Have You Met Ginger?

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Like most Americans, I started off my ginger adventure with good ole Ginger Ale. I have always loved it. My mom would give it to me when I had tummy aches. Then I tried sushi for the first time. This sweet, tangy addition to my California roll was magical at 9 years old. I was lucky enough to be raised by an amazing home chef so sushi was not uncommon growing up. I loved going to the sushi bars and talking to the always animated sushi chefs. It was at one of these that I was told that pickled ginger is served with sushi to help with digestion. Wow! That is a neat concept. This yummy, exotic root helps your body digest your food.

As years went by, I started having unknown trouble with food. I would eat and be in extreme pain after and did not know what was going on. At this time in my life I was also exploring how to eat healthy and lose weight. After 6 years of having my lovely daughter, I had not dropped that pesky extra 15 lbs. Keep in mind that I am only 5 feet tall so 15 lbs definitely put me in the overweight category. All of this plus a nutrition course, lead me to the amazing benefits of adding ginger to my diet. I started drinking diet ginger ale every day and started adding it to my stir fry meals. Suddenly I could eat without hours of pain after! It was quite exciting.

So, what about ginger gives it its power? On the scientific side, ginger contains a compound called Gingerol that has shown to not only aid in digestion but also it is an anti-inflammatory and an anti-oxidant. It is even being studied to assist with preventing and treating cancer!

One of my favorite parts of ginger is that no matter what form it is in, whether it is consumed fresh or in powder form, you can still obtain the same benefits. Keep in mind that the amount of gingerol can vary greatly. Mother Nature did not distribute it evenly in every serving. In the light of this, I say just consume it as often as possible then. I know that ginger can be a strong flavor so there are ways to sneak it in if the flavor is not your favorite. I have not met an Asian dish that ginger did not fit in even if the recipe did not call for it. It mixes with soy so well and acts like a sweetener and the spiciness fits right in if you like a little kick.  All the stir fry recipes that I have created myself contain this amazing root spice.

In my next post I will share the very first recipe my very picky eater ate that contained cabbage, kale, carrots, mushrooms, onions, snow peas, and broccoli and she ate very bite! It is quick, easy, and cheap. Three things this single momma is a big fan of. Stay tuned and please subscribe below to get my blog straight to your inbox as well as exclusive offers, bonus content, and more delicious recipes!

Please leave a comment below to let me know anything from what you did like, to what you did not, to what you would like to know more about.

Kid Friendly Japanese Ramen

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One of the biggest complaints I see about blog recipes is the endless lengths of chatter before getting to the good stuff so here we go! I will include some tips and background on the recipe at the end. Please stay tuned after the featured presentation 😉


Two packages of ramen, any flavor

Stir fry mix from the produce department

½ a medium onion

1 can of chicken broth

¼ cup Soy Sauce

3 tbs Sugar

½ tsp ground ginger

½ tsp garlic

A pinch of onion powder

2 tbs of olive or coconut oil

1 lb. of chicken, beef, shrimp, or tofu

1 egg

First you want to start the broth so the flavors have time to marry. Combine the chicken broth, soy sauce, sugar, ground ginger, garlic powder, and onion powder in a medium saucepan over medium low heat. Stir occasionally.

While the broth simmers, cut the mushrooms and onions into chunks. Heat the oil over medium high heat. Once it has warmed up, add your protein and stir fry until cooked thoroughly. Timing depends on the protein. Beef 5 to 10 min depending on how you like it, chicken 5 min, shrimp 3 to 4 min.

Once the protein is cooked, add the vegetables of your choosing and stir fry for another 5 min.

Scramble one egg. Move the protein and vegetables to the side and add your scrambled egg. Cook the egg all the way through and chop it up with your spatula and mix it in with the rest of the ingredients. At this point, adding some extra garlic and ginger is never a bad idea!

Heat your broth to boiling and add one package of ramen. Let it cook for 2 to 3 min and then transfer the noodles to a bowl. Add desired amount of the stir fry and broth. Repeat process for second package of ramen.

Makes 3 to 4 servings

Tips and Tricks

All of the spices are to taste so feel free to make it your own! My kiddo loves the shrimp ramen so I will add a half cup of water and half a packet of ramen seasoning to the broth. It helps to add this if your kids already have a favorite ramen flavor. Its adding nutrition to something they already love. The flavors blend so much, she ate the whole bowl without realizing I added fungus hehe.

Cut the veggies into any size you prefer. Fresh stir fry mixes tend to be chunky so chopping them down makes them less noticeable mixed in the dark broth and noodles.

If your kids, like mine, love beef then substitute the chicken broth for beef broth! It is a big favorite of mine and gives you a chance to change up the flavors.

You can also substitute the ground ginger for fresh ginger grated and the garlic powder for fresh crushed garlic or minced garlic for an enhanced version. It adds to the prep time but the fresh and crisp flavor really can elevate it into a more grown up dish.

To add some heat, sprinkle on some crushed red pepper before serving to taste.

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