Zucchini Noodles with Broccoli Rabe and Diced Tomatoes

This is a great summer dish and helps you to cut back on the carbs using zucchini noodles. I added broccoli rabe with diced tomatoes for extra flavor. Don’t forget the seasonings like fresh basil and oregano. Dig right in for a high multi-vitamin packed green dish.

Many people may assume that broccoli rabe is difficult to make. It’s a dark green leafy vegetable and a significant staple in the Italian American dishes. Did you know it’s packed with protein, Vitamin A, Vitamin B, Vitamin C, Vitamin K, Calcium, and Magnesium?

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First, I put the broccoli rabe in a pot and then boil it until tender. Meanwhile, set aside a non-stick pan lined with olive oil, crushed pepper, and sliced garlic. You can cook until the garlic is slightly brown. Once broccoli rabe is boiled, place in the pan and continue sauteing for about 5 minutes.

You can also dice tomatoes and throw it in your dish for more flavoring. Add a little bit of sauce too. I usually add salt, pepper, and other Italian seasonings to spice it up. You can either boil or fry the noodles, but I prefer to boil them slightly before mixing them in with the broccoli rabe and tomatoes.

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instagram/christaalexis

What you’ll need:

  • Broccoli Rabe (1 head)
  • Tomatoes (1 or 2)
  • Zucchini Noodles (Homemade or Store Bought)
  • Olive Oil
  • Seasonings (Oregano, Basil, Salt, Pepper, Crushed Red Pepper)
  • Sauce (Optional)

Get ready for a wholesome meal. You get your greens, your vitamins, and a light meal. Induldge in a guilty-free meal and load up on the “zucch noodles.”

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Brown rice noodles…THAIriffic!

I absolutely love Thai, Japanese, and Chinese food but I could never get my homemade dishes to come out the way it does as the restaurant, until…

thai kitchen noodles

Now, with Thai Kitchen’s brown rice noodles, you can easily make a healthy vegan and vegetarian friendly dish. It comes with 4 individually wrapped noodles per box so you can always make 1 or 2 packs per serving or make them all for family style stir-fry dish.  I decided to make the whole package (I still have leftovers and I have a family of 4) and throw in some frozen veggies broccoli, corn, cauliflower, snow peas, and used Kikkoman’s Stir Fry Sauce and soy sauce for a little extra flavoring.

INGREDIENTS:

  • 1 bag of frozen veggies
  • 1 box of Thai Brown Rice Noodles
  • 1 jar of Kokkoman’s Stir Fry Sauce
  • 1 jar of Low Sodium Soy Sauce

 

DIRECTIONS:

I’ll break it down for you. First, boil a pot of water and add a pinch of salt (it helps so that the noodles won’t stick together). Then, you can add your noodles, stir continuously until tender for about 3-5 minutes. Be careful because nobody likes overcooked noodles!

As you’re waiting for that, get your veggies ready. I decided to use a frozen bag of assorted veggies including broccoli, snow peas, carrots, and let them defrost while I waited for my noodles to cook. I had leftover corn and sliced that up to throw in as well.

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Photo Credits: Christa Alexis

Once the noodles are fully cooked, drain them thoroughly until all the water is out. Set the noodles aside in a bowl. Then, add 1/2 cup water or less to your skillet, Kikkoman’s stir fry seasoning (you can decide how much you need), and soy sauce to your preference. Wait until it starts to bubble slightly.

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Photo Credits: Christa Alexis

This is my favorite part. Throw them veggies in and get mixing. You can also add salt or any other seasonings that pair well. I stuck to the traditional route.

Cover and let cook until tender 5-7 minutes. You can test it by putting the fork through the veggies to see if they’re done. Keep mixing and once the veggies are ready add the noodles in. Now here comes the easy part, mix for a minute or two, and add more stir-fry sauce if needed. Cool a few minutes and get ready to EAT! Oh yeah, don’t forget to sprinkle sesame seeds on top.

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Photo Credits: Christa Alexis

Watch me stir it up below.

 

 

 

 

 

 

Vegan Chili Warms The Soul

vegan-chili
Made by yours truly Christa Alexis

A perfect dish for a snowy Saturday evening is a bowl of three bean chili. It’s simple to make and will warm your heart. Let’s get to the basics, you know like what you will need to make this vegan chili dish. You’ll need celery, carrots, onion, garlic, vegetable broth, can of tomato sauce, and seasonings (cayenne pepper, salt, pepper, garlic powder, chili powder, paprika).

Once you have all your ingredients, you can start. Get a big deep dish bowl and line the bottom with a touch of olive oil and throw your chopped up garlic cloves in and saute for a few minutes (be careful you don’t want to burn them!) Season with a teaspoon of salt and pepper.

Chop your celery and carrot sticks (you’ll probably need about 4-6 sticks) into small pieces. HINT: The vegetables will cook quicker if they’re chopped into fine pieces but don’t over chop them either. The onion should be cut in the middle first and then horizontally. You want to fill up your entire chopping board with all of your veggies.

Now, throw them in and stir constantly until they are tender. Mix for a few minutes approximately 5 or so. Don’t worry if the veggies aren’t fully cooked yet, the vegetable broth will boil them for you. Add 2 cups of vegetable broth to the pot. Bring them to a slight boil and add a can 28 fl oz of tomato sauce or crushed sauce to the veggies and broth blend. Add your seasonings now, a teaspoon of cayenne pepper, paprika, chili powder, and garlic powder. Mix thoroughly. Cook on high for 5 minutes until it bubbles then add your beans: black, red kidney, and pinto beans.

Cook on a low simmer for 30 minutes and keep stirring. Now, you can eat a delicious vegan friendly hearty meal. I also threw in Trader Joe’s Beefless Ground Meat for extra protein in case you think you already didn’t have enough.

beef2Throw fresh non-dairy mozzarella on top and whole grain scoops on the side, and wah-la you’re ready to eat.made-chili

 

 

Pasta Perfection!

Ciao!

I love my pasta and pasta with a lot of flavor and veggies. Personally, I love whole wheat pasta in any form spaghetti, penne, linguine, etc and it’s healthier for you in case you forgot. I made whole wheat pasta with sauteed spinach and tomatoes. Nomz!

All you need is a 1lb bag of whole wheat penne.

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Let it boil until it’s al dente (just right, not too hard, not too soft) You can do a taste test after about 8 minutes.

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Chop up tomatoes into smaller pieces and set aside.

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Add olive oil to a pan and chopped up garlic cloves on medium heat. Add the spinach and shut the lid. You will notice that the spinach will begin to shrink. Keep mixing it together. Add salt, pepper, oregano, basil, and any other spices you prefer. Then, you can add the tomatoes.

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Once the tomatoes get softer, you can shut it off. Add the cooked pasta to the pan and mix thoroughly. (You can also add sauce if you’d like) Serve warm!

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Enjoy!

Special thanks to Botticelli foods for the olive oil and pasta sauce.

 

Simply hungry…simple spinach!

Simply hungry, simple spinach!

Really, you only need 5 simple ingredients for a quick, delicious, vitamin enriched dish. It’s totally true grab a bag or fresh spinach, garlic, sea salt, red pepper flakes, and a touch of olive oil. Spinach has high amounts of iron, fiber, and curbs overeating. And better yet it’s EASY to prepare.

1) Fresh spinach

2) Teaspoon of olive oil

3) Garlic

4) Dash of red pepper flakes

5) Dash of sea salt

Add olive oil to pan about a teaspoon and sliced garlic (add as much or as little as you’d like) pieces. Saute for a minute on medium heat and throw in all the spinach. Time to spice it up with some sea salt and red pepper flakes. Waa Laa! Only add about a tablespoon of each or more if you’d like it extra salty. Let it all cook together until the spinach starts to shrink and the garlic will become a bit more brown. Do a taste test and serve warm. Spinach is a fast convenient side dish that pairs with mostly anything. Goin’ vegan isn’t that bad.

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