Black Bean Noodles, Corn Salad, and a Creamy Chipotle Roasted Red Pepper Sauce

Image Leave a comment August 29, 2015 Megan Moore

Recently, a client brought packages of black bean and soybean noodles for me to try. I had never heard of bean noodles, nor did I know what to do with them. However, after reading the nutrition facts and discovering they had a whopping 23 grams of protein and 11 grams of fiber per serving, I knew I had to come up with a recipe for them. This sauce recipe was designed to compliment the black bean flavor while also providing rich nutrients and some extra protein and calcium. Hope you enjoy it as much as I did!

• Servings: 4-6
• Time: 45-60 mins
• Difficulty: moderate
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Corn Salsa

• 1 cup frozen or fresh hello corn
• 1/2 cup grape tomatoes, cut in half
• 1/2 of a small red onion, diced
• 1/8 cup of cilantro, roughly chopped
• 1/2 lime, juiced

Creamy Chipotle Roasted Pepper Sauce

• 3 chipotle peppers in adobo sauce
• 1 red bell pepper
• 1 poblano pepper
• 1 clove garlic
• 1/3 cup plain Greek yogurt
• 1 Tbsp olive oil
• 1 tsp white vinegar
• 1 tsp honey
• 1/2 lime, juiced
• 1/4 tsp salt
• 1/4 tsp pepper

Other ingredients:

• Black bean noodles (I enjoy the Explore Asian brand)

Directions:

1. Mix all of the corn salsa ingredients together. Cover and store in fridge until ready to serve.
2. Preheat oven to 400 degrees. Line baking sheet with foil. Lay the bell pepper, poblano pepper, and garlic clove on their sides. Place the tray into the oven and roast for 20 minutes. Using tongs, flip the peppers and garlic and roast for another 20 minutes. Remove from oven and let cool. Once cool, remove the stems and seeds from the peppers.
3. In a blender, combine all sauce ingredients and blend until smooth.
4. Cook the black bean noodles as the package instructs.
5. In a separate sauce pan, gently heat the sauce until warm but not boiling.
6. Plate the pasta, add sauce, and top with corn salsa. Garnish with avocado. Recommend serving with carne asada. 

Santé!

xoxo,

Megan

Waldorf Salad with Broccoli and Apple Noodles

Image 2 Comments March 31, 2015 Megan Moore

About a year ago, I remember cruising through Pinterest and stumbling on something amazing…something that would forever change food for me. That something was a zoodle. For those who have never checked out Inspiralized, stop reading this post and go check it out right now.

Thanks to Pinterest and Inspiralized, my spiralizer is one of my most prized kitchen gadgets. My love of produce and noodles have finally been united as one. I’m pretty sure that I have not stopped talking about this gadget since I discovered it.

I’ll be honest, I tend to spiralize the same vegetables over and over. I love zucchini, seedless cucumbers, and carrots. Today, it was time to get out of my comfort zone and try something new.

Since my wonderful boyfriend, Tony, has been away in California for two weeks on training, I thought it would be nice if I made him some of his favorite foods when he returned. Broccoli Waldorf salad is on that love list and also seemed like the perfect recipe for me to spiralize!

Start with your basic ingredients, washed and ready to go. I start by cutting the florets off the broccoli and saving them to throw into the salad later. Then I make sure the broccoli stem has a clean cut on both ends.

Attach the broccoli in the spiralizer and begin spinning away!

Collect the broccoli noodles (broodles?) on a plate.

Remove the stem from the apple and attach the apple into the spiralizer.

Be careful the you have your apple attached correctly, you don’t want to spirals any apple seeds!

Once you have your apple and broccoli noodles, cut the noodles (broodles and appoodles) to the desired length.

Slice onion, preferably to the thickness of the noodles.

Next, cut grapes in half and mix all ingredients (including sunflower seeds and broccoli florets) in a bowl with dressing.

 

 

Enjoy!

 

Happy Cooking!

xoxo, Megan

 

• Servings: 4-6
• Time: 30mins
• Difficulty: easy
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Ingredients:

2 stalks of broccoli (with long stems); florets cut from stem

1 Fuji apple

1/2 red onion, sliced

1/4 cup sunflower seeds

1/2 cup red seedless grapes, sliced in half

Dressing:

1/2 cup olive oil mayonnaise or non-fat plain Greek yogurt

2 Tbsp distilled white vinegar or apple cider vinegar

1 Tbsp raw honey

Salt and pepper to taste

Directions:

1. In a small bowl, combine mayo/Greek yogurt, vinegar, honey, salt, and pepper and whisk until smooth and thoroughly combined.
2. Remove florets from broccoli stems and set aside.
3. Spiralize broccoli stems.
4. Discard stem from apple and spiralize your apple.
5. Cut broccoli and apple noodles to desired length or 6-10″
6. Mix “noodles”, florets, grapes, onions, sunflower seeds, and dressing in a bowl. Serve chilled.

 

Spaghetti Squash Chow Mein

Image 3 Comments March 10, 2015 Megan Moore

After a busy Sunday (and losing an hour of sleep for daylight savings time), all I really wanted for dinner was Asian inspired take-out. While it would have been easy to contact the nearest restaurant for delivery, I opted to “stay strong” and stick with my efforts for healthy eating. This recipe is “take-out” inspired but easy on the waistline and pocketbook. It would pair nicely with some fresh spring rolls or bbq chicken skewers.

• Servings: 4-8
• Time: 60 minutes
• Difficulty: easy
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Ingredients

• 1 medium spaghetti squash, roasted with “noodles” removed 
• 1 small white onion, diced
• 6 stalks of celery, chopped into half moons
• 4 cups of coleslaw mix (or finely chopped green cabbage)
• 1/2 cup of grated carrot
• 3 cloves of garlic, minced
• 1 Tbsp of fresh ginger, minced
• 1-2 Tbsp of coconut oil (or another high-heat oil)
• Optional vegetables: broccoli, snap peas, red bell pepper, water chestnuts, bok choy

Sauce:

• 1 Tbsp sesame oil
• 1/8 cup gluten free tamari sauce
• 2 Tbsp raw honey
• 1 tsp red chili flakes

Directions

1. In a large pan or wok, heat coconut oil over medium heat. Once warm, add onions, celery, garlic, ginger, carrots, and coleslaw mix (+other vegetables) and sauté for 4-6 minutes or until onions translucent and cabbage slightly wilted. (You may have to cook in batches depending on your pan size).
2. While vegetables are cooking, mix sauce ingredients in a small bowl.
3. Once vegetables have reached the desired softness, add in spaghetti squash noodles and mix gently.
4. Slowly add sauce to the pan and toss the vegetables to coat throughly.

Hope you enjoy! Please share your thoughts!

Happy cooking!

XoXo, Megan