Spicy Thai Sweet Potato Noodles

I've been playing with these (http://detoxinista.com/2012/01/sweet-potato-noodles-with-roasted-red-pepper-cream-sauce/) noodles and trying them in different recipes with pretty good results.  When I came across this recipe (http://asmallsnippet.com/2011/03/spicy-thai-noodles.html) I knew I had to try it.  My goal was to make it healthier without compromising the taste.  Instead of using the 3/4 cup of oil, I used 1/2 cup of sesame oil and heated it over low with 5 cloves of chopped garlic, 1 fresh large Thai chili, and about 4 inches of fresh sliced lemongrass.  If I made this again, I would put more Thai chili in.  Let this heat slowly, keeping a close eye on it, until the oil starts to sizzle.  Turn off heat and prepare veggies.  I did not strain the oil as the the recipe calls for.

The recipe calls for 1 lb of pasta.  Instead, I used my julienne peeler to shred 4 medium garnet yams.  (Sorry for the blurry photos!)

I was left with "cores" from the yams that I couldn't shred, so I put them in tin foil and baked them until soft.  (The next morning I mashed them with a fork and added homemade almond milk for breakfast - yum!)

Let the oil sit as long as possible to become really flavorful.  When you are ready to eat, turn on heat and add yam noodles, half a sliced red onion, and stir until the yam noodles are wilted but not mushy.  Mine still had a little crunch to them that I liked. 

Mix in the soy sauce and honey as the recipe calls for, but also add 6 tablespoons of vinegar as well.  I used a cinnamon basil vinegar my cousin made me for Christmas.  Also stir in 1 chopped red bell pepper and a can of white beans, drained.  You could easily sub another protein source here.  Plate your noodles and garnish with green onion and cilantro. 

This recipe makes excellent leftovers!  I chopped a fresh mango and put it on the side.  In the container on the right I have Chinese broccoli with mashed avocado mixed in and cinnamon basil vinegar on top.  This was a very filling lunch!



Simple Lunch Idea

Long time no post :)

Here's a simple idea to think about for any meal - bring a large container filled with washed and chopped fruits and veggies to snack on.  I do this at work so when mindless snacking urges begin, I'm eating something healthy.

This is my double layer tiffin I use to pack my lunch, as well as leftovers from a Thai place we went.  (They also come in much larger sizes with many more layers.)

On the top half I have a cucumber salad, made with shredded cucumber "noodles", grape tomatoes, oranges, and a drizzle of vinegar or fresh lemon/lime juice.  It would be really great with fresh herbs and more veggies, but I was limited on time. The oranges in here really made this taste amazing!

Delicious Thai leftovers

And for the grand finale - mixed fruits and veggies.  Here I have red bell pepper, apple, and kiwi, but you can really get creative with this.  Think carrots, berries, pears, nuts, cubes of tofu, anything!

When I get home from work, I'm starving!  I usually try to slice a cucumber or carrot and snack on it while I make dinner.  If I don't plan ahead of time, my predinner snack will be a bar of chocolate or way too many handfuls of almonds.  We've been slicing veggies and putting them in tupperware so healthy snacks are available at any time to eat instantly or throw in a bag to bring to work.

Small changes like this have really made a difference in our eating habits!