Awesome Vegan Noodles

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We all know that instant noodles are a staple of college life. They’re cheap, filling, and super easy to make.

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Me too, Cookie Monster. Me too.

Unfortunately they’re filled with sodium, MSG, and many artificial preservatives that result inΒ empty calories.

Never fear- there is a healthy alternative for instant noodles, and the best part is that you don’t even have to cook them at all! They’re called Shirataki noodles- just open the pack, drain, rinse, and serve. It can’t get any easier than that.

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Shirataki noodles come in many options- macaroni, spaghetti, fettuccine, and angel hair. Let’s compare the label of a pack of ramen with Shirataki noodles.

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Many people don’t realize that a pack of ramen typically has two servings, so they make the entire pack for themselves. One serving of ramen has 38 percent of your daily value of sodium- that means that a whole pack has almost a whole day’s daily serving of sodium! Notice the barrage of artificial ingredients on the left side- Autolyzed yeast extract? Powdered Chicken? Yum…

Shirataki noodles are actually made of a root vegetable, and contain little to no fat. There are definitely no artificial ingredients. Another bonus is that they are extremely low in calories, and they’re vegan. Quest, the company that makes Quest bars, makes their own version of the Shirataki noodle.

Disclaimer- You can definitely tell the difference between regular noodles and Shirataki noodles. Shirataki noodles are very jelly-like. They also smell a little like fish when they come out of the pack. My suggestions: rinse the noodles well. Although you can technically eat them out of the pack, I heat them up in the microwave. You can also mix one part ramen with one part Shirataki noodles as a compromise.

You can find Shirataki noodles at some American supermarkets. I buy mine at the Asian food store. I suggest getting the Shirataki with tofu because they are a little more like normal noodles. They have to be refrigerated so make sure that you have space in your fridge.

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You can put any sauce on top of Shirataki noodles- tomato, pesto, etc.Β I love peanut butter noodles, so here’s my recipe. The best part is that it’s vegan!

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Edamame is of my favorite vegetables, andΒ it’s so easy to make in my room. I buy a bag of frozen edamame and simply heat up as much as I want in a mug. I love being able to eat vegetables whenever I want them.

Better Peanut Butter Noodles

You’ll probably have leftovers… unless it’s one of those days

One pack of Shirataki spaghetti noodles or Half a pack of ramen and half a pack of Shirataki spaghetti noodles

Two tablespoons Trader Joe’s Natural Peanut Butter

One teaspoon soy sauce

Siriracha hot sauce for topping

Ground peanuts for topping

Your choice of veggies

Open the pack of Shirataki noodles over the sink. Rinse four or five times with cold water. Microwave for two minutes. If you’re using ramen and Shirataki, break the ramen block in half, prepare as usual, and then combine the rinsed Shirataki noodles with the cooked ramen. Microwave for two minutes.

Mix peanut butter and soy sauce with noodles. Top with peanut pieces and hot sauce. Serve with veggies.

I hope you enjoyed this post! Share with a friend!

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Chipotle “burrito bowl”

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As promised, I tested several recipes today while snowed in. Strangely, most of them involve the fridge/freezer. I guess I have my seasons mixed up, but since when do college kids eat normal foods at normal times?

Although it did snow heavily in the afternoon, I forced myself to go to the gym. I’m training for my first half marathon, which is in April. I have to admit that I have not been very diligent with my mileage, mostly due to the snow and the fact that I absolutely hate running on the treadmill. I get tired out ten times faster!

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Too true ^^^ (source: memecrunch.com)

Unfortunately, excuses are not going to be of any help to me on race day. So I went for a run on the treadmill. UGH.

But anyway, back to the recipe trials. Like I said, they are either frozen or refrigerated. Most of them will probably be posted later on this week. Get excited!

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I bet you can’t guess what it is!

The recipe featured on this post is more of a hack. It just involves putting the right ingredients together, mostly from the salad bar in your dining hall.

I am a huge fan of Chipotle. Whenever I go, I get a burrito bowl. The ingredients always taste fresh, and unlike many other Mexican fast food restaurants that I have been to, it is not loaded with sodium.

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The other day, when I was craving a burrito bowl, I started thinking to myself, what exactly do I like about it? If you think about it, a burrito bowl is just a mix of fresh ingredients from each food group, something that I could easily recreate in the dining hall.

I tried it out, and it was really good! Nothing can replace a real Chipotle burrito bowl, but this will definitely be one of my go-to meals from now on. The best part is that the ingredients are always in the dining hall, so I can make it whenever I want.

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The sour cream is greek yogurt!

Assembling the Burrito Bowl

Choose your base:

I don’t have cilantro rice in my dining hall but I do have plain white and brown rice. I chose brown rice and drizzled a little olive oil on top, then tossed. I also added some black pepper. Another option is to use just lettuce and make a salad out of it.

Choose your meat:

My dining hall always has grilled chicken, which is also the healthiest meat to use. Chicken is high in protein and low in fat. If you want to keep it vegetarian, you could use tofu, which can be found in many salad bars, or even skip the meat altogether.

Choose your beans:

My dining hall has black beans and kidney beans but no pinto beans. I used just black beans.

Choose your salsa:

Unfortunately, my dining hall doesn’t have a spread of awesome Mexican salsa. It only has the jarred tomato sauce salsa, which I used to add some spice. Tobasco sauce is another option.

Choose other toppings:

Chipotle gives you the option of adding pepper and onions, corn salsa, tomato salsa, cheese, guac, sour cream and lettuce. I added onions, plain corn, tomatoes, mozzarella cheese, lettuce, jalapeno peppers, and instead of sour cream I used plain greek yogurt. I almost always substitute sour cream for yogurt, because it tastes the same and it is so much healthier.

I hope you enjoyed this post! Please share with a friend that you think would also enjoy it! πŸ™‚

Healthier Egg Salad

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TGIF!!! I am so happy that it is the weekend! The weather has been atrocious this week, and having to get used to classes and riding on the bus from class to class on top of it was definitely not fun. But phew! I made it!

Since I will be hibernating in doors this whole weekend to avoid the frozen wasteland that is my campus, I will be preoccupying myself by trying out new recipes to share with you all. So stay tuned!

Today for lunch, the dining hall was serving mozzarella sticks. You would not believe the line that people were waiting on to get these- it was like they were giving money away! People were eating trays full of this stuff. I wonder if they know that a serving size is a single stick.

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I found this online- basically what my mom told me whenever I wanted to get mozzarella sticks, so I’m scarred for life.

But hey, that’s the point of college, right? You are a mature adult that gets to make your own choices, from what you want to major in to what you want to eat for lunch. It just so unfortunate that there are students who make unhealthy decisions that they regret later on in life.

I made myself an egg salad for lunch- so simple and so healthy! Your cafeteria may have egg salad already made, but this is a lot healthier because I used greek yogurt instead of mayo. Trust me, you can’t taste the difference! Just one tablespoon of mayo is already almost ten percent of your daily fat intake. The sodium content can add up as well. Greek yogurt is a much lighter protein-packed alternative.

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I’m not one of those people that shuns egg yolks- I always laugh when I see those muscle guys in the dining hall meticulously scraping out the yolk from hard boiled eggs because they want pure protein and no fat. But yolks are so good for you! They have tons of nutrients like calcium, protein, and many vitamins. They have healthy fats that your body needs. That’s why I left the yolks in. But you can absolutely make this with just egg whites if you want.

 

Healthier Egg Salad

one serving, enough for a sandwich

3 hard boiled eggs, or the whites of four hard boiled eggs

3 tbsp of plain greek yogurt, or 2 generous soup spoons full- you can add more or less depending on your preference, if you like it drier or creamy

1 tsp mustard, dijon works best but any kind will suffice

salt and pepper to taste

optional- paprika, cayenne pepper, hot sauce

 

Chop the hard boiled eggs. I recommend using a soup bowl so that the eggs don’t roll all over. You don’t have to cut them perfectly, but make sure that the pieces are relatively similar in size. Mix in the yogurt, mustard, salt and pepper, and spices. You can eat the salad by itself, on lettuce, or in a wrap or sandwich. I ate mine on multigrain bread with lettuce, tomato, and onion. Yum!

Comments? Suggestions? Questions? Let me know below!