Grown Up Ramen Noodles

As I am sitting here writing this post eating my ramen noodles, I am having flash backs of my sister and I watching Mtv and chowing on our noodles back in the day. We grew up on these .25 cents bags. They were easy to make and didn't break my moms bank when she fed us and all of our friends that hung around the house.
But now when I look at one of those packages all I think in my head is MSG...and whatever else is unknown inside there. So I decided I was going to create ramen noodles that were healthier and I am certain I mastered my favorite Spicy Ramen Noodles without all of the unknown.

If you have got a cold or recovering from the flu this is a perfect soup to nurse yourself back to health. Just make sure to exclude the cayenne and chili powder.

Spicy Ramen Noodle Soup
1 serving

Ingredients:
1 Package Shirataki Noodles-Angel Hair or 2 oz Angel Hair Whole Wheat Noodles
1 Can Vegetable Broth
1/2 tsp Miso or 1 TBLS Soy Sauce
1/4 tsp Chili Powder
1/4 tsp Onion Powder
1/4 tsp Turmec
1/4 tsp minced Garlic
Pinch Cayenne-Optional

Directions:

-Shirataki Noodles
     Prepare the noodles accordingly to package. Once the noodles have been dried; add to a pot along with the Vegetable Broth and Miso. Cook on Medium heat for 5 minutes.
     Stir and reduce heat to low and add remaining ingredients.
     Cook for an additional 3-5 minutes

-Whole Wheat Noodles
     In a pot boil noodles with Can of Vegetable Broth and 1/2 Cup of Water
     When the noodles are tender, add the remaining ingredients and continue to cook on low heat for 5 min


Enjoy!
~K

Quinoa Salad with Currants, Green Beans, & Edamame

 So I've now been settled in back at home and it feels wonderful to relax. I was able to whip up a simple quinoa salad, which would be perfect for a holiday party.

Quinoa Salad with Currants, Green Beans, & Edamame

1 Cup Quinoa
2 Water
1 Cup chopped green beans
1 Cup shelled edamame
1/4 Cup Currants 
1/2 lemon, squeezed
Dash salt and Pepper

Cook Quinoa according to package. Heat 2 cups of water in pot. Once water is brought to boil add green beans and shelled edamame. Cook for 7-10 mins. Next in a big bowl add quinoa, green beans, edamame, currants, lemon juice, salt, and pepper.

This recipe can be served warm or cold.

Enjoy!

~D

Flax Egg Substitute

VS

If you are vegan than of course you have to find alternative ways to prepare your baked goods without the use of eggs, milk, and butter. And of course this is the time of year for baking, so I thought it would be appropriate to share an easy egg replacement tip.

Using packaged egg replacements you see in grocery stores is an easy way to sub an egg, but the ingredients scare me a little. I am not exactly sure what I am about to put into my recipe! 
Using ground flaxseed and water is an easier and natural substitution for an egg.


Use this tip even if you aren't a vegan and just want to up the nutrition and eliminate the cholesterol in your recipe.

1 EGG

Ingredients:
2 Tbls Ground Flaxseed
1/2 Hot water

Directions:
Soak the ground flaxseed in the hot water for 10 minutes until it becomes a gel like consistency.
Whip the mixture with a whisk to bring the consistency to resemble an egg white.

Now add to any recipe that calls for an egg!

~K

Digging These Canned Tomatoes!!!

I am totally digging these canned tomatoes and all the great flavors come in. And they are all natural! 

They are a perfect choice to use for a quick and easy dinner! 

Winter time is the time for comfort foods, so make sure your pantry is stocked full with canned tomatoes and beans over the cold months to help create your warm meals!

Mashed Cauliflower

I served this yummy side dish on Thanksgiving. It is a great replacement for mashed potatoes, therefore eliminating the high calorie and high carbohydrate count that comes with mashed potatoes and providing your body with a low calorie and highly healthly beneficial swap. Cauliflower helps fight cancer, reduces your risk of strokes, & provides you with a great vitamin B source. That is just a touch of what this cruciferous vegetable does.

This recipe is very common among health nuts, but I think it deserves to be in the spotlight every now and then.

Mashed Cauliflower

Ingredients:

1 Head of Cauliflower or 1 Bag of Frozen Cauliflower

2 TBLS Butter-use a Vegan Butter to make this a non dairy dish

1 tsp Salt

Pinch of Paprika

Optional Add Ins: Cheddar or Parmesan Cheese, Nutritional Yeast, 1 tsp Sour Cream, 1 tsp Greek Yogurt

Directions:

1. If you are using fresh cauliflower core the head and cut into medium sized florets

2. Steam Cauliflower 

     Either:

     - Use a steamer or

     - In a medium sized pot fill a quarter the way full with water. Place cauliflower in the pot and cover. Cook on Med-High heat for about 7-10 minutes. Cauliflower should be very tender when done.

3. Mash the Cauliflower

Place the cauliflower, butter, and any additional add ins to a food processor and pulse to blend. 

Be careful not to over blend or you'll end up with a baby food consistency. The texture should be a little clumpy, but not too much that you see whole florets

4. Sprinkle Paprika on Cauliflower and Serve

Enjoy

~K

Kale and White Bean Pasta

   

Finals are finally over and I leave Chicago in a week. This past weekend I was able to finally get into my small kitchen and cook up this recipe. Hope you enjoy it!

~D


Kale and White Bean Pasta

2 Cups cooked Rice Pasta
1 Tablespoon Olive Oil
1 small White Onion, chopped
2 Gloves garlic, chopped
2 Cups chopped Kale
1 Can Fire Roasted Tomatoes
1 Can White Bean
Dash Salt and Pepper
1 teaspoon Basil

Heat olive oil in skillet on medium-high heat. Cook onions and garlic until onions are translucent. Add kale and cook until Kale is wilted. Next add fire roasted tomatoes, white beans, salt, pepper, and basil. Cook for 7-10 mins. Toss with rice noodles.

Home Sweet Home

10 Ways with Oatmeal

I am a oatmeal lover. I eat it every single day. For some of you that can get really boring. That is why I decided to compile a list of my favorite ways to eat oatmeal and give you some ideas on how to break out of the same ol' same ol' boring oatmeal rut. But first you'll need to ditch the instant sugar lathen packets of oatmeal and buy yourself a box of either Quick Oats, Old Fashioned Oats, or Steel Cut Oats. If you ask me which I prefer, opt for the Old Fashioned Oats. They cook in about 5-10 minutes stovetop and are less processed than the Quick Oats.

We all know that oatmeal is so great for our bodies. It lowers our cholesteral, provides great whole grains to our diet, and provides us with fiber to keep us full. But sometimes oatmeal can be just plain, boring, or unsavory.

Try adding a tablespoon of Simple Syrup(s) to your oatmeal. These would be the syrups that you see Starbucks using to flavor up your Cup of Joe. They come in sugar free, won't add any calories, and they come in some pretty awesome flavors such as: Gingerbread, Pumpkin Pie, Salted Caramel, and Brown Sugar Cinnamon to name a few.

Liquid Coffee Creamers are a great way to spruce up your oatmeal as well. They also come in some pretty yummy flavors. Pour a little over your warm oatmeal and Viola' you have yourself a scrumptious bowl of oats without any work! Make sure you look at the ingredients in your coffee creamer so you are aware what you are pouring over you oatmeal.

And of course adding any Fruit, Yogurt, and Milk tastes amazing in oatmeal. Try giving yourself an extra boost of nutrition by adding a tablespoon of Ground Flaxseed.

Here are some of my favorite combination ideas:

Yogurt Cheese

This recipe is based off of a Clean Eating recipe.
I love the idea that I can make cheese at home. This recipe tastes like cream cheese and the flavors are endless that you can create.

You will need:

16 oz of Greek Yogurt -(haven't tried soy yogurt-let me know if you do-I would love to hear the results)
Two Cheese Cloths
Strainer

Bowl that Strainer can set in

1:
Fold Cheese Cloths in half and place on top of each other inside a strainer

Set strainer on top of the bowl to collect the whey

2:
Pour the yogurt on top of the cheese cloth

If you are using two flavors mix together first and then pour on the cloth

Lightly lay the sides of the cloth over the yogurt to cover

                                                       3:

Place in the refrigerator for about 12 hours. The longer you leave it in the fridge the more moisture will be absorbed in the cloth and drain out, therefore leaving you with a firmer cheese.

4:
Once the cheese has sat and is firm, remove from the cheese cloth.
The cheese will remove itself very easily

You can top the cheese with jelly and enjoy with crackers; spread on toast or a bagel; try adding to a dessert recipe that calls for cream cheese; or try adding fruit or nuts to the mixture for some added flavor!

Vanilla Pomogranate and Chocolate Cheese Spreads

Gluten-Free Hazelnut Bread

 

Happy December! As the Holiday's are arriving so are my finals. I have two more days left and I am finished for five weeks. I've been living on Thanksgiving leftovers and lentil soup. My days have consisted with late nights staring at the computer screen, but it will be done soon. I can't wait to spend my winter break brainstorming new recipes to share. 

As for my gluten-free hazelnut bread recipe. The picture doesn't look pleasant, but the taste is very good. You can add cranberries into the mix and serve at a party. Hope you enjoy the recipe! 

~D

Gluten-Free Hazelnut Bread

1 Cup hazelnuts
1 teaspoon olive oil
1 1/2 Cup Gluten-Free All Purpose Flour
1 Tablespoon baking powder
1 Teaspoon baking soda
1/2 Cup Honey
1/2 Cup Almond Milk or any milk you wish to use.
1 Tablespoon finely grated orange zest
1/2 Teaspoon pure vanilla extract

Pre-Heat oven 350F. Spread the hazelnuts on large rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Rub the warm nuts in a clean dish towel to remove the skins; coarsely chop.
  Flour 81/2-by-41/2 inch loaf pan. In a medium bowl, whisk together flour, baking powder, and baking soda. In a small bowl, whisk together honey, milk, orange zest, and vanilla, add to the flour mixture and mix until just combined. (Do not over mix.) Fold in the hazelnuts.
  Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.