeat steps 2 and 3 for each bell pepper.
  5. Preheat the oven to 425 ºF.
  6. Place the sliced bell peppers on a baking sheet with the flat side facing down.
  7. Drizzle olive oil over the bell peppers and season with salt and black pepper. (Optional: Add other seasoning for more flavor)
  8. Place the baking sheet into the oven. Roast the bell peppers for 25 minutes or until tender.
  9. Take the baking sheet out of the oven and let cool. 

Pizza Dough

  1. Sift 2 ½ cups of all purpose flour into a large mixing bowl.
  2. Add 3/4 tsp salt and 2 tbsp of oil into the same mixing bowl. Set that aside.
  3. Pour 1/4 cup of hot water and 1/2 cup of lukewarm water into a small bowl.
  4. Add 1 ½ tsp granulated sugar into the warm water and stir.
  5. Add 2 ½ tsp yeast into the sugar water mixture and stir.
  6. Let the yeast proof for 15 minutes.
  7. Add the yeast into the flour mixture. Mix until a dough ball forms. It should be a little sticky.
  8. Grease a bowl with olive oil. Form the dough into a round ball and transfer it into the greased bowl.
  9. Cover the bowl with a towel and set it aside. Let it rise for 30 minutes or until doubled in size.

Assembly

  1. Preheat the oven to 425 ºF.
  2. Take out a large pizza pan and flour the surface.
  3. Transfer the pizza dough onto the pan and roll into a 14 inch rectangle.
  4. Poke holes around the surface of the pizza to prevent bubbling.
  5. Add a layer of marinara sauce.
  6. Add 9 slices of mozzarella cheese on top of the sauce.
  7. Add the roasted bell peppers on top of the cheese.
  8. Transfer the pizza into the oven and bake for 15 minutes.
  9. Once the pizza is baked, cut it into 8 slices and serve!

Lemon and Coconut Flour Cake

Ingredients

Cake

  • 3/4 cup Coco Goods coconut flour
  • 1/2 cup granulated sugar
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup Coco Goods coconut oil
  • 4 eggs + 2 egg whites
  • 2/3 cup Coco Goods coconut milk
  • 1 tbsp vanilla extract
  • 1 lemon

Frosting & Decoration

  • 3 tbsp powdered sugar
  • 1 can coconut cream
  • 1 lemon
  • Coco Goods Original Flavor Coconut Chips

Directions

Cake

  1. Preheat the oven to 350ºF.
  2. Cover the top of a mixing bowl with a sieve or mesh strainer.
  3. Pour in 3/4 cups Coco Goods coconut flour.
  4. Add in 3 tsp baking powder.
  5. Add in 1/4 tsp salt.
  6. Sift the dry ingredients.
  7. Pour 1/2 cup granulated sugar into the mixing bowl with the sifted dry ingredients. Whisk the dry ingredients to make sure everything is evenly distributed.
  8. In a separate mixing bowl, pour in 1/4 cup Coco Goods coconut oil.
  9. Pour in 2/3 cup Coco Goods coconut milk. (Make sure to shake the can of coconut milk well before opening.)
  10. Crack in 4 eggs and 2 egg whites.
  11. Add tbsp vanilla extract.
  12. Whisk until the wet ingredients are well blended.
  13. Zest 1 lemon into a separate bowl.
  14. Pour the wet ingredients and the zest of 1 lemon into the mixing bowl with the dry ingredients and mix with a spatula until well incorporated.
  15. Line the bottom of a 9 inch cake pan with parchment paper and grease the sides with some oil or butter.
  16. Pour the finished batter into the cake pan and smooth out the top with the spatula.
  17. Place the cake pan into the oven and bake for 30 minutes or until the toothpick inserted into the center of the cake comes out clean.
  18. Take the cake pan out of the oven and let it cool.
  19. Transfer the cake onto a large serving plate.
  20. *Optional: Poke holes around the top of the cake with a toothpick and use the juice from the lemon as simple syrup. It adds a nice touch of lemon flavor and acidity.

Frosting

  1. Add 3 tbsp powdered sugar into a mixing bowl.
  2. Add the solid part of the coconut cream into the mixing bowl. Discard the liquid part.
  3. Whisk until it forms soft peaks.
  4. Place in the fridge until ready to use.

Decoration

  1. Take the frosting out of the fridge and whisk before use.
  2. Spread the frosting evenly over the top of the cake with the back of a spoon.
  3. Zest 1 lemon and sprinkle the zest over the frosting.
  4. Sprinkle some Coco Goods coconut chips over the frosting for a nice crunch!

Kylie Jenner’s Signature Ramen Noodles

In 2016, Kylie Jenner revealed how she makes her signature ramen noodles on Snapchat. Although it’s simple, many people have gone crazy over it and said it’s surprisingly really good! The best part is that it’s super easy with just a few ingredients and it’s quick.

Ingredients:

  • 1 pack of ramen noodles (we used Top Ramen)
  • Ramen seasoning packet
  • 1 Egg
  • Garlic powder
  • Butter (about 1 tbls)

Instructions:

  1. Boil water in a pot
  2. Cook instant noodles in boiling water
  3. When noodles are half cooked, remove half of the water
  4. Beat 1 egg in a separate bowl
  5. Add the beaten egg and immediately stir well
  6. Add instant noodles seasoning packet
  7. Add garlic powder
  8. Add butter
  9. Mix everything well
  10. Pour into a bowl and enjoy!

Check out our TikTok of this recipe here!

Spicy Coconut Thai Noodle Soup

Ingredients

2 Tablespoons olive oil

3 Tablespoons fresh ginger, peeled

1 stalk lemongrass, chopped

1 Tablespoon gochujang ­­

1 Tablespoon sambal

4 cups chicken broth

3 Tablespoons fish sauce

3(13.5oz) cans coconut milk

½ pound fresh mushrooms (sliced)

1/3 pound raw medium shrimp (peeled and deveined)

3 ea. chicken breasts (boneless and skinless)

1 bunch cilantro

2 Tablespoons lime juice

salt to taste

1 package rice vermicelli noodles

Instructions

Blend 1 tablespoon olive oil, ginger, lemongrass, gochujang, sambal, fish sauce, and ¼ cup of chicken broth together until smooth. Set aside.

Slice chicken breasts into bite size strips. Season with salt. Bring large stock pot to medium heat with the remaining 1 tablespoon olive oil. Sear chicken strips until golden on the outside but not fully cooked. Add reserved ginger chili puree and cook for 2 minutes. Slowly pour in remining chicken broth. Simmer for 10 minutes. Stir in mushrooms and coconut milk. Let simmer until the mushrooms are soft, about 5 minutes. Add in the shrimp. Let simmer until shrimp are no longer translucent, about 5 minutes. Season with lime juice.

Mince a 1/3 of the bunch of ci­lantro and stir in after soup has been removed from the heat.

Cook rice noodles according to package directions.

Add rice noodles to a bowl and then ladle in the soup. Garnish with cilantro and lime wedge.

**store soup and noodles separately***