I'm all about making healthy food taste amazing while spending little time in the kitchen. I have to say I do a pretty good job at it and love sharing that with you so you too can eat healthy on-the-go.
As you know, I am a personal chef and prepare weekly meals for my clients. When I cook for private clients, I get to make more elaborate and time-consuming dishes, which challenges me in many ways that I love.
But when I get home from cooking for 5 hours, all I want to do is eat good food and put my feet up. So I've mastered the art of making quick meals for myself with whatever I have in the fridge without jepordizing my health.
So much can be done with fresh produce and staple ingredients. It just takes a bit of patience with yourself and some mental relaxation to get the creative juices flowing.
I encourage you to get creative - really, anything goes! If it tastes good, you've mastered cooking. It's meant to be fun. Play with your food, friends.
This recipe here is one of those easy and very tasty recipes I threw together last week. Enjoy!
12 ounces gluten-free buckwheat (soba) noodles
1 Tablespoon toasted unrefined sesame oil (or extra virgin coconut oil)
1 garlic clove, minced
1/2 white onion, sliced
1 cup brussels sprouts, halved
1 cup wild mushrooms, chopped
1 large red bell pepper, chopped
Sea salt and black pepper, to taste
Juice of 1/2 lime
Pinch of dried chili flakes
1 teaspoon sesame seeds, for garnish
- Cook buckwheat noodles according to package. Drain and toss with a bit of olive oil in pot or large bowl.
- In a pan, heat sesame oil on medium heat. Add garlic and onion, season with a pinch of sea salt and cook for a minute or so. Add brussels sprouts, mushrooms, and bell peppers and continue cooking until tender. Add coconut aminos and spinach and sauté until spinach has wilted. Season with sea salt, black pepper, lime juice, and chili flakes. Taste and adjust to your liking.
- Add vegetables to cooked noodles and toss to combine well. Taste and adjust with lime juice and sea salt if needed.
- Serve and garnish with sesame seeds.