Chef Kathy Fang shares her favorite quick, easy and healthy weeknight recipes.
Her fragrant shrimp and veggie fried rice cuts the calories of the classic takeout favorite and her frozen strawberry and coconut bars have all the creaminess with none of the guilt of their richer counterparts.
Fried rice is comfort food for me but, I always feel guilty eating typical fried rice you get in restaurants. The dishes never have enough veggies, I can see all the oil they use and it just leaves me feeling heavy. When I make it at home, I use a little oil and all the veggies that I like. This version is a tasty and heathy upgrade from average fried rice. It's also a great way to use leftover ingredients in the fridge.
Coconut bars are my healthy substitute for a cheesecake. They're creamy and perfect for a light pick-me-up, easy to make and hold well in the freezer for months. It's also a guilt-free treat that's perfect for late-night sweet tooth cravings. I'll eat one to two pieces and feel satisfied. It's a little tart and a little sweet — the perfect balance.
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