Cashew Noodles With Brocolli And Tofu

 

Hey everyone. I know this post was supposed to be for yesterday but I was a bit preoccupied with certain thing but anyway here is you recipe for the week! I got this off This site and i just had to try it out and I have to say it is really really good! So I decided to share it with you all for you guys to try! Its healthy, easy and delicious!

CASHEW NOODLES WITH BROCCOLI AND TOFU

• Servings: 4
• Difficulty: easy
• Print

Nutritional Info:

Per Serving:
480 calories (120 from fat),
13g total fat,
2.5g saturated fat,
85mg cholesterol,
600mg sodium,
67g carbohydrate
(5g dietary fiber, 4g sugar),
24g protein
Ingredients:

• 1 large head organic broccoli, stemmed and cut into small florets
• 3/4 pound enriched egg noodles
• 3 tablespoons prepared ginger soy vinaigrette, divided
• 1/4 cup roasted, unsalted cashews
• 1 (8-ounce) package Thai or Teriyaki baked tofu, cut into 1-inch cubes

Method:

Bring a large pot of salted water to a boil, add broccoli and cook until al dente, 3 to 4 minutes. Using a slotted spoon, transfer broccoli to a large plate; set aside. Return water to a boil; add noodles and cook until al dente, 7 to 8 minutes; drain well. Meanwhile, put vinaigrette, cashews and 1/2 cup water into a blender and purée until smooth. Return hot noodles to pot along with cashew mixture, broccoli and tofu and cook over medium heat, tossing gently, until heated through, 1 to 2 minutes more; transfer to bowls and serve.

xoxo
Lara Krystle Novales
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Cauliflower Crust

I found this neat recipe on my tumblr dashboard and decided to share it with you guys. I haven’t tried it yet personally but I will on Sunday!

Cauliflower crust

As some of you have been asking for the cauliflower crust recipe, I decided to write it down; I hope this helps.

1) These are the ingredients I used: cauliflower, eggs, carrots and parsley. Of course you can skip the carrots or the parsley or even add other things.
2) Shred the cauliflower, watch out for your fingers, it might hurt a little.
3) Shred your carrots and add them.
4) Cut the parsley to tiny pieces, add eggs, salt and pepper.
5) Mix everything well!
6) Get your pan and heat up some oil – I used olive oil.
7) Fill the mixture inside of the pan, disperse it a little and put the top back on the pan.
8) Wait about 8 minutes. As long as your cauliflower crust roasts, you can make a nice cup of tea and cut all other ingredients that you want to put on top of your crust, be creative, everything is possible and absolutely delicious!

9) Flip your crust –  It might be difficult and about to break – try to use a plate to flip it. Once you’ve managed this, let it roast on the other side for some more minutes.

10) Now decorate it with anything you want and enjoy this healthy heaven!

xoxo
Lara Krystle Novales
FACEBOOK | TUMBLR | TWITTER | INSTAGRAM

 

Rice Fried Vegetables

Meatless Monday

Rice Fried Vegetables

Hey guys! Meatless Mondays are back! FINALLY! I can share these yummy and healthy food recipes with you that I’ve gotten off my recipe books, online and from other people even some recipes I made myself. But today I’m sharing with you this delicious recipe from Vegetariantimes.com its a vegetable rice reversal, The vegetables are the dominant ingredients and the rice is just secondary.

NUTRITIONAL INFORMATON:

Per SERVING:
Calories: 292
Protein: 13g
Total Fat: 10g
Saturated Fat: 2g
Carbs: 41g
Cholesterol 159mg
Sodium: 400mg
Fiber: 8g
Sugar: 4g

INGREDIENTS:

•  1 Tbs. plus 1 tsp. toasted sesame oil or peanut oil divided
• 3 Large eggs, beaten
• 3 large onions, chopped (1/4 cup)
• 3 Tbs. minced fresh ginger
• 4 cups chopped fresh broccoli
• 1/2lb. chopped asparagus or green beans
• 1 medium carrot, cut in thin slices on the diagonal (1/2 cup)
• 2 cloves garlic, minced (2 tsp.)
• 4 cups chopped kale, collards spinach or Swiss chard
• 3 cups cooked brown rice
• 2Tbs. low sodium soy sauce
• 1 tsp. sriracha chile sauce
• 1 1/2 cups frozen peas, thawed
• 2/3 cup toasted sliced almonds

INSTRUCTIONS:

1. Heat small skillet over medium heat for 1 minute.
2. Add 1 tsp. oil and swirl to coat pan. Wait 30 seconds, then add eggs
3. Tilt pan in all directions to let the eggs flow to the edges and cook 2-3 minutes, lifting cooked eggs to allow uncooked eggs to flow underneath.
4. Flip omelet, and cook 30 seconds more, or until dry, but not browned.
5. Transfer to plate.

1. Heat large deep skillet or wok over medium heat 1 minute.
2. Add remaining oil and swirl to coat Pan.
3. Add green onions and ginger and Saute for 5 minutes or until onions are soft
4. Stir in broccoli, asparagus, carrot and garlic and stir fry 8-10 minutes, or until vegetables are crisp-tender.
5. Fold in Kale with tongs. Cook 2 minutes or until kale is bright green and slightly wilted.
6. Stir in rice, soy sauce, egg strips and sriracha chile sauce.
7. Serve topped with peas and almonds

The Low Down on Sweet Potatoes

Hey guys! Its been some time since I actually posted something other than my daily journal and food intakes. So here is one for you all.

Lately, since switching over to vegetarianism, I have been loading up on sweet potatoes. I usually just like them boiled, steamed or roasted. But because I’m lazy i just boil them hahaha!

I thought to myself, usually when I eat a lot of a certain type of food or foods I usually want to know if there are actual health benefits and if I find it highly useful I end up sharing it to all my lovely readers and fellow Thinspireers  d Fitspireers. ^-^ So here is the low down on sweet potatoes. 😛

Zucchini Ribbons with No-Cook Tomato Sauce

116 Calories
1 serving