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.
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
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.
What’s your favorite no-oven recipe?
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!
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.
-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!
What flavor combinations would you try?
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).
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?
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!
- 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 .
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!
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.
- 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.
Do you always make the same banana bread recipe? Is peanut butter a must for you?
I was craving something smoky, creamy, and different the other night. I had gone to the farmer’s market earlier that day and found some wonderful yellow zucchini that I was dying to use.
I started out with the sauce and the meal quickly evolved from there.
3 tbsp almond milk
1/4 tsp liquid smoke
1 packet NuNaturals stevia
1 tsp liquid aminos (or soy sauce)
3-4 threads Saffron
1/2 tsp Paprika
Salt, to taste
1/2 Portabello Mushroom, chopped
1/2c Yellow zucchini, chopped
Miracle rice, prepared according to directions on the bag
1) In a small sauce pan, combine almond milk, liquid smoke, liquid aminos, stevia, saffron, paprika and let simmer.
2) Chop zucchini and portobello mushroom into thin slices. Set aside.
3) Prepare miracle rice according to the directions on the bag. Stir sauce mixture occasionally as it begins to thicken at a slow simmer.
4) Add chopped zucchini and mushroom to the sauce, turn up the heat to medium-low.
5) Continue stirring mixture and after vegetables are nearly cooked, add in miracle rice.
6) Stir mixture well. Add a dash of almond milk and liquid aminos to taste if you need more liquid (be sure to add more liquid slowly).
I’m sure this dish would be delicious with a wide variety of vegetables. I also thought of adding shrimp for an extra kick of protein. If you want to try Miracle Noodle, use code HANNAHJULY for a discount!
Do you go to local farmer’s markets? What inspires your dishes?
What happens when you have random ingredients you need to use? I know I always get creative and come up with a new recipe. As you might guess, we had tons of yogurt in the fridge and a bag of crumbs from our Costco-supported Cello Wisp addiction (Cello Wisps are basically crackers made only of Parmesan cheese–high in protein and calcium, low in carbs!). With these ingredients, I came up with this idea for baked chicken bites. I hope you enjoy them!
1) Set oven to 375.
2) In a medium size glass container combine:
1c plain yogurt
1/2 lemon, squeezed
1tsp Amore garlic paste
3) Chop 2 chicken breasts into approximately 1.5×1.5in cubes.
4) Add the cubes into the glass container, cover and place in refrigerator.
5) Now, crush Parmesan cheese cello wisps until you have 2.5-3c worth of crumbs (feel free to sub in some Panko bread crumbs). Add 2 tsp Italian seasoning and stir until well combined.
6) Pour crumb mixture onto a large plate.
7) Take out chicken cubes and dip and roll (sounds like a dance move, right?) each piece in crumb mixture until fully coated. I used a big spoon and fork to do this!
8) Place dipped cubes onto foil lined, lightly oiled cookie sheet.
9) Bake at 375 for 18 min or until chicken is cooked through.
Enjoy! We had our chicken bites alongside roasted asparagus and spaghetti squash with marinara sauce.
What’s your favorite way to use leftovers?
Everyone knows that familiar feeling…it’s 6PM, your stomach is growling, you have no idea what to make for dinner…
An easy option is pasta, but then comes another question…what kind of pasta? Amore has tons of solutions! Our family loves using the Amore herb paste (a tasty mix of fresh herbs in olive oil) to toss the pasta and some freshly sautéed spring veggies!
The paste is vegan, all natural, and tastes just like fresh herbs! A little goes a long way and adds the perfect light flavor to a pasta dish. A mix of whole grain pasta, herb paste to taste (2 tsp or so), and sautéed asparagus, bell peppers, and yellow summer squash is colorful, flavorful and healthy!
The perfect side for salmon, or a tasty light dinner on its own!
What’s your favorite easy go-to dinner?
A recipe that includes the word “milkshake” in the title sets a high bar, but I assure you this will not disappoint!
This is Designer Protein’s newest line of protein, “Native Whey.” This protein is cold filtered from non-GMO, grass-fed milk that has no antibiotics or artificial growth hormones. A lot of whey is a result of the leftover product of cheese-making, but native whey is different and processed at lower temperatures and is not exposed to ingredients involved in the cheese-making process. Native whey also more leucine, a crucial branched chain amino acid, and glutamine that most whey proteins. Leucine is an essential amino acid shown to help in muscle protein synthesis (aka turning that hard work from exercising into muscle) .
Beyond the nutrition, the powder tastes amazing. My mom, who hates the taste of stevia usually, really likes the flavor! That’s a win in my book. Without further ado, here is the recipe:
2 cups almond milk or water
1 cup frozen berries
1 scoop Designer Protein Vanilla Milkshake Native Whey
1 tbsp NuNaturals Cocoa Powder
Combine all ingredients in high powered blender. Blend until smooth and enjoy! For a thicker, more decadent shake, add another tablespoon of cocoa powder. A note on the cocoa powder: NuNaturals is one of my favorites and using a Dutch-processed cocoa is a must to get the same rich flavor!
Use code HANNAH20 for 20% off your order from Designer Protein!