Spicy Peanut Noodles

I love these noodles.  There are one of my favorite meals and they are regularly requested by my husband.  Beyond requests I find myself turning to this recipe when I need something fast and have about 15 minutes to get dinner on the table. They are so easy. They are beyond tasty.  There’s really no need for us to order noodles in anymore!

Spicy Peanut Noodles:

Ingredients:

• 2 tbsp soy sauce
• 3 tbsp natural peanut butter
• 1 tbsp Sriracha hot sauce
• 1 tbsp garlic powder
• 1/2 tsp ground ginger
• 1 tbsp sugar
• 1/4 c water
• 1 lb rice noodles
• 1 c peas
• 2 c shredded carrots

Instructions:

• Put your water for the noodles on to boil.
• Cook the peas and carrots in a sauce pan until just done.  Set aside.
• While the vegetables are cooking combine the peanut butter, soy sauce, sriracha, ginger, water, sugar and garlic powder in a sauce pan.  Over medium heat cook until the peanut butter has melted and the sauce is smooth.  Remove from heat and set aside.
• Once the water is hot, cook your noodles according to the package directions.
• Drain the noodles and combine with the sauce.
• Add the vegetables to the noodles.
• Enjoy!

Extra Information:

• These noodles can be served as is without the added vegetables but we find they add something.  You can substitute any vegetable you like, it doesn’t need to be peas and carrots.
• The picture shows thin rice noodles but I much prefer the thicker ones. The sauce is good on any noodle but I find the thicker noodles keep things a little saucier.  This is strictly a matter of preference and doesn’t really matter in the end.
• You can find the Sriracha hot sauce in your asian section.  It’s delicious.  My husband likes his spicy noodles extra hot and adds it straight to the noodles as he’s eating them.  It’s got a hint of sweetness to it and has a different flavor than the standard Frank’s red hot.   You’ll love it in this dish and use it in various things.  A very good investment if you’re not currently in possession of any.
• If you use gluten free tamari or gluten free soy sauce this is absolutely gluten free.

Lime Green Goodness

It’s Sunday.  Sundays should be a day of rest but for me it never really works out that way.   I have to work.  I love helping out and conducting worship but it pretty much claims the entire day.  I’m exhausted afterwards {lovely introvert tendencies} and definitely need a nap.  At Christmas it seems like there is no time for a nap.  I have places to be and people to see.  To keep going I need a boost.  This Lime Green Goodness is what I’m looking for when I need that pick-me-up.  It gives me the energy and nutrients needed to continue participating in the festivities when I’d rather just nap and it tastes great!  If you’re not tired or busy yet, drink it anyways.  You’ll love it!

Lime Green Goodness

Ingredients:

• 1 large very full handful of romaine
• 2 medium granny smith apples {chopped}
• 1 english cucumber {chopped into small pieces}
• 1 c soy milk
• 3 tbsp lime juice

Instructions:

1. Combine the romaine, soy milk and 1/2 of the cucumber in the blender until well mixed.
2. Add the rest of the cucumber and continue combining.
3. Add the apples and lime juice.
4. Blend until smooth
5. Serve!

Extra Information:

• This makes 2 large servings.
• You can change things up by using lemon juice instead of lime or throwing in some fruit instead of the cucumber.
• Spinach is a great substitution for the romaine lettuce.

Dark Chocolate Energy Balls

Around 3 o’clock in the afternoon I find myself beginning to lose steam.  It’s at that point between lunch and dinner when my body starts crying out for food (and fast!). With my commitment to running and my desire to shed the last few pounds, I’ve really been searching for something healthy, quick yet still enjoyable to munch on when snack time hits.

This is hard.  There are so many temptations out there.  I really wanted something that would be quick, delicious and easy. After some deliberation I remembered the Chocolate Walnut Balls I make each Christmas to help me avoid the ridiculous spread that always makes it way into through the various parties and gatherings we attend.

These are inspired by a cookie my raw vegan friend made for me one Christmas. I find these are the perfect afternoon snack. Filled with protein, fiber and that little bit of chocolate everyone needs mid-day, they definitely fit the bill.  I hope you enjoy!

Ingredients:

• 1 c Walnuts
• 1 c Dried Cranberries
• 1 c dark chocolate chips
• 1 c shredded coconut divided in half

Instructions:

• Throw the walnuts, cranberries, chocolate chips and 1/2 c of the coconut into a food processor.
• Blend until the mixture is wet and crumbly.
• Remove from the stand and take the blade out of the bowl.
• Remove a heaping tablespoon of the mixture and begin rolling into balls by hand.
• After the ball is formed roll in 1/2 c of shredded coconut and lightly press the flakes against the ball.
• Place ball on a parchment lined cookie sheet.
• After all balls are formed place in fridge until cool.
• Once cold transfer to an airtight container and keep them in the fridge.

Extra Information:

• These are super tasty and slightly addictive.  I’m sorry.
• You can throw in any type of dried fruit, leave out the coconut or substitute different types of nuts.  This can be personalized based on whatever you have in your cupboard.
• These aren’t the sweetest treat.  The dark chocolate is much better for us than milk chocolate and that’s why I’ve used it here (all those antioxidants).
• There is a healthy coffee/lunch joint in my town that sells something similar to these for 2$ a pop.  Definitely worth making your own!
• These are a great GF option for you or guests if you ensure your dark chocolate is in fact GF.

A Journey through Lent: Day 34

Homemade Granola

I’m tired of snow.  I’m looking forward to spring and summer weather.  I long for capris and flip flops.  I want to wear sundresses and play with my son at the beach. There’s so much to I want to do this year!  There’s so much fun waiting for us. If I’m honest I also want to look good while doing these things.

I think we all want to look our best when summer rolls around and this granola is one way I’m hoping to achieve that!  Right after I had X. and was looking for healthier food choices to help me lose some weight this was one of the recipes I relied on regularly.  I found it kept me full until lunch and I had energy (something I’ve been lacking lately).   Filled with good carbs, protein rich nuts and seeds and an abundance of fiber it’s really the perfect breakfast.  It’s delicious mixed with some plain yogurt but could be used in so many different ways.  Enjoy!

Homemade Granola

Ingredients:

• 8 C Large Flake Oats
• 3 C Slivered Almonds
• 3 C Shredded Coconut
• 1.5 C Raw Sunflower Seeds
• 1.5 C Raw Pumpkin Seeds
• 1 C Flax Seeds
• 1/2 C Chia Seeds
• 1/2 C Wheat Germ
• 1 C Coconut Oil
• 1 C Honey
• 1 C Maple Syrup
• 1 tbsp Cinnamon
• 2 tbsp Vanilla
• 1 C diced dried Mangos
• 1 C dried Cherries
• 1 C dried Cranberries

Instructions:

• Preheat the oven to 350 degrees
• Line two cookie sheets with aluminum foil and spray lightly with cooking spray.  Set aside.
• In a very large bowl (or two large bowls) combine the oats, almonds, seeds, and wheat germ.  Mix well.
• In a sauce pan combine the maple syrup, honey, cinnamon, vanilla and coconut oil.  Warm the mixture over medium heat and stir occasionally until the coconut oil is melted.
• Pour the syrup mixture over the dry mixture and mix until it is completely coated.
• Divide the granola mixture evenly over the two cookie sheets.
• Place a cookie sheet in the oven for 15 minutes.
• Remove from the oven and stir the mixture.
• Place back in the oven again for 10 minutes.
• Remove from the oven and set on the counter to cool for 5 minutes.
• After 5 minutes transfer the mixture to a bowl to completely cool.
• Repeat this process with the second cookie sheet.
• Once the mixture is completely cool mix in the dried fruit.
• Place in resealable container.

Extra Information:

• One of the things I love about this recipe is that it’s not super crunchy.  It is crispy and chewy at the same time.  When it comes out of the oven it will still be a little wet and you might be tempted to throw it back in but I urge you to give it time to rest.  As it cools it will crisp up but still retain a chewy quality.   If you like crispy granola feel free to cook it a little longer.
• If you don’t have certain seeds or ingredients feel free to substitute whatever you like.  I happen to love almonds but walnuts or other nuts would work just as well.  I just use whatever dried fruit I happen to have at home and have used raisins in the past in place of cranberries. Make it your own.  Every time it can be something unique and different.
• This recipe make a lot of granola. I make a lot at once because it keeps well and is so easy to grab for breakfast or a snack that I like to have it around. It can be easily cut in half and that’s definitely an option if you don’t think you want enough for a week or so.
• If you don’t have maple syrup around feel free to substitute brown sugar.  This will make the syrup mixture much thicker and will make it harder to mix in but it’s still very tasty and worth the work.

Gluten Free Option:

If you need a gluten free breakfast option this can work for you.   First of all ensure you use certified gluten free oats.  Then instead of wheat germ substitute ground flax seed for a similar texture.  Also double check to make sure your vanilla is gluten free and everything should work out okay.   I’ve made it this way before and it’s quite delicious!

A Journey through Lent: Day 27

Tomato Soup

This week at the grocery store I happened upon something I rarely see in the winter, ripe tomatoes.  They usually come to us from miles away, yellow and hard. As they ripen they never lose their grainy texture.  These tomatoes cannot compare to the smooth juicy flavor of a fresh field tomato.

I’m craving fresh food right now.  I long for spring when the asparagus pokes up. I’m waiting for the juicy peaches to come off of the tree. I am excited for the arrival of fresh beans from the garden. Until then I must make do with grocery store produce. Hopeful, I picked up the tomatoes and I am delighted with what transpired.

This Tomato soup is fresh and alive with flavor.  It was a touch of summer on this winter day.

Fresh Tomato Soup

Ingredients:

• 12 Roma Tomatoes
• 3 onions, roughly chopped
• 2 cloves of minced garlic
• 2 tbsp olive oil
• 4 c chicken broth
• 1 tin of tomato paste (156 ml or 5.5 oz)
• salt and pepper to taste
• 1 tbsp dried basil

Instructions

• Place a large pot of water on the stove and bring to a boil.
• Prepare a large bowl of cold water once the water is boiling.
• Have another bowl available to catch the tomatoes once the skinning is complete.
• Working quickly place the tomatoes in the boiling water.  Leave them in until their skin is loose.  This does not take long at all.
• Once the skin begins to loosen, take the tomatoes out and place them in the cold water.
• One by one peel the loosened skin off of the tomatoes and put them in the waiting bowl.
• Once finished cut the tomatoes in half and remove any tough pieces.
• Set the tomatoes aside.
• In a large soup pot saute the onions and garlic in the olive oil on medium heat until softened.
• Add tomatoes and chicken broth.  Bring to a boil.  Once the mixture has boiled turn down the heat and simmer on medium for 20 minutes or until tomatoes are soft.
• Once the tomatoes are soft remove the soup from heat and blend the mixture.
• Add tomato paste and basil to the soup and whisk until everything is combined.
• Return to heat for approximately 5 more minutes.
• Add salt and pepper to taste.
• Serve and Enjoy!

Extra Information:

• Skinning tomatoes is easy so don’t be intimidated.  You can also buy cans of skinned whole tomatoes if you’re so inclined.
• This is a great starter soup for a dinner party as it’s light and flavorful.
• If you’re serving it up for lunch it pairs nicely with grilled cheese.
• This is easy to prepare gluten free if you ensure your chicken broth is gluten free.

Our Healthy Lunch: A Curried Carrot Soup

I am lazy.  I love to eat the same thing every day for lunch.  It’s great for healthy living as if I plan it right I can have a weeks worth of healthy food that I can turn to without too much thought.  I made this soup last week for my lunch and it lasted a day and a half.  We ate it for dinner because it smelled so good and had it the next day as well.   I’m going to have to make another pot for this week!

It’s a soup I make regularly because it’s quick, tasty and delicious.   My son also adores it so it’s a great way to get him to eat some vegetables.   It was inspired by the Rachael Ray Recipe for Curried Carrot Soup but it’s evolved and changed as I’ve made it over the years.  I hope you enjoy it!

Curried Carrot Soup

Ingredients:

• 4 tbsp extra virgin olive oil
• 3-4 medium onions roughly chopped.
• 3-3.5 pounds of baby carrots
• 8 cups of chicken broth (approx. 2 boxes)
• 2 tbsp curry powder

Instructions:

• Brown the onions in the olive oil until nice and soft in a large pot.
• Add the carrots and broth to the pot and bring to a boil.
• Turn the mixture down to medium and cook until the carrots are soft.
• Blend the mixture until it it creamy with no lumps left.
• Add the curry powder while stirring (to ensure the powder doesn’t clump).
• Serve!

Extra Information:

• If you want a nice surprise put a little goat cheese in the bottom of the bowl before pouring your soup on it.  It’s delicious!
• This is a great gluten free option if you ensure the broth and curry powder are gluten free.
• I have been known to beef up the curry as I like a little spice.
• If you really want to speed up the cooking you can buy the matchstick carrots.  This makes an easy soup even easier.

Savory Pumpkin Seeds

The Oscars are Sunday.  I love the dresses.  I like the people watching and I look forward to the crazy comments and entertaining interviews.  Have I mentioned the dresses?  I really like the dresses.

Now that we’re parents we will probably stay in and have a quiet night at home as X. goes to bed right when the action starts.  I’ve started to put together some of our favorite treats to enjoy while my husband and I wonder about the Academy’s choices and wait for Colin Firth to win Best Actor. These Savory Pumpkin Seeds are one of our favorite snacks.  Roasted and rich with flavor we find them to be the perfect snack when a salt craving hits.  I hope you enjoy!

Savory Pumpkin Seeds

Ingredients:

• 1-1/2 to 2 c of Raw Pumpkin Seeds (I used a 300 gm package)
• 1 tbsp Olive Oil
• 1 tbsp Soy Sauce
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder

Instructions:

• Turn the oven on to 200 degrees.
• Wrap a cookie sheet in aluminum foil and lightly coat with cooking spray.
• Mix Olive Oil, Soy Sauce, Garlic Powder, and Onion Powder in a bowl until well combined.
• Add the Pumpkin Seeds to the mixture and stir until well coated.
• Pour the Pumpkin Seeds onto the cookie sheet and place in the oven.
• Cook for 45 minutes.  Take mixture out at the 15-20 minute mark and stir thoroughly to ensure and even roast.
• When finished allow to cool completely before storing in an airtight container.

Extra Instructions:

• This dish can easily be made gluten free by using gluten free soy sauce and spices.

Cinnamon Rum Apple Crisp: A healthier option

Healthy living sometimes puts a damper on social situations.  Imagine if you will being invited over to someone’s home for dinner and your assigned course was dessert.  What would you do?  What would you bring?

If you were me you’d bring this, a Cinnamon Rum Apple Crisp.

On Sunday night we went to dinner at my Mother’s and I offered to bring something. My Mom asked for her favorite dessert, my apple crisp. My original recipe is loaded with butter, delicious and definitely not good for a healthy eating plan. This is the alternative I created. It was delicious. Much less fat than the original, full of fibre and heart healthy cinnamon, this dish is definitely one I’m going to make again. I hope you like it!

Cinnamon Rum Apple Crisp

Ingredients:

• 1 bag of sweet apples
• 1/4 c butter
• 1 scant c brown sugar
• 1 scant c large flake oatmeal
• 1 tbsp vanilla
• 1 tbsp rum (optional)
• Cinnamon to taste

Instructions:

• Heat oven to 350 degrees
• Roughly chop apples and place in a 9X13 rectangular pan.
• Cover the apples with a heavy sprinkling of cinnamon.
• Over medium heat melt the butter in a medium sauce pan.
• Add the brown sugar to the melting butter and stir continuously
• Add the Oatmeal and vanilla.  Mix until well combined.
• Remove from heat and add 1 tbsp of rum.  *The rum will cause mixture to bubble so be careful.
• Drizzle the mixture over the apples.
• Bake in the oven for 30-45 minutes or until the apples are as soft as you desire.
• Serve and enjoy!

Extra Information:

• The rum is optional but it does add some liquid so if you choose to forgo the rum, consider adding another tbsp of butter.  If you don’t use the rum it will be a little sweeter.
• You may be tempted to peel the apples but trust me, you don’t need to. They soften beautifully as you cook the dish and the peel is loaded with good stuff (or so they tell me).
• This recipe doesn’t include any flour and if you use certified gluten free oats its a great dessert to serve for your friends who are gluten intolerant.
• Bake this in the middle of your oven.  You don’t want it too close to the burner as it will brown the top too quickly and the crisp will be much too crisp by the time the apples are done.
• I’ve made this many different ways.  Mix up the fruit.  Some of our favorite combinations include peaches with mixed berries and apples with cranberries.  Play with seasonings, use fruit in season and adjust to your own taste.  This is an incredibly versatile dish that you can use over and over again.