Veggie Confetti Noodles

I LOVE noodles.

I love them cold out of the fridge, enveloped in tomato sauce, drenched in peanut sauce, snuggled in with butter+ cheese, tucked in a cold pasta salad, and even sticky in a sweet Asiany sauce.

Today I wanted noodles in a sweet Asiany sauce, but I wanted to make sure I ate my veggies too! Whether you're into making home made 'takeout' or not, you should really give this guy a try- he's great!!!

Veggie Confetti Noodles

1/2 inch nub of ginger
1/2 box rice noodles (I used the thicker kind meant for pad thai)
1 small onion, sliced
1/2 cup carrots, sliced
1/2 bell pepper, diced
1/2 cup mushrooms, diced
1 cup snap peas, sliced into fourths
1 large clove garlic, minced

1/2 cup Asian bottled sauce

1/2 cup cashews, roasted

2 Tbsp sesame seeds

2 green onions, sliced

2 Tbsp sriracha

1 cup broccoli slaw

1 cup cabbage slaw
oil

cilantro


In a medium sized sauce pot, bring water and fresh ginger to a boil.
Add the noodles, turn off the heat, and soak for about 8 minutes.
In your favorite skillet, add oil, onions, carrots, and bell pepper and cook until slightly tender. 

Add the mushrooms, snap peas, and the whiter end of the green onions. (We will garnish with the green side later.) 

Drain the noodles, but reserve 1/4 cup of the starchy water. 

Add a little oil to a big bowl and toss the hot noodles. Add the cooked veggies. 

Add a little little oil to the skillet once again, and add the cashews. Toss around to start warming them up. Add the Asian sauce, sriarcha, sesame seeds, and starchy water as needed to loosen the sauce. (I used half of the water because the bottled sauce I used was pretty thick. Let the sauce simmer until your desired consistency. Add to the veggies and noodles and toss to coat.

Add a little more oil in the skillet. Sauté the broccoli and cabbage slaws until tender, then add to the noodles and toss.

Top with cilantro and the reserved green onions! YUM. Who needs take out when you can make something this good?!

xoxo Sam

Chia Seed Pudding

Some of the best sweet treats are pudding, ice cream, chocolate sauces, and hot chocolate!

However, not all of us were graced with the ability to digest dairy very well- myself included.

This means I do my best to stay away from the delicious things that have a ton of milk in them! But then, the craving hits me, and I just need something creamy and chocolatey!

I've adapted recipes for us fine people that are not friends with dairy milk, but friends with other kinds of milk!

Chia Seed Pudding

4 cups chocolate soy milk
1/2 cup + 2 tbsp chia seeds
2 tbsp ground flax seeds
Toppings: Defrosted mixed berries, coconut flakes, sliced almonds, cinnamon, whipped topping

Mix the soy milk, chia seeds, and flax. Let stand for 10 minutes. Mix again and then refrigerate overnight. Serve with whatever toppings you like!

I layered the pudding, berries, coconut flakes, and sliced almonds! It was fabulous for breakfast and all ready to go to work with me in the jar!!

Also, try it topped with whipped topping as a dessert. Both are so good!!

For the original version, go to Oh She Glows!

xoxo Sam

Chocolate Ganache for One

After a long week of work, on some Friday nights, all I want to eat is chocolate... so I do!

But I don't want to over indulge too much, so I make one little pot of chocolate and dammit, it always makes me feel better!!

The next time you need a sweet treat, try this way-too-easy chocolate ganache. Yes, it sounds fancy, but trust me- anyone can make it!!

Chocolate Ganache for One

1 tbsp semi-sweet chocolate chips
1 tbsp milk (I use soy milk)
1/2 tbsp nut butter (I use cashew)
Dippers: frozen banana chunks, orange sections, graham crackers, pecans, etc.

Add all ingredients into a small microwave safe bowl. Microwave on high for 30 seconds. Mix until smooth! Serve with whatever you like to dip into chocolate!!

Get your chocolate on, my friends!!

xoxo Sam

Sweet Potato Bird Nests

Its very trendy right now to find different ways to use muffin tins. People are making edible bowls, baking "hard boiled" eggs, organizing beads, and turning them into light fixtures- you know, normal uses.

I like to use my muffin tin for eggs too, but instead of "hard boil" baking them, I like to tuck them into nests of softly shredded sweet potato, cover them with seasonings and cheese, and send them to snuggle in the oven until breakfast time. OH YEAH, BABY!

Sweet Potato Bird Nests

3-4 medium sweet potatoes, scrubbed well

1 dozen eggs

1 cup cheese

seasoned salt

cooking spray

Preheat the oven to 400. Spray muffin tins well with cooking spray.
Shred the sweet potatoes (I left the skin on).
Add 3ish tbsp of sweet potato into each muffin cup. Gently form a nest shape and be careful to not smash the shreds onto the sides of the cup. Sprinkle with seasoned salt.
Spray each nest with cooking spray and bake for 20- 25 minutes. (No burnt nests please!)

Pull the nests out and let cool for 5-10 minutes. (You know I only waited 3-5 minutes- I'm just too impatient at breakfast time... actually always.)

Crack 1 egg into each nest. Sprinkle with seasoned salt. Top with some cheese.
Bake 15 more minutes. Enjoy with hot sauce and friends!! Wheee!

To get the original version, go to The Pioneer Woman! She is seriously awesome and hosts my favorite cooking show!!

xoxo Sam

Breakfast Banana Split

Sounds naughty but its not!

Its basically a deconstructed parfait, so no worries, eat the whole thing, my friends!

Breakfast Banana Split

1 banana
1/2-3/4 cup plain Greek yogurt
1 tbsp chunky natural peanut butter
1 tsp honey
(or swap out the the peanut butter+ honey for 1 heaping tsp of chocolate hazelnut spread+ 1 tsp chunky natural peanut butter)
Toppings: museli, fresh fruit, chia seed 'sprinkles', dried fruit, maple syrup, or your favorites!

Mix the Greek yogurt, peanut butter, and honey. Place the banana in a bowl (cut it lengthwise if you wish). Add the flavored Greek yogurt in a lump (as if it was an ice-cream scoop). Top with your favorite toppings and enjoy!

This is peanut butter/ honey yogurt with dried cherries, dried blueberries, maple syrup, oranges, and chia seed 'sprinkles'!

This split has chocolate hazelnut spread/ peanut butter yogurt with muesli, strawberries, and chia seed 'sprinkles'!

Make it however you wish and enjoy such an easy, breakfasty banana split!! YUM!

xoxo Sam

Pecan Hummus

Lately everyone is making hummus out of everything...

Beet hummus, carrot hummus, chicken hummus? Maybe not the last one, but seriously someone will make it, trust me.

I decided to lead the way by adding something new- nuts! There's no better nut than pecans- one of my favorites!

Pecan Hummus

1/2 can of white beans, rinsed and drained
1/4 cup pecans
1 tbsp lemon infused olive oil
1 tbsp lemon juice
1/4 cup olive oil
Season to taste: garlic powder, garlic salt, black pepper

In your favorite food processor, blend all ingredients until the hummus is smooth and thick. Eat with crackers, tortillas chips, or your favorite veggies! YUM!

xoxo Sam

Pumpkin Custard Crumble

Every pantry item has a story.

There is always that one random can or bottle of something in your pantry that you know exists but never gets used. You should find that lonely food container and put it to use my friends!

Mine was a can of pumpkin puree that my roommate had neglected to use and passed over to me.

It sat on my shelf for a long time, but I knew that one day I would have a craving for something slightly sweet and pumpkiny and that can would be on hand!

Pumpkin Custard Crumble

1 can pumpkin puree
3 tbsp dark brown sugar
3 eggs
1/2 rolled oats
1/2 cup pecans
2 tbsp candied ginger
1 tsp vanilla
1/4 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 pinch salt

Topping: Crumble
2 tbsp melted butter
2 tbsp dark brown sugar
1/2 cup minced pecans (I used the food processor)
1/2 cup granola (I used pumpkin seed flax granola)

Preheat oven to 350. Coat a 9" pie plate with cooking spray.
Plop the pumpkin puree in a bowl. In a blender, blend the brown sugar, eggs, oats, pecans, candied ginger, vanilla, allspice, cinnamon, ginger, and salt until smooth. Add to the pumpkin and mix well. Pour into the pie plate.
For the topping, mix the melted butter, brown sugar, pecans, and granola. Sprinkle over the top of the pumpkin mixture and bake for 45 minutes. The crumble is done when the middle of the custard is set up. Serve warm or cold with a bit of whipped cream! Delish!

I was inspired by my love for Nutty Cakes and this recipe ended up being gluten free too!

xoxo Sam