Wednesday, August 29, 2012

Elizabeth Cooks: Peanut Butter Noodle Love

I'm not going to be one of those people that apologizes profusely for lack of posting. Because let's face it life's been crazy-busy lately. I've got a new job, moved to a new apartment, flown 13,000 miles in the past month (thank you Tripit for those stats) But I do love writing, and sharing and blogging so I'm just going to commit to remembering how much I love it and actually post something more than once a month. You gotta make your goals SMART right?

With that crazy-busy life comes the NEED for crazy easy (but delicious and nutrious) meals. I will readily admit that my dining out/take out consumption has skyrocketed (no apologies), but I love being able to come home, unwind and whip up an easy meal. Peanut Butter Stirfry is my go-to. It has all my favorite things: PB, veggies, and sriracha. (the 3 main food groups right?)
Here's the base recipe (Note that I am extremely bad at measuring food, making a job of a real life recipe developer not my goal in life)
Peanut Butter Noodle Stirfy

  • Noodles (I love 100% buckwheat or udon noodles. Also these FRESH rice noodles from Trader Joes are fun to play with!)
  • 1 block tofu-diced into small cubes
  • Coconut oil
  • 3 T PB (natural, organic is best!)
  • 1/2 cup coconut milk (the one that comes in a carton not a can)
  • 2 tsp ginger grated
  • 1 T low-sodium soy sauce
  • 2 tsp garlic
  • juice of one lime
  • Sriracha to taste (in Elizabeth world A LOT)
  • Veggies galore
  • cilantro-chopped 
 i need this print
Cook noodles according to directions. Fry tofu in coconut oil until crispy. While tofu and noodles are cooking microwave PB + coconut milk for 45 seconds, and then stir together with ginger, soy sauce and sriracha. Set aside. Add veggies to fried tofu in pan, add garlic and sautee until veggies are hot. Combine noodles, tofu and veggies in a large bowl. Pour pb sauce over. garnish with cilantro (unless it tastes like soap to you) Enjoy with chopsticks!
Drink suggestions: coconut mango mojito, Singha or an organic wine. And/or water

mildly obsessed with Southbrook Vineyard in stunning Niagara on the Lake. Take me back!

What's your favorite quick and easy meal? I love new ideas and inspiration!

Thursday, August 2, 2012

Healthy Airline Travel

Vancouer is lookin fly this week!

I've always loved traveling. Hoping on a plane, no matter how long the security line, never ceases to get me very excited. Finding new places to run, eat, drink and explore in a new (or old city) ever gets old. Which is a good thing since my new posistion as the regional educator for Vega, will require quite a bit of travel, at least right now.  On my way to Vancouver this week (it's beautiful here!), my 7 hours enroute made me think a lot about fueling during travel. And I was staying within North America. How do Olympians do this? (Who else is watching??)

Since I need to stay fueled throughout my day, and airline offerings just really arn't my style (Thans but no thanks stale pretzels and soda products). Plus even Starbucks bumps up their prices once you're through security. $10 for a side salad? No thank you! This is what I pack, that will get you through security without a private screening, and will keep you fueled healthfully!
  • HYDRATE! My reusable water bottle comes with me everywhere. I carry it through security empty then fill it up at the water fountain.
I have to show my Boston pride no matter where I go! You can get one here

  • Shake it Fast! If I need a quick snack I'll shake an Vega Energizing Smoothie into the bottle. (Tropical gets my vote! You can always pretend you're heading to the beach!)
  • Pack it! Avoid ridiculously overpriced airport stores and the unhealthy fast food, and opt for packed trail mix, lara bars, oranges (easy to toss in a bag, without worrying about them getting dirty or smushed)
  • Make Me a Sandwich! Wrap up a hummus and veggie or PB and J!
Happy Healthy Traveling!
What's your favorite travel snack?