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4 Travel-Inspired Foods As Made By Jasmine Tookes

Get ready to jet-set with these four travel-inspired foods — and the Victoria’s Secret looks to match! PLUS, enter for a chance to win a suitcase full of getaway essentials!

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4 Travel-Inspired Foods As Made By Jasmine Tookes

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PHUKET: THAI CHICKEN SATAY

Servings: 6–8

INGREDIENTS:

  • ½ cup coconut milk
  • 1 tablespoon fish sauce
  • 2 tablespoons minced cilantro, plus more for garnish
  • 1 tablespoon turmeric
  • 1-inch knob of ginger, grated
  • ¾ teaspoon salt
  • 4 thin chicken cutlets

PREPARATION:

  1. Soak
    bamboo skewers in cold water.
  2. Whisk
    together the coconut milk, fish sauce, cilantro, turmeric, ginger, and
    salt.
  3. Slice
    each chicken cutlet into 3 or 4 strips. Toss the chicken with the coconut
    milk marinade.
  4. Remove
    skewers from water and thread chicken onto the skewers.
  5. Heat
    a grill pan and drizzle pan with a bit of vegetable oil. When pan is hot,
    cook the chicken skewers for approximately 3 minutes on each side, until
    chicken is cooked through and has grill marks.
  6. Serve
    with a spicy peanut sauce!


TULUM: TACOS DE CAMARÓN

Servings: 6–8

INGREDIENTS:

  • 1 lb shrimp, peeled, deveined, and tails removed
  • Olive oil
  • ¼ teaspoon chili flakes
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper

Cabbage

  • ½ red cabbage, shredded
  • 1 lime, juiced
  • ½ teaspoon salt

Assembly

  • Street taco–size corn tortillas
  • ½ cup corn kernels, cooked
  • Pico de gallo
  • Avocado, sliced
  • Minced cilantro
  • Lime wedges

PREPARATION:

  1. Toss
    the shrimp with a heavy drizzle of olive oil, chili flakes, garlic,
    oregano, salt, and pepper. Let sit while making the cabbage slaw.
  2. Mix
    the cabbage with the lime juice and salt. Set aside.
  3. Heat
    a large pan over high heat. When hot, cook the shrimp for 1–2 minutes on
    each side, until opaque and cooked through. Remove from heat.
  4. Lightly
    char the edges of the tortillas over an open flame.
  5. Assemble
    tacos: place two pieces of shrimp in each taco followed by a bit of
    cabbage slaw, a spoonful of corn, a bit of pico de gallo, and a slice of
    avocado. Garnish with minced cilantro and serve with lime wedges.


RIO: ACAI SMOOTHIE BOWL

Servings: 1

INGREDIENTS:

Smoothie

  • 5 bananas
  • 2 packets frozen acai
  • 2 tablespoons honey

Toppings

  • Bananas, sliced
  • Strawberries, sliced
  • Kiwis, peeled and sliced
  • Plain granola

PREPARATION:

  1. In
    a high-speed blender, blend together the smoothie ingredients until
    smooth. Pour into a bowl.
  2. Arrange
    toppings on smoothie bowl and serve!


NYC: HEALTHY EGG, TOMATO, AND AVOCADO BREAKFAST SANDWICH

Whole Grain Bread

  • 1 egg
  • 1 slice low-fat cheese
  • Sliced Tomato
  • Sliced Avocado
  • Greens (spinach, arugula)
  • ½ teaspoon extra virgin olive oil

PREPARATION

  1. Lightly
    toast bread, set aside.
  2. In
    a nonstick pan over med-high heat, heat olive oil and crack egg in. Cook
    to desired doneness.
  3. Place
    slice of cheese on bread. Add greens, egg, tomato, and avocado.
  4. Enjoy!



































































































































































  1. Lightly
    toast bread, set aside.
  2. In
    a nonstick pan over med-high heat, heat olive oil and crack egg in. Cook
    to desired doneness.
  3. Place
    slice of cheese on bread. Add greens, egg, tomato, and avocado.
  4. Enjoy!