Another leftover creation that turned out so delish, that I will just make it on purpose and not wait for leftovers! A little Italian, a little Asian – win win!
So I had sprinkled everything on top really pretty to take an appetizing Insta-pic but then I stirred it and started eating it before I remembered to take the PICTURE!!
We like the really think spaghettini or vermicelli noodles when we are eating pasta. I love to have just a little taste of noodle and mostly taste the veggies and sauce that I’ve dressed it with.
Since, I was starting with leftover spaghettini that had been in the fridge, it was cold and I decided to roll with it and make a cold noodle ‘salad’.
I added my seed mix. This SUPERFOOD mix I’m trying for the first time. Usually I just add hemp hearts and the “salad topper” from Costco that has pumpkin seeds, sunflower seeds and dried cranberries in it. Either way these seeds are a healthy source of fat, great fibre and add a nice crunch. I also sprinkled some chili powder, S&P and chopped up fresh basil. For a little moisture and some salty asian flavour (because that is what I love, give me heat and salt and I’m a happy girl!) I added a splash of tamari. Tamari is fermented soy sauce. Because of the fermentation, the salt doesn’t effect your blood pressure the same way that it would with other salty products and it is gluten-free if you need that.
If you decide to give it a try I hope you like it as much as I did!
This was just a quick lunch with my favourite kind of noodle…ramen!
- chili peppers
- soya sauce
- 1 cup bouillon (or 1 cup water and 1/2 tsp bouillon paste)
- button mushrooms (because that is what I had on hand but shiitake would have been ideal)
- ramen noodles
- toasted sesame oil (gives it the asian flavour)
I put the oil in the pan and heated it up a little with the garlic, ginger and mushrooms. I let it fry for a couple mins while I washed and tore up the kale. Then I just dumped everything else in the frying pan, kept the heat on medium low and put the lid on until the noodles were cooked. Since I wasn’t in the mood for soup today 1 cup of water was enough to cook the noodles and have a bit of sauce from the noddle starch and spices.
Fun Facts about my lunch!
Kale is a cruciferous vegetable making it a powerful antioxidant able to help fight off free radicals. It is also full of vitamin C and lowers cholesterol. Mushrooms are fantastically anti-inflammatory in your body and your blood vessels and heart will thank you with every serving! Ginger is great for digestion and of course garlic boosts immunity.
Sometimes my kids want crazy shaped noodles… part of being a kid I guess. They picked this bowtie pasta out at the grocery store and I thought…what the heck am I going to make with this?! This adorable shape made me start dreaming of pesto but I didn’t like the ingredients in anything from the store… so I thought, I’ll just make it myself.
Let’s say this is a loose interpretation of pesto since it’s very basic and quite clean tasting …really I just wanted that sweet fresh basil flavour!
Green ‘Pesto’ Sauce: handful of fresh basil, handful x2 of spinach, 1 avocado, a splash of coconut vinegar, a splash of water and a squeeze of lime. A dash of pink Himalayan salt to bring out the flavours and into the blender it went. It was bright green perfection! I put the leftovers in the fridge and it was even better the next day after the flavours had time to marinate with each other. I did choose to skip the garlic in the sauce since I knew we wouldn’t use it all up at once and I find that fresh garlic the next day is super overpowering and I wanted to enjoy the clean flavours of the fresh greens and herbs.
The Veg: I fried up some mushrooms, onions, garlic and canned chickpeas (drained and rinsed) in a little avocado oil, S&P, and nutritional yeast. The nutritional yeast gives it the wow factor, a salty – cheesy flavour without the actual salt and cheese.
In the end, kids got their cute pasta and mom got her fresh ‘pesto’ sauce! WIN WIN 🙂
Some Nutritional Facts:
- chickpeas are a great source of vitamins, minerals, fibre and an excellent source of plant based protein.
- mushrooms are anti-inflammatory making them great for your heart and blood vessels. There is also new research showing their benefits in improving cognitive function.
- onions and garlic are a no brainer! Immune boosting, antibacterial and anti-inflammatory along with providing many vitamins and nutrients such as B1, B6 and vitamin C.
- spinach is a great source of vitamins namely vitamin K, important for bone health.
- basil is a good source of magnesium and vitamin A, promoting healthy blood flow.
This one was quick and easy since jackfruit comes in the can and doesn’t really need to be cooked. I just pulled apart the jackfruit and fried it a little in some sweet and tangy BBQ sauce with a handful of smashed black beans. To boost the flavour even more I added some onions, garlic and mushrooms to the frying pan. Onions and garlic are not only great for the immune system but are also powerful anti-inflammatories, lowering inflammation in your gut and throughout your body.
DID YOU KNOW: Mushrooms relax your arteries lowering your blood pressure!
We love our homemade guacamole! Avocado is rich in oleic acid – a healthy fat – and we try to consume it as much as possible — our guac is just squished avocado with some S&P, a splash of pickle juice and scoop of nutritional yeast — For the rice I always cook it in broth and often will add some cumin or coriander for added flavour. If you add the spices to the water then the rice (or any grain you cook) takes on the flavours as it’s cooking and soaking it all in.
We topped it all off with a little salsa and some fresh cilantro — cilantro is great at soaking up and naturally removing any extra heavy metals from our body.
- guacamole – avocado, pickle juice, nutritional yeast
- black beans
- BBQ sauce
These pumpkin pancakes drizzled in maple syrup were dinner Christmas Eve at our place! The kids had eaten a lot of candy at school and then right into the weekend with company coming over and party food on the menu. Our digestive systems needed some stability but our tastebuds still wanted to know it was Christmas Eve 😉
Pumpkin is loaded with disease fighting vitamins and antioxidants. Along with plenty of dietary fibre to feed beneficial gut bacteria pumpkin aids in digestion to keep things moving along in the digestive tract.
- 2 bananas
- 1 can organic pumpkin puree (425g)
- 2 tbsp ground flax
- 1/2 cup dates
- 1/4 cup oil (I like avocado)
- 1/4 cup plant based milk
- 2 cups ground oats
- 1 tbsp cinnamon
- 1 tsp baking soda activated with apple cider vinegar
- 1/2 cup soaked raisins
Top with maple syrup, fruit, jam, chickpea chocolate, coconut flesh, …I will let you imagine 🙂
*gluten free *vegan
Kale is just one of those foods, you either love it or you hate it. Some people have the ability to eat it despite their dislike but I am a strong believer that there is enough variety out there, you can always find something with the same health benefits that you love…
You should always love what you eat and eat what you love!
I am a kale lover! This pic was from a hot salad that I made myself for lunch today. I steamed the kale and mushrooms in a little bit of miso broth and added fresh tomatoes and spicy banana peppers on top…a personal love of mine.
But the benefits of kale are worth it in spades even if you only like it a little.
- Lowers LDL cholesterol – after just 14 days of adding kale to the diet of people with high cholesterol they saw a 20% drop
- Immune booster – adding kale into your diet exponentially increases your white blood cell army (your disease fighting immunity cells)
- Loaded with vitamins – iron, protein, folate, magnesium, riboflavin, vitamin A, vitamin C, vitamin K, potassium, calcium, …the list goes on!
- A great source of dietary fibre
- Detoxifying chlorophyll
Kale can be a bit bitter uncooked, so I recommend eating it steamed. Lots of fresh foods lose many of their nutritional benefits during the cooking process but kale is not one of them. So go ahead and steam, bake or even boil your kale.
Spice it up, season it, sauce it – discover how you love it and then eat it often!
TIP: If you’ve given it an honest try and aren’t a kale lover/liker you can give purple cabbage a try and reap many of the same rewards 🙂
This is a quick and easy go to supper or lunch for the whole family. Back in my childcare days rice was a great meal for the kids. I found that lots of kids like rice (especially if you put ketchup on it…shhhhh) and you can chop up veggies that they might other wise reject and mix it all together – stir-fry style. By choosing a brown rice you don’t get that blood sugar spike that you do with white rice and it’s a healthy source of energy, protein and fibre.
Hubby cooked lunch with a side of kombucha! 😍 Brown basmati rice cooked in bouillon, garlic (a powerful immune booster and anti-inflammatory), shiitake mushrooms (lower your blood pressure by relaxing artery walls), onions (too many benefits to list 😉, black beans (an excellent source of protein), S&P, No Salt Added Costco spice mix, corn, parsley, dill and fresh mango (loaded with fibre, live enzymes to promote good digestion and of course vitamin C!).
…for the adults a few chilli flakes on top!
TIP: cooking your grains in bouillon gives them huge depth of flavour and can really change your mind when it comes to the umami factor of a simple grain