Herb Infused Stuffed Squash

I recently received garlic herb Miracle Noodles and I was dying to use them in a fall inspired dish. I had a delicata squash to use and after I had such success with my last stuffed squash dish, I couldn’t resist running with this variation.

This screams comfort food to me; it’s a hearty blend of fall flavors, herbs, and garlic. I always love cooking and the inspiration struck me around 8pm after I had already made dinner so it became two days of lunches. This is also surprisingly budget friendly–a perk of eating seasonally that goes beyond the environmental benefits! (Delicata squash are only $.99 at Trader Joe’s!)

Ingredients:

1 delicata squash

1 tbsp canned pumpkin

1 tbsp broth

1 tsp coconut oil

1 tsp amore foods garlic paste

1 bag garlic herb miracle noodles

1 small bunch green onions

1/2 cup mushrooms, chopped

Directions:

1) Puncture delicata squash skin with a fork and cook in microwave on high for 4 minutes.

2) While the squash is cooking, prepare Miracle Noodles according to directions on the bag.

3) Heat coconut oil in a small skillet on the stove and briefly sauté green onions and mushrooms until tender.

4) In a separate bowl, mix pumpkin, broth, and garlic paste.

5) Add the pumpkin mix to the stir fried veggies and noodles and mix well.

6) Carefully remove the squash from the microwave and cut open (watch for the steam that will come out), then de-seed the squash with a fork.

7) Set seeds aside for roasting if you want–they make for a great crunchy snack!

8) Fill each half of the squash withe the Noodle mixture.

9) Enjoy!

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What’s your favorite part of eating seasonal produce?

Veg Fest 2017

When you see a car with an advertisement for artisan almond milk, you know you’re getting close to a Veggie Fest! I went to the World Veg Festival put on by the San Francisco Veg Society last weekend.

I have been to a few similar festivals in the past, and this one was certainly smaller, but they had very high quality companies (with great samples)!

I was insanely excited to see Lakanto had a booth. I have an ongoing love affair with their sugar free, naturally sweetened line of chocolates and I was thrilled to see all their new products.

I so regret not buying the matcha latte mix! It was insanely good. They blended it with unsweetened almond milk and it was divine. I have a love-hate relationship with matcha; sometimes the flavor comes across too strong or bitter, but this was so mellow, well-balanced, and sweet.

I already knew I loved their chocolate, but I still had to sample every flavor just to make sure 😉 I love the crunch in the cocoa nib chocolate!

The drinking chocolate was new to me, and I loved it as well. It had such a rich, decadent mouth-feel with a great lasting flavor.

Aside from the taste, all of these products are so nutritious and are great alternatives for less healthy versions of an overpriced Starbucks latte, Hershey’s chocolate, or artificial hot cocoa mixes.

I have been dying to try Ripple (a pea-based milk), but I was hesitant to buy a whole bottle in case it was awful!

I finally had my chance to try it, and it was delicious. I tried the unsweetened vanilla and was impressed. It has a slightly nutty mild flavor and is a great alternative if you want to try a higher protein plant-based milk.

I have heard about Imperfect Produce, but was thrilled to see them at the festival. This company is SO cool. So you know how most produce in the grocery store looks pretty and perfect? Well nature is not perfect so all of that ugly produce usually gets grown away…

This is so wasteful, especially when we think about the hunger and food deserts that plague our country, and the world at large. Imperfect Produce works with farmers to salvage the ugly fruits and veggies and deliver them to your doorstep, like a CSA.

I signed up immediately. It is reasonably priced, supports a wonderful mission, accepts SNAP benefits, and saves the ugly produce of the world! If you live in the Bay Area, Seattle, or Portland, sign up!!! They are expanding quickly, so definitely look out for when they come to your city.

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What do you think of eating ugly produce? Have you ever been to a Veg Fest?

Shishito Pepper Rice Stuffed Squash

I was beyond excited to see a box of Shishito peppers in my CSA box this week! I got so many fresh goodies, but these peppers are so trendy right now…so of course I have been wanting to try them. I’ve heard they are particularly fun because they are mostly mild, but every once in a while a super-spicy pepper sneaks in! I decided this called for a new recipe; I looked up a few recipes and found that the peppers pair well with garlic and ginger. I had a few delicata squash lying around from my Trader Joe’s expedition, so soon a seasonal idea was brewing…

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I have seen great results from recipes that blister the peppers on high heat, and luckily my trusty air fryer heated those peppers up in about 8 minutes!

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Look at how toasty and charred they got?! My favorite. I had to eat a few right then and there–these peppers have a great mild flavor with notes of citrus–I definitely see what the fuss is all about.

I use the ultimate squash life hack–always pre-cook in the microwave! I swear this trick has saved me hours of agonizing while attempting to chop a raw squash, plus it is faster and uses less energy. So I microwaved my delicata squash (whole) for about 4 minutes, before de-seeding it and stuffing it with my rice mixture.

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Look how preeetttyyy

The last step involved one final cook through to make sure the squash was fully tender, which also let the flavors in the rice mixture come together even more and crisp up on top.

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Yum, I’d say it turned out pretty well! I’ll let you know how it heats up as leftovers at work.

 

 Ingredients:
1 bag miracle rice
1 tbsp liquid aminos
1 tbsp pickled ginger
1 delicata squash
1/2 tsp minced garlic
1 tsp coconut oil
6-8 blistered shishito peppers

Directions:

Roast shishito peppers at 425 or air fry them until crispy (about 8 minutes).

Place whole delicata squash in microwave for 4 minutes.

Prepare Miracle rice according to directions on the bag. Combine prepared rice with coconut oil, liquid aminos, garlic, pickled ginger, and chopped roasted peppers.

After cutting open the delicata squash lengthwise (be careful of the steam escaping), de-seed the squash and stuff it with the rice mixture. I was able to generously fill both halves of my delicata squash.

Place the stuffed delicata squash back in the over (or air fryer) for approximately 10 minutes at 400 degrees or until the top looks crisped and browned. Enjoy!

Use code HANNAHOCTOBER for a discount when you order from miracle noodle 🙂

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Have you tried Shishito peppers? Do you stay on top of the foodie trends?

ProYo High Protein Ice Cream Review

My mom and Aunt were visiting this past week and we had a great time exploring the area where I live, thrift shopping, and trying out new restaurants! We also decided to try out a new healthy ice cream–ProYo High Protein Ice Cream. After dinner we swung by a grocery store on the way home and picked out four of the six flavors: Coconut, Dutch Chocolate, Dark Chocolate Toffee, and Mint Chip.

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We got home and got settled around my new kitchen table to sample all of the flavors. We even bought adorable glass dessert bowls to use!

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First up, Coconut:

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Genuine coconut taste without any artificial aftertaste (like many health-focused products). It was amazingly rich and creamy–surprising with only a shocking 1.5g fat.

Dutch Chocolate: surprisingly delicious. I did not know to expect, but I think we were all blown away by this flavor; so blown away that I didn’t even pause to take a photo! It had a decadent, rich dutch cocoa flavor; perfectly robust like a high quality dark chocolate and it was very creamy. My mom called it “more-ish”–meaning that it makes you want more and more! When I asked my Aunt to describe it she added similar comments and also described it as “cold” 😉

(Pro-tip: Mix the Coconut and the Dutch Chocolate flavors!)

Next came Dark Chocolate Toffee:

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I think my expectations were highest for this flavor, but the chocolate base did not taste as rich as the Dutch Chocolate. It had more of a light toffee flavor in the base, but the toffee pieces (you can see a few in the photo) were tasty!

Finally, Mint Chip:

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This flavor was superb! The chocolate chips were plentiful and they stayed hard in the melty ice cream. This flavor was very refreshing and creamy!

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Look at all of those chocolate chips!!!

 

In sum, this brand is a winner in my book! My mom has the most sensitive taste buds when it comes to alternative sweeteners and she LOVED all of these flavors and detected zero aftertaste. If you are looking to try a new healthy ice cream alternative–definitely try out ProYo!

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Which flavor sounds the best to you? Have you tried ProYo yet?

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Disclaimer: I was provided free coupons of ProYo to review, however this post represents my honest thoughts and opinions.

Vegan Sprout Pad Thai

Since moving to California, I’ve seen different varieties of veggies available. We definitely had bean sprouts available in the South, but they are in every grocery store here–which means I was inspired to use them! The key to bean sprouts (in my opinion) is to lightly cook them so they retain their crunchy texture. I came up with this dish one evening when I didn’t want to use the oven and heat up my apartment.

Ingredients:

1 bag Miracle Noodles

1.5 cups bean sprouts

1.5 cups chopped broccoli

3 tbsp Better Body Foods PB Fit (can sub with 1 tbsp peanut butter)

3 tbsp liquid aminos

1/2 tsp ground ginger

1/2 tsp garlic powder

Directions:

1) Prepare @miraclenoodles according to directions on bag.

2) Combine broccoli and bean sprouts in a large bowl.

3) Top bean sprouts and broccoli with hot @miraclenoodles.

4) In a separate bowl, combine PB fit, liquid aminos, garlic, and ginger.

5) Pour mixture evenly over Noodle/veggie mix and toss well.

6) Enjoy hot or cold! I enjoyed mine by wrapping the mixture in sesame seed soy wrappers.

Use code HANNAHAUGUST for a discount when you order from Miracle Noodle.

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What’s your favorite no-oven recipe?

Some Bay Area Eats (Part 1)

I moved to the Bay Area about a month ago and time has absolutely flown by! It’s been a hectic, fun experience and I’ve had the chance to try out quite a few different restaurants! I’ve found a few gems, and a few I wouldn’t recommend…

1. I’ll start with the not so good. While this isn’t a picture of the actual food, the food from The Third Eye Restaurant and Bar was not photogenic OR tasty. I think my sister enjoyed her Momo, but the other dishes, including tandoori chicken and an eggplant dish, were awful. We were surprised because the restaurant had fairly good reviews.

2. Maverick Jack’s caught my eye immediately; the building is right on the train tracks, has yellow trim, and looks like an old train station (which it is!). Luckily the food lived up to the cute look. The menu includes an assortment of interesting drinks and milkshakes–the strawberry lemonade was delicious and was made with plenty of freshly mashed strawberries. I ordered the southwestern salad, shown below, but everything was delicious.

3. We arrived in San Francisco with about 20 minutes to eat before our play started so this pick was based mostly on convenience, but it was delicious! After Osha was tasty and quick. I enjoyed my sweet and sour mushroom soup and we split fresh, tasty spring rolls.

4. I went out to eat with my cousins and they picked a great place in Burlingame–Steelhead Brewing Company. I am obsessed with jicama so I had to go with the southwestern salad, and it was a good choice! So fresh and so much food. Also, if you’re a fan of shoe string French fries–this is the place for you!

6. This Greek place Souvla was AMAZING. My friend and I spent like an hour deciding where to eat, and this meal made every minute worth it. I ordered the warm roasted chicken salad with fennel and she got the lamb gyro. Check out those pickled veggies!

Expect more good eats to come!

Southwestern Superfood Tuna Burgers

I’m just starting my first full time job so it’s time for full on adulting. I’ve always been a fan of meal prep to decrease stress during a busy week so I’ve been trying to come up with new, budget friendly lunch ideas. Our office goes out to eat together once I week, so I definitely want to keep it thrifty when I pack.

Protein is usually the most expensive ingredient for a meal so I usually keep it to tuna, eggs, and plant based options. Tuna by itself is not the most appealing so I decided to try an experiment: flavor packed tuna burgers! I can see endless options, but this flavor combo has been my favorite so far.

Ingredients:
-1 can tuna
-1/2 scoop Designer Protein green superfoods (Use code HANNAH20 for a discount!)
-1 tsp paprika
-1 tsp cumin
-2 tbsp egg whites

1. Combine all ingredients in a bowl and stir until thoroughly mixed.
2. Heat a non-stick or well greased griddle to 400.
3. Divide tuna mixture into two patties on the heated griddle.
4. Let sizzle for 2-3 minutes.

5. Carefully flip burgers over with a large spatula and let sizzle for 1-2 minutes.
6. Remove burgers from griddle.
7. Enjoy on top of a salad or on a bun!

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What flavor combinations would you try?

Spaghetti Squash Casserole (GF)

I love coming up with new recipe ideas and I’ve recently been on a Greek yogurt kick. I had a spaghetti squash on hand and opted to make a casserole dish. The Greek yogurt added the perfect creamy, rich texture while keeping it healthy and full of protein! My dad was a huge fan too (he really loved the addition of bacon). 

Ingredients:
2 tbsp egg whites
1 cup plain Greek yogurt
1 small spaghetti squash
1 tsp minced garlic 
1/4c Parmesan cheese
2 tbsp bacon bits
1 bag Morningstar farms meat substitute 

1) Cook spaghetti squash in microwave; simply microwave at medium power for 4-7 minutes depending on size. I cooked our small one pound squash for about 4 minutes. 

2) Mix together Greek yogurt, egg whites, 2 tablespoons of Parmesan cheese, minced garlic, and bacon bits until well combined.

3) Sautée Morningstar farms crumbles according to directions on the bag until thoroughly cooked.


4) Cut open the spaghetti squash and scoop out the inside of the squash and shred well with a fork until no big chunks of squash remain.

5) In a large bowl, combine the cooked spaghetti squash and Greek yogurt mixture. After thoroughly mixed, add in the crumbles.


6) Pour the whole mixture into a greased large casserole dish. 


7) Bake for 30-45 minutes at 325. 


Enjoy! This freezes very well so feel free to make a big batch and then freeze one meal portions for lunches or extra busy nights. 


                               ***
Have you ever used greek yogurt in a casserole?

  

Miraculous Summer Shrimp Alfredo

The perfect refreshing summer meal– Miracle Noodles shrimp alfredo! I was craving seafood and a light pasta recipe sounded perfect. I love the rich, nutty flavor of nutritional yeast (plus the great health benefits) and it really adds more depth to a basic alfredo sauce. If you’re not used to using nutritional yeast, I recommend you start out with a bit less to start, then add more to taste.  If you want to order Miracle Noodles, use code HANNAHJULY for a discount of 10% off!
Ingredients:

  • 1 bag of fettuccine Miracle Noodles
  • 1/4c alfredo sauce
  • 1 tbsp nutritional yeast
  • 1 tsp Italian seasoning
  • 1/2tsp Amore garlic paste
  • 1/2 c eggplant, roasted
  • 1/2c cauliflower, roasted
  • 5-9 shrimp .

Directions:
1. Prepare Miracle Noodles according to directions.
2. Combine alfredo sauce, nutritional yeast, Amore garlic paste, Italian seasoning, eggplant and cauliflower on stove and heat in a shallow sauce pan until warmed.
3. Steam shrimp.
4. Combine Miracle Noodles, alfredo sauce mixture, and shrimp and enjoy. I garnished my bowl with fresh basil straight out of my mother’s garden!

Decadent PB Banana Bread (GF, Dairy-Free Option) 

I have been a bit stressed in the past few weeks as I anticipated my big cross country move. As the days dwindled, what did I do? No, not pack.

I baked and cooked endlessly! Luckily, this resulted in some new recipes and tasty treats, but I can’t say it was helpful for getting my suitcases packed…


I had three very ripe bananas sitting on the counter so I decided to go with a simple banana bread option.

Ingredients:

  • 3 medium bananas
  • 1 egg
  • 1/3c Better Body Foods PB Fit
  • 1/3c Better Body Foods coconut flour
  • 1 tsp vanilla
  • 1/2tsp baking powder
  • Stevia, to taste
  • Dash of cinnamon
  • 1/3c Chocolate Chips (choose Dairy Free if you want; Lily’s Sweets makes great vegan chocolate chips)
  • 1/3c chocolate peanut butter (I used Wild Friends–use another type if you’re going the dairy free route)


1) Preheat oven to 325.
2) In a large bowl, combine bananas, egg, and vanilla.
3) Add in coconut flour, PB Fit, baking powder, and a dash of cinnamon.
4) Stir mixture until combined.
5) Add stevia to taste.
6) Stir in chocolate chips.
7) Pour batter into a greased loaf pan.
8) Swirl chocolate peanut butter on top of loaf for extra peanut butter flavor!
9) Bake for 35-40 minutes or until top is slightly browned and firm to the touch. The edges of the bread should begin pulling away as well.


10) Let loaf sit in pan for 10-15 minutes.
11) Let cool on a baking rack.
12) Enjoy!

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Do you always make the same banana bread recipe? Is peanut butter a must for you?