Simple Sautéed Noodles The Kids Will Love

This dinner was created with the kids in mind. Lately, my kids have been more excited about green salads than they are about broccoli. And what kid doesn't LOVE noodles? Well, I guess some don't but you get the idea. 

chow mein style sauteed noodles that your kids will love! gluten-free vegan

This time, instead of the same old marinara pasta, I decided to make chow mien style noodles. I first boiled noodles, as usual, but this time I sautéed them up in a hot pan with other sweet, salty and spicy ingredients like garlic, [vegan] butter, chili paste and tamari. It was to-die-for!

Add these to-die-for sautéed noodles to your basic chopped red leaf lettuce and you've got a bomb ass healthy vegan dinner for the whole family! I made it twice just to be sure I wasn't crazy and that this was in fact so tasty. So you can trust me on this one. My kids devoured it and agreed they are to-die-for. 

sautéed noodles the kids will love!
sautéed noodles with salad | kids will love it | gluten-free vegan
simple sautéed noodles for the kids! vegan and gluten-free

INGREDIENTS

  • 4 bunches of gf Lotus foods millet rice noodles (you can get these at Costco as well - note: do not use regular spaghetti noodles - see below)
  • 1 head red leaf lettuce, chopped
  • 2 Tbsp vegan mayo
  • squeeze of lemon juice
  • 1/3 - 1/2 cups garbanzo beans (just rinsed, no cooking needed)
  • 1 1/2 - 2 tsp butter or oil (I used Miyokos Butter
  • 5-6 cloves raw garlic, pressed or minced
  • 1/4 cup chopped white onion
  • 1/4 cup tamari
  • 1 tsp onion powder
  • 1/2 tsp chili flakes
  • 1 tsp agave nectar or honey
  • 1 tsp Thai roasted chili paste (this stuff is amazing)
  • garnish: toasted sesame seeds and/or fresh chopped herbs

DIRECTIONS

  1. Boil the Lotus Foods noodles for 3-4 minutes according to package. 
  2. While it's boiling, chop the red leaf lettuce and set it in a bowl. Add the garbanzo beans, mayo and lemon. Mix well with your hands or utensils of choice. Set aside. 
  3. Warm the butter or oil in a pan with minced raw garlic and chopped onion for about 2 minutes until onion is translucent.
  4. Add the boiled noodles and toss. Cook for about 1 minute and then add the rest of the spices (agave, tamari, onion powder, chili flakes and chili paste). 
  5. Toss and cook for about 3-4 minutes until noodles are dry in texture and cooked well. (see photos). 
  6. Serve with the greens and topped with toasted sesame seeds or fresh herbs. 

NOTE: do not use regular spaghetti noodles. You must use the chow mien style noodle. Or pad thai style. They are totally different in texture and will yield much better results. 

Juli Makes Yogurt :: Alexis' Recipe

Today was so fun, I spent the morning making a really delicious, easy raw vegan yogurt. I have been trying all sort of different recipes lately and none of which were good enough to write about {seriously}. 

But today, I am unveiling a super delish one from the one-and-only Alexis {remember her, I did her raw juice/soup cleanse for a few days?}, who by the way, has a blog coming out soon. I will keep you posted on that. 

I didn't use the lemon juice because I think for the first time in my life, I had no lemons in my fridge {wink}. So, instead of making a trip to the store, I just left it out. And also note, I used strong acidophilus instead of the kefir mix.

I didn't culture it for very long before trying it and wow, it tasted good even without being cultured. 

I also used Alexis' yogurt to make a vegan squash parfait {recipe and pics to come} so, stay tuned.

Alexis' Cultured Coconut Yogurt Recipe

The meat from 3-4 young thai coconuts
1/2 cup of young thai coconut water
3 TBSP honey (Sage is my favorite)
1/2 TSP Probiotic Bio-culture master blend  (or Kefir starter)
Squeeze of Lemon juice
pinch of sea salt

Blend all ingredients in high speed blender.  Then let sit out in a slightly cracked sealed container (so some air can flow through) for at least 12-24 hours.  The longer you leave it out the more sour and fermented it will become!

Then stick in the fridge and enjoy with fresh seasonal fruit and your favorite herbs, spices and superfoods.  I love it with Goji berries :) AHHHHmazing

About the Bio-culture master blend

It is a mix of highly stabilized species of Lactobacilli Bacterium: L. salivarius and L. plantarum. Two of the most important bacteria for maintaining a healthy colon, normalizing intestinal pH, relieving intestinal toxemia, and inhibiting growth of unhealthy bacteria such as salmonella, E. coli, staph, and strep. 

Aids in balancing and restoring normal healthy intestinal flora, which research indicates could greatly reduce conditions that cause disease.

I love this brand in Particular because of the cost (I get it for pretty much wholesale) but ALSO because I can make all my cultured dishes with it: Kefirs, yogurts, kim-chi, etc!  

Chocolate Peppermint Tea

My kids are obsessed with this tea. It's caffeine free and only has a touch of chocolate. It also contains peppermint leaves. Add honey or leave it plain. We add almond milk.

It's better for them than a hot chocolate and it's super easy to travel with. Keep them in your purse for a quick Starbucks treat - just order hot water and add some honey! 

It's perfect for the cold Fall-like days that we've been having. Also great idea for pregnant women and maybe a Winter holiday party beverage. 

Enjoy! 

Slurpee galore.

Slurpees were a favorite pass time when I was a little girl. Summertime, movies and slurpees. Then in college they were the perfect beverage to add vodka to. ;) Yeah, I know, terrible. 

Anyways, they really are just sugar, ice and unhealthy dyes. There is not ONE vitamin, mineral, enzyme, or ounce of hydration. Talk about negative calories. 

So, at home, we came up with the best natural version for your whole family to enjoy. Everyone from the picky kid to the parent with gourmet taste buds will approve. 

Please note that the amount of agave nectar is up to your family and your taste buds. It totally depends. If you like the fruit flavors, use less. If you like the traditional SLURPEE flavors {sugary} use MORE. So, I left the agave amounts up to you. 

Also, please note, you can also use XYLITOL or RAW HONEY in place of agave nectar. 

Go ahead, try it at home. And give me some feedback. 

BANANA SLURPEE RECIPE

2 frozen bananas
10 ice cubes
1/4 c water
3 Tbls - 1/4c agave nectar - depends on your sweetness needs and ripeness of fruit

Combine all ingredients in a blender until smooth like a slurpee. 

Top with cacao powder, nutmeg powder & cacao nibs or NOTHING. My kids like it with nothing, of course. 

PINEAPPLE SLURPEE RECIPE

2 c fresh pineapple
10 ice cubes
4 Tbls agave nectar - might want to add moredepends on your sweetness needs and ripeness of fruit

Combine all ingredients in a blender until smooth like a slurpee. 

note: add some fresh coconut for a pina colada taste. And even some rum, if you are feeling spicy. 

WATERMELON MINT SLURPEE RECIPE

{this is Wes' recipe, he does a great job at doing these}

1/4 large watermelon 
8 cubes of ice
3 Tbls agave nectar
5 sprigs mint {this in not optional - it's amazing}

Combine all ingredients in a blender until smooth like a slurpee. 

note: top with mint sprigs. 

ALMOND VANILLA SLURPEE RECIPE

1/4 almonds and/or brazil nuts
8 cubes of ice
5 Tbls agave nectar
1 vanilla bean
1 tsp almond extract

Combine all ingredients EXCEPT ICE in a blender until smooth. Strain with a nut milk bag or a fine mesh strainer. Then use the milk and combine again in blender with ice. Add more agave if need be. 

ORANGE LIME ZEST SLURPEE RECIPE

2 oranges, peeled
1 lime, juiced & then skin zested
8 ice cubes or more
4 Tbls agave nectar or more

Combine all ingredients, excpet lime zest, in a blender until smooth like a slurpee. Add most of zest and blend again, on low until combined. 

note: use the rest of the lime zest to spinkle on top. The zest is optional but adds a little biterness for the adults. Kids probably won't like it.