This entire post is already a lie. I didn’t make peanut noodles. I used natural almond butter instead of peanut butter. But almond nut butter noodles just doesn’t roll off the tongue the same way. And peanut noodles are a common dish and I think most people would raise an eyebrow to “almond noodles”. Here is goes, anyway. I had been wanting peanut noodles for weeks. I didn’t want to order in because I knew they would be really greasy and unhealthy, but incredibly delicious. So, I set out to make a healthier version at home. A common theme with me. Ingredients(makes 2 huge or 3 smaller servings): 6 oz of brown rice noodles(or noodle of choice) 1 small head of broccoli, cut into bite-size pieces and steamed 2 big handfuls of spinach 8 oz of chicken, cooked and diced 3 tablespoons natural almond butter 3 tablespoons water 1 1/2
One of my favorite things to order at Native Foods Cafe is the sesame kale macrobiotic bowl. It is so flavorful and healthy. Their version is Chef Tanya’s Tempeh atop steamed kale, brown rice, creamy ginger sesame sauce, tangy sauerkraut, gomasio and toasted sesame seeds(taken straight from their website). I made a few tweaks and tried to recreate it at home. My first attempt was extremely close and so delicious that I ate it everday for a week. Now I can’t wait to make it again. Ingredients(makes 4 servings): 1 cup dry quinoa, cooked 1 bunch kale, chopped into bite size pieces(whatever variety you prefer) 4 tablespoons tahini 1 tablespoon toasted sesame oil 1 tablespoon tamari(or soy sauce) 1 package of plain tempeh 1 jar of sauerkraut, preferably raw fresh ginger minced garlic salt pepper apple cider vinegar Start by heating the sesame oil and soy sauce over medium in
I hit up a total of 3 different farmers markets this week, leaving me an abundance of fresh and tasty produce to craft meals from. My favorite table at the farmer’s market is the mushroom guy. They grow tons of mushrooms and they are 10 million times more flavorful than any mushroom that you buy in the grocery store. He had fresh garlic this week, as well. He told me that most of the garlic sold in the US is grown in China. What? Did anyone else know this? His garlic is insanely garlicy. But in a mellow, wonderful way. And it is crazy huge. Take a look at it: Just one clove: I knew I had to use some in my breakfast on Saturday morning. I sauteed some mushrooms and garlic. Some of that wonderful garlic. While that was cooking these were waiting in the wings: I tossed the
People that buy their coffee/specialty drink at Starbucks(or any other coffee shop) everyday make me cringe. It’s such a waste of money. Admittedly, I do it more then I should, but putting the numbers on paper will curtail my behavior even more. Let’s take a look at the numbers. This can also be applied to hot coffee. But I’m going to focus on the iced variety because it’s summer and I drink way more iced than hot in this weather. When I make a batch of cold brew iced coffee, it will usually last me on average 2 weeks. One glass a day. Maybe a day in there with two a day or a few days when Brian has some too. So, if I were to buy an iced coffee on my way to work every day for two weeks, the numbers would look something like this: I’ve been buying
This is my new favorite way to eat broccoli. I will be making it again this weekend. Spicy with just the tiniest bit sweet. Ingredients: 1 tablespoon sesame oil 2 tablespoons tamari or soy sauce 1 tablespoon honey 1 teaspoon sriracha 1/2 teaspoon black pepper 1 head of broccoli(cut into bite-size pieces) Preheat oven to 400F. In a small bowl add oil, tamari, honey, sriracha and black pepper. Whisk until oil is emulsified. Pour over broccoli. Toss so broccoli is well coated. Spread on a baking sheet. Bake for 7-10 minutes. Stir pieces once and put back in oven for another 3-5 minutes. The original recipe called for fresh broccoli, but I only had a bag of frozen on had, so I thawed it then roasted. It wasn’t as firm as it would have been fresh, but the flavor was still delicious. This sauce would be a great stir fry
After a disappointing trip to the farmer’s market on Saturday, I may have gone a little nuts tonight.
I’ve eaten this combination for lunch more than once this week. I’ve fallen in love with the gluten-free veggies patties at Costco. I’ve been making wraps out them with hummus, avocado,spring mix and cucumber. Side of seasoned steamed kale with tomato and a few salt and vinegar pop chips. Yumm. Just look at that steamed kale….Mmmmm….
It’s already Thursday and I’m just getting to my weekend wrap up post? Where has the week gone? It was a low-key weekend. On Saturday I went to the local farmer’s market and bought nothing. It was a sad turnout of 6 tents and only one had fresh produce and not much of it. Bummer. I did try a new local coffee place. It might be my favorite for iced coffee. It’s the only one that I know of in the area that makes the extra effort to make iced coffee cubes to put in your iced coffee so it doesn’t become diluted as they melt. Their name is well deserved. Happy with iced coffee in my hand, I accidentally wandered into Anthropologie. It was a good day…for my bank account. I left with only a silicone whisk that was on sale for $4.99. The coral dress was very tempting
Brian and I had a fun filled and relaxing day. We rode our bikes to The Daily for lunch where we had some of our favorite iced tea. We stopped by my coworker’s yard sale and had a beer on her porch. We bought Monopoly. It rode home in my basket. On the way home, we stopped by my garden. My pumpkin plant has officially taken over. I was able to pick tomatoes and peppers and my Brussies are really coming along. Tonight we had a wild night at home experimenting with a Pinterest project. We are currently baking the mugs to see if it makes the marker permanent.
A what? It’s a cross between the caprese salad, a quesadilla and a panini. And it’s AWESOME! Do you know what else is awesome? Going to a White Sox game with your coworkers: Ingredients: 1 whole wheat tortilla fresh mozzarella 1 home-grown tomato fresh basil 1/2 tsp olive oil salt and pepper I essentially make a caprese salad down the center of a tortilla. Just layer slices of tomato with slices of fresh mozzarella. Add basil and salt and pepper. Then I folded the rest of the tortilla over it. I put it in a hot skillet with a little oil to make it hot and crispy and melty. I put a heavy plate on top of it in the pan to help press it down. After a few minutes, I flipped it over(be careful, the plate will be hot) and put the plate back on top of it for