I thought I would take a short sidebar from the details of our journey to share with you some simple and delicious recipes that we have added to our rotation. I will enter my disclaimer here and say that my family is extremely picky and when I say delicious, I mean I thought it was good.  Our children, are boycotting anything that doesn’t have a Lighting McQueen or Spongebob on the box and on average 3 of 5 yell “I don’t like that!!!!” My response, “deal with it…” My wonderful husband is also extremely picky, which makes healthy eating exponentially difficult! No lie. I would rather pull my hair out by the roots than try to figure out what to make him for dinner. That being said, we have made a committment and I’m not backing down. I know first hand the evils of food addiction and how controlling it can be. Pop is my personal demon…and chocolate. Take any bad habit in the world, for me, quitting caffeine was the hardest thing I’ve ever had to do. Hands down. But, enough chit-chat, onto the recipes:

Japanese Noodles with Bok Choy and Tofu

  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 2 tablespoons oriental sesame oil
  • 2 teaspoons cornstarch
  • 8 green onions, chopped
  • 2 large garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 2 heads Bok choy, thickly sliced
  • 2 TBSP (cold pressed) Olive Oil
  • 1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
  • 1 12-ounce package udon noodles or 12 ounces linguine, freshly cooked

Important: Make sure the prep work is complete before you start cooking, this dish moves very fast! Bake tofu cubes for 20 minutes at 400F. While doing this, prepare noodles as directed. In a small bowl whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir for 30 seconds. Add Bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper. Serves 8.

Personal Note: My husband does not like tofu, in fact he passionately dislikes it. However, after much grumbling from him last night, pre-dinner, he commented “that this was, by far, the best tofu he has had to date.”

Sweet Couscous

  • 3 C. organic whole milk
  • 3 TBSP. nut butter: peanut, almond or cashew
  • 1/2 C. raisins
  • 1/4 tsp. salt
  • 1/2 C. sliced almonds
  • 2/3 C. couscous
  • Agave, optional

In a medium-large sauce pan bring milk, raisins and nut butter to a boil. Add remaining ingredients (except agave) and bring back to a boil for 1 minute, stir well. Remove from heat, cover and let stand 10 minutes. Drizzle with agave if desired. Serve with honey butter bread. Serves 6.

Turkey Sausage and Red Bean Stew *Crockpot*

1 pound turkey sausage (browned)
2 cups cooked red beans or 1 can (15 ounces) small red beans
1/2 cup brown rice (uncooked)
1 cup water
1 1/2 cups corn (frozen or canned)
2 cups tomato juice
1/2 cup chopped sweet green pepper (more if you like)
salt and pepper, to taste

Combine all ingredients in a slow cooker.  Cook on low setting for 6 hours.  This stew is great served with hot cornbread and a glass of milk.  It is also gluten-free – a bonus for those of you with GF needs!  Makes 6-8 servings.

Personal Note: I love getting my hands on new recipes that we can include our soaked/sprouted beans with. This specific recipe allowed for easy conversion as we prefer to use soaked/sprouted beans, frozen (not canned) vegetables and brown rice.

Thanks Heavenly Homemaker, this was delicious!



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