Fresh Nori Rolls

This is more of an idea for you to try and alter as you like. You can put whatever you want in these rolls. Make yours prettier than mine by jamming less stuff into them!! (I was hungry)

You can also roll them like this!

Nori is full of protein. One sheet has as much fiber as a cup of raw spinach, more omega-3 fatty acids than a cup of avocado and It also contains more vitamin C than an orange! It is full of B12 and helps control cholesterol. Besides being really good for you, it makes a great stuff holder and a fun way to eat your fish and veggies. Dieting and eating healthy doesn't have to be boring! Nori can be found in any supermarket and looks like this.

You MUST toast the nori sheets before you use them or they will be chewy, your cone will break when you try to bite it, and shit will fly out everywhere. It only takes a second and is a crucial step. Click Here to see a great video on how to do it before you start rolling.




I rolled into mine:
(Note: I didn't use any rice because carbs are evil...)
Julinned zucchini, yellow squash, cucumber and carrots (all raw)
Alfalfa Sprouts
Avocado
Steamed Snapper brushed with a little soy sauce and sesame oil

How to roll:

Shrimp 'Pasta' with 'Cream' Sauce

 Veggie 'pasta' dishes have become the 'it' dish lately and I wanted to try out my own healthy version. In my search for a spiralizer (used to turn vegetables like zucchini into spiraled, curly, pasta-like strands) I came across the julienne peeler for only $8 bucks at Williams-Sonoma, which does the job for a fraction of the cost! I wanted a cream sauce, and since I gave up dairy I'm faking it with this awesome avocado 'Alfredo' sauce. This dish turned out to be very filling and guilt free, I even convinced my sister and a few of my friends to try it that same night! This dish is super easy so I hope you give it a try!!

The 'Pasta"

Ingredients:

Zucchini

Yellow Squash

Carrot (which I thought of using too late to put into this particular dish)

Fresh Peas
Shrimp (pre-cooked)

2 Seeded and Diced Plum Tomatoes

'Cream' Sauce
Ripe Hass Avocado, pitted
1/2 lemon, juiced
1-2 garlic cloves, to taste
Fresh Basil or Dried Itallian Seasoning
2 tbsp extra virgin olive oil
Freshly ground black pepper

1/2 tsp kosher salt
Parmesan cheese is optional - I didn't use any because I'm off of dairy and I didn't have any of the fake vegan stuff on hand.

Super Easy Directions:
Smash all the sauce ingredients into a food processor and blend until creamy. You can add a little water if it looks too thick.
Steam or boil the peas to desired tenderness.
Julienne the veggies! Stop when you get to the seeded core because that part is too watery. Toss the 'pasta' and tomatoes in a dry pan to warm them up a bit, but do not actually cook it through or it will be mushy. Add the pre-cooked shrimp and peas to warm and mix it up. Gently toss in the avocado cream sauce using tongs. DONE!