First off, I just wanted to thank you all for your comments from my last post. I always worry about posting when I’m moody, and all the support that I received is confirmation that the blogging community is a supportive one.
After hitting up yoga this morning, then running a bunch of errands, and skyping with the hubby (if you are new to the blog, the hubs is deployed), I finally came home and decided to throw together a healthy version of ramen noodles. I haven’t done Foodie Friday in a while (shame on me), and thought this would be the perfect recipe to share.
Being a teenager having no knowledge of nutrition, I used to come home from middle school or high school and eat ramen noodles out of the package with that little flavor packet (chicken, beef, vegetable) that was probably mostly salt now that I think about it, and savor my bowl. Now that I’m a little older and a little wiser (or so I would like to think), I know that probably wasn’t the best choice to keep me healthy. Since I am still a little sick, I thought this version would be the best thing for me, and IT was!
(I swear there are noodles underneath there!)
Healthy Veggie Packed Ramen Noodles
- 1 6 ounce package of soba noodles
- 1/2 cup of soy sauce (if you are really against salt, use the low salt kind)
- 2 cups water
- 2 cups vegetable broth
- 1/3 cup mirin (rice wine)
- 3 tablespoons of rice vinegar
- 2 tablespoons of minced peeled ginger
- 1 cup chopped snow peas
- 1 cup thinly sliced mushrooms (portobello or shitake)
- 8 ounces of firm tofu
- thinly sliced carrots
- thinly sliced radishes
- thinly sliced scallions
Press the tofu, and set aside while pressing. Start boiling water in a pot for the soba noodles. While you are cooking the soba noodles, assemble all the ingredients for the broth. Add soy sauce, water, vegetable broth, mirin, rice vinegar, ginger, snow peas, and mushrooms into another pot and bring to a soft simmer. Add the tofu. Cook enough to warm the tofu and cook the snow peas. Once noodles are done, divide into four bowls. Pour the soup over the noodles and garnish with carrots, radishes, and scallions. This smells amazing by the way. Enjoy!
Speaking of what also smelled amazing in my kitchen today, I made Jessica’s whole wheat coconut banana muffins today after the soup, and they made my kitchen smell like a tropical paradise. I scarfed about 4 of these babies down. They were that good.
And…speaking of food in general, after scoping out the only English book store that I know of close to where I live, Thrive was nowhere to be found. I will have to order it which may take a while to get to me because all the mail and shipments have been postponed due to the Iceland volcano erupting. No mail until the 27th of of late which means no new book shipments for anyone including the bookstore or me until then. I ordered Thrive online, and it should get here in like two weeks probably. So, in lieu of this, I bought the Kind Diet instead. I know it is not exactly the same thing, but at least it is close. I’m hoping to finish the book within a few days and give you my take on the whole vegan/vegetarian thing. My goal for the next two weeks is to cut gluten out of my diet, then dairy, and see how I feel. If you want to know why I’m even talking about this, refer to this post.
I have a very hilly 56 mile ride scheduled for Sunday, and I’m scared to start this new way of eating right before my ride. I might start being gluten-free on Monday because of this. I just don’t want to bonk because of my own inexperience in eating in such a different way. More research is needed.
Some posts that made me laugh out loud today?
* This funny triathlete had an interesting time giving her husband a massage. Hilarious!
* Another funny lady who is celebrating her first blog anniversary today!
Thank goodness this semester is over with for me!! How about you? Any narly workouts planned for this weekend?