dinner

Buckwheat Noodle Stir-Fry

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!

Ingredients

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

Splash of coconut aminos or tamari, to taste

Handful spinach

Sea salt and black pepper, to taste

Juice of 1/2 lime

Pinch of dried chili flakes

1 teaspoon sesame seeds, for garnish

Procedure

  1. Cook buckwheat noodles according to package. Drain and toss with a bit of olive oil in pot or large bowl. 
  2. 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. 
  3. Add vegetables to cooked noodles and toss to combine well. Taste and adjust with lime juice and sea salt if needed. 
  4. Serve and garnish with sesame seeds. 

Serves 4

Cozy Winter Vegetable Sauté

AsianWinterVegetableSautee FeaturedImage

I just can't get enough butternut squash and sweet potatoes this winter season. Who's with me? I like preparing meals that pack a punch of flavor and don't take hours to make. It's surprisingly easy to do so when using seasonal vegetables, herbs, and spices.

This can be made as an entree, side dish, or snack. You can enjoy with a side of hummus and crackers as a filling meal like I did (pictured below), or with anything else you please.

Ingredients

2 Tablespoons extra virgin coconut oil

1 clove garlic, minced

2-inch piece ginger, minced

3 green onions, sliced

1 butternut squash, peeled and diced

1 1/2 cups oyster mushrooms, coarsely chopped

1 bunch baby bok choy, ends removed

1 Tablespoon coconut aminos - Coconut Secret

Pinch of sea salt and black pepper, to taste

Pinch of dried chili flakes, to taste

Juice of 1/2 lemon, plus lemon wedges to serve

AsianWinterVegetableSautee

Procedure

  1. Heat coconut oil in a large pan. Add garlic, ginger, and green onion and sauté for a few minutes.
  2. Add diced butternut squash, cover, and cook, stirring occasionally, for about 8 minutes, until tender but not mushy.
  3. Add mushrooms, baby bok choy, coconut aminos, and spices.  Cover to cook until greens have wilted. Taste and adjust seasoning if needed.
  4. Serve and garnish with chopped herbs and lemon wedges.

Serves 4-6

 

Enjoy and share if you try this dish. What's your favorite quick and flavorful meal?

x,

Giovanna