Vegetable Stir Fry and Noodles

I absolutely can’t live without these noodles. They’re easy and yummy.

 

Ingredients:

1/2 package Annie Chun’s Pad Thai noodles

Water

 

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

 

Directions:

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.

 

 

Berry Banana Green Smoothie

Ingredients:

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.

Sauteed Brussel Sprouts

Ingredients

1.5 cups brussel sprouts, halved and rinsed

2 tbs (or more) coconut oil

Salt

Fresh basil

 

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.

Easy Gluten Free (or not…) Pesto Pasta

Ingredients

1 package gluten free angel hair pasta

Water

 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)

 

Sauce:

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!

 

Cilantro marinated vegetables

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Ingredients

Vegetables:

3 cups chopped portabello mushrooms

1/2 cucumber chopped

1/2 large shallot, thinly sliced

10 stalks broccolini

Dressing:

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)

Directions:

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.