limes Archives - Perry's Plate

Infused Water Recipes

Natalie Perry — Mon, 01 Jul 2024 23:08:40 +0000

I've thrown a LOT of parties over the last decade, and I always make a big drink dispenser of infused water. After tinkering with a lot of different combinations over the years, we have one that's our all-time favorite. I'll share that with you along with a few other ideas to give your water a fun, tasty boost!

What is Infused Water?

Infused water is simply drinking water that has fruit or herbs added to create a subtle flavor. Usually it's not sweetened, although there are flavor packets that add both flavor and sweetness. For this post I'm going to show you how to make unsweetened infused water using fresh fruit and herbs.

If you've stayed at a restaurant lately and noticed a water dispenser with slices of oranges or lemon floating around in it -- that's infused water.

What is Spa Water?

Spa water is an infused water commonly offered in a spa and usually contain cucumbers.

My favorite spa water mixture is cucumber + lemon + mint. It’s refreshing and citrusy, and the mint is such a lovely touch.

How to Make Spa Water (Infused Water)

Add water and ice to your drinking container or dispenser.
Add in whatever infusion flavors you like (citrus slices, mint leaves, cucumber rounds, etc.)
Let it steep for about 30-60 minutes to flavor the water thoroughly.
Replenish the water as needed. Discard the fruit/herbs after 24 hours.

Infused Water Ingredients

There a lot of different types of flavors you can add to water! Here's a list to get you started:

Citrus fruit (lemon, lime, orange, rindless grapefruit)
Pineapple
Berries
Melon
Cucumbers
Jalapeno slices (yes, actually)
Fresh ginger
Fresh mint or basil

Recommended tools for this Infused Water Recipe

The tools you need entirely depend on how much infused water you're making. If you like drinking lemon water throughout the day, all you need to do is put a slice or two of lemon in your water tumbler.

If you're wanting to make a batch of infused water for a party or event, you'll need a large water dispenser. Some dispensers come with a perforated tube to add whatever infusions you prefer. This makes it easier to remove it when you're finished.

The one you see in this post is from Target. I like this one because the dispenser tube is optional! I linked you to a couple of other ones I found online in the recipe card - both with a dispenser tube and without.

You don't necessarily need the tube, though. I like the look of colorful slices of fruit and herbs mixed with the ice and water.

5 Best Infused Water Recipes

One day I infused a dozen cups of water with different combinations and made my family try them all. These were the favorites!

If you're making 1-2 gallons of infused water, plan on 1-2 whole fruits sliced or the equivalent if you're using berries or another type of food.

Cucumber Mint Lemon - This is our favorite! I've made this more times than I can count and always get compliments. Mint is rather strong, so go light on it and gradually add more so your water isn't overpowered.

Strawberry Orange - Love the sweetness of this one. You could either slice the oranges into rings or use a vegetable peeler to put a few orange zest curls into the water and squeeze in the juice from the oranges for an extra punch of flavor.

Strawberry Pineapple Basil - The basil adds a fun, different twist, but it's also great without it. Pineapple adds a really nice sweetness to flavored water. You could also use mint in place of the basil if that's more your style. Both herbs are rather strong in spa water, so add a little at a time until you get the flavor you want.

Jalapeño Lime - Hear me out. I really liked this one. If you're doing a 2-3 gallon dispenser, you'll only need a few jalapeño slices. You can always add more if you want more kick. If it becomes too spicy, drain some of the water and add more to dilute it.

Melon ginger - This is such a stellar combination. You can use thinly sliced melons (any type!) and thinly sliced fresh ginger. Or if you want an extra flavor punch, use a Microplane grater on that ginger.

Pineapple ginger mint - Another favorite! Ginger and mint works beautifully with pineapple. You can either slice the fresh ginger very thinly or use a Microplane grater for an extra gingery punch.

Infused Water Recipe Tips

Slice the fruit thinly so there's more surface area to release those yummy flavors. Consider using a Microplane grater on things like ginger and citrus zest for extra flavor.
Feel free to use frozen fruit for this! Frozen berries are especially good for this and are easy to keep on hand in your freezer.
Herbs like mint and basil are fairly strong in flavored water, so add them a little at a time.
Keep a container of sliced citrus and herbs in your fridge to quickly add flavor to your water bottle or tumbler!
Let the infused water sit for 30-60 before serving to get the flavors going.
If you use grapefruit, remove the rind. It adds a very bitter taste to the water.
Don't let the infusion ingredients steep in the water for more than 24 hours. Some types of food will get slimy faster than others. (Looking at you, cucumber.) So keep an eye on them after the 12 hour mark.

Infused Water FAQs

What are the benifits of infused water?

Improving the flavor of the water encourages more water consumption and can be a healthier alternative to soda or juice. The fruit and herbs themselves add a small amount of nutrients to the water as well. Lemon water alone has a lot of great benefits including improved digestion, kidney stone prevention (from the citric acid), can improve skin quality and some say it has an alkaline effect when metabolized in the body.

How long should I infuse my water?

For best flavor, infuse for an hour or so before drinking. You can let the water infuse for up to 24 hours, though. If you have a large dispense, you can continue to refill with ice and water as needed for up to 24 hours.

Can infused water go bad?

Yes. The fruit in the water can go bad after a while. I recommend discarding any fruit/herbs after 24 hours at most.

Is too much infused water bad?

Nope! As long as the food you're using to infuse the water has not turned bad you can drink as much as you like.

What is spa water made of?

Spa water can technically be made of any fruit or herb infusion you wish to add. It’s flavored water, but not sweetened. Usually cucumbers are involved, though.

What's the difference between spa water and infused water?

Infused water is any fruit or herb added to water to enhance the flavor. Spa water specifically is an infused water that usually has a lighter, herby feel. Like cucumbers or mint.

If you're looking for something sweetened, my Hibiscus Drink is also a refreshing option!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spa Water (Infused Water Recipe)

Yield: 1 gallon

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

Sliced fruit (citrus, berries, melon, cucumbers, etc.)
Fresh herbs (optional)

Instructions

Add ice and water to your dispener or pitcher.
Add whatever fruit or herbs you prefer.
Let it sit for 30-40 minutes and enjoy!

Notes

If you're making a gallon of infused water I'd suggest putting at least 1-2 whole sliced citrus fruits or the equivalent in cucumbers, berries, or melon.

Best Farro Salad Recipe with Feta

Natalie Perry — Sun, 16 Jun 2024 20:43:25 +0000

I’ve tested a ton of grain-forward salads over the years, and this Farro Salad keeps making the cut. Farro brings serious chew, nutty flavor, and stays satisfying even after a whole day chilled in the fridge.

It’s recipes like this that get me excited about meal prepping. It’s exactly the thing I love eating for lunch, but it would be time consuming to make this every single day. Thankfully, the kale holds up well dressed for a few days!

You can even swap out some of the ingredients for ones you prefer more! I gave you a bunch of ideas below along with all my tips to help you nail this recipe on the first try!

What is Farro Salad?

Let's start with farro -- a type of wheat that is cultivated in the Mediterranean. It has a nutty, chewy bit similar to barley and is chock full of nutrients! I love adding it to salads to make them heartier and more filling.

This particular salad has kale, feta, a few vegetables, and tossed in an easy cilantro-lime dressing.

You can find farro in most grocery stores and if your grocery store has a big bulk section, chances are it's there, too. And you can also find farro online.

Why You'll Love This Farro Salad Recipe

It’s a salad that’s hearty AND filling AND full of good-for-you ingredients.
It’s a fab option for meal prep! Keeps in the fridge for a few days without getting slimy.
Use it as a springboard to customize it how you like!

Best Farro Salad Recipe Ingredients

Farro - a Mediterranean strain of wheat found in most grocery stores. If you can't find farro, you can swap it out for barley, wild rice, or quinoa to get that chewy texture.
Kale - Curly kale or lacinato (dino) kale both work here. You can use pre-chopped kale if you don't mind bits of stems in your salad. If you want something lighter in flavor, use baby spinach or shredded Napa cabbage.
Pumpkin seeds or pepitas
Roasted red peppers - jarred is fine!
Cherry tomatoes
Feta cheese
Fresh cilantro
Limes
Rice vinegar
Salt, pepper, & a neutral tasting oil like avocado oil

How to make Farro Salad with Feta

Start cooking the farro. By the time you prep the rest of the ingredients it'll be finished! Farro cooks up similar to barley or rice. The ratio is 1 cup of farro to 3 cups of water. It simmers for about 15-20 minutes and then I strain off the remaining water.
Roast the corn under the broiler for about 8 minutes.
Strip the kale off the stems and slice it into thin strips. Rub it with a little lime juice and oil.
Buzz up the dressing ingredients and set aside.
When the farro is finished, add it to the bowl with the kale. Add the (cooled) roasted corn, chopped roasted red peppers and cherry tomatoes, pumpkin seeds, and feta.
Pour the dressing over the salad and toss well.
Serve!

Kale and Farro Salad Recipe Variations & Substitutions

Swap the grains: Use cooked barley, wild rice, or quinoa in place of the farro.

Use different veg: Add some cooked zucchini, cooked black beans, or some avocado in place of the ones in the recipe.

Don’t like kale? Use another type of hearty greens like Swiss chard, cabbage, or Napa cabbage. Using lettuce or spinach will make the salad wilt more quickly. You can definitely use them in this recipe, but know that it likely won’t be good as leftovers the next day.

Dress it differently: Use your favorite store-bought cilantro-based vinaigrette or another southwest/Mexican style dressing.

Best Ever Farro Salad recipe tips

Cook the farro well. Make sure it's cooked all the way through so you don't end up with tough bits in your salad.
Run some cold water over the cooked farro to help it cool faster before you add it to the salad. Make sure it's drained well, too.
Rub the kale with lime and oil. This mellows out a lot of the bitterness in the greens. Don't skip this step!
This salad can be prepped ahead of time. It's great at room temperature or even cold out of the fridge. And because the kale is a sturdy green it won't get slimy after you dress it.

What to Serve with Farro Salad

While this stands really well on its own as a vegetarian meal, feel free to serve it with some protein! Here are a few ideas:

How to Store Kale and Farro Salad Recipe

If you have leftovers or are making this salad a day ahead of time, store it in a lidded container, chilled for up to 5 days. After you pull it out of the fridge, you may need to add a little salt or lime juice to freshen it up.

Best Farro Salad Recipe FAQS

Is farro healthy?

Yes! It's a great source of grain-based protein, fiber, and some nutrients (magnesium, zinc, some B vitamins) If you're eating low carb be aware that, like all grains, it's fairly high in carbs.

Do you eat farro hot or cold?

Either! Farro is delicious eaten hot right after it's cooked or tossed onto a salad and eaten cold.

Can you freeze cooked farro?

Sure! Like rice, cooked farro can be frozen and reheated. To freeze, put it in an airtight container. A freezer-safe ziptop bag would be best so you can squeeze a lot of the air out of it.

More Vegetarian Salad Recipes on Perry's Plate

Spring Mix Salad Recipe with Raspberry Vinaigrette

Cucumber Tomato Salad with Feta

Roasted Carrot and Chickpea Salad

Wild Rice Salad with Cucumber and Pesto

Syrian Salad with Za'atar Vinaigrette

Kale Quinoa Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Kale and Farro Salad Recipe

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

One of my favorite types of recipes to create are ones that are nutritious, also tasty. (Yes, it's possible.) It might seem like there's a lot going on here, but this farro salad can go from zero to in your face in under 30 minutes.

Ingredients

For the salad:

1 cup uncooked farro grains
2 cups fresh or frozen corn kernels
1 small bunch kale, any type
3 limes
2 Tablespoons avocado oil
1 cup chopped roasted red peppers
1 cup chopped cherry tomatoes
⅓ cup pepitas
⅔ cup crumbled feta cheese
½ teaspoon sea salt

For the dressing:

½ bunch cilantro
2 Tablespoons rice vinegar
2 Tablespoons honey
½ teaspoon sea salt
¼ cup avocado oil

Instructions

In a medium saucepan add the farro grains and 3 cups of water. Bring to a boil, then reduce the heat to medium and simmer for 18-20 minutes or until the grains are tender. Strain and set aside.
Preheat the oven to high broil. Spread the corn kernels out on a small baking sheet drizzle with 1 Tablespoon of oil. Broil for about 8 minutes or until the corn is golden brown in spots. If you have fresh corn you may not need to broil it this long.
Remove the kale from their stems by pinching the bottom of the stem and running your pinched fingers up the stalk. Discard the stems and slice the leaves into narrow strips. Put the sliced kale into a large salad bowl. Drizzle 1 Tablespoon of oil and squeeze the juice from ½ a lime over the kale. Use your hands to massage the oil and lime juice into the kale for a minute or two. The kale should be more tender and darker green. Don't skip this step!
Prep the roasted red peppers and tomatoes and add them to the bowl with the kale. Along with the pepitas and feta cheese.
When the farro is finished, add the drained farro grains to the bowl as well.
Place all the dressing ingredients into a blender along with the juice from the rest of the limes (you should have about ¼ cup) and blend thoroughly. Pour the dressing over the salad and toss to coat evenly. Sprinkle ¼ teaspoon of the salt over the salad and mix again. Taste, and add a little more salt if you think it needs it.
Serve!

Notes

This salad is great freshly made! You can also store it chilled and eat it right out of the fridge. For best flavor eat it within about 5 days.

Spring Mix Salad

Natalie Perry — Sat, 09 Mar 2024 13:21:00 +0000

Want to turn a bag of spring mix into a delicious berry salad? You just need a handful of easy to find ingredients and some raspberry-lime vinaigrette (that's easy too!) You can have the whole thing done in 20 minutes!

This Spring Mix Salad is SO quick & easy!

My favorite thing about this salad? If I had to choose one thing it would be the raspberry-lime dressing. It has a bold fruity pop from lots of raspberries, but enough citrus and tartness to keep it from tasting like a smoothie.

It's so, so good. And easy! You can use fresh of frozen (thawed) raspberries and only takes a few minutes to buzz up in your blender.

And let's talk about the toppings -- fresh berries, goat cheese, and candied nuts. YUM. That bag of spring mix is about to have a desperately needed glow up.

This recipe is nice because you can have all the components prepped and use it as a quick lunch salad during the week. Or round it out with some grilled chicken or steak for a light supper.

I'll show you what you need!

Spring Mix Salad Recipe Ingredients

Fresh berries - You can use any kind of berries here - raspberries, blueberries, blackberries, or strawberries. You'll need some raspberries for the dressing, too. For this you can use either fresh berries or frozen (thawed) ones.
Limes - Zest + juice goes into that delicious dressing
Red Wine Vinegar - You could also use balsamic vinegar.
Honey
Avocado Oil - You can use another type of neutral-tasting oil, like light olive oil. I wouldn't recommend extra-virgin olive oil because the flavor would be too strong.
Spring Mix Salad - Just one of those 5 oz bags will do the trick.
Goat Cheese - You can also use feta if you like.
Candied Nuts - I liked chopped candied pecans, but any chopped candied nut would work here. If you'd rather not use candied nuts, you can use regular chopped nuts or a type of seed, like sunflower seeds or pepitas.

How to Make Spring Mix Salad

Make the dressing by buzzing up all of the dressing ingredients in your blender.
Prep the rest of your salad ingredients -- wash the berries, crumble the goat cheese, etc.
Assemble salads by starting with a bed of salad greens and adding whatever toppings you prefer. Top with a drizzle of that delicious dressing.

Spring Mix Salad Variations

Change up the fruit: Instead of berries, try mandarin oranges, chopped apples, or grapes!

Change up the dressing: You could use blackberries or strawberries in this dressing to give it a different flavor.

Change up the salad greens: Instead of spring salad mix, try chopping a head of green leaf lettuce or butter lettuce. Romaine would be OK, but I recommend using a different type of salad green for this.

How to Store Spring Mix Salad

This salad is best stored with the components separated to avoid slimy salad greens and berries. Store the berries, cheese, dressing, and greens in airtight containers, chilled, for 4-5 days. The dressing is best when used within 2-3 days.

Spring Mix Salad FAQs

Does raspberry vinaigrette go bad?

Yes. It won't spoil for over a week, but the flavor of the dressing diminishes quicker than that, so it's best eaten fresh or within 2-3 days.

What is in spring mix salad?

Usually a mix of baby lettuces and greens, like red and green leaf lettuce, chard, arugula, radicchio, spinach, kale, and frisee.

How do restaurants make salads so crisp?

They probably go through a lot of lettuce so their lettuce is nice and fresh. And they store them chilled with a lot of air circulation in perforated bins to keep them fresh and crisp.

More Recipes Like This Spring Mix Salad on Perry's Plate

If you like this recipe, try another one of these light salads featuring fruit!

Berry Salad - This one is ALL berries (no greens!) with a yummy orange-vanilla dressing.

Cantaloupe Prosciutto Salad - A unique "salad" with cantaloupe, prosciutto, burrata, and a balsamic drizzle.

Strawberry Balsamic Salad - A fun twist on a Cobb salad with strawberries and a tangy balsamic dressing.

Melon Salad - A mix of different types of chopped melon with a ginger-mint dressing.

Spring Green Salad with Strawberries - Also has a yummy maple vinaigrette.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spring Mix Salad Recipe

Yield: 6 side salads

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

For the dressing:

⅓ cup raspberries (fresh or thawed from frozen)
1 juicy lime
2 Tablespoons red wine vinegar
3 Tablespoons honey
½ cup avocado oil (or another neutral tasting oil)
Pinch of salt

For the salad:

1 5-ounce bag of spring mix salad greens
2 cups mixed fresh berries
4 ounces goat cheese
⅔ cup chopped candied nuts

Instructions

Make the dressing by putting the raspberries in a blender. Add ½ teaspoon of lime zest and juice from the whole thing (about 3-4 T). Add the remaining ingredients and buzz everything up until smooth.
Assemble the salads by putting a handful of greens on each bowl/plate and topping with a few berries, goat cheese crumbles, a spoonful or two of nuts and a drizzle of dressing.

Notes

I like avocado oil here because it doesn't overpower the dressing like extra-virgin olive oil would. You could also use light olive oil.
I bought some honey roasted pecans that were already chopped, but you can use any kind of nuts you like here, candied or not.
To make some quick candied nuts, put a couple tablespoons of maple syrup in a skillet with a handful of nuts and cook over medium-low until the nuts are toasted and fragrant and the maple has reduced and made the nuts sticky.

Recommended Products

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Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1 small salad
Amount Per Serving Calories 380Total Fat 31gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 23gCholesterol 9mgSodium 167mgCarbohydrates 22gFiber 5gSugar 13gProtein 9g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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Homemade Burrito Bowl with Ground Beef

Natalie Perry — Mon, 04 Mar 2024 14:17:00 +0000

Burrito bowls are a family favorite around here! My goal with this recipe? The best tasting burrito bowl with the least amount of effort. I paired this recipe down to the basics, using a few ingredients in a smart way to get these tasty burrito bowls on the table in about 45 minutes!

What is a Burrito Bowl?

A burrito bowl is the contents of a burrito without the tortilla. Pretty straightforward, right? And just as there are endless combinations of ingredients for a burrito, you can make a burrito bowl with just as many things.

Why you'll love this Beef Burrito Bowl Recipe

The downside to burrito bowls (and a lot of Mexican food) is that they usually have a lot of components and toppings. You could go nuts with these and spend all day on this if you wanted to. That's not today, my friend.

This particular burrito bowl is hearty and delicious and doesn't take forever to prep! I wanted to give you the biggest bang for your buck -- the best flavor with the least amount of effort. I'm all about lazy, tasty food that's good for you.

Beef Burrito Bowl

One of my favorite burrito bowl combination is ground beef and black beans. I always have a stash of ground beef in my freezer and black beans in the pantry!

A secret to this recipe is making sure every component is packed with flavor, but in an easy way.

I used my Homemade Taco Seasoning for the ground beef and threw a little (along with some pico de gallo) into the beans when I warmed them up.

Squeezing a little lime juice and adding some fresh cilantro to the steamed rice adds flavor as well.

And I relied on pre-made pico de gallo and guacamole instead of making my own.

Ground Beef Burrito Bowl Ingredients

Ground Beef: We use grass-fed beef from our beef share, but you can use whatever ground beef you prefer. Grass-fed is usually really lean, so if yours isn't extra lean, you might have to strain off some fat.
Taco Seasoning: My Homemade Taco Seasoning is my go-to for stuff like this, but to change it up you could also use my Smoky Chipotle Taco Seasoning or my Chorizo Seasoning.
Black Beans: Canned is fine for this.
Pico de Gallo or Salsa
Rice: I use jasmine rice because it's what I buy. More on this below.
Limes: Optional, but it gives your rice a little extra flavor
Fresh Cilantro: Also optional. For the same reason
Extra toppings: Crumbly cheese, guacamole or avocados, hot sauce, tortilla chips

Best rice for burrito bowls

Like I mentioned above, I use jasmine or basmati because that's the kind we use for most things. You can use regular long-grain white rice, brown rice, or even a brown/wild rice mix.

If you use anything other than white rice, factor in the extra cooking time since brown and wild rice takes about 45 minutes to cook. Those types of rice also have a stronger flavor which will affect your bowl.

How to make a Burrito Bowl with Ground Beef

Start cooking your rice.
Brown the ground beef and add the seasoning toward the end.
Combine the drained black beans, seasoning, and pico de gallo with a little water and cook them for a few minutes.
While everything is cooking, prep and gather your other ingredients -- chop some cilantro, cut your limes in half, and gather your toppings.
Assemble your bowls by adding some rice, meat, and beans to each bowl and top with desired toppings.

How to make a Burrito Bowl ahead

You can totally make these ahead of time or use this as a meal prep for the week! Here are a few tips for you:

Cook the meat, rice, and beans as directed. When they've cooled, store them separately, covered, in the fridge for up to 5 days.
Reheat the meat by transferring it to a large skillet and warming it over medium-high heat.
Transfer the beans to a saucepan and heat them over medium heat until steamy.
You can reheat the rice by adding a couple tablespoonfuls of water to the container of rice and cooking it in the microwave for 3-4 minutes. OR try putting the cold rice in a large fine-mesh colander and pouring boiling water over it from a tea kettle. (This works fabulously, by the way.)
If you plan on reheating the rice with boiling water, don't add the lime and cilantro until after you warm it up.
Gather your toppings and assemble bowls!

Burrito Bowl Recipe Variations

Change up the meat: Swap out the ground beef for ground turkey/chicken/pork, or sliced grilled chicken or steak.

Make it meatless: Ditch the meat completely and double the beans!

Low-carb options: Instead of rice, build your burrito bowls on a bed of cauliflower rice -- I love this Roasted Cauliflower Rice and you can make it with frozen riced cauliflower. You could also use roasted low carb vegetables like broccoli and cauliflower. Or turn it into a taco salad with a bed of salad greens.

Paleo/Whole30 adaptation: Omit the beans and dairy and swap the rice out for a grain-free base. You could use a mexi-ranch (with a mayo/almond milk base) to add a creamy component. To ensure that it's Whole30 compliant, check the ingredients on your taco seasoning to make sure it's grain free or make your own.

Burrito Bowl Tips

If you plan on using rice, start making the rice at the beginning so it's ready when the rest of your components are.
Let the ground beef cook until crispy edges form -- that's extra flavor right there!
Use any type of salsa you like if you don't want to get pico de gallo. Regular jarred salsa or salsa verde works well here, too (for the bowls and the beans).

How to serve a Ground Beef Burrito Bowl

Grab some bowls, put in some rice as a base and add ground beef, black beans and any toppings you like!

This doesn't need a side dish as it stands well on its own.

Beef Burrito Bowl topping suggestions

Here are some ideas for burrito bowl toppings:

Guacamole or sliced avocado
Salsa or pico de gallo
Lime wedges
Mexican cotija cheese or shredded Monterey Jack (or pepper Jack) cheese
Tortilla chips
Sour cream
Hot sauce
Fresh chopped cilantro

Burrito Bowl Storage

Burrito bowls are great for meal prep! To assemble them, put the rice, meat, and beans in a food prep container (like these meal prep containers on Amazon).

If you can, try to store the toppings separately so you don't end up microwaving them. (Or if that doesn't bother you, go ahead and put them on top!)

Store, refrigerated, for up to a week. The avocados/guac will get gross after a day, so maybe add that right when you're ready to eat.

Leveled Up Burrito Bowls

If you're wanting to make these extra special for some reason (feeding a crowd?), you can try a bougie version of some of the components with these recipes below:

Instant Pot Cilantro Lime Rice

Instant Pot Mexican Black Beans

Southwestern Coleslaw (a fabulous option in place of rice to make these low-carb)

The Best Homemade Guacamole

The Best Homemade Pico de Gallo

More like this Burrito Bowl Recipe:

Ground Turkey Bowls with Rice - These ones can be spicy (or not) and feature coconut rice as the base!

Mediterranean Bowl Recipe - Another one with ground turkey and a blast of Mediterranean flavor!

Spicy Shrimp Roll Bowls - Take my shrimp maki roll recipe and turn it into a bowl.

California Roll Sushi Bowl - Another take on a sushi roll turned into a roll

Ahi Tuna Poke - Similar to sushi bowls with raw tuna and spicy mayo.

Egg Roll in a Bowl Recipe - One of our all-time favorite family recipes

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Beef Burrito Bowl Recipe

Yield: 8 servings

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Burrito bowls are a family favorite around here! My goal with this recipe was to give you the best tasting burrito bowl with the least amount of effort. I paired this recipe down to the basics, using a few ingredients in a smart way, to get these tasty burrito bowls on the table in about 45 minutes!

Ingredients

2 cups white rice
2 teaspoons sea salt
2 pounds lean ground beef
3 Tablespoons + 1 teaspoon taco seasoning, divided
2 15-oz cans black beans, drained
⅔ cup salsa or pico de gallo
2 limes
⅓ cup fresh chopped cilantro
Desired toppings: additional pico de gallo/salsa, guacamole, sour cream, cotija cheese, hot sauce, tortilla chips

Instructions

Start cooking your rice if you haven't already by adding the rice, salt, and 4 cups of water in a medium sauce pan. Bring to a boil, then reduce heat to medium-low, cover, and let it simmer for 15 minutes. Remove the pan from the heat and let it sit, covered, for another 10 minutes or so. (You can use a rice cooker for this if you have one.)
Meanwhile, add the ground beef to a large skillet heated to medium-high. If your ground beef is especially lean, you can add a little oil to keep it from sticking initially. Cook the meat until it is no longer pink and also has crispy, caramelized bits -- 15-20 minutes. Stir in 3 tablespoons taco seasoning and cook for another 5 minutes or so. Remove from the heat and keep warm.
While the meat is cooking, add the drained beans to a smaller saucepan along with ⅔ cup pico de gallo, 1 teaspoon taco seasoning, and ⅔ cup of water. Simmer over medium heat until a semi-thick sauce has developed and no longer looks clear. Set aside and keep warm.
When your rice is finished, fluff it with a fork. Squeeze ½ a lime's juice into the rice along with the ⅓ cup chopped cilantro. Stir it well.
Gather your toppings. When the rice, meat, and beans are finished, assemble bowls by putting spoonfuls of rice, meat, and beans into each bowl and adding desired toppings.

Notes

If you use my Homemade Taco Seasoning, you'll notice that's it's more concentrated than store-bought because it has less thickeners. I took this into consideration in the recipe, so if you are using store bought taco seasoning, you may want to add more seasoning.
If you'd like your taco meat a little saucier, add ⅔ cup water when you add the taco seasoning and cook it for a few minutes longer to create a light sauce around the meat.

Thai Shrimp Coconut Soup

Natalie Perry — Sat, 14 Jan 2023 10:02:00 +0000

This Thai-inspired coconut shrimp soup is restaurant-quality comfort that’s ready in under 30 minutes (Yes, actually.) I’ve perfected this cozy bowl after countless weeknights, choosing ingredients that are easy to find without sacrificing that authentic Tom Kha flavor. Think creamy coconut milk, zingy lime, garlicky broth, and tender shrimp that sing.

Quick and Easy Thai Coconut Shrimp Soup

What sets this soup apart is its balance of simplicity and depth. The lemongrass (or lemon zest swap) and fresh ginger bring aromatic brightness, while fish sauce and honey round out savory sweetness. Plus, it's naturally gluten-free, easy to customize (Instant Pot or stove top!) and feels like a cozy, homemade alternative to take out.

Serve it with cilantro, green onion, a lime wedge, and maybe your favorite spicy condiment if you’re feeling bold. Hearty enough to satisfy, yet light enough and veggie filled to keep you feeling nourished.

Thai Shrimp Soup Ingredients

This particular version has these ingredients:

Shrimp
Sliced mushrooms
Garlic
Lime
Thai chili (optional)
Ginger
Fish sauce
Honey
Lemongrass (optional)
Coconut milk
Snow Peas
Cilantro
Chicken broth or vegetable broth

This recipe differs from Thai coconut curry soup because it doesn't contain any Thai curry paste (either red or yellow curry paste). I do have a recipe for Thai Coconut Curry Soup using red curry paste you might like, though!

Where do I find lemongrass?

Lemongrass is a common ingredient in Thai cooking and it's becoming easier to find. It has a lemony floral flavor that's unique and delicious.

It's usually in the section with the boxed herbs. If your store doesn't have it, see if you can find lemongrass paste instead. If you still can't find it or would rather not buy it, use ½ teaspoon of lemon zest and and extra ½ teaspoon of grated ginger instead.

How do I use lemongrass?

In this recipe, you want to rough it up a bit so it releases more of its yumminess.

To do this, just lay the stalks on your cutting board with the flat side of your knife on them and hit it firmly with the palm of your hand or your fist. Do this several times, rotating the stalks a few times.

Also, remember to remove the lemongrass stalks before serving. You don't want to eat those.

How to Make Thai Coconut Soup

Heat the coconut oil in a large soup pot (5-6 qt) over medium-high heat. Add the mushrooms, chili, & garlic. Cook for 3-4 minutes until the mushrooms soften a little.
Add the broth, zest and juice from 1 of the limes, ginger, fish sauce, honey, salt, & pepper.
Prep the lemongrass by laying it on a cutting board. Place the flat side of your knife on the stalks and hit it firmly with the palm of your hand or fist, rotating the stalks a few times. You'll want them roughed up, but not torn apart. Add the stalks to the soup.
Bring the soup to a boil, then reduce the heat to a low simmer for a minute or two.
Stir in the coconut milk and stir until any coconut cream clumps have smoothed out. When the soup has started to bubble again, add the shrimp, snow peas, and ⅓ cup cilantro.
Cook for 2-3 minutes until the shrimp is just barely pink.
Remove the lemongrass stalks (or keep them in there to keep releasing flavor and ladle around them.

Coconut Shrimp Soup substitutions

Can I use light coconut milk?

I use full fat coconut milk in this recipe because I love the richness and creaminess it adds, but you can use light coconut milk if you like.

Fish sauce substitution

Fish sauce is a key ingredient for flavoring the broth. A couple tablespoons fish sauce helps to give the broth its distinct flavor. Red Boat is my favorite brand because, as far as I know, it's the only brand that doesn't contain sugar. (Which also makes it Whole30 compliant!)

If you absolutely don't want to use it, try using soy sauce or coconut aminos instead.

Can I use chicken instead of shrimp?

Sure! Just slice some uncooked chicken thighs or breasts really thinly and add them to the recipe when you add the broth and cook it a little longer to make sure it cooks through.

You could even use thinly sliced steak in this soup. Add it the same way as you would chicken.

Can I make Thai Soup with Coconut Milk in the instant pot or slow cooker?

I suppose, but it might actually take longer. haha.

This soup is designed to cook quickly -- just a few minutes of simmering and you're nearly there. Waiting for an Instant Pot to come to pressure and then depressurize might actually take longer.

Can I add rice noodles?

Sure! The recipe won't be low-carb or paleo friendly anymore.

If you'd like to add some noodles I'd recommend using the flat pad Thai rice noodles.

I'd recommend cooking them in a separate pot of water so it doesn't release as much starch into your soup.

But if you're in a pinch and don't want to hassle with another pot, you can add them toward the end of cooking when the soup is hot and simmering. Add the shrimp after the noodles are finished cooking so you don't overcook them.

What to serve with Thai Coconut Soup

Serve the soup with a sprinkle of fresh cilantro, sliced green onions, a wedge of lime, and your favorite spicy Asian condiment.

How to Store Tom Kha Shrimp

When the soup cools to room temperature, store in a lidded container in the refrigerator for up to 5 days.

Can you freeze Shrimp Coconut Soup?

Yes! When the soup cools to room temperature, transfer it to a freezer safe container or storage bag and freeze for several months. I like using these deli containers on Amazon. They’re great for freezing soups, chili, broth and storing leftovers in the fridge without taking up a lot of space.

More like this Shrimp Thai Soup

Easy Paleo Pad Thai is one of our family's most favorite meals. I like to eat it with zucchini noodles, but you can use rice noodles if you like.

Quick Thai Fish Curry and Coconut Rice is a fun combination that's finished in about 30 minutes. It uses my popular Thai Spice Blend, too, which is nice to have on hand if you don't have curry paste.

Easy Thai Chicken Curry for Instant Pot is a great intro recipe to make for those having Thai food for the first time (ahem... kids you're trying to win over!) It's very mild and has familiar ingredients.

Shredded Red Curry Chicken with Slaw is another Instant Pot favorite and great for meal prep! Tender shredded chicken is flavored with bold red curry paste.

Thai Steak Kabobs with Coconut Curry Sauce is a fun one for grilling season! I love this with Coconut Rice, too.

More Shrimp Recipes on Perry's Plate

Thai Green Curry Zoodles with Broccoli & Shrimp is another Thai inspired dish with shrimp! This recipe is a copycat version of one I had at Noodle & Co.

Paleo Thai Shrimp & Vegetable Skillet is a quick, light meal that's stir-fry like and uses my Thai Spice Blend.

Shrimp & Ramen Noodle Bowl is one of our family's favorites, too. I like to use rice ramen noodles in this one to keep it gluten free.

Grilled Shrimp Tacos with Pineapple Avocado Salsa are a tasty, quick meal for summertime when it's hot!

Tropical Shrimp Ceviche is a great option if you're nervous about using raw seafood in ceviche.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Tom Kha Shrimp (Coconut Shrimp Soup)

Yield: Serves 8

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

This quick Thai Coconut Soup (inspired by Tom Kha soup) has tender bits of shrimp and sautéed mushrooms in coconut-lime broth. And it's done in under 30 minutes!

Ingredients

2 Tablespoons coconut oil
12 ounces sliced cremini or baby Bella mushrooms
1 Thai chili, serrano chili, or small jalapeño, seeded and chopped
3 cloves garlic
2 limes, divided
1 ½ quarts chicken or vegetable broth
2-inch knob of fresh ginger, finely grated (about 2 Tablespoons)
3 Tablespoons fish sauce
1 Tablespoon honey
1 teaspoon sea salt
½ teaspoon black pepper
2 3-inch pieces of lemongrass or 2 teaspoons lemongrass paste
1 14-ounce can coconut milk
1 pound medium shrimp, peeled and tails removed
1 cup fresh snow peas
⅓ cup fresh chopped cilantro, plus more for garnish
3 green onions, thinly sliced

Instructions

Heat the coconut oil in a large soup pot (5-6 qt) over medium-high heat. Add the mushrooms, chili, & garlic. Cook for 3-4 minutes until the mushrooms soften a little.
Add the broth, zest and juice from 1 of the limes, ginger, fish sauce, honey, salt, & pepper.
Prep the lemongrass by laying it on a cutting board. Place the flat side of your knife on the stalks and hit it firmly with the palm of your hand or fist, rotating the stalks a few times. You'll want them roughed up, but not torn apart. Add the stalks to the soup.
Bring the soup to a boil, then reduce the heat to a low simmer for a minute or two.
Stir in the coconut milk and stir until any coconut cream clumps have smoothed out. When the soup has started to bubble again, add the shrimp, snow peas, and ⅓ cup cilantro.
Cook for 2-3 minutes until the shrimp is just barely pink.
Remove the lemongrass stalks (or keep them in there to keep releasing flavor and ladle around them.
Cut the remaining lime into wedges. Serve the soup with a sprinkle of fresh cilantro, sliced green onions, a wedge of lime, and your favorite spicy Asian condiment (if you want :)).

Notes

If you can't find fresh lemongrass or lemongrass paste, use ½ teaspoon of lemon zest and an extra ½ teaspoon grated ginger.
If you can find galangal, use that in place of fresh ginger for a more authentic Thai taste.

BEST Steak Fajitas

Natalie Perry — Thu, 03 Jun 2021 04:25:37 +0000

After I posted The Best Chicken Fajitas (they really are), I tried that same marinade with some steak fajitas.

You know what? It wasn't as good with steak.

Beef has a stronger flavor and needed a deeper, smokier sort of flavor.

So, I got to work and created the best steak fajitas I've ever made!

Steve was especially excited about this one -- he always orders steak fajitas when we go out for Mexican. It's almost Father's Day, too, so here you go, hon!

Homemade Steak Fajitas Ingredients

For the marinade:

Heat safe oil: I use avocado oil if I know that I’m grilling.
Coconut aminos: You can also use Worcestershire or soy sauce
Smoky Chipotle Taco Seasoning: This is a custom seasoning blend that’s easy to make, but you can use any kind of taco seasoning you like.
Coconut sugar: Brown sugar also works here.
Hot sauce: Any kind! Or leave it out if you’d prefer.
Limes: You’ll need the juice for the marinade and also a few to cut up and use a garnish.

For the fajitas:

Fajita toppings: Guacamole, sour cream, hot sauce, cotija cheese…. whatever you prefer.
Flank steak or skirt steak: I’ve also used other cuts of steak (NY strip, sirloin) and sliced them really thin after grilling.
Sea salt
Bell peppers: any color
Yellow onions: Sweet or white onions also work well
Fresh cilantro: Yes. And lots. Unless you think it tastes like soap.
Tortillas: Any kind!

What type of steak is best for fajitas?

Flank steak is typically the most common cut of beef for steak fajitas. It's a thin, relatively inexpensive cut of meat, which works to your benefit. It's easy to infuse flavor when meat isn't so thick.

Skirt steak would also work well because it's similar in thickness as flank steak.

You can also use other types of steak -- like strip steak or sirloin steak. I'd stay away from thicker cuts like ribeye.

The secret ingredient is the Smoky Chipotle Taco Seasoning I posted recently. If you have a batch of that on hand, the marinade comes together really quickly!

I love that taco seasoning so much.

If you don't want to use my blend for this recipe you can use regular taco seasoning and add a diced chipotle pepper from a can of chipotle in adobo sauce (about 2 teaspoons if you can find them pre-chopped.)

How to Make Stake Fajitas

Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

How to cook fajita peppers and onions

I like to slice my peppers and onions into strips and marinate them along with the meat. It gives them SO much flavor this way, but cooking them on the grill can be tricky.

My favorite way to cook peppers and onions for fajitas is using a grill skillet. If you don't have one and you do a lot of grilling, I HIGHLY recommend getting one.

I got my stainless steel one from Williams-Sonoma several years back (they don't sell this particular one anymore), but Amazon has a similar one. I like that the handles are removable so you can close your grill lid.

Don't have a grill skillet? Saute them in a REALLY hot oiled pan in batches so you get some nice coloring. Don't try to cook them all at once or you'll have some sad, steamed vegetables.

You can also broil them on the highest oven rack.

How to cut across the grain

You've heard the term "cutting across the grain" in steak recipes, right?

This simply means to cut in the opposite direction (or perpendicular) to the direction of the meat grain (or striation lines in the meat).

When you cut opposite of those lines you're cutting through a lot of connective tissue that you'd have to chew through if you cut WITH the grain, or parallel to the lines going through the meat. You don't want that.

Steak Fajitas Marinade Tips

Make sure to slice the steak against the grain so it’ll be nice and tender and easy to chew.
I highly recommend marinating overnight. At the very least, marinate it at room temp for an hour.
Let the steak sit at room temp for at least 30 minutes before grilling to get some of the chill off.
When you put the steak on the grill, make sure the grill is really hot. And let the steak cook undisturbed for at least 4-5 minutes to form nice grill marks.
Save time by prepping the marinade ahead of time and slicing the onions and peppers. Chill everything until ready to use.

How to Serve the Best Steak Fajitas

You can serve these traditionally with tortillas and the usual fixings – guacamole, pico de gallo, sour cream, cilantro, hot sauce.

The steak and grilled vegetables make a stellar fajita salad over a bed of salad greens and some kind of mexi ranch. My Roasted Jalapeño Ranch Dressing would be delicious here.

You can also put together fajita bowls with Cilantro Rice and Mexican Black Beans.

Storing Homemade Steak Fajitas

Any leftover steak and grilled vegetables can be stored in an airtight container for up to a week.

You can prep the marinade ahead of time and chop the vegetables, but I don’t recommend freezing anything.

Frequently Asked Questions

How long should you let fajitas marinate?

The steak should marinate at least an hour at room temperature or chilled for 2 hours up to 24 hours.

How do you tenderize steak for fajitas?

If you marinate the steak properly, don’t overcook it, and cut it against the grain when you serve it, there’s no need for extra tenderization.

Here are some of my favorite sides and garnish recipes to serve with fajitas!

Instant Pot Cilantro Lime Rice -- a knock off of the rice found in Cafe Rio or Costa Vida Mexican restaurants.
If you're going all out, make a batch of Instant Pot Mexican-Style Black Beans. (See how two Instant Pots can be handy? Situations like this.)
Homemade Guacamole and Pico de Gallo are non-negotiable.
Southwest Cabbage Slaw is an EXCELLENT base for a fajita salad.
And you might as well drizzle some Roasted Jalapeno Paleo Ranch on top.

Homemade Steak Fajitas

Yield: Serves 6-8

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 6 hours

Total Time: 6 hours 40 minutes

Flank steak and veggies are marinated in a smoky marinated with a touch of heat to make these super flavorful fajitas! Use them to make traditional fajitas or throw them on a salad (our favorite way to eat them!) And save the leftovers for breakfast the next day.

Ingredients

For the marinade:

2 Tablespoons oil
2 Tablespoons coconut aminos
4 teaspoons Smoky Chipotle Taco Seasoning
2 teaspoons coconut sugar
2 teaspoons hot sauce
2 limes

For the fajitas:

1 1-2 pound flank steak
½ teaspoon salt
2 bell peppers, any color
2 medium yellow onions
Fresh, chopped cilantro
Your favorite paleo or gluten-free tortillas
Fajita toppings (guacamole, salsa, sour cream, jalapenos, extra lime wedges, cotija cheese.)

Instructions

Lay the flank steak in a shallow dish or ziptop bag. Sprinkle with ½ teaspoon of salt. Let it sit while you prepare the rest.
Chop the bell peppers and onions into ½-inch strips and put them in a separate shallow dish or ziptop bag.
For the marinade, whisk the oil, coconut aminos, taco seasoning, coconut sugar, hot sauce, and the juice from both limes.
Pour ⅔ of the marinade over the meat and the rest over the peppers & onions. Turn the meat and vegetables a few times (or mush the bag around with your hands) until everything is coated well. Marinate everything (chilled) for at least 4 hours or up to 18 hours. (See recipe note.)
Pull the steak out of the fridge about 30 minutes before you plan on cooking it so you can get some of the chill off.
Start cooking the peppers and onion in 2-3 batches using a grill skillet or a very hot stainless or cast-iron pan on the stove top. Cook each batch for 10-12 minutes until the onions are very tender and golden brown.
Preheat your grill or stove-top grill pan to high heat. Cook the steak for 4-5 minutes on each side until the internal temperature reaches 130-135 for medium rare or about 145 for medium doneness. Remove it from the grill to rest for 10-15 minutes before slicing.
Slice the steak thinly, against the grain (perpendicular to the lines running through the steak) and serve in tortillas with some cooked peppers & onions and your favorite toppings.

Notes

Nat's Note: If you plan on marinating your steak for more than 8 hours, add the marinade to the peppers & onions later, like a few hours before cooking. If they marinate too long they might get mushy.