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Thai Noodle Salad with Almond Butter

September 7, 2017

Thai Noodle Salad with Almond Butter

Thai noodle salad with almond butter is my newest creation.  I make Thai noodle salad all the time and always switch up the different veggies I use.  This time I decided to try it using chunky almond butter instead of peanut butter and it turned out great.  Almond butter has less sugar and is healthier for you, but I still love the more traditional Thai noodle salad as well.  This is a great option for people who are allergic to peanuts!

Ancient-Harvest-Spaghetti

I also used my favorite gluten free pasta by Ancient Harvest made with quinoa.  You can usually find this pasta at any grocery store.

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

Print Recipe
 Thai Noodle Salad with Almond Butter
Thai Noodle Salad made with almond butter instead of peanut butter
Course Dinner, Lunch, Main Dish, Sides
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Dinner, Lunch, Main Dish, Sides
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Cook spaghetti noodles per package instructions and place in large bowl with a bit of sesame seed oil and stir, then set aside.
  2. Whisk together the Braggs Amino Acid or soy sauce with the almond butter, chili garlic sauce, ginger paste, sesame seed oil and honey.
  3. Add the vegetables into the pasta dish and then slowly add the almond butter mixture while stirring until the pasta is completely coated and mixed well. There will be left over sauce, so safe that and use it later if needed after the pasta has been refrigerated.
  4. Refrigerate for at least 30 minutes and serve. Use some of the left over sauce if needed.
Recipe Notes

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

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Brunch, Dinner, Entrees, Gluten Free, Healthy Cooking, Lunch, Salads, Side Dishes

Quinoa Curry Salad

September 6, 2017

Quinoa Curry Salad

This Quinoa Curry Salad is one of my newest recipes I created.  The curry flavor mixed with the sweetness of the cranberries and the tanginess of the lemon juice and zest all blend in together very nicely.

Quinoa is one of my favorite go to’s because of the health benefits.  Botanically Quinoa is not classified as a grain, although nutritionally it is considered a whole grain.  Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium phosphorus, potassium, calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.

Quinoa

Most of the time I buy the organic quinoa in the frozen section at Trader Joe’s.  However, you can buy the kind you cook over the stove as well.

 

 

Print Recipe
 Quinoa Curry Salad
Quinoa Curry Salad with cranberries, sliced almonds, scallions, lemon juice, lemon zest, curry powder and olive oil. This salad goes great with any type of meat due to the complex flavors.
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Heat up the Trader Joe's quinoa per package instructions, or cook other brand of quinoa per package instructions.
  2. Place quinoa in large bowl and let cool for at least 5 to 10 minutes.
  3. Add the juice and zest of both lemons as well as the curry and olive oil and stir.
  4. Then add the chopped scallions, dried cranberries and sliced almonds and mix well.
  5. Refrigerate at least 30 minutes before serving.
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Dinner, Entrees, Gluten Free, Healthy Cooking, Low-Carb

Mexican Turkey Meatloaf

June 9, 2017
Mexican Turkey Meatloaf

Mexican Turkey Meatloaf on white plate

I decided to give my normal meatloaf some Mexican flare, so here is my Mexican Turkey Meatloaf recipe I made tonight.  My husband and I tend to like things more spicy, but you can certainly tone down the spice if you want and it will be just as delicious.

Mexican Turkey Meatloaf Mix

They key to a moist meatloaf is to make sure you have enough liquid in it.  I use marinara sauce or ketchup in any type of meatloaf I make.  The marinara sauce did not impact the flavor of the Mexican Turkey Meatloaf in a negative way either.  I experimented, and it all actually worked together.

Mexican Turkey Meatloaf in a pan 2

 

Print Recipe
 MEXICAN TURKEY MEATLOAF
This recipe is a nice change from traditional meatloaf that your family will love!
Course Dinner
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Dinner
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. In a large bowl add the ground turkey, marinara sauce or ketchup, Worcestershire sauce and mix with your hands.
  2. Whisk the 2 eggs and pour into the ground turkey mixture, along with the bread crumbs, onions, green peppers, corn and spices. Mix well with your hands.
  3. Preheat oven to 400.
  4. Spray loaf pan with cooking spray to ensure the meat doesn't stick to the bottom and sides while cooking.
  5. Add the ground turkey mixture to the loaf pan and top it off with ketchup or marinara sauce.
  6. Cook in the over for approximately 45 to 55 minutes and let cook at least 5 minutes before serving.
Recipe Notes

Gluten Free Options:  You can find gluten free bread crumbs at the store, or you can make them yourself.  I have also ground gluten free crackers before and used instead since I always have them on hand.

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Dinner, Entrees, Healthy Cooking

Mediterranean Chicken with Rice

April 15, 2017

I love Mediterranean chicken with rice and it’s a very easy recipe to make.  It’s also very healthy.  Quinoa would also be good with this chicken dish.

GourmetGirlDoesRE

Ingredients:

  • 4 skinless chicken breasts
  • juice of 1 to 2 lemons
  • olive oil
  • 2 to 3 tablespoons Italian seasoning
  • 2 garlic cloves, minced
  • 1 package of cherry, grape or cherub tomatoes
  • 1/2 cup of kalamata olives
  • 1/2 yellow onion, finely chopped

Directions:

  1. Preheat oven to 350.
  2. Place the 4 chicken breasts in a baking dish.
  3. Drizzle olive oil on both sides of the chicken as well as coat both sides with the Italian seasoning.
  4. Sprinkle the minced garlic over the top as well as the lemon juice and onions.
  5. Cut the tomatoes in halve and spread them over the top of the chicken.
  6. Add the kalamata olives over the top.
  7. If you want, you can add more of the Italian seasoning to make sure it coats the vegetables as well.
  8. Cook in the over for approximately 40 minutes.
  9. Serve the chicken over rice or quinoa.

 

Dinner, Entrees, Gluten Free, Healthy Cooking

Healthy Vietnamese Bowl

January 6, 2017

I just made the healthy Vietnamese bowl the other night.  I left out the sugar that normally is in this dish and I also  had to leave out the fish sauce since my husband is allergic to all fish and fish sauces.  I hope you enjoy!

Vietnamese Dish

Ingredients:

  • 1 flank steak
  • 1 package of pad tai noodles or other rice based noodle
  • 1 package julienned carrots
  • 2 scallions, chopped
  • 1 red and 1 green jalapeno finely chopped into thin slices
  • mixed greens or other desired lettuce
  • sprouts
  • rice vinegar (with no sugar)
  • garlic chili sauce
  • peanut butter or almond butter
  • peanuts to top
  • 3 to 4 limes

Directions:

  1.  Prepare the flank steak by coating with a bit of grapeseed oil, walnut oil or olive oil, then queeze the juice of one full lime over meat.
  2. Coat meat with any spicy rub you might have.  I used a Jamaican jerk one I had, but you can really use anything.  If you had a Thai spice that would work also. NOTE:  For better results you can marinate the meat with the oil, lime juice and spices an hour or so before.
  3. Bake for approximately 25 to 30 minutes at 350 for medium rare.  You do not want to over cook flank steak because the meat will end up being really tough.
  4. Once the meat has cooled a bit, cut into thin slices and set aside.
  5. Cook the noodles and set aside.
  6. Mix a small amount of rice vinegar, about a tablespoon of peanut butter or less and a small amount of chili paste.
  7. Mix the peanut butter mixture with the noodles in a bowl.
  8. Assemble everything into a bowl or plate, and you can top more with just the rice vinegar or you can mix some of the peanut butter mixture with more vinegar.  You don’t want to drown everything out.  Just enough to coat it.

Other things that could be good in this dish are:

  • Mint
  • Red peppers
  • Cilantro
  • Lemon Grass mixed with the rice vinegar

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