Soba Noodle & Veggie Stir Fry

I got a new toy and I'm obsessed. It's a vegetable spiralizer and it turns zucchini into noodles!

I've seen these before and I was skeptical. I mean, noodles are awesome. Who doesn't love a big bowl of spaghetti? But this baby works like a dream. It gets the noodles really thin, which I think is what helps in making the texture so similar.

Look at it go!

However, I didn't really want to use it in a sub for pasta with red sauce. I just wasn't feeling it. I did a quick kitchen inventory and found soba noodles I purchased but never used. I was in business!

This stir fry is filled with veggies and a simple but flavorful dressing. It's easy to throw together, healthier than take out, and easily customizable with whatever veggies are in the fridge. Feel free to add peppers, mushrooms, broccoli, or whatever else you choose!

Soba Noodle & Veggie Stir Fry Ingredients:

• 4oz soba noodles, cooked to package instructions
• 1 zucchini, spiralized
• 2 carrots, julienned (I used a peeler to do it)
• 1/2 cup edamame

Dressing Ingredients:

• 1/4 cup soy sauce
• 1 tablespoons olive oil
• 1 teaspoon rice vinegar
• 2 tablespoons fresh grated ginger

Instructions:

• Cook soba noodles and edamame according to their packages. Drain and set aside.
• Use spiralizer for zucchini and cut carrots. Chop any other vegetables you want to add in.
• Put all vegetables (except edamame) into a wok or big frying pan. Pour in half of dressing (make sure to get the bits of ginger at the bottom) and stir, letting vegetables heat through to preferred doneness. I like mine still a little crunchy, so I only cooked 4-5 minutes. 
• Add soba noodles, edamame and mix with vegetables. Add any more dressing you wish.

Asparagus Quinoa Salad

I know what you're thinking - two asparagus recipes in a row?!

I went from never eating asparagus to not being able to get enough. And this recipe, well it's just such an amazing use of asparagus.

This salad is from Cookie+Kate, and it's just so fresh and flavorful. I love the simple dressing of olive oil and lemon with a sprinkle of parmesan cheese. It really brings out the flavors of the food in such a vibrant way. Really, it's just divine.

Spring Time Salad

I accidentally found out that I like asparagus. Who knew?

Last week, before I was struck with the plague, we went to DC to visit my cousins Ben & Emily and their amazing, perfect, hilarious, sweet kids. When we arrived on Friday night, they had steak tips and couscous and asparagus for dinner. I took one single solitary piece of asparagus to be a good guest.

Turns out, it was really good! I even went back for a second piece. Two WHOLE pieces of asparagus, people!

I am the lion, coo coo coochoo....

I feel like this lion...

In theory I know I can be fierce, but I'm just frazzled and exhausted and sick.

Shrimp Tacos with Apple Slaw

Up until recently I never ate shrimp. It was chewy and smelled fishy and cold and slimy - I hated everything about it. The first time I tried it was at a Benihana and I spit it out and had a melt down (I won't even say how old I was because it's embarrassing). 

But then I found out you can have good shrimp, not just pre-frozen shrimp cocktail. 

This year I've had shrimp four times, three times I cooked it myself. That might not seem like a lot, but when your motto was "I don't eat things from the sea" for 27 years, it's a pretty big deal. 

Crock Pot Tikka Masala

It's only Tuesday and this week is so crazy busy. I haven't even gone grocery shopping yet, hence a lack of blogging (unless you want pictures of me eating homemade almond butter out of the jar).

However I was at least able to get enough together on Sunday to make a simple crock pot recipe that I already had everything for. I just threw it all in the crock pot and let it sit for 6-7 hours on low while I did a million other things. I adapted it from this recipe from Half Baked Harvest.

You should probably also look at her photos because they are much nicer than mine. Mine are a little blurry. However, I dug out my camera manual this weekend, so hopefully as I update my blog it will come with improved photography skills. Seeing as this conversation happened as I took these photos, there is no where to go but up:

Sean: Look at you with your nice plating.

Me: Well I need to take photos for the blog. (aims camera and presses button. camera shuts down.) Oh, that's the off button....

So we have a ways to go but I'm getting there!  

Anyway, here is the recipe for this amazing dish. I served it with whole wheat naan that I made (eh) and leftover rice from the enchilada skillet.

Crock Pot Tikka Masala

Ingredients:

• 1 pound boneless skinless chicken breast, cut into bite sized chunks
• 1-2 small red potatoes, cut into bite sized chunks
• 1/2 onion, finely minced
• 1 (14oz) can coconut milk (in a BPA free can!)
• 1/2 cup greek yogurt
• 1/4 cup whole milk
• 6 oz tomato paste
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tsp curry powder
• 1 tsp curry paste
• 1/2 tsp chili paste
• 2 tbsp garam masala
• 1 tsp turmeric
• 1 tsp cayenne pepper

Instructions:

In a large bowl, mix the coconut milk, yogurt and milk. When combined well, mix in tomato paste, ginger, garlic and all spices. Mix well.

Dice onion and put it on the bottom of the crock pot. Put the chicken and potato pieces on top of the onion. Pour the sauce over the top and turn crock pot on low for 6-7 hours.

I stirred mine once or twice throughout the process but it's fine if you don't. Additionally, you could also add chick peas toward the end (about 20 minutes before it's done) if you wanted.

Serve with rice, naan, veggie of your choice or eat it right out of a bowl. 

 

Fiesta Fiesta: Enchilada Skillet

I really can't wait for the day I start a post with "It's so warm! How much do you love this sunshine?!" or "Ready for another heat wave?". I'll even settle for "Look I can see the sidewalk!" at this point.

One day we'll have a lovely meal with fresh summer produce. One day.... But, alas, here we are on March 5 with another couple inches of snow and it's still coming down. So, I'm still cooking up meals that are as warm and comforting as they are healthy.

Home Made Almond Butter

I actually can't justify calling this a recipe, because there is only one ingredient (I guess two if you want to add a pinch of sea salt). This home made almond butter is so perfect, creamy, delicious and all you need are almonds.

The March Meal Plan

I'm not sure about where you live, but here in New York, March certainly lived up to its reputation and came in like a lion... bringing 6 inches of snow. I just couldn't be more over it. I want spring, and I want it now.

In the meantime, as bad as I want some comfort food, I'm starting to make some meal plans to help me lose weight, feel great and be ready for sun dresses and shorts and the spring. These meals are filled with amazing nutrients to help you fuel your body (and your workouts!). And though they are healthy they certainly are NOT lacking in flavor. They are all too delicious. Like, dream about them afterwards delicious.

Hopefully you'll enjoy these meals as much as I do, and by the next time I share a meal plan, it's warm enough to take the meals outside for a picnic.

Breakfast:

• Overnight Oats: Mix 2/3 cup rolled oats, 1 tbsp chia seeds and 2/3 cup coconut or almond milk. Top with fruit of choice.
• Breakfast Wrap: Scramble eggs. Saute peppers, onions and black beans. Let everything cool, place in whole wheat wrap. You can make 5 of these and put them in the fridge or freezer and have them ready to go for the week.

Lunch:

• Leftovers of dinner
• Salads
• BBQ Chicken Salad: Lettuce, tomato, onion, avocado, cucumber, carrots, beans, corn, 3oz grilled chicken, tablespoon BBQ sauce. 
• Asian Salad: Lettuce, carrots, avocado, edamame, apple, cucumber, ginger dressing

Dinner:

• Sole with Avocado Mango Salsa
• Mediterranean Sweet Potatoes
• Southwestern Quinoa Bowl
• Balsamic Bruschetta Chicken
• Spinach and Feta Burgers
• Spaghetti Squash & Roasted Red Pepper Sauce

Baked Sole with Avocado Mango Salsa

Need dinner in 20 minutes? Don't worry, I have you covered!

This baked sole with avocado mango salsa tastes fresh and summery. It's the perfect piece of paradise in the middle of this insane winter. 

Preheat your oven to 350 degrees. Line a baking tray with tin foil. 

Place fish on tin foil and season with old bay, pepper and garlic powder to taste. Bake in oven for 15-20 minutes, until fish is white and flakey.

While fish is cooking, dice an avocado and a mango. Mix in a bowl with olive oil, pepper, fresh parsley. Let rest until fish is cooked. 

I made sweet and spicy green beans on the side and had leftover rice, and it was perfect. The green beans take 10 minutes - just saute them on the stove top in coconut oil, salt, red pepper flakes to taste and black pepper. 

I used sole, but feel free to use whatever fish you would like. Either way, it's so easy and so delicious and too quick not to make! Enjoy!