Since we live in Houston, we are just now creeping into fall-like weather. For many of us fall goes hand-in-hand with pumpkins and winter squashes, which is why I wanted to test a new spaghetti squash recipe with an asian flair. The flavor was outstanding! A, went back for seconds! Definitely try this recipe out when you get a chance. The only changes I made was to add fresh ginger for flavor and bok choy for more substance.
spaghetti squash sesame noodles
adapted from Family Fresh Cooking
Monday, November 26, 2012
1 bunch of kale, washed and chopped
1/2 cucumber, diced
1 beet, roasted and diced
2 tbsp pistachios
1/4 cup walnuts, chopped
1/4 cup feta cheese
s&p, 1/8 tsp garlic powder
1/2 tbsp olive oil
Clean one bunch of kale in a salad spinner and chop roughly. Then begin massaging the kale with a pinch of s&p, extra virgin olive oil and garlic powder. Add the remaining ingredients and serve with a glass of kombucha of your choice.
Saturday, November 24, 2012
A and I generally have a stir fry or noodles on our weekly menu at home so when I saw this post on eat, live, run blog I knew I had to try it for one of those late nights at work. There's something about eating a warm meal in a large bowl doused with lots of sriracha, especially when it's warm outside! I followed this recipe mostly, except didn't have any bok choy or red bell pepper in the fridge but decided to toss in extra carrots and onions. The only "unhealthy" part of this meal was the amount of peanut butter however you could swap out PB with almond butter. Hope you enjoy!
peanut tofu udon noodle bowl
adapted from eat live run