Healthfully Delicious |
healthfully delicious
real food. real life.
This one! Oh my! It is so delicious and perfect for summer. The fresh vegetables, the light and fresh taste, it's an easy weeknight supper and great lunchtime leftover. Extremely flexible on veggie preference and it's naturally free (or can be free ) of so many common allergens: gluten, dairy, soy, sugar, eggs, nuts! Enjoy the last days of summer! Fresh Asian Noodle Salad - Soy free!
Total time: 15 minutes Ingredients: Rice Noodles - doesn't matter the size of noodle. I like them all! This one was just slightly thicker than a vermicelli noodle. For this recipe, I only used 1/2 a package of noodles (Keep in mind as the dressing might need to be doubled for larger batches) Olive oil or coconut oil, as needed Veggies of Choice - this one has broccoli, yellow beans, red pepper, cabbage, asparagus, green peas, and carrots - as much as you want! Sesame seeds, hemp seeds, cashews, peanuts (optional) for garnish Sauce Ingredients: (I tend to not measure, ever, so if these seem off to you, just adjust by adding more of the things you like. It's forgiving) 1 tbsp rice vinegar 1 tsp roasted sesame oil 1 tbsp liquid sweetener of choice (maple syrup here) 1-1.5 tbsp liquid coconut aminos 1 tsp minced garlic or garlic powder 1 tsp minced ginger or ginger powder Dash of hot pepper flakes Dash of pepper and salt as per taste What to do: 1) Chop all veggies. Heat a wok or large pan with a bit of oil. Add crunchiest veggies first - carrots and broccoli here. Add a bit of water to help in the cooking process, more so steam frying, but it helps. Just a tbsp of water at a time, to avoid overcooking too fast. You still want to see some grill marks as they cook so they're full of flavour. Add less crunchier veggies every 3-5 minutes, such as bean and cabbage next. Then red pepper, asparagus, and green peas last so they don't get too soft. Once they taste just how you like them, remove from heat. 2) Meanwhile, bring a large pot of water to boil to cook rice noodle according to package. Rice noodles shouldn't take long to cook, 1-3 minutes usually, so watch very closely, stirring to avoid sticking. Once cooked, drain, rinse with cold water, and drizzle with olive oil to avoid sticking. 3) Prepare sauce by combining ingredients together in a bowl and whisk together. Simple. Add in veggies and noodle. Mix well to evenly combine. This is a great meal. Can be served hot or cold. Tastes excellent the next day as a cool lunch. Full of flavour and health. Boost it's protein content by adding cashews, peanuts, or hemp seeds on top. Enjoy! Are you an avocado fan? Are you the absolutely love them kind of person - eating them on their own (with a little sea salt, I'm told)? Or do you just despise them - turning your nose up at the odd slimy green texture and the not-so-sweet tasting fruit? (Yes, it's a fruit!) Doesn't matter. You'll love this. Don't fear though. This dish is for you. All of you. It's good. I promise. It's got lots of pros -Easy -Comes together fast (like cooking the pasta takes the longer) -Few Ingredients -Flexbile for add-ins (I added chopped fresh tomato. i would also add sweet corn next time!) -Healthy -Has avocados (but you don't taste them, don't worry) However, it has some cons. Take it or leave folks. Nothin's perfect (Except Banana Ice Cream - that is perrrrrrrfect) Anyway, here's my list of cons for this avocado creaminess: -Goes bad the next day -avocados are pricy No leftovers. I've tried. Yuck. Serve and eat right away, trust me! It does not taste good the next day. It tastes AMAZING seconds after preparing. And, yeah, pricy. Your call. Okay, here you go. Enjoy! Creamy Avocado Pasta
Total Time: 10 minutes Ingredients: Pasta of choice 2 ripe avocados 3 cloves garlic, minced 2-3 tbsp lemon juice 1-2 tbsp fresh basil if you can, but I had to use dried and I survived :) Dash Salt/Pepper to taste 1 tbsp olive oil 1 ripe tomato, chopped small Recommend: Handful of sweet corn! What to do: 1) Cook pasta! Usually about 2-3 min fresh or 6-9 min packaged. 2) Cut avocados in half, lengthwise. Take your knife and cut into the seed, like you're going to chop it in half. Twist and the seed should pop out fairly easily. With a large spoon, scoop out the avocado flesh into a food processor. Add in garlic, lemon juice, basil, oil, and s/p. Process until completely smooth. *I also added about 1/4 cup pasta cooking water (starchy water). It helped smooth out the sauce more and helps it to stick to the pasta better - I do this with any sauce I'm eating over pasta. 3) Drain pasta and return back to pot. Add in avocado sauce. Add in fresh tomato and corn, and any other add-ins. Mix well and serve immediately. Enjoy! *Eat it all up! Leftovers do not taste as good because avocados oxidize very quickly. Okay, this one is easy. Really easy.
Here is my on the fly, last minute meal, that everyone loves. Total Time: 20 minutes Ingredients: Pasta of choice, cooked to al dente drizzle of olive oil for cooking 1 can of black beans 1/2 onion, diced 2 cloves garlic, minced 1/2 green pepper, chopped 1/2 pint of grape tomatoes or 1 tomato, chopped 1/2 cup frozen corn any other add-ins: spinach, hot peppers, olives, etc. we added some chopped dandelion greens (yes, I know, totally weird but they are yummy and we get so many of them in our CSA this time of year) Spices: I'm guesstimating I added about 1/2 tsp chilli powder, 1/2 tsp cumin, 1/4 tsp pepper flakes, 1/4 tsp cilantro flakes juice of 1/2 a lime 1/2 (or more) of salsa of choice! *Fresh crunchy lettuce, roughly chopped (optional) What to do: 1) Use leftover cooked pasta - just set aside until ready to use, maybe heat up in the microwave - or start the pasta cooking process by boiling water, etc. You know what to do here... I hope. ***If you are making your pasta, do remember to save a cup of the hot starchy water that the pasta cooked in before you drain your pasta. It is a great tool to get your sauce to stick to the noodles. 2) Heat oil over medium heat in a cast iron pan, or any kind of pan, it really doesn't matter. Add onion and garlic and continue cooking, stirring, for another 3-4 minutes until things smell awesome. 3) Add in your crunchier veggies, like peppers and frozen corn. Cook, stirring, for another 3 minutes or so. Add in your softer veggies, like tomatoes and greens. Add beans and stir. 4) Add in spices and lime juice. You should get a super awesome sizzle here. Make sure you stir and scrap from the bottom of the pan to lift off that flavour. Add a bit of water here if it seems too dry. Not too much, I'm talking like a tbsp, just to move things around easier. 5) Turn heat to low. Add in your pasta and toss to combine everything. Then, the final touch, add your salsa! And, if you remembered, add in a bit of your hot starchy water you saved before you drained your pasta. Stir everything until evenly combined. Then, serve up and eat! Yum! Place atop some fresh chopped lettuce, avocado, nutritional yeast, etc. |
All Vegan, Refined-Sugar-free, Soy-free. A sprinkling of Gluten-free. And a pic of my babies, when they were babies. :)
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