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 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?