I absolutely can’t live without these noodles. They’re easy and yummy.
1/2 package Annie Chun’s Pad Thai noodles
1 shallot, sliced
3 cloves garlic, chopped
2 tbs grapeseed oil (any oil will work)
2 cups sliced baby portabellos
1 cup chopped asparagus
1 cup cabbage, chopped
1 cup baby carrots chopped
2 campranillo tomatoes, chopped
1 tbs soy sauce
1 tbs brown rice vinegar
Cayenne to taste
Crushed red pepper to taste
Salt to taste
Cook noodles according to the directions on the package. Heat oil and add shallots, garlic, and crushed red pepper. Cook until transparent.
Add mushrooms, asparagus, and carrots. Cook until tender. Add other vegetables and noodles. Cook for a few more minutes.
Add soy sauce, brown rice vinegar and cayenne to pan.
1 cup frozen berries (sometimes I use mangoes if I have them…)
1 tbs hemp powder
1 tbs cacao powder
1/2 cup water (or non dairy milk of your choice)
1 cup raw spinach
1 banana mushed on top
Put all ingredients in your container and mix! I find layering the ingredients in the order above works best with my blender.
Speaking of…I LOVE my Tribest blender. Easy to use, long lasting, and powerful! It costs about $80 on Amazon and I highly suggest getting the mason jar (about $15) attachment. It comes with the cups shown above so you can blend directly in to the container (less mess). With the mason jar attachment you can blend it directly in to a mason jar.
1.5 cups brussel sprouts, halved and rinsed
2 tbs (or more) coconut oil
Heat coconut oil until melted. Add brussel sprouts and cook until soft and slightly browned. Salt and add 4 fresh basel leaves. Cook about 2 more minutes and remove from heat. Tasty both hot and cool.
1 package gluten free angel hair pasta
4 baby portabello caps, chopped and rinsed
1 small shallot
1 tbs coconut oil
2 cups cherry tomatoes, chopped in half
1 tbs pine nuts
Fresh basil-cut in strips (optional)
1 tbs pesto paste
2 tbs olive oil
salt, to taste
Cook pasta according to directions on box. Drain in colander and rinse with cold water under cool to touch.
Heat coconut oil in pan until melted. Add shallot and cook until transparent. Add mushrooms and cook until done (about 5 minutes). Set aside.
Mix sauce ingredients well using a whisk. Adjust ratios to taste.
Mix all ingredients together in a large pot. Add cherry tomatoes and fresh basil to top. Serve and enjoy!
3 cups chopped portabello mushrooms
1/2 cucumber chopped
1/2 large shallot, thinly sliced
10 stalks broccolini
1/4 tsp salt
1/3 cup brown rice vinegar
2 tbs olive oil
3/4 cup thinly chopped cilantro
red pepper flakes (to taste)
Chop vegetables and mix in a large bowl. Take all dressing ingredients and mix using a food processor. Toss in to vegetable mix and VOILA! Place in fridge for at least 2 hours to allow mixing of flavors.