Vegetable Pad Thai with Tempeh

INGREDIENTS: Udon noodles for 2 2/3 Tempeh block, sliced For marinade: 1/4 tsp Spicy Korean chili seasoning with sesame seeds 2 TBSP Garlic powder 2 TBSP Ginger powder 2 TBSP Onion powder 2 TBSP Black pepper 1 tsp Salt 1 TBSP Olive oil 1/4 cup Vegetable broth For peanut sauce: 1/3 cup Coconut milk 1/2 … Continue reading Vegetable Pad Thai with Tempeh

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SPICY chile Ramen

Not for the faint of taste!! This is HOT!  INGREDIENTS: Dressing 2 TBSP Chile seasoning 2 TBSP Soy sauce 1 TBSP Honey 1 tsp Rice vinegar  1 TBSP Sesame oil Noodles 2 servings Ramen, drain half the water Toppings 1 bunch Bok choy, ends removed  1 large Carrot, sliced into thin ribbons 1 cup Baby … Continue reading SPICY chile Ramen

Paleo Garlic Alfredo Zoodles

As much as I love these spiralized vegetables, I am still a big fan of carbs. I can't help myself. I believe that by eating a healthy amount of carbs, I become a happier person. Therefore, I do a 50/50 mix of zoodles and noodles. If that's not your thing, that's ok. Adjust as needed! … Continue reading Paleo Garlic Alfredo Zoodles

Butternut squash noodles and ricotta skillet

INGREDIENTS: 2 TBSP Pine nuts 1 small Butternut squash, spiralized  Olive oil 3 Garlic cloves, minced A sprinkling of Red pepper flakes 1/4 cup Water 1 medium Tomato, diced 2 cups Spinach 1/2 juice of Lemon 2 cups Ricotta cheese Parmesan cheese Salt and Pepper to taste  INSTRUCTIONS: Step 1: Spiralize butternut squash Step 2: … Continue reading Butternut squash noodles and ricotta skillet