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Peanut Butter Tofu Broccoli Bowl

8 Aug

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I just got back from a weekend long yoga workshop in Chicago. It was awesome. I am on that total “yoga high” right now. Any fellow yogis out there who know what I’m talking about?

 

I’m in that zone where I want to eat nothing but green veggies and tofu, light incense around our apartment, sip on coconut water all day long, and get my “Om” on 24/7.

 

While the intensity of the “yoga high” is bound to dwindle, I do feel rejuvenated in a lot of ways. Yoga is how I finally discovered the idea of moderation and balance in many areas of my life…especially diet. It made me aware of how the things I put in my body make me feel leading to a mostly healthy diet with the occasional treat. I finally realized that all foods are ok…some more often than others.  

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This Peanut Tofu Broccoli Bowl gives you all the yumminess of an indulgent dish while using simple ingredients, and filling you up with protein, fiber, and antioxidants.

Get this…my hubby found himself going back for seconds…and then again back for thirds.

 

Peanut Tofu Broccoli Bowl

Serves 4

Note: I usually drain my tofu for at least 30 minutes between two plates lined with paper towel.

½ package (5 oz) lo mein or udon noodles

2 cups broccoli heads

1-2 tablespoons vegetable oil

1 package firm or extra firm tofu, drained, and cubed (see note)

Sauce

¼ cup peanut butter

¼ cup low sodium soy sauce

2-3 cloves garlic, minced

½ cup water

 

  1. Heat oil over medium heat. Add cubed tofu. Cook tofu until well brown on all sides; about 10-15 minutes
  2. Meanwhile, bring water to boil and cook noodles according to package instructions.
  3. Steam broccoli in microwave by placing broccoli in a microwave-safe bowl filled with 1-inch of water. Loosely cover with plastic wrap and microwave on high for 3 minutes.  
  4. Make sauce by combining all ingredients in a small nonstick pan. Whisk constantly until peanut butter is melted and ingredients are well combined.
  5. Add broccoli, drained noodles, and sauce to pan with tofu and bring to a low simmer for about 5 minutes. Enjoy J

 

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Whole Wheat Pasta with Sausage and Peppers

19 Apr

So if you’ve been reading my blog, you’re probably wondering where the “balance” comes in. The idea of this blog is to be filled with healthy recipes and the occasional treat. I am a firm believer of “all things in moderation”. I should clarify that while I love making baked goods healthier, I usually prefer to make healthy choices throughout the day and enjoy a treat a few times a week. Enter: this recipe for a healthy weeknight meal.

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This easy dish is perfect for a quick healthy weeknight dinner. It can be paired with a green salad to round out the meal or served alone if you’re in a hurry. Loaded with colorful peppers, mushrooms and spinach, you can feel confident that you are getting a good dose vitamins and minerals. Using lean turkey sausage is a healthy way to feel like you’re being naughty. My husband usually can’t tell the difference with turkey sausage in this dish…that says a lot. The whole mixture is tossed with whole wheat pasta providing you with fiber and B vitamins.

This recipe is easy to adapt to what you have on hand in the fridge.

Cook sausage in nonstick skillet

Cook sausage in nonstick skillet

Drain sausage

Drain sausage

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Add peppers, mushrooms, and onion

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Add sausage into cooked pepper mixture

Add pasta to pepper and sausage mixture. Stir in spinach until wilted.

Add pasta to pepper and sausage mixture. Stir in spinach until wilted.

Whole Wheat Pasta with Sausage and Peppers

Serves 2

6 oz whole wheat penne pasta, dry

8 ounces Italian turkey sausage, spicy or sweet, casings removed

2 teaspoons olive oil

1 cup onion, chopped

1 1/2 cups peppers, chopped (I used red, orange, and yellow)

1 cup mushrooms, sliced

1 clove garlic, minced

1/4 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

3 T dry white wine

2 cups spinach

1/4 cup freshly grated parmesan cheese

Salt and pepper

1. Cook pasta according package directions. Reserve 1/2 cup of pasta water.

2. Heat a medium nonstick skillet over medium heat. Add sausage and cook until no longer pink in the center breaking apart into bite-sized pieces. Transfer cooked sausage to a plate lined with paper towels to allow any excess fat drain. Wipe skillet out with a wad of paper towels and return to heat.

3. Add 2 teaspoons olive oil to pan over medium heat. Add onions, peppers and mushrooms to pan. Cook until softened, about 7 minutes. Add salt and pepper to taste. Add garlic, oregano, and red pepper. Cook until fragrant, about 30 seconds. Return sausage to pan with peppers. Add 3 tablespoons white wine. Simmer for 5 minutes.

4. In a separate bowl, combine pasta and sausage mixture. Add pasta water 2 tablespoons at a time if mixture is dry. Stir in spinach. Serve with parmesan cheese.

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