This Asian insirped dish turned out delicious. Like, crazy good.
Any Asian stir-fry dinner is always guaranteed to be tasty in our opinion- but this bowl was incredible. Tonight we found oursevles craving something spicy and sweet, Asian-style, but with rice noodles. So my sister and I headed over to Whole Foods and picked up a packet of rice noodles and a bottle of coconut aminos (of course, we go through them so fast) and ran home to create this yummy dinner, hoping it would reach our expectations in mind. Turns out, it did and it was just so good we had to share it with you guys! Topped with creamy avocado and tangy lime, a kick of spice and the right amount of sweet, crunchy leafy greens, grilled tofu, and rich flavorful, this Asian inspired dish wont disappoint.
Prep time: 20-25 mins Serves: 2
1 box Thai Kitchen Stir-Fry Rice Noodles
1 cup of Asian stir-fry veggie blend
1/4 block firm tofu
3 mini red/yellow sweet bell peppers
1 heaping cup fresh spring mix
1/2 large avocado
2 garlic cloves
1 tsp sesame seeds
4 tbsp coconut aminos
1 tsp toasted sesame oil
1 tsp Fix Siracha Hot Sauce
1. Press tofu with a towel for about 5-10 minutes. Cut into two pieces and cook in saucepan in a mix of sesame oil and coconut aminos. Fry on each side until crispy.
2. Set the tofu aside and cook the rice noodles. Cook the rice noodles according to box instructions. They should cook for about 3 minutes.
3. As the noodles are draining, move onto the veggies. Mix garlic, sliced bell peppers, and Asian veggie mix in skillet with 1 tbsp of coconut aminos. Simmer and stir for about 5 minutes until cooked.
4. In a bowl, lay a bed of spring mix, then top with rice noodles, stir-fried veggies, and tofu. Then add cubed avocado, sesame seed sprinkle, squeezed lime, drizzle of siracha sauce, and 1 tbsp of coconut aminos.
Warm, fluffy pancakes infused with cinnamon and vanilla, mmm! There is nothing better than a warm stack of pancakes on a lazy Sunday morning, especially when its chilly outside. My sister and I are always trying different recipes, but this stack of Gluten-Free Cinnamon Vanilla Pancakes became an instant hit.
These gluten free pancakes are delicious and fluffy, easy to whip up, and ideal for a lazy day morning indoors.
Prep time: 10 minutes Serves: 1-2
1 cup rolled oats
1/2 cup GF flour blend (we used Trader Joe's blend)
1 cup almond milk
1 ripe banana
1 tbsp coconut sugar
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
1. Pour all ingredients into a blender or processor and blend until evenly combined.
2. Heat a non-stick skillet or grease a cooking pan with coconut oil over medium heat. Pour 1/4 cup of batter onto the skillet and cook until bubbles appear on the edges or they begin turning golden. Flip when the spatula slides cleanly underneath and cook on the other side, about 1-2 minutes. The pancakes should be golden brown on both sides.
3. Top pancakes with fresh fruit, nut butter, or maple syrup as desired.
*try adding blueberries or vegan chocolate to the batter to spice them up.
My sister and I love pasta. Pasta is always an easy plant-based, quick, simple, option. Sadly, many refined pastas aren't that great, however, with the right type of pasta and good ingredients, pasta can be just as nutritious as any other meal. We stick to gluten-free pastas such as quinoa, brown rice, lentil, or black bean pasta, but whole wheat pasta is just as good for those who aren't gluten free. These healtheir pasta choices provide nutrients, protein, minerals, and avoid the unnecessary add-ins most pasta brands contain such as egg traces, bleached flour, empty carbs, fillers, or other harmful ingredients.
We are always looking for new vegan pasta recipes, so it turns out that just the other day, one of our friends sent us a non-vegan recipe that that she thought we could create a vegan version of. And of course, we did!
Using some of our favorite ingredients, we came up with this vegan Pad-Thai inspired dish that quickly became one of our favorites. It's easy, simple, and bursting with flavor.
Prep time: 20-25 mins Serves: 2-3
1 box of organic spaghetti pasta (we used GF spaghetti pasta)
4-5 small sweet peppers
2 medium carrots
1 cup bean sprouts
1/4 cup chopped cilantro
1/2 lime or lemon
For Peanut Sauce
1/3 cup creamy organic peanut butter
4 tbsp coconut aminos (can sub tamari or soy)
1 tbsp toasted sesame oil
1/3 cup water
2 cloves garlic
1/2 inch of fresh ginger
1 tsp sriracha sauce (add more if stronger kick desired. We love Fix Sriracha because it has no icky preservatives)
1 tbsp coconut sugar
Garnish Options: basil, cilantro, crushed peanuts, sesame seeds, cracked black pepper.
1. Cook noodles according to package instructions.
2. Meanwhile, wash all veggies and chop the peppers, shallot, scallions. Use a grater or spiralizer on the carrot and cucumber.
3. Next, blend all ingredients for the sauce in a food processor until creamy and well-combined. Once the noodles are done cooking, rinse and pour along with the vegetables into a large bowl. Squeeze lemon/lime juice on top and stir in the sauce to coat.
4. Garnish with sesame seeds, chives, or fresh spices. Enjoy!
Twins. 20 years old. Here to inspire, to learn and create, and share all things health and wellness related. Find recipes, our workouts and lifestyle.