Showing posts tagged pasta
Tangy Udon Noodles with Lemon Honey Brussel Sprouts For this meal I used the same method for the Brussels as a recipe I posted earlier (Lemon honey sautéed Brussel sprouts, about a month ago) topped on wide udon noodles, which you can find at most natural food, Asian markets or some grocery stores. I flavored the noodles with my favorite combo of soy sauce, rice vinegar and lemon juice. For some extra protein add cubes of tofu or cooked soybeans. Ingredients: Wide udon noodles Brussel sprouts Rice vinegar Soy sauce  Lemon  Honey or vegan sweetener  Olive oil  Salt, pepper and garlic to taste  Directions: For the Brussels Boil a pot of water (with enough water to cover brussels) Wash brussels well, peeling off outer leaves if they look gross Chop into halves or quarters, depending on their size Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard Strain and put brussels in a large pan with olive oil Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough)  Continue to sautee until they are tender For the noodles:  Follow directions on the package to cook noodles  Drain and mix in a bowl with rice vinegar, soy sauce and lemon to taste.  Add protein source if desired and top with cooked Brussels. Enjoy :) View high resolution

Tangy Udon Noodles with Lemon Honey Brussel Sprouts

For this meal I used the same method for the Brussels as a recipe I posted earlier (Lemon honey sautéed Brussel sprouts, about a month ago) topped on wide udon noodles, which you can find at most natural food, Asian markets or some grocery stores. I flavored the noodles with my favorite combo of soy sauce, rice vinegar and lemon juice. For some extra protein add cubes of tofu or cooked soybeans.

Ingredients:

  • Wide udon noodles
  • Brussel sprouts
  • Rice vinegar
  • Soy sauce 
  • Lemon 
  • Honey or vegan sweetener 
  • Olive oil 
  • Salt, pepper and garlic to taste 

Directions:

  1. For the Brussels
  2. Boil a pot of water (with enough water to cover brussels)
  3. Wash brussels well, peeling off outer leaves if they look gross
  4. Chop into halves or quarters, depending on their size
  5. Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard
  6. Strain and put brussels in a large pan with olive oil
  7. Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough) 
  8. Continue to sautee until they are tender
  9. For the noodles: 
  10. Follow directions on the package to cook noodles 
  11. Drain and mix in a bowl with rice vinegar, soy sauce and lemon to taste. 
  12. Add protein source if desired and top with cooked Brussels. Enjoy :)

Lunch On the Go: Whole Wheat Penne with Kale and Bean Salad

I often have to leave my house and go to school for 12 hours at a time. I imagine I am not the only one who isn’t able to have a leisurely freshly-made lunch every day. However, I refuse to sacrifice eating healthy, tasty food. Food is often the highlight of my day, and let’s be honest, a stressful day gets a whole lot better when you whip out a zesty, satisfying meal, even if it’s amidst piles of books or computers or wherever your workweek takes you. 

Anyhow, this is a great meal to make while you’re running around getting ready for the day. Pasta is simple, steaming the kale is quick, and opening cans and stirring some beans together is easy. I used Trader Joe’s Whole Wheat Penne (whole wheat is much more nutritious than white, and it also tastes just as good), organic kale, canned corn and black beans, and frozen peas. Both of these dishes save well, just throw them in a container and you are ready to go!

Ingredients:

  • Whole wheat pasta
  • Kale
  • Canned corn (or fresh if you are awesome)
  • Frozen peas
  • Canned black beans 
  • Olive oil & balsamic vinegar
  • Nutritional Yeast, salt, pepper 
  • Lemon

Directions:

  1. Boil a pot of water and cook the pasta
  2. Put chopped kale in a pan with a little water and olive oil, cover 
  3. Steam kale until cooked, remove lid and add lemon juice, salt and pepper
  4. Mix black beans, peas and corn together in a container and squeeze on lemon juice
  5. Toss your cooked pasta with olive oil, vinegar and nutritional yeast in a container
  6. Add your kale to the pasta or put in a separate container
  7. Put a lemon slice in with your food for a little extra flavor if needed
  8. Leave for the day happy and excited for lunch :)

-N

Simple Veggie Noodle Soup When you are sick, you need soup. That’s just how it goes. When you are sick, you also don’t have the energy to make a fancy meal. That’s how this soup came about. Tomato sauce can be a great soup base; it’s mainly tomatoes which are flavorful and add texture, plus its already flavored with garlic, onions and a few other spices. I used Better Than Bouillon Veggie Broth for extra flavor, which you can find at natural food stores or whole foods. I put in noodles (comfort food) and just a few veggies to keep it simple. I put in a clove of garlic, and actually ate one clove while I was cooking. Garlic is a natural antiviral, as well as antibacterial and antifungal, so it’s great to eat when you are sick. I also made sure to add lots of hot sauce to clear my sinuses.  Ingredients: 1 or 2 TBS Better Than Bouillon Veggie Broth Tomato Sauce of Choice (I used Trader Joe’s Marinara Sauce) Half a White Onion 1 or 2 Cloves Garlic Salt and Pepper to taste Noodles of Choice (I used rotini, or corkscrew noodles) Frozen Peas Carrots Hot Sauce Directions: Boil a pot of water, add noodles when water is at rolling boil Add Veggie Broth While noodles begin to cook, chop your garlic, onion and carrot into bite size pieces, and add to soup When water returns to boil add frozen peas Mix in several large spoonfuls of tomato sauce, taste and add more as needed Add salt, pepper, hot sauce, and any other herbs and spices you desire Enjoy, and get plenty of rest :) -N View high resolution

Simple Veggie Noodle Soup

When you are sick, you need soup. That’s just how it goes. When you are sick, you also don’t have the energy to make a fancy meal. That’s how this soup came about.

Tomato sauce can be a great soup base; it’s mainly tomatoes which are flavorful and add texture, plus its already flavored with garlic, onions and a few other spices. I used Better Than Bouillon Veggie Broth for extra flavor, which you can find at natural food stores or whole foods. I put in noodles (comfort food) and just a few veggies to keep it simple. I put in a clove of garlic, and actually ate one clove while I was cooking. Garlic is a natural antiviral, as well as antibacterial and antifungal, so it’s great to eat when you are sick. I also made sure to add lots of hot sauce to clear my sinuses. 

Ingredients:

  • 1 or 2 TBS Better Than Bouillon Veggie Broth
  • Tomato Sauce of Choice (I used Trader Joe’s Marinara Sauce)
  • Half a White Onion
  • 1 or 2 Cloves Garlic
  • Salt and Pepper to taste
  • Noodles of Choice (I used rotini, or corkscrew noodles)
  • Frozen Peas
  • Carrots
  • Hot Sauce

Directions:

  1. Boil a pot of water, add noodles when water is at rolling boil
  2. Add Veggie Broth
  3. While noodles begin to cook, chop your garlic, onion and carrot into bite size pieces, and add to soup
  4. When water returns to boil add frozen peas
  5. Mix in several large spoonfuls of tomato sauce, taste and add more as needed
  6. Add salt, pepper, hot sauce, and any other herbs and spices you desire
  7. Enjoy, and get plenty of rest :)

-N