Teriyaki Spring Rolls

I am not much of a photographer, nor am I neat and clean about my cooking but they sure tasted great!  My husband and I loved them, my daughters did not enjoy the rice wrapper and just liked the teriyaki meat/veggies mixture plain!

Teriyaki Sauce:
1/4 cup Bragg's Liquid Aminos
1 clove garlic, diced
1/2 tsp dry mustard powder
1 Tbsp fresh ginger, chopped
1/4 cup raw honey (more or less to sweetness)

Blend together in a blender until well combined.  Then use as a sauce or marinade.

Spring Rolls:
Spring Roll Wrappers (I found these are whole foods, ingredients were eggs and rice and water)
1/4 head lettuce, finely shredded
1 medium carrot, shredded
2-3 chicken breasts, grilled or baked with teriyaki marinade for flavor then diced

Combine all ingredients and add extra sauce to you liking.  Then, follow spring roll wrap instructions (mine said to place until water for 10-20 seconds then place on a towel and fill with ingredients).  I filled the spring rolls and wrapped them tightly.  Mine ended up making 6 and we wished for more so maybe double this for a larger family or a more filling meal!  Next time, I may add some different veggies/herbs (I am thinking pea pods, cilantro, tomatoes even).

Veggie Crumble

I found a similar version of this as I searched for some different side dish ideas and this fit the bill!  We actually had it for lunch today with some grilled tilapia, which made a light and tasty combo.  I also think this would be awesome by precooking and adding some sliced chicken breast to make a full meal!

Veggie mixture:
3 medium zucchinis, wash and chopped
2 cups mushrooms, diced-I used a mixture of regular and portabello
1/2 sweet yellow onion, diced
1 Tbsp coconut oil
Thyme
Sage
Sea Salt
Pepper
-all to taste
(you could add or omit any of these veggie ideas)

1.  Melt the coconut oil in a large saucepan then add the onions and saute' for about 5 minutes or until beginning to soften.
2.  Then, add the zucchini and all seasonings and continue to saute' until flavors blend.
3.  Add the mushrooms and mix together well.  Then, cover and cook on medium low for 5-10 minutes or until veggies soften and become a bit juicy.
4.  Pour prepped veggies in a baking dish (I used a 8 x 11) and prep the topping.

Topping:
1 cup almond flour (I used trader joe's brand)
1/4 cup diced almonds
2 Tbsp. cold diced butter
Sea Salt
1/4 cup organic parmesan cheese shreds

1.  I used my hands to mash it all together until combined and crumbly, almost like a breadcrumb mixture.
2.  Spread with hands or a spoon onto the vegetable mixture.
3.  Bake at 325-250 for about 30 minutes or until the crumble on top is browning and a bit crispy.

*I think you could really do this in a lot of ways, different veggies, adding chicken or fish, more or less cheese, etc.  I also think you could add a bit of sweetener (honey, maple syrup, coconut sugars, xylitol) to make this a crumble for a sweet, fruity dish!  Enjoy!